BUCKEYE FUDGE
Holiday fudge will never be the same once you try this layer of creamy peanut butter fudge topped with a glossy chocolate ganache. The peanut butter-chocolate combo has never been better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 64
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil; spray with cooking spray.
- In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
- Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press mixture evenly in pan. Refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 5 g, TransFat 0 g
BLACKBERRY ICE CREAM
Serve this frozen concoction with our Chocolate Brownies. Drizzle some of the leftover blackberry puree on top for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until sugar dissolves and berries begin to fall apart, about 4 minutes.
- Remove from heat. Pass berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard remaining solids. Measure out 1 2/3 cups strained puree, and return it to saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
- Place vanilla bean and scrapings in a saucepan, and add milk. Bring to a gentle boil over medium heat, and remove from heat. Discard vanilla pod.
- Prepare an ice bath, and set aside. Combine egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow, 3 to 5 minutes.
- Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Continue adding milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
- Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and hold a line when drawn across the back of the spoon with your finger, 6 to 8 minutes.
- Remove from heat; add reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in ice-cream maker to distribute evenly. Transfer mixture to an airtight container, and place in the freezer until ice cream is completely set, at least 4 hours and up to 1 week.
INCREDIBLY EASY WHITE CHOCOLATE BLUEBERRY FUDGE
I love pairing blueberries and chocolate. This is a variation of a recipe I found a while back on the side of a Bakers' chocolate package.
Provided by Shannon Cooks
Categories Candy
Time 2h20m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
- Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
- Add almonds, blueberries and orange peel; stir until well blended.
- SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
- LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
- Wrap pieces in cellophane and tie with a bow for a cute gift!
Nutrition Facts : Calories 70.8, Fat 4.2, SaturatedFat 1.8, Cholesterol 2.6, Sodium 22.2, Carbohydrate 7.4, Fiber 0.3, Sugar 6.9, Protein 1.4
BAKED BLACKBERRY, BLUEBERRY AND FUDGE OATMEAL WITH PECAN CRUMBLE
Wild blackberries are called brambles in the UK and if you have enough of them use twice the amount and leave out the blueberries. You can make the entire pudding and reheat to serve day after it is made. Scrumptious autumn treat.(may need to up the amount of sugar in the fruit if you have a sweet tooth)from Simply Seasonal by Claire Macdonald
Provided by lindseylcw
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stew fruit with water and sugar over low heat until the juices run.
- pour into 4-5 pint ovenproof dish.
- preheat oven to 350°F.
- melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
- stir in sugar and vanilla and cook for few more minutes stirring all the time.
- spoon evenly over the cooked brambles.
- bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
- serve warm or cold with whipped cream or good vanilla ice cream.
Nutrition Facts : Calories 778.2, Fat 46.8, SaturatedFat 16.8, Cholesterol 61, Sodium 205.3, Carbohydrate 86.2, Fiber 14.8, Sugar 51.1, Protein 11.3
BLACKBERRY FUDGE RECIPE
Provided by katecar
Number Of Ingredients 5
Steps:
- Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Put the blackberries into a blender and blend into a puree. In a large 3 quart saucepan, combine blackberry puree, sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir. Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
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