The lucky and ridiculously talented writers in my writer's workshop group are getting cute little to-go cartons filled with these yums this year. Each year, I do a different theme. This year, it's fudges. Some years, it was chai cookies and chai tea mix I freshly ground or no-bake cookies. I thought I'd share these in case you're looking for some yum yums to make people go "holy crap!" and race around the house in a sugar overload.
Warning: Just reading these recipes will make your teeth ache.
Chocolate Peanut Butter Swirl Fudge
2 cups peanut butter chips 1 (14 ounce) can sweetened condensed milk
2 tablespoons butter or margarine dash salt
1 tsp vanilla extract ¼ c. semi sweet choc chips
In heavy saucepan, over low heat, melt peanut butter chips with 1 cup sweetened condensed milk, butter and salt. In small saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk. 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.
Cloned Mrs. See’s Butterscotch Squares
2 cups brown sugar, packed 1/2 cup brown sugar, packed (reserve for later) 3/4 cup heavy cream 6 tbsp. butter 1/4 tsp table salt
1/2 tsp baking soda 1/4 tsp vanilla flavoring
1 1/2 cups confectioner’s sugar, sifted to remove clumps
Combine brown sugar, cream, butter, and salt in a large heavy saucepan.
Don’t skimp on the size of the pan. Stir to integrate. Apply medium heat, stirring constantly, until the mixture comes to a healthy boil. Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. Add the baking soda, remove from the heat, and mix it in well.
Next stir in the vanilla and confectioner’s sugar. Keep mixing until the sugar is
well-incorporated. Then, and not a moment before, add the reserved brown sugar. Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather). Cut into inch-square pieces, or less. Drizzle if you want with melted chocolate chips dipping a fork into it and dripping it onto the candies.
12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes
Unwrap the candy canes and place them in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire. Prepare a cookie sheet by covering it with smooth aluminum foil. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.