Caramel Apple Pie Fudge

IMG_7194

Oh my goodness.  If you love fudge, you must try this.  I had made this a couple of weeks ago and it didn’t turn out so well.  I used white chocolate chips instead of white baking squares.  So this time it settled and tasted ah-mazing!!!

I mentioned that we got home grown apples from Khali’s grandparents last week but this recipe called for dried apples.  So we just keep eating those nummy apples for our snack right now!  I’ll come up with another recipe soon for those apples.

In the past few years I’ve grown to love, love, love sweets.  Not sure when this happened.  And I’m not sure if I’m ok with it.  Oh I do love eating it, I’m just not sure if I should be eating it.  Sitting down with a pan of this fudge is dangerous.  We have a saying that we have at work:  Stay strong or indulge completely.  Well I’ve tried my best to stay strong with sweets.  Some days are just harder than others.  And fudge is a favorite of mine.

The last time I made this I didn’t let the white chocolate melt completely.   So try again and hope for success.  Which is is!!!!

IMG_7179

The chocolate baking bars instead this time.

IMG_7184

Caramel.  Need I say anymore?  Nope.

IMG_7187

Pour the caramel over the top and use a knife to swirl it in.  Oh yum.

IMG_7189

I sprinkled some cinnamon on the top before putting it in the fridge.  Wow, this so good.

You have to try it if you love fudge.  Well you should just try it because it’s good!!!  Enough said.  Just saying.

IMG_7199

Of course you have to add a bit more caramel for your own piece.  No one will know!

Enjoy your day and bake away!!

Caramel Apple Pie Fudge
Recipe Type: Fudge
Author: Patricia
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Ingredients
  • • 3/4 cup apple cider
  • • 3/4 cup unsalted butter
  • • 1 (5 ounce) can evaporated milk
  • • 3 cups sugar
  • • 2 cups white chocolate chips
  • • 3/4 cup dried apple, finely diced
  • • 1 teaspoon vanilla
  • • 1 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon all spice
  • • 1/4 cup caramel
Instructions
  1. Directions
  2. Line an 8×8 baking dish with parchment paper (13×9 inch pan if you like your fudge thinner.) Set aside.
  3. In a large saucepan combine the first four ingredients, bring to a rolling boil and stir continuously for 4 minutes (because the mixture burns easily.) Remove from heat.
  4. Add white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish. Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
  5. Refrigerate for at least 3 hours (or overnight), until hardened.
  6. Remove parchment paper from pan and place on cutting board. Cut into squares.
  7. To store: fudge should be refrigerated, in a covered container, for up to one week.

Patricia – Two Girls Cooking 😉

Source

Very Culinary 

Advertisements

Orange Creamsicle Fudge

I had said last week that I was doing my best to cut back on my sugar intake again.  Well I’m still doing that, but not everyone in the house has to be!  I did try it to make sure that it was good enough to have others eat it!!  And let me say that this brought back some childhood memory of eating the Orange Push Ups!!

I had the day off this past Friday to get the new iPhone 5.  I woke up at 4:30am to go sit outside in the rain with the other techy geeks!  I got the phone, I love the phone, but I’m running on a lack of sleep.  This afternoon at about 2pm I was seriously ready to fall asleep.  Since there are kids here, nap time for Nana was not an option.

I had the ingredients for this actually sitting on my counter for quite a few days.  So I thought if I had a bit of sugar in me, maybe it’ll wake me up!  I let Caleb eat some of white chocolate on the spoon and the other little one wanted a taste.  She let out a little silly giggle and wanted more, more, more!  So needless to say the fudge was a hit before it even hit the fridge to harden up for an hour!!

Ingredients:

  • 6 oz (1.5 sticks) butter
  • 2 cups granulated sugar
  • 3/4 cup heavy cream
  • 1 package (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow cream (or fluff)
  • 1 tablespoon orange extract
  • orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, insert a candy thermometer. Cook the candy until it reaches 240 degrees F on the thermometer, which should take about 4-5 minutes.

4. After the candy reaches 240F, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

The orange extract added an awesome flavor to this.  Instead of using the food coloring, I found some food gel.  It had the orange color I needed and didn’t have to count the yellow and red drops!  Much easier.

These may not have given me the sugar rush I needed to wake myself up but it was sure good to eat.  I loved that orange flavor.  It really does taste like a creamsicle.

Patricia – Two Girls Cooking

Source:

About.com

Avocado Fudge

 

Since we got the avocados I’ve tried to come up with some different things that you wouldn’t normally try with them.  The scallops w/buttercream sauce was a nice surprise.  I have no problems trying things new when it comes to food.  So when given the opportunity to make things that I wouldn’t normally make, I had fun trying to come up with recipes that I haven’t tried yet either!

Avocado Fudge

Yes, you read the title of this one correctly.  Avocado Fudge.  No mistake.  I mentioned this to a couple of people before actually making it and the response was half and half.  When Craig asked me what I was making tonight I said I wasn’t going to tell him because he wouldn’t try it anyways.  So imagine the look on his face when I showed him what I had come up with!!!  (I did make him taste the batter and he said it was good).  Lets see how he feels about it tomorrow when it’s done!

Here’s how they looked in the pan before putting in the fridge to set:

Avocado Fudge before setting in the fridge!

Caleb said it smelled like I was making brownies!  And it did!  When I tasted the mixture, I honestly couldn’t tell that the avocado was in there.  And can anyone say the name “fudge” without  thinking of sugary wonderland and know that it can’t be good for you but you know you have to eat it!!  This is the little excerpt I found on show.com:

Many people wouldn’t think of the combination of avocados and chocolate. But the rich creamy texture of an avocado lends itself nicely to desserts like fudge. Not only are they healthier, but your mouth won’t even miss the oil it replaces. 

Things You’ll Need

  • 1 large ripened avocado
  • 1/2 cup margarine
  • 1 1/2 tsp. vanilla
  • 1 1/4 cups cocoa
  • 3 cups powdered sugar
  • Saucepan
  • Food processor
  • Baking pan
Instructions
1. Melt the margarine in your saucepan over a medium flame.
2. Peel and puree the avocado mixture in your food processor until the consistency of the avocado is smooth.
3. Combine the avocado, vanilla, cocoa and powdered sugar into your saucepan with your melted margarine. Slowly stir in these ingredients until the mixture is thick.
4. Pour the mixture into a baking pan and place in the fridge overnight so the fudge can harden.
5. Remove the fudge from the fridge and cut into one inch squares and serve.
Don’t forget to stop on by http://www.socalavocados.com to see what they have given us!  Without their response to one of our posts, we wouldn’t be coming up with these fun things to make.
Happy Avocado Baking
Patricia – Two Girls Cooking

 

 

 

 

Cookies

This is the last batch of cookies that I planned on making before coming up with which one to bring to the cookie exchange.  But I’m truly not happy with these.  The recipe that was given to me to make these cookies were called “Caramel Fudge Turtle Cookies”.  I’m not a huge fan of pecans, so I decided to change the topping to a Hershey’s kiss.  But as you can see from the picture, the colors are working together at all. So this little baking adventure will be put as the fun over night play date that Brooklyn had!!  Brooklyn had a friend spend the night so I did have some help from the three little ones.

Little Kitchen Helpers

 Here’s what you need for these cookies:

pouch Betty Crocker® Sugar Cookie Mix

Butter and egg called for on cookie mix pouch

2 tablespoons Gold Medal® all-purpose flour

12 caramels, unwrapped

1 tablespoon milk

1 cup hot fudge topping

36 Pecan halves

The mixer

Look what we did!

Here’s what you do:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Rolling it out

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Since I had the red and white Hershey’s kisses, I melted some white chocolate chips in the microwave and added some red food coloring.  I thought this might help with the “look” of the cookie.  Just not happy with how they look.  We ate them.  They taste good.  But just not what I wanted for the cookie exchange.

So far the fudge has the lead in this contest.  We’ll see if I find one more I can bake before I need to decide.

Cookies

As for this round…we had fun baking together!  The kids got to help bake.  And even though Nana isn’t happy with these, the kids sure are.  So for today, the best part was having fun together!

Happy weekend.

Patricia – Two Girls Cooking

White Chocolate Fudge

 

A couple of weeks ago I made some fudge.  For me, that’s the chocolate that just hits the spot.

This week I decided to make white chocolate fudge (I’m a fan of chocolate, but an even bigger fan of white).  The directions for how to make this are on the back of the Jet-Puffed Marshmallow Creme jar.  (I don’t have a candy thermometer because I usually don’t make things that would require me to check the temperature on any kind of baking candies!), so I did set a timer and mix for a complete 4 minutes once the butter/sugar mixture started to boil.

Here’s what you need:

3 cups sugar

3/4 cup butter

1 can (5oz) evaporated milk

1-1/2 pkg (12 squares) Semi Sweet White Chocolate , chopped

1 jar (70z) Jet-Puffed Marshmallow Creme

1 cup chopped Walnuts (optional – I left out)

1tsp vanilla

Line 9 in pan with foil (parchment paper works better).  Bring sugar, butter and milk to a rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 minutes or until 234 degrees F on candy thermometer, stirring constantly.

Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.

Pour into pan.  Cool.

I put mine into the fridge so that it cools much quicker so we can eat it!

This is nothing fancy.   Probably some thing most have made before.  But I love to share any little adventures I make in the kitchen.

Have a great weekend and enjoy!

Patricia – Two Girls Cooking

 

 

 

Today I had the day off from work.  I got some shopping done,