Fudgeminicakes Recipes

EASY CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
• Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

BIRTHDAY CAKE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch baking pan with foil.
• Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares.

FUDGE MINI CAKES

Steps:

• Heat first five ingredients over low heat until melted.
• Remove from heat and add the chocolate and vanilla.
• Beat until chocolate is melted.
• Pour into prepared buttered pan.
• Cool at room temperature for 3 to 4 hours.
• Using a round cookie cutters, cut the cake into three different sizes.
• Stack on top of one another, biggest on bottom.
• Sprinkle glazing sugar over the cakes.
• These make really cute decorations / desserts.

HOMEMADE FUDGESICLES

Steps:

• Mix together the above ingredients until smooth.
• Pour into ice-pop molds and freeze until solid, at least 4 hours; unmold and serve.

LITTLE FRENCH FUDGE CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
• Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
• In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.