Sinfully delicious fudge idea...?!
I just thought of an amazing fudge recipe!.!.!. I should make penuche (brown sugar) fudge with pieces of choc!. chip cookie dough in it (leaving out the eggs of course :P) Or I could make a cookie crust and pour the penuche over it!.!.!. what idea sounds better/yummier!?Www@FoodAQ@Com
Answers:
OMG you are torturing me !.!.!. I LOVE FUDGE!! and I would give anything to have a piece of your sinfully delicious fudge right this minute!. Both of your suggestions sound great, so it's a hard decision and I would really like to try both!. But, if I had to choose only one, I think the one with the cookie crust would appeal to me more!.
I will not be happy now until I am able to satisfy my sudden, irresistible urge for FUDGE - I will not sleep tonight, it may take days for me to find fudge, I can't bake !.!.!.!.!. what have you done to me!!!
PS
Don't suppose you could send me some!? Please!? :)Www@FoodAQ@Com
I will not be happy now until I am able to satisfy my sudden, irresistible urge for FUDGE - I will not sleep tonight, it may take days for me to find fudge, I can't bake !.!.!.!.!. what have you done to me!!!
PS
Don't suppose you could send me some!? Please!? :)Www@FoodAQ@Com
How about with marshmallow ones!.!.!.they are smooth and creamy and much easier!.!.!.!.usually corn syrup has to be cooked to a certain stage!.!.!.!.marshmallow is just melted and stirred in!.
also -- a rocky road candy in the microwave that people always love!.!.!.!.and it is just chips, marshmallows and nuts mixed together and dropped onto buttered sheets!.!.!.!.!.
10 Large Marshmellow or 4 cups small marshmellows
1 cup evaporated milk
1/2 cup butter or margerine
2 cups sugar
1/4 t!. salt
2 cups semi-sweet choc!. chips
1/2 t!. vanilla
1/2 cups nuts
Combine marshmallows,milk,butter,sugar,salt in a saice [am!.
Cook and stir over med!. heat until full boil!. Boil for 5 minutes
Stirring constantly!. Remove from heat, add chocolate chips and beat until the chips melt!. Add vanilla and nuts!.(Can substitute marshmellow cream for the marshmellows)
If making rocky road fudge this way, add extra marshmallows and extra nuts before pouring into panWww@FoodAQ@Com
also -- a rocky road candy in the microwave that people always love!.!.!.!.and it is just chips, marshmallows and nuts mixed together and dropped onto buttered sheets!.!.!.!.!.
10 Large Marshmellow or 4 cups small marshmellows
1 cup evaporated milk
1/2 cup butter or margerine
2 cups sugar
1/4 t!. salt
2 cups semi-sweet choc!. chips
1/2 t!. vanilla
1/2 cups nuts
Combine marshmallows,milk,butter,sugar,salt in a saice [am!.
Cook and stir over med!. heat until full boil!. Boil for 5 minutes
Stirring constantly!. Remove from heat, add chocolate chips and beat until the chips melt!. Add vanilla and nuts!.(Can substitute marshmellow cream for the marshmellows)
If making rocky road fudge this way, add extra marshmallows and extra nuts before pouring into panWww@FoodAQ@Com
This one is sooooooo good!.:
German Chocolate Fudge
Ingredients
14 ounces crumbled chocolate cake (about 3 cups)
1 1/2 cups heavy cream, divided
2 3/4 cups chocolate chips, divided
1/4 cup butter, cut into small pieces
1/2 cup packed brown sugar
2 egg yolk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecan
Directions
1Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray!. Place the crumbled cake into a large bowl and set aside!. Place the chocolate chips into a small heat-safe bowl and set aside!.
2!. Pour 1 cup of cream into a small saucepan and heat it over medium heat until simmering!. Bubbles should form around the edges of the pan, but do not allow the cream to come to a full boil!. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate!. Whisk the chocolate and cream until the mixture is smooth, glossy, and liquid—this is your “ganache!.”!.
3!. Pour half of the ganache over the crumbled cake and quickly stir to evenly coat the cake!. Scrape the cake into the prepared 9x9 pan and press it gently into an even layer!. Place the cake into the refrigerator to set while you prepare the second layer, and set aside the second half of the ganache for later use!.
4!. Place the egg yolks in a small bowl and set nearby!. Combine the butter, 1/2 cup of cream, and the brown sugar in a small saucepan over medium heat, stirring until the butter and sugar are melted!. Heat the mixture almost to boiling, stirring occasionally!.
5!. Once the hot cream mixture is almost boiling, pour 1/2 cup of it into the egg yolks and whisk vigorously!. Slowly pour the yolk mixture back into the hot cream, stirring constantly, and reduce the heat!. Whisk constantly until it is thickened, but do not allow it to boil!. Once thick, remove the pan from the heat and stir in the coconut and pecans!. Allow it to cool for 10 minutes at room temperature!.
6!. Once the coconut-pecan topping has cooled to room temperature, pour it on top of the cake mixture and smooth it into an even layer!.
7!. Stir the remaining ganache to ensure it is liquid and easy to pour!. If necessary, reheat it in the microwave for 10-15 seconds so that it is smooth and flows freely!. Pour the ganache on top of the coconut-pecan layer and spread it into a smooth, even layer!.
8!. Refrigerate the fudge to set all of the layers, at least 3 hours or overnight!. To serve, cut the fudge into 1-inch squares and place in paper candy cups!. For best taste and texture, allow the fudge to sit at room temperature for 20 minutes before serving!. Store fudge in an airtight container in the refrigerator for up to 12 days!.Www@FoodAQ@Com
German Chocolate Fudge
Ingredients
14 ounces crumbled chocolate cake (about 3 cups)
1 1/2 cups heavy cream, divided
2 3/4 cups chocolate chips, divided
1/4 cup butter, cut into small pieces
1/2 cup packed brown sugar
2 egg yolk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecan
Directions
1Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray!. Place the crumbled cake into a large bowl and set aside!. Place the chocolate chips into a small heat-safe bowl and set aside!.
2!. Pour 1 cup of cream into a small saucepan and heat it over medium heat until simmering!. Bubbles should form around the edges of the pan, but do not allow the cream to come to a full boil!. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate!. Whisk the chocolate and cream until the mixture is smooth, glossy, and liquid—this is your “ganache!.”!.
3!. Pour half of the ganache over the crumbled cake and quickly stir to evenly coat the cake!. Scrape the cake into the prepared 9x9 pan and press it gently into an even layer!. Place the cake into the refrigerator to set while you prepare the second layer, and set aside the second half of the ganache for later use!.
4!. Place the egg yolks in a small bowl and set nearby!. Combine the butter, 1/2 cup of cream, and the brown sugar in a small saucepan over medium heat, stirring until the butter and sugar are melted!. Heat the mixture almost to boiling, stirring occasionally!.
5!. Once the hot cream mixture is almost boiling, pour 1/2 cup of it into the egg yolks and whisk vigorously!. Slowly pour the yolk mixture back into the hot cream, stirring constantly, and reduce the heat!. Whisk constantly until it is thickened, but do not allow it to boil!. Once thick, remove the pan from the heat and stir in the coconut and pecans!. Allow it to cool for 10 minutes at room temperature!.
6!. Once the coconut-pecan topping has cooled to room temperature, pour it on top of the cake mixture and smooth it into an even layer!.
7!. Stir the remaining ganache to ensure it is liquid and easy to pour!. If necessary, reheat it in the microwave for 10-15 seconds so that it is smooth and flows freely!. Pour the ganache on top of the coconut-pecan layer and spread it into a smooth, even layer!.
8!. Refrigerate the fudge to set all of the layers, at least 3 hours or overnight!. To serve, cut the fudge into 1-inch squares and place in paper candy cups!. For best taste and texture, allow the fudge to sit at room temperature for 20 minutes before serving!. Store fudge in an airtight container in the refrigerator for up to 12 days!.Www@FoodAQ@Com
Ashley,
Make the chocolate chip cookie crust (one big cookie on a cookie sheet) and put the penuche fudge on top!. It is yummy, and scrumptous, and has been done before!. Works with other fudges, too!. Same with oatmeal cookies, and peanut butter cookies and chocolate fudge!.
Regards,
DanWww@FoodAQ@Com
Make the chocolate chip cookie crust (one big cookie on a cookie sheet) and put the penuche fudge on top!. It is yummy, and scrumptous, and has been done before!. Works with other fudges, too!. Same with oatmeal cookies, and peanut butter cookies and chocolate fudge!.
Regards,
DanWww@FoodAQ@Com
I make smooch fudge! 1 bag of hersheys kisses with almonds, 1 bag of really good chocolate chips and a can of Eagle(tm) milk!. Put all in a bowl (unwrap kisses of course) cover and microwave 5 min, Stir and pur into a buttered dish!. Cover with plastic wrap and you have fudge!Www@FoodAQ@Com
Tripple Fudge BrowniesWww@FoodAQ@Com
Make the penuche fudge with the choc!.chip cookie dough!.
Sounds really good to me!.!.!.!.Www@FoodAQ@Com
Sounds really good to me!.!.!.!.Www@FoodAQ@Com
Both of your ideals sound yummy!. Make both to see which one you like the best!.Www@FoodAQ@Com