I am here today to preach about fudge inclusiveness as I share a recipe for 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?
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.
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.
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!
- 3 cups milk chocolate morsels (bag and a half)
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp cinnamon (Mexican cinnamon preferred!)
- 1/8-3/4 tsp cayenne pepper
- kosher or coarse sea salt
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!
Let’s end the year on an obnoxiously sweet note with homemade Coffee Marshmallows. If you want to send someone a late gift or sabotage a New Year’s resolution, here you go.
This recipe involves lots of beating. No, not with a stick. You’ll want a good stand mixer, or be ready for your hand to vibrate to numbness if you use a hand mixer. I don’t recommend doing this with a whisk in hand. Your hand might fall off.
Not recommended, unless your last name is Skywalker and you have access to cool prostheses.
Once I started the recipe, I had the bulk of it done in about an hour. My stove is reeeeaaally slow to heat up. I did the mixing in my valiant Kitchen Aid.
The results were fantastic: soft yet dense blocks of sugary goodness, coated in more sugary goodness.
This makes a 9×13 pan. That’s a lot of mallows. They’re supposed to stay fresh up to a week if they are well-sealed. Bag these things up! Eat them by themselves, or plunked in coffee or hot chocolate.
Originally posted at the Holy Taco Church.
Bready or Not: Coffee Marshmallows
This recipe makes a big batch of Coffee Marshmallows! Eat them straight or plonked in hot chocolate or coffee. They make for a lovely homemade gift.
- Powder coating
- 1/4 cup powdered sugar
- 1/4 cup corn starch
- 1 tablespoon Dutch-processed cocoa powder, sifted
- 3/4 cup warm water, divided
- 1 tablespoon instant espresso granules
- 3 envelopes of Knox gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- Later mixing stage additions
- 2 tablespoons Dutch-processed cocoa powder, sifted
- 2 teaspoons vanilla extract
- Pam or oil for pan
Whisk together 1/2 cup warm water and the instant espresso. Let this cool in the fridge for a bit.
In a medium bowl, sift together the powdered sugar, corn starch and cocoa powder.
Grease a large casserole dish (like 9x13 or 10x8) with Pam or vegetable oil. Sift a small bit of the powdered sugar/cocoa mix over the bottom of the pan.
Pour the cooled coffee into the large bowl you will use for the mixing phase. Sprinkle the gelatin onto the coffee and let it sit for at least 10 minutes. Have a whisk attachment ready on your mixer.
In a medium sauce pan with an attached candy thermometer, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Start heating this on medium until the sugar is dissolved and then crank it to high heat. Bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer reaches 240 degrees. The color will start to change.
With the mixer on low, VERY CAREFULLY pour the boiling liquid into the gelatin/coffee mix. Once it's all in there, turn it to high and beat for 10-15 minutes, until it has doubled in volume and holds stiff peaks. Note that the color will change dramatically in stages.
Add in the remaining cocoa powder and vanilla extract and beat for another minute or so, until they are mixed in.
Pour the very sticky goop into the ready casserole dish. Use a well-greased spatula to even it out. Add a few tablespoons of the cocoa/sugar mix and use your fingers to dust that over the top. Cover the dish with foil or plastic wrap and let it firm up. Give it at least four hours, or overnight.
Run a knife along the edges of the pan to loosen the marshmallows. You can try inverting the whole block onto a large cutting board, or use a knife or pizza cutter to do basic rectangles and then remove portions at a time. Cut the marshmallows into 1-inch cubes and toss them in the cocoa/sugar mix.
Store the coffee marshmallows in an airtight container for up to one week. Enjoy them straight-up, or in coffee or hot cocoa.
OM NOM NOM!
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!
This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!
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.
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.
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)
This microwave fudge comes together in minutes and creates sweet fudge with the help of some cake mix! This isn’t a recipe to be confined to December. Add different sprinkles to make this fudge seasonally-appropriate (or sports team appropriate) all year long!
- 2 cups + 2 Tbsp white or yellow cake mix (any brand), sifted
- 2 cups powdered sugar, sifted
- 1/2 cup (1 stick) 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
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 *
Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!
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!
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!
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.
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!
- 4 cups white chocolate chips
- 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
- 3/4 cup pumpkin puree (not organic)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- turbinado sugar, optional
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!
Gluten-free. Basic, wholesome, raw ingredients. No added sugar. No baking involved. Tastes like a mini blueberry muffin. Oh yeah.
I have posted about breakfast energy truffles before. This is a distinct variation because of the use of dried blueberries. Mind you, those can be an expensive ingredient, but you only need 1/2 cup for the recipe. I thought the blueberry flavor might be overwhelming, but the addition of a little lemon juice does a lot to mellow it.
These are super-easy to make in a food processor or high-powered blender (though for the latter, you might need to blend this in smaller batches). It just takes a few minutes to make these truffles.
Store them in the fridge for upward of a week or two. They are perfect for a breakfast or snack!
Modified from Blueberry Muffin Energy Balls at The Healthy Maven.
Bready or Not: Blueberry Muffin Breakfast Truffles
These healthy no-bake energy truffles use raw ingredients to make a delicious breakfast or snack! Use any combination of nuts you want to equal one cup. This recipe makes 19 teaspoon-sized truffles.
- 1/2 cup cashews
- 1/2 cup almonds
- (or use other combination of nuts to equal 1 cup)
- 1/2 cup dates, diced
- 1/2 cup dried blueberries
- 3/4 teaspoon vanilla extract
- 1 Tb lemon juice
- dash of salt
Add nuts to food processor. Pulse until they are in pieces. Add the dates and dried blueberries, and process until they are in tiny pieces and starting to stick together
Add the lemon juice, vanilla extract, and salt. Blend everything until it forms a big sticky ball.
Use a teaspoon or tablespoon scoop to form balls. You might need to stir the mix as you go, as the lemon juice tends to lurk at the bottom. Use your hands to compress each ball. Store in a sealed container in the fridge for up to two weeks, or freeze between layers of wax paper.
OM NOM NOM!
Happy New Year! Let’s make a healthy start. It’s no secret I love maple. This particular recipe has been a huge breakfast favorite of mine for the past six months, along with my other Healthy Breakfast Cookies.
These have another advantage, too… other than stronger maple flavor. They are fast to prepare. Even with my slow stovetop, I can whip these up and have them cooling in about 20 minutes.
Plus, these are fantastic to make and freeze! Since I eat three for breakfast, that means I can have a week’s worth of breakfast stashed away for now or later.
These are similar to the Maple Nut Butter No-Bakes I posted a while back, but this breakfast version is a heck of a lot healthier. No sugar. No butter. I like the taste more, too. It has a great, mild maple and nut butter flavor to it, and the oats soak just enough so that the cookies are perfectly chewy.
Customize these all kinds of ways, too. Use apple butter, pumpkin butter, etc. I’ve made them with cashew butter and almond butter, and combinations thereof. You could certainly use other kinds of milk, too, but I stick with unsweetened vanilla almond milk.
Greatly modified from Cookin’ Canuck.
Bready or Not: Healthy No-Bake Maple Breakfast Cookies
These no-bake breakfast cookies are fast to cook up on the stove, and the result is chewy and delicious. Store them in the fridge or freeze some for later!
- 2 1/2 cups old-fashioned (rolled) oats
- 1 tsp vanilla extract
- 1/2 - 1 tsp maple flavor (to preference)
- 1/2 cup apple or other fruit butter
- 1/2 cup + 2 Tb almond milk
- 1/2 cup almond or other nut butter
- 1/4 cup + 2 Tb maple syrup
- sprinkle of salt
- 1/2 cup pepitas or other seeds/nuts (optional)
Measure out the oats and the two extracts, keeping them separate, and have ready near the stove. Prepare a large baking sheet with full coverage of wax paper.
In a medium saucepan, mix together the apple butter, almond milk, maple syrup, and salt. Heat on medium, stirring often.
After about ten minutes, the mixture will thicken; cook it at that level for another minute or two. If you have a candy thermometer, this thickening starts at about 180-degrees; that few minutes will take it to 200-degrees, and make sure it gets no hotter than that. Remove the pot from heat.
Stir in the oats followed by the two extracts. Add pepitas or nuts, if desired. Stir until everything is covered.
Use a tablespoon scoop to dole out cookies onto the prepared wax paper. This will be about 20 cookies or about 29 if seeds/nuts are added. Once they are all scooped, use your fingers to gently press in stray oats.
Let cool for about 30 minutes. They can be kept sealed at room temperature but taste even better from the fridge; store between layers of wax paper. They can also be frozen.
OM NOM NOM!