Swirled Fudge With Sorghum Recipes

SWIRLED FUDGE WITH SORGHUM

Steps:

• line an 8x8" pan with plastic wrap.
• in a 2 quart saucepan, stir corn syrup, sorghum and milk -- add chocolate -- stirring constantly, cook over medium -low heat until chocolate is melted.
• Remove from heat and stir in vanilla.
• add powdered sugar.
• with wooden spoon, beat until smooth.
• spread in pan.
• drop peanut butter by spoonfuls onto fudge.
• with knife swirl peanut butter through fudge to marbelize.
• chill 2 hours or until firm.
• invert onto cutting board, peel off plastic wrap and cut into squares.
• makes about 25 1 1/2" squares.
• MICROWAVE DIRECTIONS:.
• in a 3 quart microwave proof bowl, stir corn syrup, sorghum and milk.
• stir in chocolate -- microwave at high 100% stirring once, for 6 minutes.or until chocolate is completely melted and almost entire surface is bubbly.continue as above with dropping peanut butter -- rest is the same as cooked.

3-INGREDIENT CHRISTMAS SWIRL FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.