* Exported from MasterCook *
Bailey's Truffle Fudge
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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3 cup semisweet chocolate chips
1 cup vanilla chips OR more chocolate chips*
1/4 cup butter
3 cup powdered sugar
1 cup Bailey's Irish Creme
1/2 cup chopped nuts -- optional
Truffle Topping
1 cup semisweet chocolate chips
1/2 cup vanilla chips OR more chocolate chips*
2 tablespoons butter -- cut in pieces
4 tablespoons Bailey's Irish Creme
*Using all semisweet chocolate will yield a deeper, darker fudge.
Melt all chips with butter until they are soft enough to stir smooth. Do not overheat.
Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth.
Add nuts, if desired. Mix well.
Place fudge in an 8-inch square pay sprayed with vegetable spray.
Lay a sheet of plastic wrap on top and gently press to smooth fudge.
Topping: Melt chips until smooth. Remove from heat.
With a fork, beat in butter and Bailey's until smooth.
Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1 to 2 hours.
Can be frozen.
* Exported from MasterCook *
Candy Bar Fudge
Recipe By :candy lovers
Serving Size : 0 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels
1 tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Grease an 8x8 inch square baking pan.
In a microwave-safe bowl combine butter, cocoa powder, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes.
Stir in confectioners' sugar and vanilla extract.
Pour into prepared pan.
In a separate microwave-safe bowl heat caramels and water on high for 2 minutes, or until caramels melt. Stir in peanuts.
Spread mixture over chocolate layer.
In a small microwave-safe bowl combine semisweet and milk chocolate chips. Microwave on high for 1 minute or until melted. Spread over caramel layer. Chill for 2 hours, or until firm.
* Exported from MasterCook *
Peanut Butter Fudge
Recipe By :rec.food.recipes
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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2 cups sugar
3 teaspoons cornstarch
1/4 stick butter
1 teaspoon vanilla
1/2 cup milk
1 cup peanut butter
1 cup marshmallow cream
1/2 cup chopped walnuts
Cook sugar, cornstarch, butter, vanilla and milk to soft ball stage. Remove from heat and add peanut butter, marshmallow cream and nuts. Pour into buttered pan (my guess is 8x8"). Score when hot.
* Exported from MasterCook *
Peanut Butter Fudge 2
Recipe By :Johnson
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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3 cups sugar
1/2 cup butter (NOT margarine)
1 cup evaporated milk
7 oz. marshmallow creme
1 1/4 cups peanut butter
1 tsp. vanilla
1 cup chopped nuts (optional)
Combine sugar, butter & evaporated milk; mix well & bring to a boil. Turn
heat to medium & cook 5 minutes, stirring constantly. Add marshmallow cream,
peanut butter, vanilla & nuts. Beat real good. Pour into a buttered dish or
pan & cool.
* Exported from MasterCook *
Peanut-Butter Fudge
Recipe By :Family Circle
Serving Size : 64 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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Peanut-Butter Layer
1/2 cup creamy peanut butter
3 tablespoons butter
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons vanilla
1 pound confectioners' sugar -- sifted
1/2 cup instant nonfat powdered milk
Chocolate Layer
2/3 cup heavy cream
6 ounces semisweet chocolate -- finely chopped
Glaze
1/2 cup cinfectioners' sugar
1 tablespoon butter -- melted
2 1/2 teaspoons milk
1/2 cup coarsely chopped unsalted peanuts -- garnish, optional
Line an 8 x 8" square baking pan with foil. Lightly butter foil.
Peanut Butter Layer: Heat together peanut butter and butter in medium saucepan over low heat until melted.
Stir in corn syrup, water and vanilla. Remove from heat.
Gradually stir in confectioners' sugar and powdered milk until blended.
Knead with hands if necessary. Turn into prepared pan. Pat out firmly to evenly cover bottom of pan. Let cool, then score top with fork.
Chocolate Layer: Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat.
Add chocolate. Let stand for about 30 seconds. Stir until smooth.
Pour chocolate over Peanut Butter Layer, spreading to cover completely.
Refrigerate just until firm.
Glaze: Stir together confectioners' sugar, melted butter and milk in small bowl.
Spread over Chocolate Layer.
Sprinkle evenly with peanuts, if desired.
Refrigerate about 2 hours or until firm enough to cut.
You can refrigerate the fudge, wrapped airtight, for up to 2 weeks.
* Exported from MasterCook *
White Chocolate-Cherry Almond Fudge
Recipe By :Woman's Day
Serving Size : 64 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
2/3 cup milk
1/4 cup butter or margarine
1 1/2 cups white chocolate chips
1 teaspoon vanilla
1/2 cup sliced almonds -- toasted
1/2 cup dried cherries
Line a 8" square pan with foil. Grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over med. heat, stirring constantly.Without stirring, boil vigorously 5 min. Remove from heat.
Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.
* Exported from MasterCook *
Fantasy Fudge
Recipe By :Kraft
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
2 cups chocolate chips
1 jar marshmallow cream
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. (Mixture scorches easily).
Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended.
Pour into greased 13x9" pan. Cool, cut into squares.
