Brandy Cherry Fudge

 

This is for adults only because of the brandy but, believe me, you’re not going to want to share anyway. The combination of brandy, cherries, and chocolate is absolute heaven! It is dense, creamy, delicious, and perfect for the holiday season. It would make a fabulous host or hostess gift if you can bear to part with it.

Brandy Cherry Fudge 

1 3-oz. pkg. Melissa's Dried Tart Cherries

 2 T. brandy 

1 14-oz. can sweetened condensed milk 

2½ c. semisweet chocolate chips

 ¼ c. slivered almonds

Line an 8" x 8" pan with foil, allowing a 2" tail on either end for easy lifting.

 Soak cherries in brandy for 30 minutes.

In a large microwave-safe bowl combine sweetened condensed milk and chocolate chips. Microwave on high for 1½ minutes. Remove and stir until smooth. Stir in almonds and cherries in brandy.

Pour into pan and spread evenly.  Cover and refrigerate until firm, 1½ - 2 hours. Remove from pan, slice into 1" squares and serve.

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Chocolate Fudge with Bourbon Sugar

The late Mr. O-P was more of a tippler than I am. I'm no teetotaler, mind you; it's just that whereas he was a wine and single malt scotch drinker, I go for drinks that are light on alcohol and heavy on paper umbrellas. As a consequence, when he passed away I found myself peering into a liquor cabinet with no idea what to do with all of the spirits that were taking up space. So, one bottle at a time, I started to cook with it. This is bourbon's week, and on the hunt for bourbon recipes, I found this one in an old issue of Bon Appétit. Wow! Is this ever delicious! I added a cup of broken walnuts, because I happen to like my fudge on the nutty side, but you can do what you like. This strikes me as a sweet that would be perfect for the holidays, that is of course, if you want to share.

Chocolate Fudge with Bourbon Sugar

Bourbon Sugar

1 vanilla bean, split lengthwise

1 cup demerara sugar

2 tablespoons bourbon

Fudge

Nonstick vegetable oil spray

10 ounces bittersweet chocolate (preferably 72%), coarsely chopped

4 ounces unsweetened chocolate, coarsely chopped

1 14-oz. can sweetened condensed milk

10 tablespoons (1¼ sticks) unsalted butter, cut into pieces

2 tablespoons bourbon

1 tablespoon light corn syrup

¼ teaspoon kosher salt

1 vanilla bean, split lengthwise

1/2 cup broken walnuts, optional

Flaky sea salt (such as Maldon)

To make the bourbon sugar:

Preheat the oven to 150°F or to the lowest setting. In a small bowl, add the vanilla seeds, sugar, and bourbon. Mix well with a fork. Spread the mixture in an aluminum foil-lined baking sheet. Place the baking sheet in the oven and let it bake until the mixture is dried (about 3 hours). Store the bourbon sugar in a seal tight container.

To make the fudge:

Line parchment paper on top of an 8x8 baking dish, leaving about 2 inches overhang on two sides. Lightly coat the parchment paper with oil spray.

Place heatsafe bowl over a small pot of simmering water (do not let the bowl touch the water). Add the chocolate and stir until melted. Set aside.

In a small sauce pan over medium heat, add condensed milk, butter, bourbon, corn syrup, scraped vanilla seeds, and salt. Heat until it's hot, but not bubbling. Move the sauce pan away from heat.

Add 1/4 milk mixture into the chocolate and gently stir until incorporated. It's best to use a rubber spatula. The mixture might look lumpy and greasy, but it will eventually smooth out! Repeat the process 3 more times, stirring vigorously until the fudge is very shiny and smooth (elastic-like). About 5-8 minutes. Add the fudge mixture into the prepared pan and smooth the top with the rubber spatula.

Sprinkle the fudge with bourbon sugar and sea salt.

Let the fudge cool down before covering and chilling in the fridge for at least 4 hours.

Remove the fudge from the baking dish and cut into squares.

PRINT RECIPE

This post is linked to:

O My Heartsie Girls Wonderful Wednesday
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Full Plate Thursday

Grace at Home

Foodie Friday & Everything Else

Create, Bake, Grow and Gather
Share Your Style

Simple Saturday Blog Hop

A Bouquet of Talent

Paula's No Rules Weekend Blog Party

Chocolate Cherry Fudge

The "special" candies always made an appearance at Christmas time. When I was a small child, my favorite of these candies were the chocolate-covered cherries. Somehow, Christmas didn't seem like Christmas without chocolate-covered cherries. With that in mind, I created this fudge, reminiscent of that wonderful time. This is the easiest fudge you're ever going to make, and the most delicious, particularly if you're a chocolate and cherry fan like I am. The next time I make it, and that could be mere days from now, I'm going to up my game a bit with an adult version, made with cherries soaked in brandy. Doesn't that sound delectable? Give this a try, it's easy, and I have no doubt that you'll enjoy it.

Chocolate Cherry Fudge
1 14-oz. can sweetened condensed milk
2-1/2 cups semisweet chocolate chips
1-1/4 teaspoons almond extract
1/4 teaspoon vanilla extract
1/4 cup slivered almonds
1 3-oz. package Melissa's Dried Tart Cherries
Line an 8" x 8" pan with foil, allowing a 2" tail on either end for easy lifting.
In a large microwave-safe bowl combine sweetened condensed milk and chocolate chips. Microwave on high for 1-1/2 minutes. Remove and stir until smooth. Stir in extracts, almonds, and cherries.
Pour into pan and spread evenly.  Cover and refrigerate until firm, 1-1/2 - 2 hours. Remove from pan, slice into 1" squares and serve.

This post is linked to:

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Inspiration Monday

Art of Homemaking Monday
Make it Pretty Monday

Peanut Butter Rocky Road Fudge

Candy making season is upon us! I love candy-making season, don't you? There's just something about the smell of warm caramel, melting chocolate, and marshmallows that makes me feel all warm and fuzzy inside. Perhaps it's because my mother used to make candy every year for the church bazaar when I was a little girl. If you like to make candy as much as I do, you are going to love this recipe. No baking is involved, just melting, stirring, pouring, waiting, and then digging in. When I made this last month for my dad he gobbled it up and asked for more, so give this simple and delicious recipe a try, nothing is easier.

Peanut Butter Rocky Road Fudge

1½ cups semi-sweet chocolate chips
1½ cups peanut butter chips
1 (14 oz) can sweetened condensed milk, divided
2 tsp vanilla extract, divided
2 tbsp butter, divided
2 cups miniature marshmallows, divided

2 cups dry roasted peanuts

Line a 9” x 9” pan with foil, leaving a 1-1/2” overhang on each end. Spray foil with Pam; set aside.

Divide sweetened condensed milk between two microwave-safe bowls. (Just eyeball it.) In one bowl add chocolate chips and 1 Tablespoon of butter; in the other bowl add peanut butter chips and 1 Tablespoon of butter. 

First microwave the chocolate and condensed milk combination, stirring every 30 seconds until melted. Next microwave condensed milk and peanut butter chips, stirring every 30 seconds until melted.  Stir 1 teaspoon of vanilla into each bowl.

Pour mixtures into the pan, one at a time, swirling together if you like (I didn't). 

Sprinkle peanuts on top, and then follow with the marshmallows, pressing down lightly. Chill until firm.

Carefully lift out of the pan with the ends of the foil; cut into squares.

PRINT RECIPE
 
This post is linked to:

Simple & Sweet Friday
Foodie Friday & Everything Else
Creative Ways Party
Share Your Style
Simple Saturday Blog Hop

Mocha Fudge Sauce

This, my friends, is a recipe that you should keep close at hand during the holidays because it can be your saving grace.  Have a special dessert go horribly wrong?  Pull this sauce out of the fridge, warm it up briefly in the microwave and drizzle it over ice cream (peppermint ice cream is particularly good this time of the year), over pound cake, over toasted waffles topped with sliced almonds and bananas and top with a spritz of cream, pour it on top of a cheesecake that has split down the middle, or spoon it into coffee and top with whipped cream.

Looking for a little something to appease the kids or grandchildren?  Call this chocolate fondue and serve it with vanilla wafers, sliced bananas, apple wedges, or graham crackers for dipping.

Finally, and do not scoff at this, stir a tablespoon into a pot of chili or stew.  The chocolate and mocha combination will add a decided richness to both dishes, and no one will ever know your secret.

It is simple to make, lasts a long time in the fridge (not that I really know this first hand since, honestly, I could eat it by the spoonful and sometimes do -- shhhhhh, tell no one!), or can be poured into a pretty container, tied with a ribbon and used as a last minute gift (if the recipient can successfully pry it out of your grasping hands).

Try it.  It is seriously good!

Mocha Fudge Sauce

(Printable Recipe)

 2 tablespoons boiling water

1 tablespoon instant espresso powder
1 cup sugar

2 tablespoons unsweetened cocoa powder

1 cup whipping cream

1/4 cup light corn syrup

2 ounces semi sweet chocolate
2 tablespoons unsalted butter

1 teaspoon vanilla

Heat two tablespoons of water in the microwave until boiling and stir in coffee powder until dissolved.  Stir together sugar and cocoa in a heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly, and boil for 1-2 minutes. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in vanilla. If, after the sauce has cooled, the thickness isn't to your liking, bring it to a full boil once again and boil for another minute.

This is linked to Tasty Tuesdays, Tuesdays at the Table and Hearth and Soul.