Fudge M&M Ice Cream Pie

This recipe was chosen by popular demand at my house.  Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc.  This lovely recipe was on my to bake list, and was agreed upon by all.  Which was nice, because there is usually a huge debate and negotiating involved.  I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous.  After I served it there was one piece left.  I totally called dibs.  Yes I did.  An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream.  Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly.  Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit.  Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.

Fudge M&M Ice Cream Pie

Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla

Crust:
1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted

Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping

For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm.  Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth.  Set aside to cool to while you prepare the pie.

Place the Oreo cookies in a food processor and process until you have fine crumbs.  Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened.  Press firmly into the bottom of a 9 inch springform pan.  Freeze while you prepare the ice cream layer.

Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles.  Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly.  Freeze until firm, 30 minutes to 1 hour.

Remove pie from the freezer and pour the fudge sauce over the top and spread evenly.  Top with M&Ms, additional sprinkles, and whipped topping.  Freeze until firm, about 1 hour, or cover and freeze overnight.  When ready to serve, remove the sides of the springform and slice.  Makes about 12-16 servings.

Enjoy!  -Cardamommy

Butter Pecan Fudge

Several weeks ago we were on vacation and had several opportunities to have fudge and ice cream.  My oldest Hungry Puppy was asking for butter pecan.  Unfortunately, we didn't buy butter pecan fudge or butter pecan ice cream, and she was a little bummed.  So I told her that we could buy butter pecan ice cream any time we want, and that I would  make butter pecan fudge as soon as we got home.  And here it is.  She said that this fudge tastes better than the one that she tried on vacation!  It is seriously so amazing and flavorful!  Adapted from this recipe.

Butter Pecan Fudge

3 cups powdered sugar
2 teaspoons vanilla extract
3/4 cup butter
2 cups packed brown sugar
1/2 cup evaporated milk
1 cup chopped pecans, toasted

Line an 8x8 inch square pan with foil, and grease the foil.  Set aside.

Place the powdered sugar and vanilla in the bowl of a stand mixer.  Set aside.

In a medium saucepan, melt the butter over medium-high heat.  Continue cooking the butter, swirling it in the pan occasionally, until it is lightly browned and fragrant.  Immediately stir in the brown sugar and evaporated milk, and stir for about 2 minutes until the sugar is dissolved.  Bring the mixture to a full boil and continue to cook stirring constantly for 1 minute.  Immediately pour the mixture into the mixer bowl with the powdered sugar and vanilla.  

With the paddle attachment, beat the fudge on low speed to combine the ingredients, then increase the speed to medium and beat for about 6 to 8 minutes, or until the fudge cools slightly and begins to hold its shape.  Beat in the toasted pecans.  

Spread the fudge in the prepared pan.  Refrigerate for about 2 hours, or until firm.  Cut into squares.  Makes 36 (if you cut 6x6 rows) or 64 (if you cut 8x8 rows) pieces.

Enjoy!  -Cardamommy

Peanut Butter Nutella Buttermilk Fudge

I recently tried my hand at buttermilk fudge, and it turned out really well.  It was sweet, but still a little tangy, and really delicious.  Since it turned out so well, I decided to try a variation of the same recipe.  I threw in some peanut butter and nutella and something magical happened.  It is crazy delicious!  It isn't excessively peanut buttery (which I appreciate), and the tanginess is toned down a little (which my youngest hungry puppy appreciates).  This fudge didn't last long in my house!

Peanut Butter Nutella Buttermilk Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
Pinch of salt
1/4 cup creamy peanut butter
1/4 cup nutella

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.  Place the peanut butter and nutella in a large bowl.

Place the sugar, buttermilk, butter, and salt in a medium saucepan.  Heat the mixture over medium-high heat, stirring frequently until melted and smooth.  Bring the mixture to a boil, continuing to stir frequently, until the mixture reaches 238F.

Immediately pour the mixture over the peanut butter and nutella in the bowl, and beat with an electric mixer or stand mixer on medium high speed until thickened and no longer shiny.  Pour the fudge into the prepared loaf pan and smooth the top.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy

Buttermilk Toffee Fudge

Same old story. I have buttermilk in the fridge that I need to get rid of.  I wanted to come up with a creative way to use it, and I found this recipe.  I was totally intrigued, and my oldest Hungry Puppy was desperate for me to make it.  So I did.  I left out the pecans and sprinkled toffee over the top instead, and we really loved it!  This fudge is the perfect combination of tangy and sweet, and the toffee is the perfect topper!

Buttermilk Toffee Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup (1 stick) butter
1 Tablespoon honey
Pinch of salt
1/3 cup toffee bits

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.

Place the sugar, buttermilk, butter, honey, and salt in a medium saucepan.  Heat the mixture over medium-high heat, stirring frequently until melted and smooth.  Bring the mixture to a boil, continuing to stir frequently, until the mixture reaches 238F.

Immediately pour the mixture into a bowl and beat with an electric mixer or stand mixer on medium high speed until thickened and no longer shiny.  Pour the fudge into the prepared loaf pan and smooth the top.  Sprinkle the toffee bits over the top and press down slightly to adhere.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy

Coconut Milk Marshmallow Fudge

I swear I was only going to make one batch of fudge for Christmas.  Honest.  But then I had leftover coconut milk from these Pani Popo, and I knew I had to do it.  Coconut milk fudge.  How could I not?!  I used a basic marshmallow fudge recipe, and made a few minor tweaks and changes, and the result is kind of amazing.  This fudge is super simple, but so just crazy delicious!  Smooth, chocolatey, fudgy, and just coconutty enough to make you grab another piece!

Coconut Milk Marshmallow Fudge

2 cups granulated sugar
1/2 cup coconut milk
1/2 cup butter
12 large marshmallows
6 ounces (1 cup) milk chocolate chips
6 ounces (1 cup) semi sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 teaspoon coconut extract

Line a 9x9 inch square pan with foil, then grease the foil with cooking spray.

In a large saucepan, stir together the granulated sugar, coconut milk, and butter.  Bring to a boil, stirring constantly.  Once the mixture reaches a full boil, continue to boil for 2 minutes, still stirring constantly.  

Remove saucepan from the heat and immediately stir in the marshmallows, milk chocolate chips, semi sweet chocolate chips, vanilla extract, coffee extract, and coconut extract.  Continue to stir until the chocolate and marshmallows are completely melted and smooth.

Pour the the fudge into the prepared pan and chill until firm, about 4 hours.  Using the foil as handles, lift the fudge out of the pan and place on a cutting board.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Hot Chocolate Marshmallow Cream Fudge

This original fudge recipe comes from David Lebovitz, and was exactly what I was looking for!  His recipe called for peanuts, and since we all know I don't really go for peanuts, we switched to marshmallows and gave made a few changes to help it taste a little bit more hot chocolatey.  I think it is a total win!  My fudge turned out a bit taller than I expected, and I realized that it was because of the loads of marshmallows that I added.  You can use fewer marshmallows, or leave them out all together, but I think they add a perfect touch to this decadent fudge!

Hot Chocolate Marshmallow Cream Fudge

2/3 cup evaporated milk
6 ounces (3/4 cup,1 1/2 sticks) butter, cubed
3 cups granulated sugar
1 Tablespoon dark cocoa powder
8 ounces milk chocolate chips
4 ounces semi sweet chocolate chips
7 ounce jar marshmallow cream
1 teaspoon vanilla extract
2 cups mini marshmallows

Line an 8 inch square baking pan with foil.  Grease the foil with cooking spray.

In a 4 quart saucepan, stir together the evaporated milk, butter, sugar, and cocoa powder.  Cook, stirring constantly, until mixture reaches 234F using a candy or instant read thermometer.

Remove the pan from the heat and stir in the milk chocolate chips, semi sweet chocolate chips, marshmallow cream, and vanilla extract until completely melted and smooth.  Let the fudge cool for about 5 minutes, then quickly stir in the mini marshmallows.  Pour the fudge into the prepared pan and let cool completely.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Fudge Round Sandwich Cookies

Believe it or not, up until very recently, I had never had Little Debbie Fudge Rounds.  We're not big on snack cakes and things like that, but I was sort of curious so I got some.  I was a little underwhelmed, but I really liked the idea!  I decided to make my own version by changing up a basic copycat recipe I floating around on the internet.  I added some chocolate malted milk powder to the cookie and the frosting to give it a little bit more depth, and they turned out totally delicious!  Lots of chocolate, lots of flavor, lots of yum!

Fudge Round Sandwich Cookies

Fudge Cookies:
1/2 cup + 2 Tablespoons butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup cocoa powder
2 Tablespoons chocolate malted milk powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Filling:
1/4 cup shortening
1/4 cup butter, room temperature
1/2 teaspoon vanilla extract
2 Tablespoons cocoa powder
1 Tablespoon chocolate malted milk powder
1 1/2 cups powdered sugar
Pinch of salt
1 Tablespoon milk

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter and sugar until light.  Add the egg and vanilla extract and beat until fluffy.  Add the flour, cocoa powder, chocolate malted milk powder, baking soda, and salt, and beat until just combined. Scoop the dough into tablespoon size balls and place on the baking sheet, leaving a bit of room between the cookies because they will spread.

Bake the cookies for 8 to 10 minutes, or until just set (don't overbake, we want these to stay soft).  Remove the cookies from the oven and let cool on the pan for about 5 minutes.  Transfer cookies to a cooling rack to cool completely.

For the frosting, cream together the shortening, butter, and vanilla extract.  Add the cocoa powder and chocolate malted milk powder, and beat until blended.  Beat in the powdered sugar and salt until smooth.  Beat in the milk.  Sandwich the frosting between two fudge cookies.  Drizzle the tops with melted chocolate, if desired.  Makes about 12 sandwich cookies.

Enjoy!  -Cardamommy

Tunnel of Fudge Cake

I remember when I was a kid, my mom would make tunnel of fudge cake.  And it was full of nuts.  Full!  When I asked her if she could make it without the nuts, she said it wouldn't work without the nuts.  Bummer.  So I've never made until now...with no nuts.  And it totally worked!  This cake is totally chocolatey with a really nice fudgy center.  I actually overbaked mine just slightly... I wish that the center was a tad bit more fudgy.  So here's the tip.  I researched several recipes when I was planning this cake, and several of them said that you won't think it is done when you take it out of the oven.  Take it out anyway!  I let it go an extra 5 minutes, hence not as fudgy of a center.  So, take the cake out of the oven! Even though it goes against every cake baking instinct you have.  Also, please paint your pan with the cocoa/oil mixture.  It is magical.  Original recipe found here.

Tunnel of Fudge Cake

For the pan:
1 Tablespoon cocoa powder
1 Tablespoon canola oil

Cake:
1/2 cup boiling water
2 ounces semi sweet chocolate, chopped
2 cups all purpose flour
3/4 cup cocoa powder
2 cups powdered sugar
1 teaspoon salt
5 eggs
1 Tablespoon vanilla extract
1 1/4 cups (2 1/2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup packed brown sugar

Ganache:
4 ounces milk chocolate, chopped
4 ounces semi sweet chocolate, chopped
3/4 cup whipping cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Preheat the oven to 350F.  In a small bowl, combine the cocoa powder and oil, and stir until smooth.  Using a pastry brush, paint the cocoa mixture evenly over the inside of a standard size bundt pan.  Set pan aside.

For the cake, place the boiling water and chopped chocolate in a small bowl and let sit for several minutes.  Stir until smooth.  In a large bowl, combine the flour, cocoa powder, powdered sugar, and salt.  In a medium bowl, whisk together the eggs, and vanilla extract.

In a large bowl with an electric mixer or using a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Gradually beat in the eggs, scraping down the sides of the bowl as necessary, until blended. Beat in the melted chocolate mixture until combined.  Gradually beat in the flour mixture until no streaks of flour remain in the batter.  Pour the batter into the prepared bundt pan and smooth the top.  

Bake in the preheated oven for about 45 minutes.  The sides of the cake will start to pull slightly away from the sides of the pan. Do not test with a toothpick, because it will not come out clean.  This is supposed to happen.  Take out the cake anyway.

Let the cake cool in the pan for about 1 hour.  Turn out the cake onto a cake plate (it should pop right out with no trouble at all thanks to the painting job!), and let cool completely before glazing.

For the ganache, place the chopped milk and semi sweet chocolate into a large bowl.  Pour the whipping cream and corn syrup over the chocolate.  Heat in the microwave for about 1 minutes, or until the liquid is hot, but not necessarily boiliing.  Stir the mixture until smooth, then add the vanilla and stir until combined.  Let the ganache cool for about 30 minutes to 1 hour (depending on how thick you want it to be when you glaze the cake), then spoon it over the top of the bundt cake, letting it run down the sides.  Makes about 16 servings.

Enjoy!  -Cardamommy

Monsieur Bon-Bon's Secret "Fooj"

My oldest Hungry Puppy just finished reading the original Chitty Chitty Bang Bang.  In the very back of the book, there is a recipe for Monsieur Bon-Bon's Secret "Fooj".  She brought me the recipe and asked if we could please please please make it?  So sure!  Let's make it!  She did most of the work, but I stirred since it was so hot.  The consistency of the "fooj" is not really like fudge, but more chewy like a tootsie roll.  I am going to share the recipe with you exactly as it is written in the book, but the recipe is a little bit vague in certain places, so I did a little research for clarification in order to have the most successful batch of "Fooj" possible.  1 pound of sugar is about 2 cups.  The recipe calls for "1 small can evaporated milk", which is a 5 ounce can, or 2/3 cup.  "4 tablespoonfuls unsweetened chocolate" is unsweetened cocoa powder. It says to boil until it "forms a soft ball when a sample is dropped into cold water".  This is softball stage, which is 235 to 245F.  I brought my "fooj" to 235F, then still dropped some in cold water so my Hungry Puppies could see how it actually worked.  I used a greased 9x9 inch square baking pan and cut the "fooj" after it had cooled completely.  

Monsieur Bon-Bon's Secret "Fooj"

1 lb granulated sugar
1 small can evaporated milk
1/4 lb finest butter
1 tablespoonful water
1 tablespoonful corn sirup
4 tablespoonfuls unsweetened chocolate

Put all the ingredients into a saucepan.  Melt slowly on a low gas until the mixture thickens slightly and is absolutely smooth.  Turn up gas and boil very quickly until it forms into a soft ball when a sample is dropped into cold water.  Remove from heat and beat well with a wooden spoon.  Pour the whole mixture into a flat, greased pan, mark in squares, and leave to set.  When cold, DEVOUR!

Enjoy!  -Cardamommy

Toasted Almond Fudge Cookies

I saw some toasted almond fudge ice cream at the grocery store the other day and started thinking cookies.  I've been conceptualizing these cookies for a while now, and I think we have a winner.  I started with a rich and fudgy cookie (I modified a Hershey's recipe), added a touch of almond extract and filled it with toasted almonds (for maximum flavor) and chocolate chunks.  The almond extract gives these cookies a little boost and adds a great flavor.


Toasted Almond Fudge Cookies

2/3 cup shortening
1 1/2 cups brown sugar, packed
1 Tablespoon light corn syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 Tablespoons dark cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almonds, chopped
1 cup chocolate chunks

Preheat the oven to 375F.  Place the chopped almonds in a shallow baking pan and place in the oven for 10 to 12 minutes, or until golden brown and fragrant, stirring every 4 to 5 minutes.  Remove toasted almonds from the oven and let cool completely in the pan.

In a medium bowl, cream together the shortening, brown sugar, and corn syrup until smooth.  Beat in the eggs, one at a time, followed by the vanilla and almond extract.  Add the flour, cocoa powder, dark cocoa powder, salt, and baking soda, and beat until just incorporated.  Stir in the toasted almonds and chocolate chunks until evenly distributed.  

Scoop the dough by 2 tablespoonfuls and place on a parchment lined baking sheet.  Bake the cookies for about 10 to 11 minutes.  Remove cookies from the oven.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Hot Fudge Chocolate Sour Cream Cake

I haven't made a seriously chocolate cake in a long time, and I am so excited about this one!  This cake has been a long time in the making.  This is the third or fourth time that I have made the cake, and the first time that it has been a success.  I love this chocolate cake recipe so much that I just couldn't give it up!  I originally put the cake in a bundt pan, and I had a chocolate lava flow all over my oven.  Yikes.  Then I cut the recipe by 1/4, and it didn't overflow, but then it also didn't come out of the pan.  This time, I put the reduced recipe in  2 9 inch cake pans and slathered it with hot fudge and frosting.  Total success.  Moral of the story?  Never give up when chocolate is involved.  Here's to perseverance! Original frosting recipe found here.

Hot Fudge Chocolate Sour Cream Cake

Chocolate Sour Cream Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
1 Tablespoon vanilla extract
1 1/4 cups sour cream
1 1/4 cup milk chocolate chips

Hot Fudge Frosting:
1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
1/3 cup cocoa powder (use dark cocoa powder if you have it, I would have but I ran out!)
2 cups powdered sugar
1 Tablespoon milk
1 cup hot fudge sauce (I used room temperature sauce from a jar)
1 teaspoon vanilla extract
3/4 cup hot fudge sauce

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder and semi sweet chocolate chips in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the hot fudge frosting, beat the butter and shortening together until smooth.  Add the cocoa powder and powdered sugar, and beat until combined.  Add the milk and beat until incorporated.  Add the hot fudge sauce and vanilla extract and beat until the frosting is light and fluffy.

To assemble the cake, place one cake layer on a cake plate.  Spread the 3/4 cup of hot fudge sauce over the top of the cake.  Spread about 3/4 to 1 cup of frosting over the hot fudge.  Place the second cake layer on top, and frost the top and sides with the remaining hot fudge frosting.  Decorate with chocolate stars, if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Pina Colada Fudge

Here we are again.  With seized white chocolate x2 batches.  Oh, the bane of my baking existence!  I have the worst luck melting white chocolate, so I try to avoid it.  However, when your Hungry Puppy wants to take white chocolate muddy buddies to school for her 8th birthday treat, you suck it up and ruin two batches and fudge on the third.  Get it?  Fudge?  So, this recipe has been on my to do list, but the ruined white chocolate made it happen.  I definitely took a risk, but that white chocolate smoothed out when combined with the rest of the ingredients and we have success!  When you make this recipe, you DO NOT need to use seized white chocolate.  Regular will do just fine.  Just remember you can use your failed white chocolate if necessary.

Pina Colada Fudge

2 cups white chocolate chips 
3/4 cup sweetened condensed milk (about half of a 14 ounce can)
1 cup shredded coconut
3/4 cup marshmallow cream (about half of a 7 ounce container)
pinch of salt
1/2 teaspoon coconut extract
1/4 teaspoon rum extract
1/2 cup dried pineapple, chopped

Line an 8x8 inch baking pan with foil and lightly grease the foil.

In a large microwave safe bowl, combine the white chocolate chips and sweetened condensed milk.  Microwave in 20 second intervals, stirring after each until chocolate is melted and smooth.  Add the remaining ingredients and stir until thoroughly combined.  Pour the fudge into the prepared pan and smooth the top.  Place in the refrigerator until firm, several hours.  Remove fudge from the refrigerator and lift out of the pan using the foil as a handle.  Cut the fudge into squares.  Makes 24 to 36 servings.

Enjoy!  -Cardamommy

Fudge Brickle Brownies

I first had these brownies over seven years ago at my baby shower.  I last had these brownies over seven years ago at my baby shower.  It has been that long.  I have occasionally run into the recipe in my recipe binder over the years, but have never made these brownies!  Big mistake.  They are seriously delicious.  These brownies are quick, simple, and one bowl.  

Fudge Brickle Brownies

1/2 cup butter
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup toffee bits
1/2 cup mini semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x8 inch baking pan.

Place the butter and unsweetened chocolate in a microwaveable bowl.  Heat in the microwave in 30 second intervals until the butter and the chocolate are melted. Stir until smooth.  Stir in the sugar, eggs, and vanilla just until combined.  Add the flour, stirring just until no streaks of flour remain.  

Spread the batter into the prepared pan.  Sprinkle the toffee bits and mini chocolate chips over the top of the batter.  Bake the brownies for 30 minutes.  Cool in the pan on a cooling rack.

Enjoy!  -Cardamommy

San Francisco Fudge Foggies

I heard about this recipe from my Mom the other day.  She mentioned an old recipe that she and my dad clipped and saved from the San Francisco Chronicle ages and ages ago.  She didn't remember what had happened to the recipe, or where to find it again, so I turned to the good old internet.  Within seconds, not only did I find the recipe published in several newspapers (circa 1986), but found the original recipe as it was published in Chocolatier magazine in November 1986.  Just for kicks, here is a link to the original recipe as published in the Spokane Chronicle, out of Spokane Washington.  I will write the recipe with a few changes, as I found it a bit hard to follow the order of the original recipe.

San Francisco Fudge Foggies

1 pound (16 ounces) High quality bitter-sweet chocolate

1 cup (2 sticks) unsalted butter, cut into tablespoons

1/3 cup strong brewed coffee or expresso

4 large eggs, at room temperature

1 1/2 cups granulated sugar

1/2 cup all-purpose flour

8 ounces , (2 cups) walnut halves. coarsely chopped

Preheat the oven to 375F.  Line a 9x13 inch baking dish with aluminum foil so that the foil extends 2 inches beyond the sides of the pan.  Butter the bottom and sides of the lined pan.

In the top of a double boiler set over hot, not simmering water, melt the chocolate, butter, and coffee, stirring frequently until smooth.  remove the pan from the heat.  Cool the mixture, stirring it occasionally, for 10 minutes.

In a large bowl, using a hand mixer set on high sped, beat the eggs for 30 seconds, or until foamy.  Gradually add the sugar and beat for 2 minutes or until the mixture is very light and fluffy.  Reduce the mixer speed to low and gradually beat in the chocolate mixture until just blended.  Stir in the flour and walnuts. Do not overbeat.

Pour batter into the prepared pan and spread evenly.  Bake for 28 to 30 minutes or until the foggies are just set around the edges.  They will remain moist in the center.  Cool the foggies in the pan on a wire rack for 30 minutes.  Cover the pan tightly with aluminum foil or plastic wrap and refrigerate overnight or for at least 6 hours.  Remove the top foil (or plastic wrap), and run a sharp knife around the edges of the foggies.  Using the foil as handles, lift the foggies out of the pan.  Invert the foggies onto a large plate and peel off the foil.  Invert them again onto a smooth surface and cut into 32 rectangles.  Makes 32 Foggies.

Enjoy!  -Cardamommy

Honey Fudge Cupcakes

I came across this Chocolate Honey Ganache Layer Cake the other day on FineCooking.com, and was so excited to try it!  I modified the recipe a bit by changing it from  a layer cake to cupcakes, and I changed the frosting as well.  The result is a moist and delicious cupcake where both the chocolate and honey flavors stand out quite well.  The frosting is a rich fudge and honey frosting, where again, the chocolate and honey are prominent flavors.

Honey Fudge Cupcakes

Cupcakes:
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1/2 cup honey
3/4 cup hot water
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tablespoons butter, room temperature
6 Tablespoons canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
6 Tablespoons sour cream
1 teaspoon vanilla extract

Honey Fudge Frosting:
1 1/4 sticks (10 Tablespoons) butter
2 ounces (heaping 1/2 cup) powdered sugar
6 Tablespoons unsweetened cocoa powder
Pinch of salt
6 Tablespoons honey
1 teaspoon vanilla extract
4 ounces (1/2 cup) milk chocolate chips, melted and cooled

Preheat the oven to 350F.  Line 24 muffin cups with paper liners.

In a medium bowl, stir together the cocoa powder, honey, and hot water.  Mix until smooth, set aside.  In a separate bowl, stir together the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, cream together the butter, oil, brown sugar, and granulated sugar.  Beat in the eggs, sour cream, and vanilla extract.  Gradually add the chocolate mixture alternately with the flour mixture, starting and ending with the flour mixture.  Mix until all ingredients are incorporated and no streaks of flour remain.

Fill the lined muffin cups about 2/3 full, then bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Remove cupcakes from the oven and let cool in the pans for several minutes before transferring them to cooling rack to cool completely before frosting.

For the honey fudge frosting, place the butter, powdered sugar, cocoa powder, and salt in the bowl of a food processor and process until smooth, 15 to 30 seconds.  Add the honey and vanilla and process again, just until combined, 10 to 15 seconds.  Finally, add the melted and cooled chocolate and pulse until combined, another 10 to 15 seconds.  Let the frosting sit for several minutes before spreading or piping on the cooled cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Pink Lemonade Fudge

This cool and sweet pink lemonade fudge was born out of a pure kitchen disaster.  I like to think that I am a little like MacGuyver in the kitchen.  Working my way out of the worst of culinary disasters with nothing but a toothpick and a stick of butter.  No, but seriously, I really enjoy coming up with solutions for my cooking or baking problems.  I don't like to waste or throw away food.  So when I have something that turns into a flop, I try to find some way to save it or use it.  So when I seized an entire bag of white chocolate chips, I was super lucky to have a can of pink lemonade frosting (I think it might be a seasonal flavor) that I had just bought that morning.  The result?  This fabulous pink lemonade fudge (that my hungry puppies love, by the way...color and flavor!).


Pink Lemonade Fudge


1 bag (12 ounces) white chocolate chips
1 can (16 ounces) pink lemonade frosting


Line a 9x9 inch baking pan with foil and grease the foil.  Set aside.


Melt the white chocolate chips, either on the stovetop or in the microwave.  When the chips are melted, add the frosting and stir until well combined.  Pour the mixture into the prepared pan and smooth the top.  Place in the refrigerator until completely cool and firm.   Remove the fudge from the pan using the foil to lift it out.  Cut into squares.  Makes about 24 pieces.


Note:  If your white chocolate seizes, go ahead and add the frosting anyway.  Just continue to gently warm the mixture and stir until it comes together.  You may have one or two residual lumps, but it should come out just fine.


Enjoy!  -Cardamommy

Fudge Brownie Cupcakes

These cupcakes are divine.  They are rich and fudgy and delicious.  The chocolate frosting reminds me very much almost of ganache.  It is thick and rich and smooth and buttery and rich.  And rich.  I was incredibly worried that the frosting would be a fail, but to my surprise it worked out beautifully.  

If you are not in need of 3 dozen of these babies in your kitchen, you can halve or even quarter the recipe.  For the brownie batter, make the whole recipe and simply store what you don't use in the freezer (or eat them when no one is looking).  For the cupcakes, combine the cake mix and chocolate pudding in a bowl, and then use half or a quarter and store the rest for later.  Have extra vanilla frosting lying around?  Or simply don't like chocolate?  Try topping these cupcakes with vanilla frosting for a delicious flavor contrast! Original recipe found here.

Fudge Brownie Cupcakes

Brownie Dough:

1 box dark chocolate cake mix

1/4 cup butter, melted

1/3 cup sweetened condensed milk (I used fat free)

1/4 cup milk

Cupcakes:

1 box dark chocolate cake mix

1 (4 serving) box instant chocolate pudding (I used sugar free-fat free)

1 cup sour cream

1 cup canola oil

4 eggs, lightly beaten

1/2 cup milk

2 cups mini chocolate chips

Frosting:

2 1/2 sticks butter, softened

4 ounces powdered sugar

3/4 cup cocoa powder

pinch of salt

3/4 cup light corn syrup

1 teaspoon vanilla extract

8 ounces milk chocolate chips, melted and slightly cooled

For the brownie batter, stir together the cake mix, melted butter, condensed milk, and milk until completely combined.  Scoop heaping tablespoonfuls of dough and roll into balls. Place balls onto a parchment lined baking sheet and freeze for several hours or overnight.

For the cupcakes, preheat the oven to 325F.  Line 24 cupcake cups with paper liners.  In a large bowl, combine the cake mix, chocolate pudding, sour cream, oil, eggs, and milk.  Beat together until well combined.  Stir in the chocolate chips.  Drop the batter into the lined cupcake cups, filling each cup about 2/3 full.  Press a frozen brownie dough ball into the cupcake batter in each cup.  Bake for about 22 to 25 minutes, being careful not to overbake.  Let cool in pans for about 5 to 10 minutes, then remove cupcakes from pans and cool completely on a cooling rack.

For the frosting, place the butter, powdered sugar, cocoa powder, and pinch of salt in a food processor and process until smooth.  Scrape down the sides of the bowl, then add the corn syrup and vanilla and process again until combined.  Again, scrape down the sides of the bowl, then add the melted chocolate and process until smooth.  Spread the frosting on top of the cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Fudge

I made this quick and easy recipe today on the spur of the moment.  Here I have my eggless cookie dough bites in the freezer just calling my name, so being a genius, instead of just eating it, I'll make something with them.  And how exactly does that make sense?  I'll eat them anyway!  It's just that now, they are enrobed in luscious fudgy chocolate.  Sometimes my thought process gets a little off.  Oh well.

This fudge is very fast and easy to make with ingredients that you have on hand already.  You can use as much or as little cookie dough as you like.  I used about 1/3 to 1/2 a batch of the same cookie dough used in the Chocolate Chip Cookie Dough Rice Krispies Treats - Redux.  For the fudge, I kind of see it as a "cheater" fudge, as you simply melt chocolate chips with sweetened condensed milk.  However, who am I to knock the chocolate?  And cookie dough to boot?  A fast and fun candy treat.

Chocolate Chip Cookie Dough Fudge

1/2 batch Eggless cookie dough, rolled into marble size balls and frozen

2 cups semi sweet chocolate chips

1 cup milk chocolate chips

1 (15 ounce) can sweetened condensed milk

Line an 8x8 inch square pan with tin foil, and grease the foil.  

In a medium saucepan over low heat, melt the chocolate chips and sweetened condensed milk, stirring continuously until smooth.  When the chocolate is completely melted, remove from heat and carefully fold the cookie dough bites into the fudge (the fudge may be stiff at this point).  Immediately spread the fudge in the prepared pan and chill in the refrigerator for at least 1 hour before cutting.  Cut into squares and serve.  Makes about 36 pieces of fudge.

Enjoy!  -Cardamommy

Eggnog Fudge

So, Christmas is over and so is the baking...except for one or two little things that didn't quite make it in.  I figure that New Years is the official end to the holiday season, so I can still squeeze in one or two more holiday type baking things this week.  I found this eggnog fudge recipe on this Wisconsin Cheese website, and new that I had to try it out, with  minor modifications.  I was a little worried that the eggnog flavor wouldn't be very strong, but was reassured that it came through when my first blind taster said, "EGGNOG?!".  Mission accomplished.

Eggnog Fudge

1/2 cup butter
3/4 cup eggnog
2 cups sugar
1 1/4 cups (10 ounces) white chocolate chips
1/2 teaspoon nutmeg
1 7-ounce jar marshmallow cream
1/2 teaspoon rum extract

Line a 9x9 inch square pan with foil, then grease the foil.  In a heavy saucepan, combine butter, eggnog, and sugar.  Bring to a full rolling boil over medium-high heat, stirring constantly.  Reduce heat to medium and continue to boil for 8 to 10 minutes until mixture reaches 234F, stirring frequently.

Remove saucepan from heat and add white chocolate and nutmeg, then stir until smooth.  Add the marshmallow cream and rum extract, and mix well.  Pour the mixture into the prepared pan and cool completely.  Cut into small squares.  Store in an airtight container in the refrigerator.

Enjoy!  -Cardamommy

Creamy Chocolate Fudge

I'm a big fan of chocolate. Well, who are we kidding? I'm a big fan (big meaning large in like, not large in size, of course) of pretty much anything homemade, delicious, sweet, and calorie-packed. So am I interested in learning how to make fudge of the non-marshmallow-cream variety? Ohhhh yeah. I am. Again, this is one of my mom's famous and time-tested recipes (which originally came from Fine Cooking). I have to warn you, though: If you are not a patient person and do not have a lot of time to set aside for fudge, do not attempt this recipe! It isn't that difficult, but it is time consuming. It's definitely worth it, though! This fudge is almost truffle-like because it is so rich and creamy; if done properly it will not be grainy at all. It really does melt in your mouth. You can mix in a number of ingredients to suit your fancy: nuts, coconut, peppermint, etc. It will take them all. Also make sure you have a good candy thermometer. If, at the end, your fudge is shiny, you've done it right. Just for the record, mine was.

3 T Cold Unsalted Butter; more at room temperature for buttering pan and thermometer
3 3/4 C Granulated Sugar
1 1/2 C Heavy Cream
4 oz Unsweetened chocolate, coarsely chopped
3 T Light Corn Syrup
1 tsp table salt

1. Lightly butter the face of a candy thermometer and set aside.

2. Put the sugar, cream, chocolate, corn syrup, and salt in a large (4 qt) heavy-duty pot and stir with a spoon or heatproof spatula (make sure it's heat proof--some spatulas will bubble because they cannot handle the heat) until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7-12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

3. Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236-238° F, 2-5 minutes. Take the pan off the heat and add the butter, but do not stir. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110° F, about 1-1.5 hrs.

4. Line the bottom of a 9x9 baking pan with foil, leaving a 2 in overhang. Butter the foil and set aside.

5. Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10-20 minutes. Pout the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot u=but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it's made but will firm up overnight.

6. Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Yield: 25 pieces
Mahlzeit!
-Coriaunty