National Fudge Day was a hit for YourOffice… Kahlua, Key Lime, Tiramisu and more…
Key Lime Pie Fudge
Ingredients
1 1/4cups graham cracker crumbs
6tablespoons butter, melted
1/4cup white sugar
114 ounce can sweetened condensed milk
111 ounce bag white chocolate chips
14 ounce bar white chocolate (like Lindt)
1/4teaspoon salt
2tablespoons lime zest, about 4-5 limes
1/4cup lime juice
Directions
Preheat oven to 350 degrees and completely line a 9″ square pan with foil or parchment paper. Spray with cooking spray.
In a medium bowl, combine graham cracker crumbs, sugar, and butter until it’s fully combined and the texture of wet sand. Pour into prepared pan and press into an even layer using the bottom of a measuring cup or hands. Bake for 6-8 minutes or until crust starts to turn golden brown. Cool completely.
Once crust has cooled, make the filling. In a microwave safe bowl, add the sweetened condensed milk, white chocolate chips, and white chocolate bar, and salt. Heat in 30 second intervals in the microwave stirring in between until chocolate is melted and smooth.
Stir in the lime zest and lime juice. Pour over cooled crust.
Chill fudge in the refrigerator for 1-2 hours or until firm. Slice into small squares and serve. Fudge will keep in the fridge for at least a week in an airtight container.
Coconut Almond Fudge
Ingredients
Bottom Fudge Layer
3cups dark chocolate chips
14-ozcan sweetened condensed milk
1cup sliced almonds
Coconut Layer
14-oz cansweetened condensed milk
1teaspoon vanilla extract
¼teaspoon coarse salt
2cups powdered sugar
2 – 2 ½cups sweetened flaked coconut
Topping
1cup dark chocolate chips
36whole almonds
Directions
Bottom Fudge Layer
Line an 8-inch square pan with foil and grease lightly with non-stick spray.
Put the dark chocolate and sweetened condensed milk in a large microwave safe bowl. Microwave at 50% power for 1 minute, then remove and stir. Microwave in additional 30-second intervals until chocolate is almost completely melted (2 minutes total was perfect for me). Stir until smooth. Mixture will be thick and sticky, do not overheat.
Stir in sliced almonds. Spread evenly into the bottom of the prepared pan. Set aside.
Coconut Layer
Pour the sweetened condensed milk into a large bowl. Add vanilla and powdered sugar and mix until smooth. It will be very dry at first, but will come together after a minute or so.
Topping
In a microwave safe bowl, melt the dark chocolate on 50% power for 1-2 minutes until smooth. Spread evenly on top of the coconut layer.
Grease and line a rectangular tin with baking paper and set aside (any size works, it will just change the thickness of your fudge).
Place the butter, condensed milk, and brown sugar into a microwave-safe bowl. Melt together in the microwave for about 2-4 minutes (take out and stir every minute until fully combined) – see tips below. It’s really important that the sugar is completely dissolved at this stage, so if you need to add a couple more minutes feel free to do it.
Add the white chocolate to the bowl and stir until it incorporates with the rest of the mixture.
Pour the fudge into the prepared tin and sprinkle the sea salt on top. Place into the fridge to set for 2 hours before cutting into pieces.
Kahlua and Cream Fudge
Ingredients
1 (23 ounce) bag milk chocolate chips
1 cup sweetened condensed milk
⅓ cup Kahlua (or any brand of coffee liqueur)
½ cup white chocolate chips (optional)
additional white chocolate chips to melt and drizzle (optional)
Directions
Place the milk chocolate chips and sweetened condensed milk in a microwave safe bowl. Microwave on high for 30 seconds and stir. Microwave another 30 seconds and stir. If needed, microwave again, 10-20 seconds at a time, stirring in between, until all the chocolate chips are melted.
Add the Kahlua and mix until combined. Pour into an 8×8 pan lined with wax paper. Sprinkle the white chocolate chips over the fudge and press in slightly (optional). Refrigerate 3-4 hours until set. Cut the fudge into square chunks and drizzle with the melted white chocolate chips, if desired.
Rocky Road Fudge
Ingredients
2 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup salted peanuts
Directions
Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
Caramel Pecan Turtle Fudge
Ingredients
14 ounces caramel pieces (I use Kraft Caramels)
1 heaping tablespoon heavy cream evaporated milk also works
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk 14 ounces
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1 1/2 cup chopped pecans
Directions
Line a 9×9 or 8×8 (for thicker fudge) baking dish with parchment or wax paper. If you don’t have that just grease your pan; set aside.
Combine caramels (unwrapped) and heavy cream in a medium, microwave safe mixing bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.
Combine chocolate chips, sweetened condensed milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely melted and smooth.
Stir in pecans and vanilla. Pour half of the fudge mixture into the prepared pan.
Pour the caramel over the fudge layer.
Pour remaining half of fudge over the caramel, swirl gently with a knife.
Cover and refrigerate until set, about 2 hours.
Cappuccino Fudge
Ingredients
1 tablespoon heavy cream
1-2 tablespoons instant coffee (depends on how strong you want it)
4 tablespoons unsalted butter
2 cups dark chocolate chips
1 – 16 ounce can dark chocolate frosting
2 cups white chocolate chips
1 – 16 ounce can vanilla frosting
49 chocolate covered coffee beans (optional)
Directions
In a small bowl microwave the heavy cream for just a few seconds, and then add the instant coffee, a little bit at a time. Set aside to dissolve.
Place the chocolate chips and 2 tablespoons butter in a saucepan over low heat. Stir until melted and creamy.
Place the container of chocolate frosting in the microwave for 1 minute. Stir and pour into the melted chocolate chips. Stir until creamy.
Pour into a foil lined 8×8 pan and set aside. Heat the white frosting in the microwave for 1 minute. Stir the heavy cream/coffee mixture into it.
Melt the white chips and 2 tablespoons butter in another saucepan over low heat until melted.
Stir the coffee flavored frosting into the melted white chips. Stir until smooth and creamy.
Pour slowly on top of the chocolate layer.
Let the fudge cool 10-15 minutes, then place coffee beans every inch. Let set until firm. Cut into 49 squares. Store in a sealed container.
