Swirled Fudge With Sorghum Recipes

CHOCOLATE SWIRLED PEPPERMINT FUDGE

Steps:

• Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
• Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
• Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

CHERRY SWIRL FUDGE

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.

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.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

FUDGE SWIRL WHIPPED CREAM

Steps:

• In spoonfuls, drizzle the Chocolate Fudge Sauce into the whipped cream, then gently fold in with a rubber spatula so the fudge is streaked through the cream. Chill for 15 minutes to set before serving.;

DULCE DE LECHE SWIRL 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

CHOCOLATE MARSHMALLOW SWIRL FUDGE

Steps:

• Line a 9 inch square pan with foil and grease lightly.
• Melt chips with milk, 2 Tablespoons butter, vanila and salt.
• Remove from heat; stir in nuts.
• Spread evenly into foil-lined 8- or 9-inch square pan.
• Melt marshmallows with remaining 2 Tablespoons butter.
• Spread on top of fudge.
• With a knife, swirl through top of fudge.
• Chill at least 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered at room temperature.

CHOCOLATE SWIRL FUDGE

Steps:

• Melt butter, condensed milk, white chocolate until smooth in a microwave for 2mins on medium to high heat, stir every so often
• Once all is melted, stir in vanilla and stir for 30-60secs to cool slightly. Sprinkle drops gently in but don't over stir in too much
• Leave to set

PEPPERMINT SWIRL FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

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.