How To make Two Minute Velvet Fudge
12 oz Milk chocolate chips
6 oz Semisweet chocolate
1 cn Sweet condensed milk (14 oz)
1/3 c Confectioners sugar
1 ts Vanilla
1 c Chopped nuts
Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended. Pour into a prepared pan, and spread evenly. Chill until firm. From: Lawrence Kellie Date: 08-12-93
How To make Two Minute Velvet Fudge's Videos
Red Velvet Fudge
Description
3 NEW Chocolate Fudge Recipes (No Bake) - Gemma's Bigger Bolder Baking Ep. 56
SUBSCRIBE HERE:
Learn how to make 3 Amazing No-Bake Fudge Flavors including Cookies & Cream, Red Velvet & S'more flavors!
JUST RELEASED! Hot Chocolate & Marshmallow Cookies:
* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
WATCH more episodes of Bigger Bolder Baking HERE:
* Double Rainbow Cake:
* Red Velvet Ice Cream:
* No-Bake OREO Cheesecake:
* Chocolate Soup:
* 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe:
* 5 NEW 1 Minute Mug Cakes:
* No-Bake Chocolate Fudge:
Hi Bold Bakers! I know you love my No-Bake recipes so this week I'm showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine's Day gifts so hopefully you can make them for someone you love. So let's get no-baking!
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Cookies & Cream Fudge
INGREDIENTS
3 ¼ cup (18 oz/475g) white chocolate
1 can (14 oz.) Sweetened Condensed Milk
1/8 teaspoon salt
3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies
METHOD
1. Line a 9x9inch square pan with parchment paper,
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again.
3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
S'MORE FUDGE
INGREDIENTS
For the graham cracker crust:
1 1/2 cups (6oz/165g) graham cracker crumbs
6 tbsp () melted butter
1 (14 oz) can sweetened condensed milk
3 ⅓ cup (18 ½ oz/ 525g) milk chocolate
¼ cup (4oz/ 112g) butter
1 tsp vanilla
½ tsp salt
2 cups (12oz) mini Marshmallow
METHOD
1. Make the graham cracker and melted butter together.
2. Press ½ of the mix into a 9x9 square pan lined with parchment paper.
3. Place in the fridge to chill. Set the other ½ aside until the end
For the fudge:
1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl.
2. Cook for 1.20- 2 minutes or until chocolate is melting.
3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine.
4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on
5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow
6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
RED VELVET FUDGE
INGREDIENTS
1 can (14oz) of condensed milk
3 ¼ cups (18oz/500g ) white chocolate
1 tsp vanilla
½ tsp cinnamon
1 tbps Cocoa
2-3 tsp red dye (preferably gel dye)
½ Cup (225g/4oz) white chocolate
METHOD
1. Line 9x9inch square pan with parchment paper.
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Melt the white chocolate gently and then drizzle it over the fudge.
6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
Red Velvet Fudge | Swirling White and Ruby Red Semi Sweet Chocolate Together For A Decadent Treat
Who doesn’t like fudge? Nobody I know. And, this red velvet version is no exception. It’s a tasty swirly combination of white chocolate and semi-sweet chocolate. It’s rich and a little goes a long way. It also makes a great gift. I made mine in a 7” square pan, but you can use an 8” or 9” just as easily. Also, a candy thermometer is really helpful to make sure you heat the sugar to the proper temperature. Just be careful in your kitchen when heating ingredients to this temperature.
Red Velvet Fudge
makes forty nine 1” square pieces
Ingredients
1 cu Semisweet Chocolate Chips
2 1/2 tbl Red Food Coloring
3/4 cu Unsalted butter (1 1/2 sticks)
3 cu Granulated Sugar
3/4 cu Evabporated Milk
1 3/4 cu White Chocolate Chips (11oz or 12oz bag, depending on the brand)
7 oz Marshmallow Creme
1 tsp Vanilla Extract
Additional tools
7” Square Baking Pan
Parchment Paper
Candy Thermometer
Method
Line the sides and bottom of a 7” square baking pan with parchment paper with enough extra that folds over the edge of the pan. Set aside.
Place semisweet chocolate chips in a medium sized heat proof bowl. Add food coloring and set aside.
Place butter in a large saucepan over medium heat. Once butter is mostly melted, add sugar and evaporated milk. Stir to combine as butter fully melts. Add candy thermometer and increase temperature to medium-high. Cook until temperature reaches 234˚F. Avoid stirring so that crystals don’t form on the walls of the saucepan. Once the mixture reaches temperature, remove from heat and immediately add the white chocolate chips, marshmallow creme. Stir until fully blended and then add the vanilla extract (very important to add the vanilla after the mixture has cool slightly). Stir until fully blended and then pour half of the mixture over the semisweet chocolate chips. Stir the chocolate mixture until smooth.
Alternating back and forth, pour a bit of each mixture into the prepared baking pan, swirling the dark mixture over the light until all the mixture has been used. Lift and drop the pan a few times to remove any air bubbles. Then run a spatula through the mixture to swirl the ingredients further.
Let the mixture cool to room temperature. Remove the fudge from the pan. You can cut the fudge into squares at room temperature, or refrigerate it for 30 minutes to firm it up for easier (cleaner) cuts.
Red Velvet Fudge
Everything you love in red velvet cake turned into a delightful fudge.
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