Rainbow Chip Fudge Recipes

RAINBOW CHIP FUDGE

Rainbow Chip Fudge image

Make a simple two-ingredient fudge recipe starring fan-favorite Betty Crocker™ Rich & Creamy rainbow chip frosting.

Provided by Annalise Sandberg

Categories Dessert

Time 1h5m

Yield 36

Number Of Ingredients 2

Ingredients

1 bag (12 oz) white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

Grease 8-inch square pan.
In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it's okay if a few lumps remain. Keep stirring, and they should melt completely.
In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
This fudge is slightly soft at room temperature. If desired, store in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 13 g, TransFat 0 g

RIBBON FANTASY FUDGE

Ribbon Fantasy Fudge image

I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 49 pieces.

Number Of Ingredients 7

Ingredients

2 teaspoons plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1 teaspoon vanilla extract, divided
1/2 cup peanut butter

Steps:

Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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