fudge

Bready or Not Original: Cookies and Milk Quick Fudge

Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Bready or Not Original: Cookies and Milk Quick Fudge

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

Bready or Not Original: Cookies and Milk Quick Fudge

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

Bready or Not Original: Cookies and Milk Quick Fudge

The hardest part is waiting for the fudge to set for the next few hours.

Bready or Not Original: Cookies and Milk Quick Fudge

This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Bready or Not Original: Cookies and Milk Quick Fudge

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

 

Bready or Not Original: Cookies and Milk Quick Fudge

This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
Course: Dessert
Keyword: fudge, no bake, quick fudge
Author: Beth Cato

Ingredients

  • 1 1/2 cups chopped store-bought cookies frozen
  • 3 cups white chocolate chips
  • 14 ounce sweetened condensed milk can
  • 3 Tablespoons mini chocolate chips

Instructions

  • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
  • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
  • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
  • OM NOM NOM!
Read More

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Posted by on Jun 13, 2018 in Blog, Bready or Not, chocolate, fudge, no-bake dessert | Comments Off on Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

However, by his enthusiasm, maybe he’ll find this post is worth the long wait.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Modified from America’s Test Kitchen, Christmas Cookies 2013.

 

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These no-bake fudge bites are kinda like candy bars with an incredible combination of savory, salty, sweet, and crunchy. They require almost no labor, but will need several hours of chill time in the fridge.
Course: Dessert, Snack
Keyword: chocolate, fudge, no bake, peanut butter, quick fudge
Author: Beth Cato

Ingredients

Fudge:

  • 5 ounces thin pretzel sticks 2 cups, divided, broken into pieces
  • 12 Tablespoons unsalted butter melted
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups confectioners' sugar

Chocolate Ganache:

  • 3 Tablespoons unsalted butter
  • 3 1/2 ounces bittersweet chocolate chips or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup

Instructions

  • Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
  • In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.
  • Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.
  • Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.
  • Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.
  • Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.
  • Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.
  • Keeps well in fridge for days in a sealed container.
  • OM NOM NOM!
Read More

Bready or Not: Five-Minute Spicy Mexican Fudge

Posted by on Jan 11, 2017 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not: Five-Minute Spicy Mexican Fudge

I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.

Bready or Not: Five-Minute Spicy Mexican Fudge

I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.

When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?

Bready or Not: Five-Minute Spicy Mexican Fudge

That is the criteria by which fudge should be judged.

That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.

Bready or Not: Five-Minute Spicy Mexican Fudge

The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.

Bready or Not: Five-Minute Spicy Mexican Fudge

Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.

Bready or Not: Five-Minute Spicy Mexican Fudge

The fudge comes together in mere minutes in the microwave, creating dense, chocolatey fudge that lasts well at room temperature or in longer-term storage in the fridge. Adjust the amount of cayenne pepper to your preferred heat level!
Course: Dessert, Snack
Cuisine: Mexican
Keyword: chocolate, fudge, gluten free, quick fudge
Author: Beth Cato

Ingredients

  • 3 cups milk chocolate chips about a bag and a half
  • 14 ounce sweetened condensed milk can
  • 1 tsp vanilla extract
  • 1 tsp cinnamon Mexican cinnamon preferred
  • 1/8 - 3/4 tsp cayenne pepper
  • kosher salt or coarse sea salt

Instructions

  • Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
  • Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
  • Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
  • Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
  • OM NOM NOM!

 

Bready or Not: Five-Minute Spicy Mexican Fudge

Read More

Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

Posted by on Dec 5, 2016 in Blog, Bready or Not, cake mix, chocolate, fudge, giftmas, no-bake dessert | Comments Off on Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

2016-giftmasblog-tour-1

I’m offering a holiday-favorite Bready or Not recipe again to help kick off Rhonda Parrish’s Giftmas Blog Tour. Rhonda lives up in Edmonton, Alberta, and she’s hoping to raise funds for the Edmonton Food Bank. I’m all about helping to feed people! Please donate if you can. Note that funds are listed in Canadian dollars.

Rhonda is also doing a giveaway as part of the tour. She’s making a crocheted throw. The winner gets to choose the color, and she is shipping it anywhere in the world!

a Rafflecopter giveaway

Wander around to other stops on the tour over the next week. I’ll post another favorite recipe at Eileen Bell’s site on the 10th!

giftmastourschedule

This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!

Cake Mix White Choc Fudge

Eating this fudge is like licking the paddle after mixing up cake mix batter. If you prefer savory over sweet, this recipe isn’t for you. This is for the people who love fudge and frosting and all things sweet.

Cake Mix White Choc Fudge

I didn’t limit myself to sprinkles in this. I had some Christmas candies, the type for topping cupcakes and such, that had been sealed away for a year. It had been a great post-holiday clearance buy. I wanted the containers GONE, so I pretty much dumped the contents into this fudge. That’s why you see little light bulb shaped candies in there.

Cake Mix White Choc Fudge

This is obviously a great Christmas recipe, but it’s an easy one to customize year round depending on the colors you mix in. Make fudge to support your favorite sport team, or pink and red for Valentine’s Day, or pastels for spring. Cake mix goes on sale all year round, too, making this a pretty cheap recipe to throw together.

Whatever you add in, I’m sure it will be pretty. And delicious. So very, very delicious.

Modified from Sally’s Baking Addiction.

 

Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

Quick, no-fuss microwave fudge.
Course: Dessert
Keyword: no bake, quick fudge
Author: Beth Cato

Ingredients

  • 2 cups + 2 Tbsp white or yellow cake mix any brand, sifted
  • 2 cups confectioners' sugar sifted
  • 1/2 cup salted butter cut into chunks (or use unsalted and add a pinch of salt)
  • 1/4 cup milk almond milk works
  • 2/3 cup white chocolate chips
  • 1/2 cup rainbow sprinkles/non pareils/jimmies

Instructions

  • Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.
  • Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.
  • Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate. Add the sprinkles last and stir gently so they don't leak too much color.
  • Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.
  • Fudge will keep upwards of a week in the fridge, if it lasts that long.

OM NOM NOM

    Cake Mix White Choc Fudge

    Save

    Save

    Save

    Read More

    Bready or Not: Quick Maple Cookie Fudge

    Posted by on Nov 23, 2016 in Blog, Bready or Not, fudge, maple | 2 comments

    It’s holiday time, so that means it’s time for super-fast microwave Maple Cookie Fudge!

    Bready or Not: Quick Maple Cookie Fudge

    “But Beth,” I hear you saying, “You just featured a fudge recipe a month ago!”

    Bready or Not: Quick Maple Cookie Fudge

    Aha! I did indeed. That pumpkin fudge is delicious indeed, with its texture and taste like pumpkin frosting, but it also gets soft if it’s not kept chilled. THIS fudge recipe has endurance. Fortitude. Maple.

    Bready or Not: Quick Maple Cookie Fudge

    This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

    Bready or Not: Quick Maple Cookie Fudge

    The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. If you want, you can add in some nuts as well, but if you keep your cookies kinda chunky, they can add some nut-like texture to the squares.

    This would be the perfect quick fudge to make for a holiday party where everything needs to stay out on a counter for hours! The leftovers will keep very well in a sealed container in the fridge, too.

    Bready or Not: Quick Maple Cookie Fudge

    Come to think of it, this maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

    Bready or Not: Quick Maple Cookie Fudge

    This Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.
    Course: Dessert, Snack
    Keyword: chocolate, fudge, maple, no bake, quick fudge
    Author: Beth Cato

    Ingredients

    • 3 cups white chocolate chips
    • 20 maple crème cookies crushed/chopped/maimed
    • 7 ounce marshmallow fluff jar
    • 14 ounces sweetened condensed milk can
    • 1 teaspoon maple flavor
    • 1 teaspoon vanilla extract
    • 1/2 cup nuts chopped walnuts/pecans/macadamia, optional

    Instructions

    • Prepare a 9x13 pan by lining it with foil and applying nonstick spray.
    • Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
    • When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies. Use an uneven spatula to smooth out the top.
    • Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.
    • OM NOM NOM!

     

    Bready or Not: Quick Maple Cookie Fudge

    Save

    Save

    Read More

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Posted by on Oct 26, 2016 in biscoff spread, Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    This easy microwave fudge tastes like pumpkin spice frosting. It’s that rich. That delicious. This makes a big batch, so cut the pieces small and share with a crowd!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    The original version of this recipe used peanut butter. Well, you know me. Why go with cliché peanut butter when you can use creamy COOKIE BUTTER? Use Biscoff, Speculoose, or any of the new off-brand versions–heck, my local Sprouts even has their own cookie butter now!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    In baked recipes, cookie butter makes cooked goodies taste like cookie dough. Here, that effect is much more mild. It adds a lovely color and helps the pumpkin and spices to shine through.

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Make this for a potluck or family gathering, and share the joy of cookie butter and pumpkin spice!

    Modified from Peanut Butter Pumpkin Fudge at Crazy for Crust.

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    This easy microwave fudge tastes like pumpkin spice frosting! The recipe makes a lot of fudge, and note that it softens very fast at room temperature. Keep it chilled!
    Course: Dessert, Snack
    Keyword: chocolate, cookie butter, fudge, pumpkin, quick fudge
    Author: Beth Cato

    Ingredients

    • 4 cups white chocolate chips
    • 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
    • 3/4 cup pumpkin puree
    • 2 teaspoons pumpkin pie spice
    • 2 teaspoons vanilla extract
    • turbinado sugar optional

    Instructions

    • Line an 8x8-inch pan with foil and coat it with cooking spray. Measure out all of your ingredients and have them at hand.
    • Place white chocolate chips and cookie butter in a large microwave-safe bowl. Heat on 50% power for 45 seconds--and stay close, because white chocolate can burn fast in the microwave. Stir well, then continue heating on 50% power in 25 second increments, stirring between each bout, until melted and smooth.
    • (Yes, you could also do this in a saucepan over medium-low heat on the stovetop, but that wouldn't be quite as quick!)
    • Once the chocolate and cookie butter are blended with no lumps, immediately stir in the pumpkin puree, spice, and vanilla extract. Combine it as fast as you can. Pour the fudge batter into the prepared pan. If desired, sprinkle turbinado sugar and some more pumpkin spice over the top.
    • Place in fridge to set for several hours before cutting and serving--this makes a lot! Keep stored in a sealed container in fridge, with blocks of fudge between layers of wax paper or parchment. The fudge softens fast at room temperature.
    • OM NOM NOM!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Read More