Easy Coconut Fudge

Easy Coconut Fudge

 

If you like chocolate and coconut, you will love this fudge!  It’s creamy and smooth and deeply chocolate.  And it’s got the flavor of coconut mingled though every bite.

Everyone in my family likes coconut, but we don’t always like a lot of the coconut texture.  So I kept the amount of coconut that’s stirred into the fudge at a minimum.  I used coconut extract to bump up the flavor though.

The result is perfect!   I had a lot of trouble staying out of this.  It’s so tempting to have just one more piece.

Here’s what you’ll need to make it:   [Read more…]

Easy Salted Caramel Fudge

 

Easy Salted Caramel Fudge

Deep chocolate fudge topped with salted caramel – it doesn’t get much better than this!

And it only takes a few ingredients, along with a simple melting process to make this fudge.

I’ve made quite a few different kinds of fudge this week.  We’ve been debating over which is the favorite.  This one is a definite winner for some of us.  Others voted for the Coconut Fudge recipe that I’ll share tomorrow.

Mostly, we’ve had a tough time deciding because they’ve all been so good!

Here’s what you’ll need for the Salted Caramel Fudge:   [Read more…]

Candy Cane Fudge (and how we tied this into Advent)

Candy Cane Fudge recipe

 

Last week I was asked if I could do a cooking demonstration during our church’s Advent dinner.  They wanted me to do something that would involve the kids.

At first, I had no ideas at all.  But the next morning, as I was thinking I was going to have to call back and decline, I had an idea.  This Candy Cane Fudge recipe is so easy and perfect to make with kids.

And it ties in well to Advent too.  Advent is about preparing (our hearts for Jesus), waiting, hoping and anticipating.

During the program at the church Advent dinner, I asked two girls to help me make the fudge.  I used a small, single burner on a table so we could melt the ingredients.  I showed them how to prepare the pan with foil and which ingredients to use (preparation).  The girls helped assemble everything.  Then they took turns stirring the fudge as it melted (waiting).

We stood to the side, working on the fudge while the rest of the program was going on.  At the end, we took the mic back and explained that we would pour the melted fudge into the prepared pan.  Then the girls sprinkled crushed candy canes over the top.

I explained that while we were stirring, we’d gotten a little sticky.  Things can get sticky in a situation when we have to wait.  Thankfully, God always has it under control, even when things look like a real mess to us!

I told the girls (and the rest of the people there) that we had more waiting and anticipating to do before we could eat that batch of fudge.  It would still need to chill in the refrigerator for 3-4 hours.

But I had a plate already done and cut for everyone to taste.  Another girl passed the plate around to all the people there.

Candy Cane Fudge ingredients

 

This is a variation on my favorite fudge recipe.  I’ve made Mocha Fudge and Chocolate Pretzel Fudge.  I’ve also got recipes coming next week for Coconut Fudge and Salted Caramel Fudge.

Candy Cane Fudge (and how we tied this into Advent)

Ingredients
  • 12 oz semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 can sweetened condensed milk
  • 2 Tbs. milk
  • 3-4 candy canes, crushed

Instructions
  1. Line an 8×8 pan with foil.
  2. In a 3 quart saucepan, melt all the ingredients, except the candy canes, together over low heat. Stir constantly. This will take about 10 minutes.
  3. Pour the melted fudge into the foil lined pan.
  4. Sprinkle with crushed candy canes.
  5. Refrigerate 3-4 hours or overnight.
  6. Remove from pan and foil. Cut into squares.
  7. Store in the refrigerator.

Candy Cane Fudge

Chocolate Pretzel Fudge

Fudge + pretzels = Scrumptious!

This is an easy fudge to make.  It’s a variation of Mocha Fudge.  Just melt the ingredients together and throw in a handful of broken pretzel pieces.  Lick the pan.  Then wait.  And wait.  And wait a bit more.

About 3 hours in the fridge later and it’s ready to cut and eat.

Here’s what you’ll need:  [Read more…]

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