fudge

Bready or Not: Lemon Cake Batter Fudge

Posted by on Apr 1, 2015 in Blog, Bready or Not, cake mix, fudge, lemon | Comments Off on Bready or Not: Lemon Cake Batter Fudge

No foolin’. Back in December, I shared my Cake Batter Fudge to rave reviews. Soon after that, I noted a box of lemon cake mix in my pantry that I needed to use.

Lemon Cake Batter Fudge

I got to thinking, “What if…?” I searched on Pinterest and couldn’t find any recipes that used cake mix for lemon fudge.
Therefore, I resolved to make my own.

I figured the amount of lemon extract used for a cookie recipe should also work for a fudge recipe. Bingo!

Lemon Cake Batter Fudge

The crazy thing about this fudge is that it tastes just like lemon cake and icing all in one. It’s weird in a way, because your brain realizes that the texture isn’t right for either, but the taste nails it.

No joke!

Based on my recipe for Cake Batter White Chocolate Fudge.

Lemon Cake Batter Fudge

Bready or Not: Lemon Cake Batter Fudge

Course: Dessert
Keyword: no bake, quick fudge
Author: Beth Cato

Ingredients

A Bready or Not Original

  • 2 cups + 2 Tbsp lemon cake mix any brand, sifted
  • 2 cups confectioners' sugar sifted
  • 1/2 cup salted butter (1 stick) 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
  • 3/4 teaspoon lemon extract
  • 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 and lemon extract. 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

     

    Lemon Cake Batter Fudge

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

    Posted by on Dec 10, 2014 in Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

    Last week was all about fast and easy gingerbread cookie dough fudge. This Wednesday I introduce you to a microwave fudge that uses cake mix.

    Cake Mix White Choc Fudge

    Eating this 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.

    Cake Mix White Choc Fudge

    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

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      Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)

      Posted by on Dec 3, 2014 in Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)

      Bust out the elastic-banded pants! It’s fudge season!

      Gingerbread Cookie Dough Fudge

      This particular fudge is especially appropriate for the holidays, too, as it tastes like gingerbread cookie dough. Yes, really. No worries about raw eggs or taking the time to bake.

      I love microwave fudge recipes. They are so easy, taste as great as the candy thermometer fudge, and aren’t anywhere near as finicky. It’s pretty much a matter of melt, combine, chill. EAT.

      Next week’s Bready or Not will be another microwave fudge. Consider yourself warned.

      Gingerbread Cookie Dough Fudge

      Modified from Lauren’s Latest.

       

      Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)

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

      Ingredients

      • 14 ounce sweetened condensed milk
      • 4 ounces white chocolate
      • 2 Tablespoons molasses or honey, though it will be mild
      • 1 cup confectioners' sugar sifted
      • 2 cups all-purpose flour
      • 1/8 teaspoon baking soda
      • pinch salt
      • 3/4 teaspoon cinnamon
      • 1/4 teaspoon ginger
      • 1/4 teaspoon nutmeg
      • 1/8 teaspoon cloves

      Instructions

      • Prepare an 8x8 glass dish by lining it with parchment or aluminum foil and greasing the surface.
      • In another bowl, combine the dry ingredients and set aside.
      • In a large microwave-safe bowl, place the sweetened condensed milk, white chocolate and molasses. Microwave on high for about 2 minutes total, but do so in 20-30 second chunks. Stir well between each time until the chocolate is melted into the milk.
      • Pour the dry ingredients into the warm mix. Stir until smooth. Pour the fudge into the prepared dish. Chill it in the fridge for at least 30 minutes before cutting fudge into small pieces to serve.
      • The gingerbread fudge will keep well in the fridge, covered, for upwards of a week, maybe longer.

      OM NOM NOM.

        Gingerbread Cookie Dough Fudge

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        Bready or Not: Maple Ginger Fudge

        Posted by on Aug 27, 2014 in Blog, Bready or Not, clockwork dagger, fudge, maple, no-bake dessert | Comments Off on Bready or Not: Maple Ginger Fudge

        I would like to present to you the best fudge in the history of the world.

        Maple Ginger Fudge

        Maple ginger fudge. Sweetness with just the slightest zing.

        The origin of the recipe brings sweet connotations for me, too. One of my very favorite authors, C. E. Murphy, posted about this recipe last Christmas. We started a conversation about it.

        Maple ginger fudge.

        This somehow resulted in her reading The Clockwork Dagger, loving it, and providing a blurb.

        BEST. FUDGE. EVER.

        That blurb:

        “The Clockwork Dagger had me at hello and kept me with unexpected twists, intriguing magic and splendid betrayals. At the satisfying conclusion, my immediate impulse was to inquire in tones of gentle inquiry, when do I get to read the sequel!?!?” ~C. E. Murphy

        C. E. Murphy’s Walker Papers series is my very favorite set of urban fantasy books. They were the first series I got into, and most importantly, they taught me how to write. I found them during that time when I realized my writing was wretched. I read through Urban Shaman on a technical level so I could figure out how to write first person and just plain why the books worked.

        Maple ginger fudge.

        To have her love my book… it makes me get teary-eyed.

        Make some of this fudge. Maybe some wonderful things will happen in your life, too.

        Maple ginger fudge.

        Recipe modified from a modified version by C.E. Murphy, who originally found the recipe on Candy.About.Com. In case you didn’t notice, there was some modifying going on.

        Bready or Not: Maple Ginger Fudge

        A classic stove-top fudge recipe.
        Course: Dessert
        Keyword: fudge, maple
        Author: Beth Cato

        Ingredients

        • 3 cups white sugar
        • 3/4 cup butter
        • 2/3 cup evaporated milk small can
        • 10 oz white chocolate chips
        • 1 1/2 teaspoons maple flavor
        • 7 oz marshmallow cream
        • 4 tsp ground ginger
        • 1 tsp vanilla extract
        • 1/2 tsp salt
        • 1/4 cup candied ginger finely chopped
        • 1/2 cup toasted pecans coarsely chopped

        Instructions

        • Prepare a pan: 9x9 if you want it thick, or 13x9 if you want it thin. Line pan with aluminum foil and apply nonstick cooking spray. Measure out of the other ingredients so they are staged and ready to go.
        • In a larger saucepan, combine the butter, sugar, and evaporated milk. Cook at medium-high heat and stir until the butter and sugar melt. Continue to cook, stirring occasionally, until the mixture boils.
        • Keep the candy at a rolling boil, stirring constantly, for five minutes. (If you have a candy thermometer and want to use it, you will be cooking the candy to soft-ball stage, 240 degrees.)
        • After five minutes, take the pot off the burner and immediately add the white chocolate chips. Stir until they are melted and smooth. Work fast so that everything stays hot.
        • Quickly add the marshmallow cream, maple flavor, vanilla, ground ginger, salt, pecans, and chopped candied ginger, and stir. Once the marshmallow cream has melted and all of the ingredients are incorporated, pour the fudge into the prepared pan. Smooth out the top; an offset spatula works well.
        • Allow the fudge to set at room temperature for several hours. Once set, lift it out of the pan using the foil as handles. Use a large, sharp knife to cut the fudge into small one-inch pieces.

        OM NOM NOM.

          Maple ginger fudge.

          ClockworkDagger_PB_cover500x332

          Trade Paperback & eBook

          Paperback ISBN: 978-0-06-231384-3

          ebook ASIN (Amazon): B00HLIYZ5U

          ebook ISBN (Nook): 978-0-06-231385-0

          Release: September 16, 2014

          Amazon Barnes & Noble Powell’s Books-A-Million Poisoned Pen Changing Hands

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          Bready or Not: Oreo Fudge

          Posted by on Jun 25, 2014 in Blog, Bready or Not, fudge, no-bake dessert, oreo | 5 comments

          ‘Tis the season. The season when I am keenly aware that air conditioning is the greatest invention in the last century.

          This also means I’ll be pulling out a lot of non-bake sweet recipes, because 1) the oven makes the house hot, 2) I have a gazillion other things to do than stand in the kitchen for an hour, 3) fudge is awesome.

          Some purists say this isn’t kind of fudge isn’t fudge because it’s not made on a stovetop, with a candy thermometer, with the proper animal sacrifices. I say they’re rather silly. All fudge is good and worthy.

          This recipe is so easy to throw together. It’s great for potlucks because it makes a ton of fudge. It also keeps well in the fridge.

          This is a good time to point out a similar recipe I posted a few years ago–Oreo Bars, featuring three ingredients. Oreos. Marshmallows. Butter. It’s like Rice Krispie Treats, but uses Oreos. Also non-bake, and makes a smaller amount.

          Just in case, you know, you’re wanting to make something without chocolate and, uh, healthier.

          Tweaked from Shugary Sweets.

          Bready or Not: Oreo Fudge

          Easy no-fuss fudge that uses Oreos!
          Course: Dessert
          Keyword: fudge, no bake, oreo, quick fudge
          Author: Beth Cato

          Ingredients

          • 3 cups white chocolate chips
          • 20 Oreo cookies crushed/chopped/maimed
          • 7 oz marshmallow fluff jar
          • 14 oz can sweetened condensed milk
          • 1 teaspoon clear vanilla extract

          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 vanilla extract. Fold in the Oreos.
          • Refrigerate 3 hours until firm. Cut into bite size pieces. Keep stored in fridge.

          OM NOM NOM.

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