Pink Lemonade Fudge Food

PINK LEMONADE FUDGE

Pink Lemonade Fudge image

Make and share this Pink Lemonade Fudge recipe from Food.com.

Provided by GingerlyJ

Categories Candy

Time 2h5m

Yield 24 pieces, 24 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) can pink lemonade frosting
1 (3 ounce) packet pink lemonade powdered drink mix
1 (1 lb) bag white chocolate chips

Steps:

1. Line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Very lightly mist with cooking spray and set aside.
2. In a microwaveable bowl, melt the white chips for one minute on high. Stir, then add a small splash of vegetable oil and zap for another 30 seconds or so, until completely melted and smooth. Careful, don't burn the chocolate! Stir in the drink mix and immediately scoop out the frosting from the can and stir that in to combine thoroughly.
3. Spread the fudge mix evenly into the prepared pan and top with sprinkles, if desired. Allow to set in the fridge for about 2 hours before cutting into squares to serve. Store airtight for about 4 days; I like mine in the fridge but room temp is good, too.

Nutrition Facts : Calories 141.5, Fat 7.6, SaturatedFat 4, Cholesterol 4, Sodium 34.4, Carbohydrate 17.6, Sugar 17.1, Protein 1.1

PINK LEMONADE FUDGE

Pink Lemonade Fudge image

This is one of the easiest fudge recipes I have ever made. It's a good dessert to serve at parties and the kids love it also,

Provided by Patsy Fowler

Categories Candies

Time 2h5m

Number Of Ingredients 4

Ingredients

1 can(s) pink lemonade frosting
1 small packet kool-aid pink lemonade drink mix
1 bag(s) white chocolate chips
seasonal sprinkles, optional

Steps:

1. Melt chips, then add to the kool-aid. Then right away add the frosting and mix really well.
2. Then spread in your pan and chill for 2 hours.

PINK LEMONADE

Pink lemonade image

Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink

Provided by Good Food team

Time 10m

Yield Makes 350ml syrup

Number Of Ingredients 5

Ingredients

300g caster sugar
1½ lemons , sliced
1 orange , sliced
3 x 170g/6oz punnets raspberries
ice and fresh mint , to serve (optional)

Steps:

Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar

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