Mocha Coconut Fudge

Ingredients

12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted


Directions

Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. Once melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Once melted, add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

 Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.

Chocolate Orange Truffles

Ingredients

1/2 cup (raw) cashews
1/4 cup creamy roasted almond butter
1/4 cup agave nectar
2 Tbsp cacao powder
1 Tbsp vanilla extract
1 Tbsp orange zest
1/4 cup cacao powder


Directions

Place cashews in a food processor and pulse until the texture of coarse sand.

Add almond butter, agave, cacao powder, vanilla and orange zest and pulse until smooth.

Refrigerate for 2-3 hours, until firm.

Remove from fridge and roll into 1/2-inch balls.

Coat with cacao powder.

Serve.

Gingerbread Truffles

Truffle Filling:
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbs mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
pinch of salt
7 ounces bittersweet or semi-sweet chocolate, chopped (divided)
7 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger

Truffle Coating:
11 ounces bittersweet or semi-sweet chocolate, chopped
11 ounces high-quality white chocolate, chopped
chopped crystallized ginger for garnish, optional


Directions:

Bring cream ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hour.

Combine both chocolates in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in chopped ginger. Chill filling until firm, at least 3 hours.

Line baking sheet with parchment. Using 1-inch cookie scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.

Line another sheet with parchment. Place 11 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115 degrees F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

Line another baking sheet with parchment. Place 11 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.

Yield: About 2 dozen

**NOTE: This is a gluten-free recipe IF you're careful about the spices and chocolates.


This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Sweet Treats Thursdays
Full Plate Thursdays
Allergy Friendly Friday
Sweets for a Saturday

Baileys Vanilla Bean Fudge

I found this recipe at Not So Humble Pie

Ingredients:

2 cups granulated sugar
1/2 cup unsalted butter
1/3 cup heavy cream (40% milk fat)
1/2 cup plus one tablespoon Baileys Irish cream
2 cups good quality white chocolate chips
1/2 vanilla bean scraped, reserving seeds
7 ounce jar marshmallow creme


Directions:

Line a 9x9 inch pan with foil and coat with a little butter or nonstick spray.

Combine sugar, butter, heavy cream and Irish creme into a heavy bottomed sauce pan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F , stirring constantly.

Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended.

Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature. Cut, wrap, and you're good to go.

If you're in a rush you can also cool the fudge in the fridge without any ill effects.

This fudge freezes well and is best stored in an air tight container or wrapped, at room temperature.


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This month we're on the hunt for the MOST AMAZING FUDGE recipe. Check out the what we've come up with and place your votes...

Popcorn Trail Mix

Ingredients

1 bag Orville Redenbacher Natural Simply Salted 50% Less Fat, popped
1/4 tsp cinnamon
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
2/3 cup raw, unsalted almonds
1/3 cup dried cranberries
1/2 cup diced dried apricots


Directions

Sprinkle hot, freshly popped popcorn with cinnamon, tossing to coat evenly. In a separate bowl, combine the sunflower seeds, pepitas, almonds, cranberries and apricots. Mix well. Toss the nut, seed, and fruit mixture with the popcorn. Divide evenly among 4-6 snack sized bowls.

This recipe is also linked to...

This Week's Cravings: After-School Snacks
Everyday Sisters' Sharing Sundays: Nuts

White Christmas Cherry-Almond Fudge

Ingredients

2 cups sugar
2/3 cup whipping cream
1/2 cup butter
1 (12 oz) package white chocolate chips
1/2 tsp almond extract
1 cup snipped dried tart red cherries
1/2 cup sliced/slivered almonds (optional)


Directions

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

Butter sides of a heavy, medium saucepan. Add sugar, milk and butter to saucepan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.

Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. If you like, stir in almond extract. Add the marshmallow creme and mix until well blended. Stir in dried cherries. Quickly pour into prepared pan. Chill candy overnight.

When firm, use foil to lift fudge from pan. Cut into squares. Store in a tightly covered container in refrigerator.

Candy Cane Fudge

Ingredients

2 cups sugar
1 tsp salt
6 Tbsp unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semi-sweet chocolate chips
1 tsp pure vanilla extract
6 peppermint candy canes, crushed


Directions

Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.

In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Sprinkle with crushed candy canes. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Cookies n Cream Fudge

INGREDIENTS

2 cups sugar
1/2 cups butter
2/3 cups whipping cream
1 (12 oz) package white chocolate chips
1 7-oz jar marshmallow creme
1 tsp vanilla
12 Oreo cookies, broken into bite-size pieces


DIRECTIONS


In a heavy saucepan, combine sugar, butter and milk. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate; stir until smooth. Add marshmallow creme and vanilla; mix well.  Gently stir in the Oreo pieces. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Chocolate Espresso Fudge

Ingredients:

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whipping cream
1/4 cup Kahlua coffee liqueur (or an additional 1/4 cup whipping cream)
2 cups semi-sweet chocolate chips
1-3 tsp instant espresso powder
1 7-ounce jar marshmallow creme


Directions:

Line a 9x9 inch pan with foil and coat with a little nonstick spray.

Combine sugar, butter, Kahlua (if using) and cream into a heavy bottomed sauce pan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.

Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. Sprinkle in the espresso powder while stirring, add more or less depending on how strong you like your coffee, or in this case, coffee fudge. Add the marshmallow creme and mix until well blended.

Pour the mixture into your pan and allow to cool for several hours, until firm.

Eggnog Fudge

Ingredients:

1/2 cup butter
2/3 cup eggnog
2 cups sugar
1 (12 oz) white chocolate chips
1/2 tsp ground nutmeg
1 7-ounce jar marshmallow crème
1 tsp rum or rum extract


Directions:

In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme and rum; mix well. Pour mixture into a 8-inch square pan lined with buttered foiland sprinkle with more fresh ground nutmeg. Cool completely; cut into 1-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Sea Salted Caramels

Ingredients:

1 cup butter
1 1/2 cups brown sugar
3/4 cup sugar
1/4 cup dark corn syrup
1/2 cup light corn syrup
1 cup whipping cream
1 tsp vanilla
1 tsp sea salt


Directions:

Butter the sides and bottom of a heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well.

Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (use candy thermometer).

Remove saucepan from heat and stir in vanilla. Pour caramel immediately into a 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.

Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in an airtight container in the refrigerator for up to one week.

Fantasy Fudge

Ingredients

3 cups sugar
3/4 cup butter/margarine
1 can (5 1/3 oz) evaporated milk
1 tsp vanilla
1/2 teaspoon salt
1 pkg (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow cream
1 cup pecans/peanuts (optional)


Directions

Combine sugar, butter, milk, vanilla and salt. Bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat.

Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream and beat until well-blended.

Stir in nuts, if you're using them.

Pour into a greased 9x13 pan.

Cut and serve when cooled.

Yummy Candy Bars

Ingredients

1 (24-ounce) bag chocolate chips
5 tablespoons vegetable oil
1 (24-ounce) bag pretzel sticks
1/2 cups skinless hazelnuts
3 tablespoons powdered sugar
1 teaspoon vanilla extract


Directions

Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.

To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.

Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag.

Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels.

Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

Faux Henry Candy Bars

Ingredients

1 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1 cup peanut butter
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. milk chocolate


Directions

Combine first 4 ingredients over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage (265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.

Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees). Dip candy from first step into this mixture, then roll in peanuts while still hot.

Melt dipping chocolate and dip the rolls into the melted chocolate, then drop on waxed paper.