fudge Archives - The Midnight Baker

White Chocolate Fudge

Judith Hannemann — Wed, 10 Nov 2021 00:00:36 +0000

White chocolate fudge is perfect for the holidays or any time.

White Chocolate Fudge–For The Holidays

Bark and fudge have become traditional for the winter holidays and you can see why.

The holidays are a time where most diets go out the window and people splurge. Heck, you can start that diet after New Years!

Since there are a great number of recipes for any flavor fudge–not only chocolate–out there, you have many from which to choose.

My love is white chocolate so naturally, that was my choice. I left mine undecorated, but there’s many festive holiday-colored sprinkles that can be used to make it more holiday specific.

Quick Fudge

I remember when “quick” fudge became all the rage. It was back in the 1960s sometime and it was actually a great way to make fudge, especially if you didn’t have a candy thermometer. It employs the use of marshmallow cream. About the only downside of the process is getting the marshmallow cream out of its jar. It’s thick and tenuous. A tip I can give is get as much as you can out of the jar before you start cooking the fudge. Put it on a paper plate and just scrape it off into the saucepan.

However, with this quick method, they ask you to do the cold-water test for “soft-ball” stage just to make sure your fudge will set. There’s a lot of variables with this which is why I only use it as a secondary test. I still use a candy thermometer.

There’s a recipe on the jar for fudge which you can change up flavorings as you see fit.

White Chocolate

You’ll want to make sure you use a high-quality product here because it will taste better.

Bypass those generic white chocolate chips; they should work but won’t taste as good. This is one time I say spend more because it’s worth it.

The Recipe

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White Chocolate Fudge

Excellent for the holidays or any other time

Prep Time5

Cook Time10

Course: Snack

Cuisine: American

Keyword: holiday fudge recipe, quick fudge, white chocolate fudge

Servings: 58 (varies)

Calories: 101kcal

Author: Judith Hannemann

Ingredients

12 oz white chocolate baking morsels
7 oz marshmallow fluff (1 jar)
3/4 cup unsalted butter
2/3 cup evaporated milk (1 small can)
2 1/2 cups sugar
1 tsp vanilla

US Customary - Metric

Instructions

Line a 13 x 9-inch pan (metric is approximately 3L) with foil and spray with non-stick spray.
Melt butter in a heavy saucepan over medium heat. Add the evaporated milk and the sugar.
Bring to a boil, stirring constantly and boil for 4-5 minutes. It's strongly suggested that you use a candy thermometer to see if the mixture is 235 F/113 C which is the temp for "soft-ball" stage. You can also test this by using the cold water method (see post).
Once the mixture is at soft-ball stage, add the entire 7 oz jar of fluff and the white chocolate chips. Stir until the morsels are melted and everything is well incorporated.
Spread it in the prepared pan and chill for at least 2 hours. Cut into squares of the desired size (up to you).

Notes

I cut them into 2-inch/5 cm squares on which the nutrition info was based, but bear in mind if you cut smaller/larger squares, the info is not accurate.

Nutrition

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Tiger Butter

Judith Hannemann — Tue, 28 Sep 2021 23:00:05 +0000

Tiger butter is a real treat for chocolate and peanut butter lovers.

Tiger Butter Has Stripes

Which is why I guess this fudge got it’s name.

Regardless, it’s delicious and easy to make. Anyone who loves Reese’s will love this and that’s a fact.

It’s texture is exactly the same as it looks–smooth and velvety. It’s luscious texture is the main draw at least for my tastes.

As for the taste, the peanut butter is mellowed out by being mixed with almond bark. That also makes that layer very creamy and silky.

Almond Bark

I had recently heard from a Canadian friend that almond bark is almost impossible to find in Canadian stores. I can’t figure out the reason for this either, but if you are in Canada, I will be giving some substitutions for it.

Almond bark, despite its name, is merely a synthetic white chocolate. It’s often called white candy coating. While I like genuine white chocolate for eating purposes, it’s very hard to work with if you want to melt it. It can be done, but it’s a real pain and may times quite unsuccessful. This is where almond bark rules the day. It’s easy to melt, doesn’t seize easily and it’s pretty creamy. It also has a indefinite shelf life. I’ve had a large package for ages and it still tastes fine and behaves well for melting.

Now to substitutes–if you can find those white melting disks they’re a pretty good substitute. There are a number of manufacturers but if I use those I prefer Wilton. White baking morsels can be substituted, but I would caution agains the higher-quality ones that contain cocoa butter. You want to go cheap here; generic. As long as it doesn’t include the cocoa butter, they should melt and not seize.

Coconut Oil?

That or the vegetable shortening adds a gloss to the chocolate. Years ago, they’d use paraffin wax. It’s totally optional if you don’t want to use it.

The Recipe

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Tiger Butter

A creamy peanut butter and chocolate candy just right for the holidays

Prep Time10

Cook Time0

Chill Time30

Course: Snack

Cuisine: American

Keyword: holiday fudge, peanut butter and chocolate fudge, tiger butter

Servings: 24

Calories: 192kcal

Author: Judith Hannemann

Ingredients

16 oz almond bark white candy coating or white chocolate chips
1 cup creamy peanut butter
3 oz dark chocolate morsels
1 tsp coconut oil or vegetable shortening

US Customary - Metric

Instructions

Line a 13 x 9-inch/30 x 23 cm baking dish with aluminum foil, using enough so the edges overhang.
Place the almond bark in a microwave-proof bowl and microwave on high for 60 seconds; remove and stir. If there are still big lumps, microwave an additional 30-45 seconds. Stir until there’s no remaining lumps.
Add the peanut butter to the melted bark and stir until completely combined.
Spread in the prepared pan.
Microwave the dark chocolate morsels with the coconut oil on high for 20 seconds. Stir until there are no lumps. You may have to microwave an additional 10 seconds.
Drizzle the dark chocolate over the top of the other layer in stripes. Swirl with a butter knife or the other end of a spoon so you get a marbled effect.
Chill for 30 minutes; remove from pan by lifting the foil out of the pan. Cut into squares of desired size.

Nutrition

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No-Bake Brownies

Judith Hannemann — Sun, 29 Sep 2013 23:00:00 +0000

No-Bake Brownies

Is it fudge or a brownie? You taste and decide.

My opinion on these is that it’s somewhere in between fudge and a brownie. Creamy like fudge, but less dense.

What I like about these is that unlike fudge and some baked brownie recipes, these are not sickeningly sweet, despite the amount of sugar used.

If you wanted to cut down the sugar some, substitute the graham crumbs for saltines. That would probably work and give a different turn on the texture.

No-Bake Brownies

The original recipe, which was from an ancient Bake-Off book from the late 1950s called for all butter, but these days I’m into subbing coconut oil for at least 1/2 the butter. You can substitute all coconut oil if you wish and an unprocessed coconut oil would add a nice coconutty flavor! They could probably be made entirely vegan with a soy/almond/coconut milk substitution, HOWEVER (and it’s a big HOWEVER) it would have to mimic evaporated milk…most of the water content would have to be removed. I’m not even sure if they sell such a thing…but if they do, it’s probably a safe substitution. If you choose to use any of the above in their normal state, the sugar/milk mixture will have to be boiled longer–to what is known as “soft-ball” stage, so you’d need a candy thermometer. But do this at your own risk, because I’m not sure what your results will be. They’ll be TASTY but they may not set up.

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No-Bake Brownies

These no-bake brownies make the perfect last minute dessert!

Prep Time5

Cook Time10

Total Time15

Course: desserts

Cuisine: American

Keyword: brownie recipe, no bake brownies, no bake recipe

Servings: 9

Calories: 564kcal

Author: Judith Hannemann

Ingredients

1 cup evaporated milk
2 cups sugar
1/2 cup butter I used 1/2 butter, 1/2 coconut oil
3/4 cup all purpose flour
1 cup chocolate chips
1 cup chopped walnuts
1 cup graham cracker crumbs

Instructions

Spray or grease a 8 x 8 or 9 x 9 inch pan. Set aside.
Place evaporated milk, sugar and butter in a large, deep saucepan. Bring to boil over medium heat, stirring constantly. When mixture begins to boil, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Mixture will foam and rise…you need a DEEP saucepan as the volume will double when boiling…this is important!!!
Add the flour, chocolate chips, walnuts and graham cracker crumbs. Stir until well combined.
Pour in prepared pan and allow to cool. Pan may also be placed in the refrigerator to speed the cooling process (about 30 minutes in refrigerator).
Cut into 9 bars when cool.

Nutrition

No-Bake Brownies

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