CREAM DROP FUDGE RECIPES
CREME DROP FUDGE | JUST A PINCH RECIPES
Do you remember Creme Drops? I was talking with my 90 year old Uncle and he told me that when he was a kid he would go into town and buy a pound for 5 cents and eat them all on the way home. They are kinda hard to find but some stores carry them at Christmas time, I found them at Dollar General. Please try this recipe it is too easy and boy are they good.
Provided by Daniel Frye @fifey
Categories Candies
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1
Number Of Ingredients 3
Steps:
- Line a 8 x 8 inch square pan with wax paper or parchment paper. In a microwave safe glass bowl (I use a 4 cup glass measuring cup), mix all ingredients, I like to dice the creme drops into 4 pieces. Microwave on high power for 2 minutes.
- It will come out soupy just keep stirring very quickly and it will thicken up pretty fast. Make sure that you stir very well making sure that any of the white center that may have clumped a little gets dissolved.
- Spread into prepared pan and refrigerate for 15 to 20 minutes. Cut into small pieces and store in covered container in the refrigerator.
- TIPS: If not fully melted microwave a little longer. If you want it more chocolaty add 2 handfuls of chocolate chips. If fudge is too soft reduce butter to 1 Tablespoon.
DROP FUDGE RECIPE - FOOD.COM
This is a wonderful chocolate peanut butter fudge. It is the creamiest smoothest fudge I have ever had. It helps to pre-measure the sugar so you can just dump it in. Every time I make this it disappears in a hurry. Your yield will depend on how big you make your pieces. You can also make this just peanut butter fudge by not adding the cocoa but it will be much softer and you have to keep it in the fridge in order for it to keep it's shape. It is delicious though!
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 90 pieces
Number Of Ingredients 7
Steps:
- Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
- Melt the butter in a large sauce pot.
- Sift in the cocoa and cornstarch.
- Stir.
- Add the 1 can evaporated milk.
- Stir.
- It will look speckled-that's ok.
- Bring to a boil, stirring so it doesn't burn.
- Add 4 cups sugar-all at once.
- Return to a full roiling boil-it will look foamy.
- Boil approximately 5 minutes.
- While it is boiling , get a small cup and put some ice and cold water into it.
- After the 5 minutes drop in a little blob of fudge into the cup .
- It will form a soft ball.
- If it just disintegrates, it needs cooked a little longer.
- DO NOT go by the candy thermometer soft ball stage-it is too hard.
- Remove from heat and allow to cool 5-10 minutes.
- Add the peanut butter and vanilla.
- Stir until it starts to thicken and looses it's shine.
- Be careful-it will still be very hot!
- I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
- Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
- You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
- Cool completely.
- Store in an airtight container to keep it fresh.
- If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.
Nutrition Facts : Calories 62.4, FatContent 2.4, SaturatedFatContent 1.1, CholesterolContent 3.8, SodiumContent 23, CarbohydrateContent 9.8, FiberContent 0.2, SugarContent 9.1, ProteinContent 0.8
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