CHOCOLATE FROSTING WITHOUT EVAPORATED MILK RECIPES

Steps:

• In a large mixing bowl, add Oreo crumbs, finely chopped walnuts, heavy cream.
• Mix until you have a crumbly mixture.
• Mix in rum. Start with 1/4 cup and only add more, if necessary. It takes a few minutes for the dry crumbs to absorb the liquid. Please don't rush on adding extra liquid without giving the rum a chance to fully get absorbed. You should finally end up with a cookie dough- like consistency that's not too sticky and can easily be rolled into balls.
• Scoop out small portions of the mixture and roll into small balls.
• Note: if mixture is too dry and crumbly, mix in some more liquid (e.g. heavy cream or rum). If mixture is too soft and "wet", mix in some more Oreo cookie crumbs.
• Place them on a cookie tray, lined with wax paper or parchment paper.
• Chill in freezer for about 20-30 minutes so they become firm and easy to dip in melted chocolate.
• Remove from freezer and dip each ball in a bowl of melted white chocolate.
• Place them on a cookie tray, lined with wax paper or parchment paper.
• When this white chocolate layer sets, fill a piping bag with melted semisweet chocolate and drizzle on top of all the balls.
• Refrigerate for 1-2 days before serving because it allows the rum flavors to truly develop and deepen. Enjoy!

Steps:

• Prepare the 13 x 9-inch pan by laying down a sheet of aluminum foil followed by a sheet of parchment paper. Lightly coat the parchment paper with cooking spray.
• In a large saucepan, whisk together evaporated milk and sugar. Bring to a boil over medium heat and add the candy thermometer. Allow the mix to reach 243 degrees Fahrenheit, stirring regularly for approximately 10-20 minutes.
• While the sugar and evaporated milk is cooling, add the butter and chocolate to a separate bowl.
• Pour the hot mixture over the chocolate and butter. If the evaporated milk and sugar do not appear to be smooth use a strainer while pouring it to remove any lumps. Whisk immediately after pouring with egg whisk.
• Add the vanilla to the mixture and whisk until fully combined.
• If your fudge mix appears grainy or not smooth, add in half and half. Add in one tablespoon at a time until the fudge is smooth and shiny.
• If you desire, add the pecans to the fudge.
• Using a spatula, pour the fudge into the pan. Use the spatula to evenly spread out the fudge.
• Place the fudge in the fridge uncovered until it is fully cooled and set.
• Once the fudge is set, cover with plastic wrap and return it to the fridge for three hours.
• After the fudge has been in the fridge for at least three hours, flip the fudge over onto a cutting board and remove parchment paper. Dip a sharp knife into hot water, then trim the edges of the fudge and cut into squares.
• Fudge makes great presents for the holidays to give your friends and family.