Funky Fudge

This week I want to talk fudge.  I love fudge.  Its creamy texture really can’t be beat and I really enjoy chocolate so it’s a go to treat for me.  By definition, fudge is a creamy, soft candy made from sugar, butter and milk or cream.  Some of the most common fudge flavors are chocolate, chocolate with nuts, peanut butter, maple and maple nut.  The simplicity of fudge however, lends it well to experimentation.  Blending flavors or even a moment of inspiration can create a new, delicious kind of fudge. Adding bits of candy, nuts, fruit or sprinkles can add just the right touch to make an old favorite something brand new.

I did a column back in 2017 all about fudge.  I did more traditional fudge like chocolate and peanut butter.  Fudges you see fairly commonly.  This year, I wanted to try some new ones a little more outside the box.  It takes some adjusting with sugar and milk to change fudge with something that adds sugar or more moisture in other ways, but with a little experimentation, you can make your own new fudge! It was fun and we may have a couple new favorites! 

This week, I went with all new recipes across the board.  I also want to say I mention using a rubber spatula to smooth the fudge.  By the time you are smoothing, the fudge is already setting up.  Using a rubber spatula keeps the fudge from pulling too much and looking crusty.  The mixture also won’t stick to the rubber spatula.  Nothing makes me happier than trying a new recipe and sharing it with others to see how well it goes over.  The guys I work with love being my testers too!  Make your grocery list and meet me for fudge of a different color.

Cherry Fudge

¾ cup finely chopped maraschino cherries 

½ cup unsalted butter

2 cups sugar

¾ cup heavy cream

2 cups white chocolate chips

7oz marshmallow cream

1 tsp cherry juice from the jar of maraschino cherries

1 tsp cherry extract, optional

Place cherries between several paper towels to pull out the moisture.  Prepare baking dish with parchment paper or grease with butter.  If you want thicker fudge, use an 8x8 or 9x9 pan. For thinner fudge, use a 9x13.  I always use a 9x13. Fudge is rich enough without thick pieces.  Wait 15 minutes and then change out the paper towels to dry them further.  You want as much out as possible so the fudge doesn’t have too much moisture.  Wait another 15 minutes then begin making fudge.  In medium saucepan, add butter, sugar and cream.  Over medium-high heat, melt sugar and butter. Bring to a full rolling boil. Boil for 5 minutes or until candy thermometer reads 235°F or soft ball stage. Remove pan from heat.  Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined. Stir in cherry juice and extract. Add chopped cherries and stir to combine. Pour fudge into prepared pan. Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 3-4 hours or until firm. Cut into small 1-inch pieces prior to serving.  Due to the fruit, store in the fridge. 

Recipe adapted from myincredidlerecipes.com.

 

Bailey’s Fudge

2 cups granulated sugar

½ cup unsalted butter

cup heavy cream

½ cup Bailey’s Irish Cream

2 cups white chocolate chips

1 tsp. vanilla bean paste- you could also use 2 tsps. pure vanilla extract

1 7oz jar marshmallow cream

10oz Dulce de Leche- I could not find this at the store this week.  I have gotten it before though.  I used caramel sauce and it works but stays softer than Dulce de Leche would be.

Prepare baking dish with parchment paper or grease with butter.  If you want thicker fudge, use an 8x8 or 9x9 pan. For thinner fudge, use a 9x13.  In medium saucepan, add butter, sugar, Baileys and heavy cream.  Over medium-high heat, melt sugar and butter. Bring to a full rolling boil. Boil for 5 minutes or until candy thermometer reaches 235°F or soft ball stage. Remove pan from heat.  Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined.  Add vanilla bean paste and stir until combined.  Pour fudge into prepared pan.  If you found Dulce de Leche, you want to soften it for about 30 seconds in the microwave, then pour over fudge in pan.  I went easy on the caramel sauce and just did a light drizzle.  Swirl the two together to create marble effect.  Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 5-6 hours or until firm. You can also choose to refrigerate until set.  Cut into small 1-inch pieces prior to serving.

Recipe adapted from tidymom.net

 

Orange Creamsicle Fudge

3 cups sugar

¾ cup butter

cup heavy cream

7oz marshmallow cream

2 cups white chocolate chips

3 tsps. orange extract

4 drops orange food coloring, this is what I used of my gel colors. You may have to use more if using liquid or a lighter orange coloring. 

Prepare baking dish with parchment paper or grease with butter.  You’re better off using the 9x13 so you have a better swirl ratio.  You can do it in an 8x8 but it won’t have as much of a swirl.  In medium saucepan, add butter, sugar and heavy cream.  Over medium-high heat, melt sugar and butter. Bring to a full rolling boil. Boil for 5 minutes or until candy thermometer reaches 235°F or soft ball stage. Remove pan from heat.  Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined.  Remove one cup of mixture.  Add orange extract and stir until combined.  Pour fudge into prepared pan and spread to the edge of the pan.  Add cup of white fudge you removed from pan.  Swirl the two together to create marble effect.  Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 3-4 hours or until firm.  Cut into small 1-inch pieces prior to serving.

Recipe adapted from sixsistersstuff.com

 

Mudslide Fudge

1 cups white sugar

1 7oz jar marshmallow cream

cup evaporated milk

½ cup unsalted butter 

¼ cup coffee-flavored liqueur, such as Kahlua® 

2 cups semisweet chocolate chips

1 cups milk chocolate chips

2 tsps. pure vanilla extract

Prepare baking dish with parchment paper or grease with butter.  If you want thicker fudge, use an 8x8 or 9x9 pan. For thinner fudge, use a 9x13.  In medium saucepan, add butter, sugar, liqueur and heavy cream.  Over medium-high heat, melt sugar and butter. Bring to a full rolling boil. Boil for 5 minutes or until candy thermometer reaches 235°F or soft ball stage. Remove pan from heat.  Add chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined.  Add vanilla bean paste and stir until combined.  Pour fudge into prepared pan.  Smooth top with rubber spatula.  Cut into small pieces before serving.

Recipe adapted from allrecipes.com.