COCONUT-ALMOND FUDGE CUPS
With a coconut filling, the flavor of these fudgy bites is reminiscent of a favorite candy bar. The recipe makes a big batch so you'll have plenty to share with others.- Maybrie, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes. , Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool., For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups., For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.
Nutrition Facts :
COCONUT ALMOND FUDGE
All the flavors of your favorite coconut almond candy bar in a super simple fudge!
Provided by Annalise
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Line an 8-inch square pan with foil and grease lightly with non-stick spray.
- Put the dark chocolate and sweetened condensed milk in a large microwave safe bowl. Microwave at 50% power for 1 minute, then remove and stir. Microwave in additional 30-second intervals until chocolate is almost completely melted (2 minutes total was perfect for me). Stir until smooth. Mixture will be thick and sticky, do not overheat. Stir in sliced almonds.
- Spread evenly into the bottom of the prepared pan. Set aside.
- Pour the sweetened condensed milk into a large bowl. Add vanilla and powdered sugar and mix until smooth. It will be very dry at first, but will come together after a minute or so.
- Add 2 cups of the flaked coconut and stir until combined. If mixture still appears quite runny, add the remaining 1/2 cup of flaked coconut.
- Spread evenly on top of the fudge layer. Chill for at least 20 minutes.
- In a microwave safe bowl, melt the dark chocolate on 50% power for 1-2 minutes until smooth. Spread evenly on top of the coconut layer.
- Top with whole almonds. If desired, use a knife to "score" the melted chocolate into 36 pieces before adding the almonds. This helps with placement.
- Chill for at least 2 hours. Remove fudge from pan and peel away foil. Cut into pieces and serve or chill for later. Fudge will keep in the fridge for up to 1 week.
Nutrition Facts : Calories 250 kcal, Carbohydrate 33 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 79 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
COCONUT-ALMOND FUDGE BITES
Perfect for potlucks, office parties and gift-giving occasions, these Coconut-Almond Fudge Bites are microwave-simple. (No thermometer required!)
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir with whisk 2 min. Stir in coconut. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press into fudge to secure.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
EASY FUDGE BITES
These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply form them into balls and roll in snazzy toppings like freeze-dried raspberries, pistachios, toasted walnuts, and peppermints.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
- Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
- Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)
ALMOND FUDGE
This fudge recipe is from my grandfather-in-law, Max. He makes it for holiday gatherings where it's a favorite.-Kathryn Maxson, Mountlake Terrace, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts :
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