Pioneer Woman Easy Fudge Recipes

EASY PEPPERMINT FUDGE

Easy Peppermint Fudge image

Ree Drummond's impossibly easy peppermint fudge recipe is so delicious. You just need three ingredients! Find out how to make this simple peppermint fudge here.

Categories Christmas baking comfort food dessert snack

Time 2h10m

Yield 12 servings

Number Of Ingredients 3

Ingredients

3 c. semi-sweet chocolate chips
1 can (14 oz. size) sweetened condensed milk
8 whole peppermint candies, crushed

Steps:

Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.
Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.
Refrigerate for 2 hours, then cut into small squares.

SWEET AND SALTY FUDGE

Sweet and Salty Fudge image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

Steps:

Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

QUICK AND EASY PEPPERMINT FUDGE

Quick and Easy Peppermint Fudge image

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

Cooking spray, for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping

Steps:

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
Lift the foil out of the pan and peel off the fudge. Cut into small squares.

PIONEER WOMAN'S BAKED FUDGE

Pioneer Woman's Baked Fudge image

When I saw Ree Drummond (the Pioneer Woman of blog and Food Network fame) make this recipe on her show, it looked so easy and had ingredients I ALWAYS have on hand - I knew that I'd be making it very soon. And I did - I made it that night, and have made it over and over again since! It's like a chocolate lava cake, but more lava than cake... the best part, in my opinion! She serves this with fresh whipped cream, but we've always eaten it with a scoop of good vanilla ice cream. The contrast of hot creamy chocolate and cold vanilla goodness is phenomenal!

Provided by Raquel Grinnell

Categories Dessert

Time 55m

Yield 4 ramekins, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1 cup sugar
2 tablespoons cocoa (HEAPING tablespoons!)
2 tablespoons all-purpose flour
1/2 cup butter, melted (1 stick)
1 teaspoon vanilla extract
1 pint vanilla ice cream

Steps:

Preheat the oven to 325 degrees F.
Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.

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