CHOCOLATE-PEANUT BUTTER FUDGE
Provided by Food Network Kitchen
Time 1h5m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
- Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
- Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.
POLKA DOT FUDGE
mint version of the cant fail fudge old add from carnation canned milk and bakers chocolate chips via viola killion if you want plain just add 1 teaspoon vanilla and no mint items
Provided by Dienia B.
Categories Candy
Time 15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- combine milk sugar and salt in saucepan.
- cook and stirring constantly bring to a boil.
- cook 5 minutes ,stirring constantly remove from heat add marshmallows chips mint and nuts stir.
- pour into greased 8x8 pan.
- put mint candies on top.
- press lightly into fudge
- cool cut.
Nutrition Facts : Calories 3376.5, Fat 123.7, SaturatedFat 57.2, Cholesterol 48.7, Sodium 1890.4, Carbohydrate 589.8, Fiber 21.1, Sugar 516.7, Protein 35.2
COOKIES AND CREAM FUDGE
Press crushed sandwich cookies into a marshmallow-and-white chocolate fudge.
Provided by Food Network Kitchen
Time 1h20m
Yield about 9 1/2 dozen (about 117 pieces)
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil.
- Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
POLKA CAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 muffin liners.
- Combine the butter, buttermilk and honey in a pitcher. Sift the flour, baking soda and salt. In the bowl of a stand mixer, combine the granulated sugar, sour cream and eggs. Add the buttermilk mixture to the sour cream mixture. Slowly stir in the sifted flour mixture until combined.
- Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
- Fill the cupcakes with the Baklava Filling. Pipe with Cinnamon Buttercream. Top with a Filo Puff.
- In a saucepan, combine the milk, granulated sugar, butter, corn syrup, cornstarch and egg yolks, and melt over medium heat using a heatproof spatula. Add in the chopped nuts. Bring to a simmer while stirring. Remove from the heat and refrigerate until completely cooled.
- In a stand mixer with the whisk attachment, whip the butter until soft. Slowly add in the powdered sugar and vanilla, along with the heavy whipping cream. Beat until fluffy. Add in the cinnamon and stir to combine.
- Preheat the oven to 325 degrees F. Spray a baking sheet liberally with pan spray.
- Remove the filo dough from the package and, taking 1/2-inch-thick bunches of strands at a time, twist into circular shapes. Place the circles on the prepared baking sheet and bake until golden, about 10 minutes, rotating once halfway through. Remove from the oven and cool completely.
WHITE CHOCOLATE PEPPERMINT FUDGE
This fudge is creamy and super easy to make. Enjoy it in all kinds of variations by simply swapping out the toppings try sprinkles, chopped nuts or chopped dried fruit.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 115 pieces
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.
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