PENUCHE FUDGE RECIPES

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COOKIES 'N' CREAM FUDGE RECIPE: HOW TO MAKE IT



Cookies 'n' Cream Fudge Recipe: How to Make It image

I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield about 3 dozen.

Number Of Ingredients 6

16 Oreo cookies, broken into chunks, divided
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2-2/3 cups white baking chips
1 teaspoon vanilla extract
Crushed peppermint candies, optional

Steps:

  • Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 133 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 17g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

MAPLE PECAN FUDGE RECIPE | MCCORMICK



Maple Pecan Fudge Recipe | McCormick image

Recreate the taste of pure maple syrup in this easy recipe. Flavor the rich penuche fudge with the authentic taste of McCormick® Maple Extract. Studded with pecans, it’s as tasty as it is pretty. Package it up for holiday or any-day gift giving!

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 25

Number Of Ingredients 7

1 can (12 oz) evaporated milk
3 cups firmly packed light brown sugar
1 1/4 cups (2 1/2 sticks) butter cut into chunks
1 cup confectioners' sugar
1 tbsp Maple Extract
1 tsp Pure Vanilla Extract
1 1/2 cups pecan halves divided

Steps:

  • Line an 8-inch square baking pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.
  • Mix evaporated milk, brown sugar and butter in large saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, until mixture reaches 236°F on a candy thermometer (soft-ball stage). (This will take about 30 minutes. Mixture will darken in color as it cooks.) Remove from heat.
  • Gradually beat in confectioners’ sugar with an electric mixer on low speed. Increase speed to medium; beat until thickened and smooth. Stir in extracts and 1 cup of the pecans. Spread evenly in prepared pan. Top with remaining 1/2 cup pecans.
  • Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 squares. Store in refrigerator.

Nutrition Facts : Calories 266 Calories

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