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Strawberry Frosting Fudge
This is a super fun way to get the kids in the kitchen to help! My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!
Ingredients:
1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract
Directions:
1. Spray 8 x 8 pan with cooking spray and line with Wax paper.
2. Melt White Chocolate Chips in Microwave until melted. Being careful not to burn the chips.
3. Quickly and evenly stir in the frosting and Strawberry extract.
4. Pour into prepared pan. Top with Sprinkles!
5. Let set-and serve. Can be cut into cute shapes using cookie cutters or just cut into squares.
6. Store in a airtight container up to 7 days.
~Enjoy!~
Chocolate Dipped Oreo’s
Ingredients:
1-pkg Oreo Cookies
1-12 ounce bag of chocolate
1-tablespoon Crisco (optional)
Sprinkles, toppings…etc. (optional)
Directions:
1. Pour Chocolate in a Microwave safe dish. Microwave the chocolate and Crisco (optional) at 30 second intervals….until melted.
2. One at a time dip Oreo’s in Chocolate making sure to fully coat each cookie.
3. Using a fork lift the cookie out of the chocolate and let the excess chocolate drip off. I kind of shimmy my fork back and forth.
4. Place on Wax or Parchment paper to dry.
Notes: You can use any type of chocolate, any kinds of toppings, and you can even dye the white chocolate to any color you wish using gel dyes. I chose to go simple in the pictures and just top some of my dipped cookies with crushed Oreo’s.
~Enjoy!~
Fancy Peanut Butter Balls
My whole family loves these. I really think I should make them more often. I know my family would love that. Not to mention, my husband’s co-workers!
Ingredients:
2 cups peanut butter (chunky or smooth–I prefer to use either all smooth or 1 cup chunky and 1 cup smooth)
1/2 cup butter-softened
3 cups confectioners/powdered sugar
1 tsp vanilla
3 cups Rice Krispie Cereal
1/4 bar pure paraffin wax
3 cups of Chocolate chips
Directions:
Mix peanut butter, butter vanilla and powdered sugar, add cereal mixing well until well combined.
Form dough into 1″ balls (I use a cookie baller to make uniform shapes) and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.
In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.
While I am working on forming the ‘balls’ I always store them in the fridge until I am ready to dip them in the chocolate.
You can use any dipping chocolate. I like to melt some white chocolate and drizzle over the top.
Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.
I make these at Christmas time but they are good anytime of the year. My family LOVES them.
~Enjoy!~
This Recipe is linked to the following:
Cookies ‘n’ Cream Fudge
Ingredients:
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (NOT sweetened condensed milk)
2 cups White chocolate chips
1 jar (7 oz.) Marshmallow Creme
1 3/4 cup crumbled oreo cookies
1 teaspoon vanilla
Directions:
1. Line a 9 inch square baking pan with wax paper. Set aside.
2. Combine sugar, butter and evaporated milk in a medium saucepan. Bring to a rolling boil, stirring constantly. Continue to boil and stir for 3 minutes.
3. Remove from heat.
4. Stir in White chocolate chips, marshmallow creme, crushed cookies and vanilla extract. Pour into prepared pan.
5. Sprinkle crumbled cookies on top. Refrigerate for 2 hours or until firm.
6. Lift from pan, remove wax paper and cut into pieces.
Store in a airtight container in refrigerator.
~Enjoy~
This recipe is linked to the following:
The “BEST” Creamy Peanut Butter Fudge!
Ingredients:
- 4 cups sugar
- dash of salt
- 12 oz. can evaporated milk (1 1/2 cups)
- 10 oz. to 13 oz. of marshmallow creme
- 28 oz. jar creamy peanut butter
Directions:
1. Line a 9×13 inch pan with wax paper. Set aside.
2. Combine sugar and evaporated milk (DO NOT USE CONDENSED MILK) and a dash of salt and stir until combine.
3. Over medium heat bring to a boil, stirring constantly. One it gets to a rapid boil. Reduce the heat to low and continue stirring over low for 7 minutes.
4. Remove from heat and add 28 ounce jar of creamy peanut butter. Stirring until combine. This will start getting thick pretty quickly.
5. Add 13 to 15 ounces of Marshmallow Creme. Combine to well blended. Again, it will get thick quick….
6. Pour into the prepared pan. For this fudge if I have time I let it set at room temp. If not, you can refrigerate it. Let the fudge cool and cut into cubes.
This fudge is nice, chewy, fudgy and creaming!
~Enjoy!~
This recipe is linked to the following:
