Here are 4 recipes for the candy, even sugar free Here we are, ready to start the 12th month of the year, and that means it is Christmas time. I hope all of you had a fabulous Thanksgiving, survived Black Friday and spent lots of money on Small Business […]
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Here are 4 recipes for the candy, even sugar free
Here we are, ready to start the 12th month of the year, and that means it is Christmas time.
I hope all of you had a fabulous Thanksgiving, survived Black Friday and spent lots of money on Small Business Saturday. Now I hope you continue to shop local and support all of our shops in Auburn.
This Saturday is the Festival of Lights Parade. Rain or shine, it takes place in Downtown Auburn at 5:30 p.m. If you’re going, set out your chairs Friday morning and keep checking on them.
As we begin the holiday season this week, it’s time for homemade gifts, and we offer the gift of fudge. Some recipes are hard and some not so hard, and we will check out the not-so-hard recipes.
First, we have my favorite fudge, peanut butter fudge, followed by a holiday favorite, eggnog fudge. Third, we offer an unusual fudge, gingerbread, and last, we have a fudge for all my sugar-free peeps that want to enjoy a sweet treat.
Happy Cooking!!!
Peanut Butter Fudge
Ingredients:
Nonstick cooking spray
1 14-oz. can sweetened condensed milk
2 ½ cups peanut butter chips
4 tablespoons unsalted butter
¼ teaspoon salt
3 tablespoons crunchy peanut butter
3 tablespoons white chocolate chips
2 tablespoons chopped roasted peanuts
Directions:
1. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
2. Combine the sweetened condensed milk, peanut butter chips, butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
3. When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
4. Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
5. Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
Eggnog Fudge
Ingredients:
· 2 cups granulated sugar
· ¼ cup eggnog
· ½ cup heavy whipping cream
· ¾ cup unsalted butter
· Pinch of salt
· 1 jar (7 oz.) marshmallow cream
· 1 package (11 oz.) white chocolate morsels
· ¼ tsp nutmeg
· 1 tsp rum flavoring
Instructions:
1. Line a 9-inch square baking dish with parchment paper. Set aside.
2. Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg and rum flavoring. Place these ingredients into the mixing bowl and set aside.
3. In a large saucepan, melt butter with sugar, eggnog, heavy cream and salt over medium-high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
4. Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about 1 minute). Pour into prepared baking dish.
5. If desired, sprinkle with extra nutmeg for garnish.
6. Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite-size pieces. ENJOY.
7. To store, keep in airtight container at room temperature for up to two weeks.
Gingerbread Fudge
Ingredients:
3 cups white chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup molasses
1 tablespoon salted butter
1 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
Royal icing or vanilla frosting for decorating (optional)
Instructions:
Line a 13x9-inch baking pan or casserole dish with wax paper and lightly spritz with cooking spray.
Place white chocolate chips, sweetened condensed milk, molasses, butter and vanilla in a medium saucepan over low heat, stir to combine. Alternatively, you can use a double boiler.
Melt chips, stirring frequently, until smooth, about 5-6 minutes.
Remove from the heat and add the ginger, cinnamon, nutmeg, allspice and cloves, stir to combine and pour into the prepared baking dish.
Spread the fudge mixture evenly along the bottom and set aside to cool at room temperature.
Once cooled, cover and place in the refrigerator until firm, about 3 hours.
Cut fudge into squares and decorate with icing or frosting before serving.
Sugar-free Fudge
Ingredients:
3 cups sugar-free chocolate chips
12 oz. evaporated milk
1 tbsp monk fruit (see post for alternatives)
¼ cup butter
1 tsp vanilla extract
Instructions:
This recipe calls for the use of a microwave. However, you could make this on the stove using a double boiler or similar method. Also, you will need a large microwave-safe bowl for cooking this as well.
1. Prepare a square baking dish with aluminum foil which also overlaps the sides of the dish. Grease or spray this lined baking dish to prevent sticking as well. You can set this aside.
2. In a large microwave-safe bowl, melt the chocolate until creamy, stopping to stir every 30 seconds. Then stir in the sugar alternative, butter and vanilla. Heat this for another 30 seconds.
3. Pour the melted and blended ingredients into a prepared baking dish. Then refrigerate until set.
4. To cut the fudge into squares, simply lift it out of the baking dish using the overlapping foil.
