White Russian Fudge

Three times a year I get chocolate cravings:  1) Halloween, when only a Reese’s Peanut Butter Cup and or a Kit Kat will suffice; 2) Christmas, when only a Ferrero Rocher will satisfy; and 3) Easter, when only white chocolate will do. Needless to say, I’m in my white chocolate phase of cravings. I have been dying to try this recipe for White Russian Fudge, but I was afraid if I made it, I’d end up eating the whole thing. Fortunately, when I told Mike of my yearning, he said he had a chocolate craving, too. What a relief, now I can fulfill my desire with one (or two) pieces and leave the rest for Mike. ;) Perfect solution. Minimal indulgence without over-indulgence!  In addition to the white chocolate, what makes this fudge so special is the Kahlua, just enough to really enhance the flavor. This fudge is super easy to make, uses only 5 ingredients, and comes out smooth, creamy and decadently delicious. The most difficult part of preparation is waiting overnight for the fudge to set before you can dig in. Do you prepare Easter baskets for a special adult in your life, like mom, dad, or a BFF? This would be an ideal special treat to include. 

Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This makes for easy removal of the fudge before cutting. I find that if I spray the pan first with non-stick cooking spray, then the paper clings to the pan and stays put while you spread the fudge in it.

Sift the powdered sugar.

In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered sugar. I highly recommend adding the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen counters.

Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of 1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips are fully melted.

Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in pan. If desired, drag fork over top of fudge to add decorative texture.

Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan. (Because I only left an overhang on 2 edges, I ran a sharp knife around the remaining 2 edges before removing fudge.) Place fudge on cutting board. Cut into squares and serve.

WHITE RUSSIAN FUDGE
Source: Cheryl Style
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 ounces cream cheese, softened
• 4 cups of powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup, plus 2 teaspoons, Kahlua
• 12 ounces white chocolate chips

DIRECTIONS:

1. Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This
    makes for easy removal of the fudge before cutting.
2. In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered
    sugar. Add the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen
    counters.
3. Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of
    1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips
    are fully melted.
4. Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in
    pan. If desired, drag fork over top of fudge to add decorative texture.
5. Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan.
    Place fudge on cutting board. Cut into squares and serve.
 

Chocolate Covered Cherry Fudge

This time of year, Mike just loves his chocolate covered cherries, the kind with the liquid centers. I had a recipe for Chocolate Covered Cherry Fudge I was curious to try, so I surprised him yesterday by making a batch. I wasn’t quite sure what to expect, as fudge is generally firm in texture, which wouldn’t replicate the true taste of this confection. On the other hand, this recipe was different, as it called for the use of maraschino cherries, rather than candied cherries, which would have been drier. That turned out to be the secret of its success. Even when the chocolate is fully set, the fudge is softer, almost “gooey” where the cherries are embedded. This actually does taste like the real thing. Mike doesn’t usually eat fudge, and he loved it so much, he went back for seconds. This holiday treat gets a "thumbs up" from my official taste tester!

Butter bottom and sides of an 8-inch baking pan.

Fully drain cherries and dab with paper towels to dry. Chop cherries. I cut each cherry in half, then cut each half into fourths. Set aside.

In medium, heavy saucepan, combine evaporated milk, sugar, butter and salt. Over medium heat, bring to a full boil, stirring constantly. Cook for an additional 5 minutes, continuing to stir constantly. Remove from heat.

Stir in chocolate chips, mini marshmallows and vanilla. 

Keep stirring until chocolate and marshmallows are fully melted and incorporated.

Stir in cherries, mixing until evenly distributed. Pour into pan. Spread out evenly. 

Chill until chocolate is firm, 5 or 6 hours. Cut into squares.

CHOCOLATE COVERED CHERRY FUDGE
Source: Squidoo
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2/3 cup evaporated milk
• 1-1/2 cups granulated sugar
• 2 Tablespoons butter
• 1/4 teaspoon salt           
• 2 cups miniature marshmallows
• 1-1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup chopped and drained maraschino cherries (one 16-ounce jar)

DIRECTIONS:

1. Butter bottom and sides of 8 inch baking pan.
2. Combine evaporated milk, sugar, butter, and salt in a medium, heavy saucepan. Over medium heat,
    bring to a full boil while stirring constantly. Cook, stirring for 5 minutes more. Remove from heat.
3. Stir in chocolate chips, mini marshmallows, and vanilla. Keep stirring until chocolate and
    marshmallows are melted and fully incorporated.
4. Stir in cherries.
5. Pour into pan. Chill until chocolate is firm, 5 or 6 hours. Cut into squares.