This and that: fudge
Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts

Saturday, December 15, 2012

Candy Cane Fudge Truffles

A while back I made some candy cane fudge, with Hershey's Candy Cane Kisses
Although the fudge tasted great it was very soft.
I am not sure what I did to it that it didn't set properly.
I first thought of rolling it into balls and dipping it into chocolate -
but that didn't pan out as well as I wanted it too, as the fudge melted in the warm melted chocolate.
I didn't want to waste the fudge so decided to mix the fudge with some animal crackers and then roll them
and dip them into chocolate.
I will give you the recipe that I used to make the fudge.. Maybe it will work out for you.

Candy Cane Fudge

This recipes was adapted from Dawn's Divine Delight - Dove Fudge

3 cups white sugar
3/4 cup butter
1 can evaporated milk (large)
1/2 bag Hershey's Candy Cane Kisses
2- 4 oz Ghirardelli White Chocolate Bars
7 oz Marshmallow Creme - or 1 cup homemade - I use this recipe

Cut chocolate into small pieces and set aside.  Bring sugar, butter and evaporated milk to a full rolling boil on medium heat.  Boil for 4 minutes or until candy thermometer reaches 234 degrees. Remove from heat and add chocolate and marshmallow creme until mixed. The fudge was very pink, so I added some red food colour and swirled it into the fudge.  Place in foil covered 9 x 13.  Place in refrigerator until set.  

This should have set properly.  Mine set but was too soft to cut into bars, so I then had to rethink what I would do it.  I decided to make some chocolates.  I first thought of dipping as I said, but this didn't work.. My next thought was to use molds.  I didn't have any molds but I did have some ice cube trays and thought those could work... They did.  I placed a small amount of melted chocolate in the bottom of the ice cube tray and then placed a small amount of the soft fudge mixture onto top of the melted chocolate and then added more melted chocolate above the fudge.  Then tapping the ice cube tray to let all the chocolate settle.  Place in refrigerator until set.

place small amount of chocolate in bottom
of tray, then small amount of fudge and cover
with more chocolate

Candy Cane Fudge Truffles

3 cups of the above recipe for candy cane fudge
1 cup animal cracker crumbs
melted chocolate.
candy cane crumbs (optional)

Mix candy cane fudge and animal cracker crumbs together.  Roll into balls and place in refrigerator until set.  Once set, melt chocolate and dip balls into chocolate.  Sprinkle candy cane crumbs over chocolate (optional).  Let cool.

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Monday, October 22, 2012

Pumpkin Spice Fudge

This past weekend, my brother and family came to visit and I was able to cook with my niece.  It was so much fun.  I was able to teach my niece how my mom taught me to make fudge and how she showed me  what a soft boil stage was and when the fudge was ready.  She did this by dropping a small amount of the candy into cold water and move it around with her finger, if it made a small ball then it was ready.  I still use this method, although I do have a candy thermometer.   As my mother passed away many years ago, and this was a way that my niece could learn something about her grandmother.  My niece also loves to cook, so hopefully in the near future I will be able to cook and bake with her more.

Pumpkin Spice Fudge 
adapted from Pumpkin Bliss Fudge  Dawn's Divine Delight
2 cup sugar
1 cup brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin puree (not pumpkin pie filling)
4 oz white chocolate ( I used Ghiradelli Vanilla Dream, approx 1 and 1/4 bar)
1 bag Hershey Pumpkin Spice Kisses
1 7 oz marshmallow creme (1 used 1 cup homemade marshmallow creme RECIPE)
1 1/2 tsp vanilla extract - (I forgot to put this in...but my white chocolate has vanilla)

Butter a 9x13 pan or place tin foil in it.  Unwrap kisses and chop up chocolate.
Place sugars, butter, milk, pumpkin puree in a saucepan cook over medium heat until sugars are dissolved. Then continue this until mixture begins to boil, stirring constantly.  Boil until the mixture is in a soft- ball stage, approximately 234 degrees on the candy thermometer.
Take off heat and add chocolate,and marshmallow creme and mix until well mixed and smooth. Stir in vanilla (if you are using) and mix well
Pour into your prepared 9x13 pan.  The fudge is already setting at this stage and place in refrigerator to set.

*I took mine out in an hour and was able to cut it and serve it. (my company was leaving and I wanted my helpers to be able to taste it).  The fudge was still a bit warm on the bottom but cut easily and stayed in pieces while we ate it.   So smooth and delicious.  I w it.   It is so smooth and a wonderful pumpkin flavor.  My brother told me we could come for Christmas as long as we brought this with us.  So glad that I bought many bags of pumpkin spice kisses!

the process in fudge making.... with the help of my nieces!
They were so much help.

and one last picture because it is oh so yummy!

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