FUDGE PUDDLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)
Nutrition Facts : Calories 248 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
5-INGREDIENT FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
You’re moments away from a pan of creamy fudge. Just microwave, stir and spread. This easy homemade fudge recipe is the best. —Sue Tucker, Edgemoor, South Carolina
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield about 2-1/3 pounds (81 pieces).
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 59 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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CHOCOLATE FUDGE BROWNIES RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 410 calories per serving
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.6
Total Time 2 hours 14 minutes
Category dessert
Cuisine american
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
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