Henrico County Fudgies Recipes

HENRICO COUNTY FUDGIES

Steps:

• In a medium saucepan, combine butter, sugar, cocoa and milk.
• Stirring constantly, bring to a boil.
• Boil without stiffing for 1 1/2 min.
• Remove from heat; stir in vanilla, oats and peanut butter.
• Stir until peanut butter is melted.
• Drop by tablespoonful onto wax paper.
• Chill until firm.
• Makes 24-36.

MERRY CHERRY FUDGIES

Steps:

• Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
• Bake 18 to 20 minutes. Cool 1 hour.
• Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.

FUDGIES II

Steps:

• Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
• Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
• Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
• Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

FUDGIES

Steps:

• Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
• Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

ESPRESSO FUDGIES

Steps:

• Heat oven to 350°F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
• Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.

FUDGIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.

SAUCEPAN FUDGIES

Steps:

• In a large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat and cool slightly. Stir in sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans. Refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 300° for 18-20 minutes or until edges are set and tops crack. Remove to wire racks to cool.