![]() ![]() When making candy, fat and sugar are, well, just part of the game. I use Eagle Brand condensed milk, and I use the regular (as opposed to 2% or fat free). Please be careful to get condensed milk NOT evaporated milk! I’ve made this mistake before it doesn’t turn out well:-) Condensed Milk is a Key Ingredient to the Best FudgeĬondensed milk is a fabulous shortcut from difficult to make fudge to easy, fabulous fudge. This recipe (in my opinion) is the best and easiest fudge recipe you’ll ever make. Thankfully, for those of us who want rich, creamy, decadent fudge with a quick and easy method, there is an answer. These recipes might call for boiling chocolate, butter, sugar and additional ingredients to an exact temp and testing with a candy thermometer. Old fashioned fudge (and some recipes found being made in candy stores) can be painstaking. Fudge Recipes Range from Difficult to Easy Even the “diet conscious” guests usually end up getting a bite of this fudge. It is also why I like to make fudge during the holidays and keep it on a small cake stand for anyone who comes over. This must be why my heart warms when I see this served during the holidays. Growing up, my MaMa always had fudge and divinity on a crystal platter during the holidays. The center should be soft while the edges are a bit firmer.The best and easiest fudge recipe ever calls for 4 ingredients and 5 minutes to rich, creamy, decadent chocolate fudge perfection.įudge is one of those things that everyone “looks for” during the holidays, whether for tradition’s sake, chocolate craving, or both. You’ll place the cookie dough balls on the prepared baking sheets about 2 inches apart and bake for 10-12 minutes. Be careful not to overmix.įair warning – the marshmallow fluff can be sticky and hard to work with, but be patient! It might help to only mix a little fluff at a time into the dough, then scoop that out, and repeat the process. Then, fold the marshmallow fluff into the batter, incorporating just a little bit at a time to get a marbled effect. Next, gently fold in the chocolate chips. ![]() The bitterness in the espresso is perfectly balanced with the ultra-sweet marshmallow fluff! Trust me on this one, it pairs perfectly with the dark chocolate chips. One unexpected ingredient is espresso powder. The cookie dough consists of the usual suspects – flour, cocoa, baking soda, etc., as well as a few surprise ingredients. In another bowl, sift your dry ingredients together. Scrape down the bowl and add in the egg and vanilla, beating until well combined. Next, cream butter and sugars together using either a hand mixer or a stand mixer. Line a baking sheet with parchment paper and set aside. You’ll start by preheating the oven to 350☏. Now, don’t get me wrong, these cookies are definitely sugary-sweet, but they aren’t necessarily heavy and cloying like some cookie recipes can be. Surprisingly, the marshmallow fluff actually makes these cookies airier and lighter – which means you can have three of them in one sitting, right? Right. And what’s even better than that? A fudgy marshmallow cookie! This indulgent recipe takes chocolate cookie dough and adds in not only chocolate chips but a swirl of marshmallow fluff as well. What’s better than a chocolate chip cookie? A double-chocolate chip cookie, obviously. ![]()
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