Erics Fudge Recipes

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

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.

ERIC'S PIZZA (THE DOUGH THAT WOULDN'T GO!)

Steps:

• Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
• Put the dough onto a floured work surface, dust with some more flour, and roll the dough out to the desired size. Carefully place the dough onto a floured pizza paddle. Spread the tomato sauce over dough and sprinkle with cheese. Top evenly with the pineapple, bell peppers, and pepperoni. Slide the pizza onto the pizza stone and cook until the edges are brown, about 10 to 15 minutes.

ERIC'S SOURDOUGH WAFFLES

Steps:

• In the evening
• Measure out the liquid ingredients into a medium mixing bowl
• Stir in the sourdough starter
• Whisk in the flour
• Cover bowl and let sit at room temp overnight
• In the morning
• Whisk in the salt and baking soda.
• Make waffles, pancakes. Enjoy.
• Notes:
• There are numerous easy ways of altering this recipe to suit your needs and desires.
• Make it vegan by using any kind of nut or soy milk. Could go all water if you want.
• Between the starter and baking soda, there's plenty of leavening action but I won't try to stop you if you want to whisk an egg into the batter in the morning.
• I use einkorn flour in the video (and in real life most of the time) but find any softer, lower gluten flour works especially well. Sonora wheat or soft white wheat are good options.
• Different types of flour can have markedly different moisture absorption properties. For example, substituting the same weight of Sonora wheat flour for einkorn in the above recipe required 150 grams each of milk and water to achieve a comparable batter consistency.
• A runnier batter makes a lighter waffle. For a heartier waffle, reduce the liquid and/or increase the flour to suit.
• Waffles freeze extremely well. Maybe a bit like left over pizza, sometimes toasted frozen waffles seem like an improvement the second time around. Bake the left over batter at a lower than normal waffle iron setting and let the toaster finish them off.

TIGER BUTTER FUDGE

Steps:

• Take a 9x9? baking pan and line with aluminum foil. Lightly spray with non-stick cooking spray.
• In a large bowl, pour 2 cups of milk chocolate chips and one can of sweetened condensed milk.
• Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the milk chocolate fudge mixture into the baking pan.
• In a separate large bowl, pour in the white chocolate chips and peanut butter chips with the second can of sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the white chocolate fudge mixture over the milk chocolate fudge mixture.
• In a small bowl, pour the 1/2 cup milk chocolate chips and 1 teaspoon of vegetable oil. Melt in the microwave for 30 seconds, remove and stir. Repeat in 15 seconds intervals until chocolate chips are completely melted and smooth. Drizzle it over the fudge.
• Place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster). When set, lift foil from pan and cut fudge into squares.

ERIC'S FUDGE

Steps:

• Line a 9" x 13" pan with foil.
• Melt chocolate chips, butterscotch chips, and peanut butter in a double boiler or in a non-stick pan over low heat.
• Stir until just beginning to melt.
• Pull the pan off the heat and stir until completely melted.
• Add the marshmallows and nuts (if desired), mixing well.
• Pour into the foil lined pan and chill until firm enough to be cut into squares.