CHOCOLATE PEANUT BUTTER FUDGE SWIRL
This Chocolate Peanut Butter Fudge Swirl is so easy to make and incredibly creamy and delicious! Tastes like a Reese's Peanut butter cup in fudge form.
Provided by Erica Walker
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 43 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 48 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
SWIRLED FUDGE WITH SORGHUM
Make and share this Swirled Fudge With Sorghum recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 2h35m
Yield 25 squares
Number Of Ingredients 5
Steps:
- line an 8x8" pan with plastic wrap.
- in a 2 quart saucepan, stir corn syrup, sorghum and milk -- add chocolate -- stirring constantly, cook over medium -low heat until chocolate is melted.
- Remove from heat and stir in vanilla.
- add powdered sugar.
- with wooden spoon, beat until smooth.
- spread in pan.
- drop peanut butter by spoonfuls onto fudge.
- with knife swirl peanut butter through fudge to marbelize.
- chill 2 hours or until firm.
- invert onto cutting board, peel off plastic wrap and cut into squares.
- makes about 25 1 1/2" squares.
- MICROWAVE DIRECTIONS:.
- in a 3 quart microwave proof bowl, stir corn syrup, sorghum and milk.
- stir in chocolate -- microwave at high 100% stirring once, for 6 minutes.or until chocolate is completely melted and almost entire surface is bubbly.continue as above with dropping peanut butter -- rest is the same as cooked.
Nutrition Facts : Calories 126.6, Fat 7.4, SaturatedFat 3.7, Cholesterol 1, Sodium 21.4, Carbohydrate 16.1, Fiber 1.3, Sugar 13.8, Protein 1.9
DULCE DE LECHE SWIRL 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: white chocolate, sweetened condensed milk, dulce de leche
Provided by Hector Gomez
Categories Desserts
Yield 25 servings
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized piece.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 22 grams
PEPPERMINT SWIRL FUDGE
Indulge in candy-shop flavor with these rich swirled squares. For Christmasy color, I add crushed peppermint candies and red food coloring. -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 81 pieces (about 1-1/2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY SWIRL FUDGE
For festive fudge with a new "twist," give this confection a whirl! We used vanilla chips instead of chocolate ones and added sweet cherry flavoring. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
- In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
- Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g
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GINGERBREAD SWIRL FUDGE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
3/5 (2)Category CandyCuisine AmericanTotal Time 6 hrs 15 mins
- Line an 8-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.
- Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.
- Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It’s important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.
- Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
RED VELVET SWIRL FUDGE {4 INGREDIENTS} - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
3.6/5 (22)Category DessertCuisine CandyTotal Time 15 mins
- Place milk chocolate chips into one bowl. Add red gel food colouring and stir until combined. Start with one little dab to start. You can always adjust the colour later. Always best to start with a bit and add more. Once you add too much you can't go back. Set aside.
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