Blond Fudge Recipes

BLONDE BROWNIES WITH BROWN SUGAR FROSTING

Blonde Brownies with Brown Sugar Frosting image

Rich brown sugar frosting slathered on rich vanilla bars - yum.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 14

Ingredients

1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter (do not use margarine), softened
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter (do not use margarine)
2/3 cup packed brown sugar
3 tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans

Steps:

Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 19 g, TransFat 0 g

BLOND FUDGE

Blond Fudge image

Make and share this Blond Fudge recipe from Food.com.

Provided by andypandy

Categories Candy

Time 24m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

2 cups granulated sugar
1/2 cup whole milk
1/2 cup evaporated milk or 1/2 cup cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup chopped candied cherry

Steps:

Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt.
Cook over medium heat stirring until sugar dissolves.
Now do not stir anymore.
Place on the candy thermometer to side of pan.
Cook until temp.
238 degrees.
Remove from heat.
Let cool until lukewarm.
Add in the butter and vanilla.
Beat well just until it begins to thicken and JUST starts to loose some gloss.
Add cherries, and pour into a lightly buttered 9 x 7 inch pan.
Score while warm.

Nutrition Facts : Calories 81.6, Fat 1, SaturatedFat 0.6, Cholesterol 3.3, Sodium 59.5, Carbohydrate 18, Sugar 17.1, Protein 0.5

FUDGE-FILLED BLONDIES

Fudge-Filled Blondies image

These are absolutely FANTASTIC! The filling is thick, gooey, smooth, and wonderfully chocolatey; the cookie bases are buttery and chewy. They take a few minutes to put together but assembly is easy. They'll go really fast!

Provided by JamesDeansGirl

Categories Bar Cookie

Time 45m

Yield 16-32 bars

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup sugar
2/3 cup packed light brown sugar or 2/3 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips, melted
1 (14 ounce) can sweetened condensed milk

Steps:

Preheat oven to 375°F.
Grease and flour a 9 x 13 baking pan.
In a large bowl, cream together the butter and both sugars until light and fluffy.
Beat in the eggs, then the vanilla until smooth and well blended.
In another bowl, stir together the flour, baking powder, and salt.
Add to the creamed mixture just until combined; do not overmix.
Spread half the batter in the prepared pan.
Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
Cover with the remaining batter.
(The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.) Bake for 25 minutes, or until a toothpick tests done.
Cool on a wire rack before cutting into bars.

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