fudge

Bready or Not Original: Quick Maple Cookie Fudge Redux

Posted by on Dec 28, 2022 in Blog, Bready or Not, chocolate, cookies, fudge, maple, no-bake dessert, nutty | 0 comments

Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

Bready or Not Original: Quick Maple Cookie Fudge Redux

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 Original: Quick Maple Cookie Fudge Redux

The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

Bready or Not Original: Quick Maple Cookie Fudge Redux

This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

Bready or Not Original: 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
Keyword: chocolate, maple, no bake, quick fudge
Author: Beth Cato

Equipment

  • 9×13 pan
  • aluminum foil
  • nonstick spray or butter

Ingredients

  • 3 cups white chocolate chips
  • 12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies
  • 7 ounces marshmallow fluff
  • 14 ounces sweetened condensed milk
  • 1 teaspoon maple flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts walnuts, pecans, macadamias, etc

Instructions

  • Prepare a 9×13 pan by lining it with foil and applying nonstick spray.
  • Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed 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 and nuts. Pour fudge into the prepared pan. 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!

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    Bready or Not Original: Snickerdoodle Quick Fudge

    Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not Original: Snickerdoodle Quick Fudge

    Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

    Bready or Not Original: Snickerdoodle Quick Fudge

    Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

    Bready or Not Original: Snickerdoodle Quick Fudge

    Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

    Bready or Not Original: Snickerdoodle 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: Snickerdoodle Quick Fudge

    The hardest part is waiting for the fudge to set for the next few hours. 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: Snickerdoodle Quick Fudge

    Bready or Not Original: Snickerdoodle 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; Keebler cookies are great year-round, or use holiday cookies as in this version. 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
    Cuisine: American
    Keyword: fudge, holiday, quick fudge, snickerdoodle
    Author: Beth Cato

    Ingredients

    • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
    • 3 cups white chocolate chips
    • 14 ounces sweetened condensed milk
    • 1/3 cup caramel chips

    Instructions

    • Line an 8×8 or 9×9 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 caramel 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. Keeps for weeks.

    *OM NOM NOM!*

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      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

       Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

      Cookies and Milk Quick Fudge

      Five-Minute Spicy Mexican Fudge

      Quick Maple Cookie Fudge

      Quick Cake Batter White Chocolate Fudge

      Gingerbread Cookie Dough Fudge

      Oreo Fudge

      No-Bake Peanut Butter Pretzel Fudge

      Lemon Cake Batter Fudge

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      Bready or Not Original: Quick Peanut Butter Chocolate Fudge

      This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
      Course: Dessert, Snack
      Keyword: chocolate, no bake, peanut butter, quick fudge
      Author: Beth Cato

      Equipment

      • 8x8 or 9x9 pan

      Ingredients

      • 1/4 cup unsalted butter
      • 10- ounce bag peanut butter chips 1 bag
      • 8- ounces semi-sweet chocolate chips about 3/4 bag
      • 14-ounce can sweetened condensed milk
      • 1 cup walnuts or other nuts, chopped

      Instructions

      • Line a small square pan with foil and apply nonstick spray or butter.
      • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
      • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
      • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

      OM NOM NOM!

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        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!

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        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!

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        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

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