No Bake Fudge Food

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

NO-BAKE UNICORN FUDGE

Steps:

• Line an 8-by-8-inch baking dish with foil, leaving an overhang on all four sides. Divide the 2 containers of vanilla frosting equally between 4 microwave-safe bowls. Microwave each bowl of frosting until liquid, 20 to 30 seconds. Put each color of melting candy in a separate microwave-safe bowl. Microwave each color in 30-second intervals, stirring in between each, until melted and smooth. Pour each color of melted candy into a bowl of frosting and mix well. Quickly spoon each color into the prepared baking pan, swirling the colors together as you work. Tap the pan on a work surface to level the candy, then cover the top with colorful sprinkles. Gently press the sprinkles down into the fudge with your hands. Refrigerate until set, at least 1 hour. Lift the candy from the pan using the overhanging foil edges, remove the foil and cut into squares. If you like, package the fudge in small windowed boxes and tie with ribbon.

NO-BAKE FUDGE COOKIES

Steps:

• Mix first 6 ingredients in a sauce pan and cook until it boils.
• Boil for 1-3 minutes.
• Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.
• Chill until set.

UNICORN FUDGE

Steps:

• Line an 8x8 inch baking pan with parchment paper and set aside for now.
• Set three separate medium bowls with three separate stirring spoons on the countertop.
• Place the white chocolate chips, sweetened condensed milk, and salted butter into a large saucepan.
• Heat on medium, stirring often, until the chocolate is completely melted and the mixture is glossy, about 4 minutes. Do not overcook the mixture. As soon as the chocolate chips are melted you should be good to go. The mixture should be thick.
• Remove from the heat and pour ⅓ of the fudge mixture into each of the three separate bowls.
• Quickly stir in the desired amount of pink food coloring to one bowl, purple coloring into the second, and blue food coloring to the third.
• Immediately use a ¼ cup measuring cup to scoop the fudge into the baking pan, alternating between colors.
• Create swirls throughout the fudge with a knife. Be careful not to mix the colors too much, otherwise the contrast of the colors won't be as noticeable.
• Quickly sprinkle with marshmallow bits and rainbow sprinkles. You may have to press them gently into the fudge depending on how much it has cooled down.
• Refrigerate for 2-3 hours or until the fudge sets completely.
• Once set, remove fudge from the pan using the parchment paper, cut into squares, and serve.

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.