HOW TO MAKE HOT FUDGE FROM CHOCOLATE CHIPS RECIPES

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HOT CHOCOLATE PEPPERMINT COOKIES RECIPE: HOW TO MAKE IT



Hot Chocolate Peppermint Cookies Recipe: How to Make It image

This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They’re always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. —Larry Piklor, Johnsburg, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies

Steps:

  • Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

Nutrition Facts : Calories 145 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 132mg sodium, CarbohydrateContent 19g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CINNAMON-CHOCOLATE FUDGE RECIPE | GIADA DE LAURENTIIS ...



Cinnamon-Chocolate Fudge Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 2 hours 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional

Steps:

  • Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
  • In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
  • Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

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