COOKIE CUTTER FUDGE
Here's a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
- In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
- Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
- Carefully remove foil. Gently press fudge out of molds to serve.
Nutrition Facts : Calories 690, Carbohydrate 94 g, Cholesterol 40 mg, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Candy, Sodium 170 mg
MINI FUDGE BITES
Steps:
- For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
- Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
- For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
- Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
- For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.
COOKIE BUTTER FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
- Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
- Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)
COOKIE CUTTER FUDGE
This is such a great idea - to make fudge and place it in cookie cutters. Remove the cutters and decorate as desired.
Provided by Marie
Categories Candy
Time 20m
Yield 6 fudge cut outs
Number Of Ingredients 6
Steps:
- Place six 3x1/2" cookie cutters in simple shape, on 5-inch squares of foil.
- Seal foil around outside of cutters.
- Place on cookie sheet.
- Spray cutters with cooking spray.
- In glass bowl, mix chips, milk and butter.
- Microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted.
- Stir in vanilla.
- Pour mixture into cookie-cutter molds, filling to tops.
- Refrigerate uncovered 2 hours or until firm.
- Decorate as desired.
- Carefully remove foil. Gently press fudge out of molds.
- Recipe note: Run a thin knife around the cutters before attempting to push out fudge from the bottom.
- You can use an 8-inch square pan instead.
- Line with foil and pour the fudge into pan.
- Cover and refrigerate 2 hours. Cut into squares.
Nutrition Facts : Calories 597.9, Fat 30.5, SaturatedFat 17.2, Cholesterol 32.7, Sodium 186, Carbohydrate 75.8, Fiber 3.8, Sugar 70.1, Protein 12.2
COOKIE BUTTER FUDGE
As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!
Provided by TheJehosephat
Categories Desserts Candy Recipes Fudge Recipes
Time 50m
Yield 28
Number Of Ingredients 6
Steps:
- Grease an 8-inch square baking dish.
- Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
- Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 25.9 g, Cholesterol 6.3 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 22.8 mg, Sugar 20.4 g
WHITE FUDGE COOKIE CUTTER GIFTS
Enjoy this great-tasting fudge made with vanilla - perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 20
Number Of Ingredients 6
Steps:
- Line large cookie sheet with foil. Spray foil with cooking spray. Generously spray 20 hollow metal 6-inch cookie cutters; place on cookie sheet.
- In 2-quart saucepan, melt white vanilla baking chips over low heat, stirring frequently, until smooth. Remove from heat. Stir in frosting and cherry extract.
- Fill each cookie cutter with 1/2 cup melted mixture. Refrigerate until firm, about 1 hour. Decorate as desired.
- Wrap each filled cookie cutter gift with cellophane or plastic wrap; tie with ribbon. Store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 5 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 26 g
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