Quick Fruit And Nut Fudge Food

CHUNKY FRUIT 'N' NUT FUDGE

Steps:

• In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

QUICK FRUIT AND NUT FUDGE

Steps:

• In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
• Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
• Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
• Additional Information.
• Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.

FRUIT AND NUT WHITE CHOCOLATE FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

MARSHMALLOW-CREAM NUT FUDGE

Steps:

• In a heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR margarine and salt; bring to a full boil, stirring constantly, over medium heat.
• Boil for 5 minutes (this must be timed; start timing when mixture is at full boil).
• Remove from heat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly until the vanilla chips are completely melted.
• Add in nuts.
• Pour into an 8" x 8" square baking pan lined with foil (make sure that the foil is overlapping sides of pan for easy removal).
• Chill in refrigerator until firm (about 2 hours).
• remove from fridge, lift out of pan by the ends of foil; remove foil, cut into small squares.

FRUIT & NUT CHOCOLATE FUDGE

Steps:

• Lightly grease a 20cm/8inch square cake tin.
• Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
• Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
• Cook's tip:.
• Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.

FUDGE QUICKIES

Steps:

• Place oats, nuts, coconut, and chocolate chips in a large bowl.
• Place sugars, butter or margarine, and milk in a saucepan. Bring to a boil, and continue to boil for 2 minutes. Pour hot mixture over oat mixture. Mix well. Drop from a teaspoon onto wax paper. Allow to set up.

FRUIT AND NUT SHORTBREAD

Steps:

• Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

WHITE CHRISTMAS FUDGE WITH FRUIT AND NUTS

Steps:

• Line a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter.
• Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined.
• Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.

QUICK NUT FUDGE

Steps:

• Butter the bottom and sides of an 8" X 8" pan.
• Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl.
• Place over simmering water and stir until butter is melted.
• May add 1/4 cup dark chocolate chips if desired, allow to melt.
• Sift powdered sugar, cocoa, and salt into bowl with melted butter.
• Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes.
• Stir in vanilla until combined; stir in nuts.
• Spread quickly in buttered 8" X 8" pan.
• Cool completely, cut into 1" squares to serve.