fudge

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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      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√ó8 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

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