Candy Cane Swirled Fantasy Fudge

Another from pinterest I shall try!

CANDY CANE SWIRLED FANTASY FUDGE

 

PRINT

The most fun, festive and delicious fudge EVER! Everyone goes crazy over it - and it's easy too!

Author: Adapted by Chris Scheuer from Kraft

Recipe type: Sweet Treats

INGREDIENTS

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half and half*
• 12 ounces white chocolate chips
• 1 7-ounce jar marshmallow creme**
• ½ cup finely crushed candy canes or peppermint candies***
• 1 teaspoon peppermint extract
• 2 teaspoons red food coloring

 

INSTRUCTIONS

1. Line 9-inch square pan with foil, with ends of foil extending over sides. Spray pan with cooking spray and rub with a paper towel. Set aside. Also spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
2. Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.
3. Add white chocolate chips and allow to sit for 1 minute, then stir until all chocolate is melted and mixture is smooth. Add marshmallow creme and peppermint extract. Stir again until smooth and well mixed.
4. Sprinkle peppermint over the top and gently fold it into the chocolate mixture. Stir just until combined (if you stir too much at this point, mixture will turn pink and the final product won't be as pretty.)
5. Pour approximately half of mixture into prepared pan. Spread to cover bottom. Using a small spoon, sprinkle 1 teaspoon of the red food coloring in random drops over the surface of the fudge. Quickly pour the other half of the fudge mixture over the red food coloring. Spread evenly. Drizzle the other teaspoon in random drops over the top.
6. Using the side of the prepared knife, run it back and forth through fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will turn pink. Cool completely (if you're in a hurry, like I usually am, refrigerate fudge till cool). Use the foil handles to lift fudge from pan before cutting into squares.

NOTES

*If you live outside the U.S., you may not be familiar with half and half. It's a convenience product frequently used in coffee here in the States. It's simply half milk and half cream.
** Marshmallow creme is a light, creamy marshmallow mixture that's sold in jars. If you can't find it, you can make your own. Try this version from AllRecipes. You can also purchase it online.
*** Make sure you crush the candy canes (or peppermint candies) quite fine - if the pieces are too big, the fudge will break apart when you try to cut it. Don't be tempted to add more crushed peppermint. I tried different amounts and it is perfect. When I added more, the fudge became grainy.

Strawberry Swirled Fantasy Fudge

I found this on pinterest, adding it to my fudge collection!

STRAWBERRY SWIRLED FANTASY FUDGE (MADE IN 8X8-INCH PAN)

 

PRINT

This Strawberry Swirled Fantasy Fudge is super creamy with flecks of vanilla bean and swirled with strawberries. It makes a wonderful gift!

Author: Chris Scheuer adapted from Kraft

Recipe type: Sweet Treat

Serves: 64 1-inch squares

INGREDIENTS

• 2 teaspoons pure strawberry extract
• ½ rounded teaspoon red gel food color, I like the No-Taste red food coloring from Wilton
• 3 cups sugar
• ¾ cup butter, I use salted
• ⅔ cup half and half*
• 12 ounces white chocolate chips**
• 1 7-ounce jar marshmallow creme***
• 1 ½ teaspoons vanilla bean paste****, The vanilla bean paste adds amazing flavor, but you could also use regular vanilla for this.

INSTRUCTIONS

1. Combine red food color and strawberry extract in a small bowl. Stir well till gel is dissolved, then set aside. If you have trouble dissolving the gel, microwave the mixture for 10 seconds on high power, then stir again.
2. Line a 9-inch square pan with foil, ends of foil extending over sides. Spray pan with cooking spray and rub with a paper towel. Set aside. Also spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
3. Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.
4. Add white chocolate chips, cover pot and allow to sit for 1 minute, then stir until all chocolate is melted and mixture is smooth. Add marshmallow creme and vanilla bean paste. Stir again until smooth and well mixed.
5. Pour approximately half of mixture into prepared pan. Spread to cover bottom. Using a small spoon, sprinkle ½ of strawberry extract mixture in random drops over the surface of the fudge. Quickly pour the other half of the fudge mixture over the red food coloring. Spread evenly. Drizzle the other teaspoon in random drops over the top.
6. Using the side of the prepared knife, run it back and forth through fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will turn pink. Cool completely (if you're in a hurry, like I usually am, refrigerate fudge till cool). Use the foil handles to lift fudge from pan before cutting into squares.

NOTES

*If you live outside the U.S., you may not be familiar with half and half. It's a convenience product frequently used in coffee here in the States. It's simply half milk and half cream.
** Marshmallow creme is a light, creamy marshmallow mixture that's sold in jars. If you can't find it, you can make your own. Try this version from AllRecipes.
*** Use a good quality white chocolate chip. How do you know if it's good? Check the label - one of the first ingredients after sugar, should be cocoa butter. Many of the so called "premium" chips don't have any cocoa butter. I really like the chips from Trader Jo's which you can purchase at their stores or online.
****I love vanilla beans but they are frightfully expensive and tend to dry out if you don't keep them carefully stored. Vanilla bean paste is essential vanilla beans that have been scraped out of the pods. It's not cheap (about $10-12 for a small jar) but it has the equivalent of A LOT of vanilla beans so it's really quite economical. I always keep it on hand. It's not always easy to find. Whole Foods carries it as well as Williams Sonoma. You can also get it online.

5.0 from 3 reviews

STRAWBERRY SWIRLED FANTASY FUDGE (MADE IN SILICONE MINI MOLDS)

 

PRINT

This Strawberry Swirled Fantasy Fudge is super creamy with flecks of vanilla bean and swirled with strawberries. It makes a wonderful gift!

Author: Chris Scheuer adapted from Kraft

Recipe type: Sweet Treat

Serves: 48 pieces

INGREDIENTS

• 2 teaspoons pure strawberry extract
• ½ rounded teaspoon red gel food color, I like the No-Taste red food coloring from Wilton
• 3 cups sugar
• ¾ cup butter, I use salted
• ⅔ cup half and half*
• 12 ounces white chocolate chips**
• 1 7-ounce jar marshmallow creme***
• 1 ½ teaspoons vanilla bean paste****, The vanilla bean paste adds amazing flavor, but you could also use regular vanilla for this

INSTRUCTIONS

1. Combine red food color and strawberry extract in a small bowl. Stir well till gel is dissolved, then set aside. If you have trouble dissolving the gel, microwave the mixture for 10 seconds on high power, then stir again.
2. You will need 2 silicone mini molds, each having 24 openings. Place each on a sheet pan. This will keep them stable once they're filled with fudge. Set aside.
3. Butter or spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
4. Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Cook for exactly 4 minutes, stirring constantly. Remove from heat.
5. Add white chocolate chips, cover pot and allow to sit for 1 minute, then stir until all chocolate is melted and mixture is smooth. Add marshmallow creme and vanilla bean paste. Stir again until smooth and well mixed.
6. Using a small spoon, sprinkle the strawberry extract mixture in random drops over the surface of the fudge. Using the side of the prepared knife, run it back and forth through fudge a few times, creating a swirled pattern. Don't swirl too much. If you do, the whole mixture will turn solid pink.
7. With a small scoop, pour the fudge into the cavities of the silicon pan, filling to the top. Avoid stirring the fudge, just scoop it up. You'll find that the last scoops will be less patterned, still pretty, but the red color will have combined more with the white.
8. Cool completely (if you're in a hurry, like I usually am, refrigerate fudge till cool). Pop the fudge out from underneath. I like to push gently up on each edge before I remove them to insure they stay intact.

NOTES

*If you live outside the U.S., you may not be familiar with half and half. It's a convenience product frequently used in coffee here in the States. It's simply half milk and half cream.
** Marshmallow creme is a light, creamy marshmallow mixture that's sold in jars. If you can't find it, you can make your own. Try this version from AllRecipes.
*** Use a good quality white chocolate chip. How do you know if it's good? Check the label - one of the first ingredients after sugar, should be cocoa butter. Many of the so called "premium" chips don't have any cocoa butter. I really like the chips from Trader Jo's which you can purchase at their stores or online.
****I love vanilla beans but they are frightfully expensive and tend to dry out if you don't keep them carefully stored. Vanilla bean paste is essential vanilla beans that have been scraped out of the pods. It's not cheap (about $10-12 for a small jar) but it has the equivalent of A LOT of vanilla beans so it's really quite economical. I always keep it on hand. It's not always easy to find. Whole Foods carries it as well as Williams Sonoma. You can also get it online.

Winter White Red Velvet Fudge

This looked good for either Christmas or Valentines!  I am going to try this out! I found it on pinterest

WINTER WHITE RED VELVET FUDGE - MICROWAVE METHOD

 

PRINT

Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors and friends.

Author: Chris Scheuer

Recipe type: Dessert, Snack

INGREDIENTS

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half & half*
• 1 12-ounce bag white chocolate chips
• 1 7-ounce jar marshmallow creme**
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips, about 6 ounces
• 3 tablespoons red food coloring (I use liquid)

instRUCTIONS

1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2. Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
3. Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
4. Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.
5. Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
6. Immediately, transfer about ½ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
7. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. 
8. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! 
9. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NOTES

A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.

5.0 from 6 reviews

WINTER WHITE RED VELVET FUDGE - STOVETOP METHOD

 

PRINT

Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors and friends.

Author: Chris Scheuer

Recipe type: Dessert, Snack

INGREDIENTS

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half & half*
• 1 12-ounce bag white chocolate chips
• 1 7-ounce jar marshmallow creme**
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips, about 6 ounces
• 3 tablespoons red food coloring (I use liquid)

INSTRUCTIONS

1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2. Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
3. Bring sugar, butter and half and half to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
4. Add white chocolate chips and marshmallow creme; stir until melted. Add vanilla; mix well.
5. Immediately, transfer about ½ of this cooked white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
6. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. 
7. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! 
8. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NOTES

A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.