Coconut Oil Fudge Frosting

Coconut Oil Fudge Frosting
coconut oil (equal parts)
unsweetened cocoa powder (equal parts)
maple syrup, to taste
vanilla extract, a splash

Melt the coconut oil if not already liquid, then mix all together. Allow to sit at room temperature briefly to thicken, or chill for fudge. Can be used as is as a chocolate sauce or icing. Even holds up on warm brownies and will thicken later into a frosting layer. Super yummy!

Frozen Chocolate Fudge

How DO you make the best frozen chocolate fudge, EVER? It is extremely simple. Find some leftover chocolate ganaches that had been used to make truffles. They can be dark, milk, or sweet chocolate or a mixture. Find some extra chocolate sauce as well. The ganache may be quite firm, so put it in a bowl over simmering water and melt them together until it is even and smooth. Pour or spread this mixture into a plastic wrap lined pan and freeze until firm. Cut into squares and serve. This fudge softens quite easily, so it may be served straight from the freezer, but is also delicious tempered at room temperature for a bit.

For the final step, sprinkle the top of the fudge with chocolate crumb for a little extra flavor and texture. 

Caramelized Whey Cheese

Many people do not realize this, but the leftover whey from making cheese (the liquid, whereas the solids are the curds that are pressed into cheese) can be utilized as well - do not just throw it out! So if you have made ricotta or another easy cheese recently, use the byproduct to make another easy and very tasty cheese product.

This caramelized whey cheese is a very common Norweigan product, and is sometimes referred to as a fudge. It is quite sweet with a smooth, almost buttery texture. It is easy to do but does take some time.
Simply reduce the whey over low heat until it caramelizes and turns brown. For a super smooth, not gritty, texture, add a little sugar to the whey as well. Reduce it until it is caramel-colored; it will not burn easily, just watch so it does not boil over. Then pour into a pan and chill to firm it up, then cut into pieces.

Chocolate Coconut Milk Fudge

Chocolate Coconut Milk Fudge
1 can full-fat coconut milk, refrigerated upside-down overnight
2 Tablespoons coconut oil, liquid
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup icing sugar
coconut, shredded or flaked, if desired

Scoop out all of the solid cream from the coconut milk. If you don't have much, take some of the thicker liquid as well. Then whip it with an electric mixer to thicken it up. Stir in remaining ingredients. Judge the consistency, you may want to add more cocoa for a darker, less sweet fudge, more icing sugar for a thicker and sweeter fudge, or more coconut milk if your fudge is too thick. You can stir in coconut, or sprinkle on top. Freeze until firmer. This is a freezer fudge, meaning you store it in the freezer and eat it straight from the freezer. The coconut milk retains it from freezing hard as a rock, and it gets too soft just refrigerated. 

Fudge Pudding

Fudge Pudding
CAKE
2 cups all-purpose (plain) flour
1 1/2 cups granulated (white) sugar
1/4 cup unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
SAUCE
1 1/2 cups packed light brown sugar
1/4 cup unsweetened cocoa powder
3 1/2 cups hot water

Preheat oven to 350◦F. Grease a 9x13 inch rectangular pan.
CAKE: In a large bowl, stir together the first five dry ingredients. Stir in the milk and oil. Spread batter evenly in prepared pan.
SAUCE: Stir together the sugar and cocoa. Stir in the water. Pour over cake in pan, but do not stir. Bake for about 30 minutes until cake is set. Serve hot or allow to cool for the sauce to thicken. 

Cake? Pudding? Or Fudge? How about all three together. This is a chocoholic dream dessert and so easy to make. It is like having a slice of cake and a hot fudge sauce together in one dish - no frosting required! 

Baked Fudge

The name pretty much accurately sums up this dessert. It is like eating a piece of chocolate fudge - but it is warm from the oven and is so much easier to make than traditional fudge. Instead of boiling and cooling the candy mixture, just mix together the ingredients and bake it. The result is a chocolaty dream with a crisp, melt-in-your-mouth upper crust, a fudgey middle layer, and a molten chocolate lava bottom. Three delicious chocolate-packed layers in one small ramekin. I cannot stress enough how delicious this recipe is considering how quick and easy it is to make. This recipe is pretty much fool-proof and will satisfy any chocolate craving. It is very sweet and rich alone, so you'll definitely only need one. It doesn't require any garnish, but a quick dusting of icing sugar, dab of whipped cream, scoop of ice cream, or some fresh berries would do the trick.

Baked Fudge
2 large eggs
1 cup granulated (white) sugar
2 heaping Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose (plain) flour
1/2 cup butter, melted
1 teaspoon vanilla extract

Preheat oven to 325◦F. Grease four large ramekins.
Beat the eggs until light, then beat in the sugar to just combine. Mix the remaining ingredients in gently. Divide batter evenly among ramekins.
Bake in a hot water bath coming halfway up the sides of the ramekins for 40-50 minutes. A toothpick inserted in the center should come out fudgey, not clean, and the tops will appear crisp and the batter will be firm but not completely set and not jiggly. 

Serve immediately with ice cream or whipped cream or a dusting of icing sugar straight from the ramekin, or you could cool them or chill them and save them for later. I imagine the batter will keep in the ramekins in the fridge if you would like to bake them later but serve them hot. 

Fudge Brownie Pie

Here is a very simple and quick but excellent dessert. It can easily be whipped up in a flash with ingredients on hand, and can be served as is, or dressed up in a number of ways for a fancier dessert. It is also delicious, and a popular dessert for chocolate lovers.

Try serving it with ice cream and a cherry, whipped cream and chocolate swirls, or hot fudge sauce. Even if you serve it plain, it will be divine!

Fudge Brownie Pie

2 eggs

1 cup sugar

1/2 cup butter or hard margarine, melted

1/2 cup all-purpose flour

1/3 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped nuts (optional)

Preheat oven to 350◦F. Lightly grease an 8-inch pie plate.

Beat eggs in medium bowl; blend in sugar and butter. Stir together flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts, if desired. Pour into prepared pie plate.

Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool; cut into wedges. 

West Side Publishing. "Fudge Brownie Pie." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 331.

Chocolate Potato Fudge

The title of this post may be strange or misleading, but mashed potato chocolate fudge is actually the best fudge I have ever made; it is delicious! The recipe originates from potato candy, which was invented during war time when ingredients like sugar were scarce and expensive, and foods like potatoes were greatly abundant. Potato fudge was originally invented as a way to stretch foods and save money, but is now made because it works, and it is a bit healthier than regular chocolate fudge and candies. I came across the recipe about a year ago while I was doing some research on what ingredients to use for healthier baking. I found this recipe and it certainly intrigued me, so I just had to try it. And I am sure glad that I did!
The addition of mashed potatoes to fudge can make the fudge a bit healthier, not to mention it is a great way to use up some leftovers in the fridge. The mashed potatoes replace some of the butter in the fudge. Also, this fudge is quite a bit different from traditional fudge recipes. It is not boiled on the stove top, in fact, this fudge is more similar to making chocolate truffles. The mashed potatoes are creamed with the butter and cocoa and vanilla, and icing sugar is gradually creamed in until the fudge reaches the desired consistency. Therefore, this fudge is a lot softer and has a different texture then boiled fudge, but it still holds up well and is very smooth, satiny, and yummy. There is no milk used in the fudge, no liquid at all actually, due to the preparation technique, which also cuts back on the fat amount. Just a warning though, this fudge is still far from being a healthy treat. It may be a bit better than regular fudge due to the addition of mashed potatoes, but it still contains as much, if not more, sugar. Fudge is a sweet treat to be enjoyed in moderation.
Here is the recipe for mashed potato fudge. It becomes quite soft when left out at room temperature, so it should be kept cool, but it will keep for a while in the fridge.

Mashed Potato Fudge
6 Tablespoons butter or hard margarine
½ cup plus 1 Tablespoon unsweetened cocoa powder

1/3 cup mashed potatoes

1/8 teaspoon salt

1 teaspoon vanilla extract

1 pound (3 1/2 - 4 cups) icing sugar

Line a 8 or 9-inch square pan with foil and lightly butter the foil.

In a large microwave-safe bowl, melt the butter in the microwave. Stir in the cocoa until smooth. Add the potatoes, salt, and vanilla, mix well until mixture is very smooth. Gradually blend in the icing sugar, in 1/2 cup increments, until it is completely mixed in. Mixture will become very stiff, knead if necessary. Press into prepared pan and refrigerate before cutting.

Dad's Chocolate Fudge

Here is some fudge my father made. When my father was growing up, his sister often used to make really good chocolate fudge. When she moved out, she gave the recipe to my father. While going through some old stuff, my father recently found this recipe, handwritten on an old piece of paper. This is the first time he has tried to make this fudge (or any fudge at all) since his childhood. Considering recipes from that time were not very descriptive (measurements were not as precise, and methods were not well described, because it was assumed that everyone regularly cooked and knew what they were doing), and my father hadn't made this fudge in ages and was relying on old memories, I would  say he did a pretty good job.

This fudge did not turn out perfectly. First of all, my father wasn't quite sure how long to boil it, so he used his best judgement. It wasn't thickening well upon cooling, so he reboiled it, which actually worked out pretty well in the end, although the fudge still turned out a bit softer than he had wanted it to. I also found the fudge a bit too sickly sweet, and almost as if the sugar didn't quite dissolve completely. The recipe called for a bit of brown sugar along with  a lot of granulated sugar, which gave it a nice flavor, but made it a bit gritty. I also think the fudge could have contained more cocoa powder, as the chocolate flavor did not come through as much as I would have liked. Maybe a higher proportion of milk and butter too. I tasted a spoonful of hot fudge 'sauce' straight from the pot, and it was delicious, but a bit sugary. Overall though, not a terribly bad fudge, a pretty good consistency, and with a few minor changes, this fudge has the potential to be perfect!

There does not seem to be very much luck with fudge making in our house. I myself have attempted to make four different kinds of fudge (all chocolate), and all of them had there hits and misses. One of my recipes turned out way too soft to even cut; one turned out good, but a consistency that was not at all reminiscent of fudge; another turned out pretty well, but not quite worth the time and effort it took to make; and a final one turned out the best, although it certainly was not a traditional fudge recipe.
We will just have to practice, practice, practice, and try, try again!

Double Chocolate Brownie Bars

I made these Double Chocolate Brownie Bars yesterday and they are delicious!!! They are rich, fudgey, and have plenty of chocolate. They are also so simple and quick to make. This recipe makes a nice big pan, although it could easily be halved for a smaller batch. I got 32 brownies out of my 9x13 inch pan, but these brownies could definitely be made bigger. I wouldn't recommend cutting them any smaller than that, because then everyone will want to eat at least two of them. These brownies are so rich, they don't even need an icing, although you could always add them for more chocolate! They would also make an excellent base for ice cream and chocolate sauce, or whipped cream and chopped nuts. Whatever way you serve them, they sure won't be around for long!

Double Chocolate Brownie Bars
1/2 cup (1 stick) butter or hard margarine
2 cups (one 12-ounce package) semi-sweet chocolate chips, divided
1 1/2 cups granulated (white) sugar
1 1/4 cups all-purpose (plain) flour
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350◦F. Grease a 9x13 inch baking pan, or line with parchment paper for easy removal and cutting.
Place butter and 1 cup of chocolate chips into a large microwave-safe bowl. Microwave on HIGH (100% power) for 1 to 1 1/2 minutes, or until chips are melted and mixture is smooth when stirred.
Add remaining ingredients except for nuts and chocolate chips, stir until smooth. Stir in remaining 1 cup of chocolate chips. Spread batter into prepared pan, sprinkle walnuts over top, if desired.
Bake for 30 minutes, or until center is set. Cool completely in pan on wire rack. Cut into bars, and store tightly covered at room temperature.

This recipe is from my Hershey's Classic Recipes cookbook. I didn't bother putting the nuts on top, the brownies are definitely delicious without them, but if you like nuts, feel free to add them. I found these bars a lot easier to cut if they were put into the refrigerator for just a few hours after they cooled. I just lifted the entire pan of squares out by the parchment paper and placed them on a cutting board. Then when I was ready to cut them, I took the parchment paper off and cut them into bars. They were really easy to cut and not messy at all.

Publications International Limited. "Double Chocolate Brownie Bars." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2000. 47.

Decorated Dessert Pizza

Here is the finished product from the base I made yesterday. I added some chocolate fudge frosting and a lot of decorations and garnishes. I used chocolate balls to put all around the edge of the pizza. Then I sprinkled on some colorful candy-coated chocolates. I used mint chocolate sticks to make a star in the middle, and placed a chocolate heart in the center. The decorations were simple to do, but the pizza looks quite bright and tasty. You could use almost anything on this pizza - chopped chocolate bars, chocolate chips, toffee pieces, caramels, marshmallows, hard candies, licorice, fresh fruit, coconut, cookie pieces, chocolates, icing sugar, candied fruit, nuts, chocolate curls, whipped cream; the possibilities are endless. Also, the brownie doesn't need to be frosted with icing, you could use peanut butter, cream cheese, whipped cream, chocolate sauce, ice cream, jam, or something else. Every dessert pizza created will be different!

Making Candy

Most candies have the reputation of being difficult and time-consuming to make, but some are quite quick and fun to make. Fudge, caramels, toffees, pralines, nougats, and marshmallows are all rewarding to make. They just require a little practice and patience. If you are planning to make candy, the best thing you can do is invest in a simple candy thermometer. These thermometers are quite small, and can cost as little as $5. They are definitely a worthwhile investment. If you don't happen to have a candy thermometer, you will still be able to make most candy recipes, it will just require a little closer attention and extra testing. However, if you want to be absolutely sure you have the correct temperature, and to avoid disappointment or poor results, I highly recommend you invest in a candy thermometer. For example, I once made a fudge recipe that required boiling the mixture to an exact temperature, removing it from the heat, then cooling it to an exact temperature before pouring. Had I missed either of these stages, the fudge would not have turned out. Candy thermometers are also useful for checking the temperature of hot oil when deep-frying. Here is a little guide to candy thermometer temperatures, what they mean, and how to recognize them without a candy thermometer.

• Thread (223-234˚F or 106-112˚C)
• Forms loose, thin thread. Easily drips from a spoon.
• Uses: sugar syrups, candied fruit, glacé.
• Soft Ball (234-240˚F or 112-115˚C)
• Forms soft, sticky ball in cold water, but flattens easily once removed.
• Uses: caramel, fudge, praline, fondant, buttercream.
• Firm Ball (242-248˚F or 116-120˚C)
• Forms pliable, sticky ball that holds shape briefly.
• Uses: caramel, nougat, marshmallow, gummies, toffee, meringue.
• Hard Ball (250-266˚F or 122-130˚C)
• Forms hard, sticky ball that retains shape.
• Uses: caramel, nougat, toffee, divinity.
• Soft Crack (270-290˚F or 132-143˚C)
• Forms firm, but pliable strands.
• Uses: butterscotch, nougat, taffy.
• Hard Crack (295-310˚F or 146-155˚C)
• Forms stiff, brittle strands that break easily.
• Uses: brittle, toffee, hard candy, lollipops, spun sugar.
• Caramel (320-360˚F or 160-182˚C)
• Forms strands that become golden to dark amber.
• Uses: praline, brittle, caramel coatings, nougatine.

“Stages of Cooked Sugar.”  http://www.joyofbaking.com/StagesOfCookedSugar.html . Joy of Baking, n.d. Monday, January 9, 2012.

Milk Chocolate Peanut Butter Fudge

The ultimate combination again: chocolate and peanut butter! This is what is referred to as "cheaters' fudge" because it is not boiled to a certain pouring stage as indicated on a candy thermometer. The recipe comes from my Hershey's Recipe Collection recipe binder. Although this fudge is boiled and not made in the microwave, it is a very quick boil, that need not be completely accurate in time. Also, after the boiling process, marshmallows are melted into the fudge to give it the characteristic fudge texture. It is a fairly easy recipe that makes very good fudge. This fudge has a perfect texture, not too soft and not crumbly, with a smooth, rich taste. I cut some of my fudge into fun shapes. Because this fudge is fairly high, I cut it in half horizontally before using cookie cutters to cut out the shapes. This way, the fudge is not too thick and is easier to cut. These shapes make the fudge more visually appealing. The only problem with this is there will be more scraps of fudge leftover. Not good for serving, but excellent for nibbling! This fudge is very tasty, and the flavors of chocolate and peanut butter marry together perfectly.

Milk Chocolate Peanut Butter Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 Tablespoons unsalted butter
1 1/2 cups miniature marshmallows
1 cup milk chocolate chips
1 cup peanut butter chips
1 teaspoon vanilla extract

Line an 8-inch square baking with foil, butter foil.
In a heavy medium saucepan over medium heat, combine the sugar, milk and butter. Bring to a full rolling boil, stirring constantly, then boil for 5 minutes, stirring constantly. Remove from heat, stir in remaining ingredients until melted and smooth. Transfer to prepared pan. Refrigerate for one hour, or until firm. Cut into pieces. Store in a cool, dry place, tightly covered. Makes about 1 3/4 pounds. 

West Side Publishing. "Milk Chocolate Peanut Butter Fudge." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 246.

Fudge

Does anyone have a foolproof recipe for chocolate fudge? I have tried a few different recipes; some failed and some were okay, but I have yet to find the "perfect" chocolate fudge recipe. Right now, I prefer to buy other people's homemade fudge because it is likely to taste better than my own fudge. There are also many other types of fudge, but I have yet to try those recipes. There is divinity fudge, white fudge, maple fudge, brown sugar fudge, butterscotch fudge, peanut butter fudge, white chocolate fudge, peppermint fudge, and many, many others. There are two main techniques of making chocolate fudge. 

1. Quick Fudge, Cheater Fudge, Microwave Fudge, or Condensed FudgeThis fudge uses chocolate chips and a can of sweetened condensed milk melted together with other ingredients, and is then refrigerated to set.

2. Old Fashioned Fudge, Candy Fudge, or Boiled Fudge
This fudge combines butter, sugar, cocoa, and other ingredients on the stovetop. The mixture is boiled and must be watched carefully with a candy thermometer, and stirred and poured only when it reaches specific temperatures.

I have tried to make both of these types of fudge before. The first one did not set properly, and was not of the proper consistency at all, although it did taste quite good. The second kind turned out, but the top had a bubbly appearance, the texture was slightly off, and the taste just wasn't exactly what I was looking for. Here is a picture of the second type of fudge.