Grinch fudge is so jolly that it is sure to make even the smallest heart grow three sizes in one day. With spicy cinnamon Red Hots and peppermint flavor and the sweetness of classic fudge, this Grinch fudge makes the most of all the holiday flavors.
Red and green food coloring dress it up for the holidays and pay homage to the Grinch’s green fur and his bright red heart that swells with the Christmas spirit.
Halloween will be here before you know it. Get your little ghouls & goblins in the spirit of things with a big batch of this quick & easy Monster Fudge. It’s an adorably spooky dessert that will have all the monsters (old & young) crowding around the treat table.
This post and recipe were created for #HalloweenTreatsWeek! I was sent samples by some of the sponsors, but (as always) all opinions are 100% my own.
Cream cheese flavored fudge is studded with chunks of red velvet oreo cookies, and topped with them too. Cut into cute little hearts, this Three Ingredient Red Velvet Oreo Fudge is a perfect Valentine’s Day treat.
Chocolate is a central part of my husband’s diet, a cornerstone to his livelihood. If there is chocolate nearby, he must have it. And it is one of the few things he finds really difficult to share (along with french fries and deodorant). But really. I always worry because he has no fuel gauge when it comes to the sugary sweet stuff. He would happily (and unknowingly) chocolate his way into a diabetic coma. This little recipe has become a staple. All the same great flavors he’s craving without all the calories and guilt?! Ok, well, it’s healthyish! It’s not an apple or a head of broccoli or anything, but the ingredients in this fudge are healthy. You shouldn’t eat a whole batch of it if you’re counting calories, but you’re better off eating a serving size of this fudge than a serving size of traditional fudge. Then again, what’s a serving size when it comes to chocolate? Your guess is as good as mine.
*Healthy* Chocolate Peanut ButterFudge
recipe originally from Creating Naturally
1/2 cup coconut oil (slightly melted, but not hot)
1/2 cup good quality cocoa powder
1/2 cup natural peanut butter
1/4 cup mild raw honey
1/2 tsp pure vanilla extract
1. Prepare a muffin pan with 10 muffin liners.
2. Put all ingredients in the bowl of your food processor. Pulse a few times until everything is smooth and nicely combined. (It will be very liquid-y.) Don’t over-mix.
3. Pour the liquid fudge into the prepared muffin liners dividing evenly between the ten of them. There will be about a half inch of fudge in each muffin liner.
4. Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Sometimes I use the freezer and it only takes about 10 minutes)
Remove the muffin liners from the pan and enjoy your delicious, healthy fudge! Store in the refrigerator.
I love giving gifts at Christmas. There’s something so special about watching a persons face light up with joy when they first see the gift you’ve given them. Gifts from my kitchen are always nice, and typically a ‘sure-thing’. I absolutely love this recipe. The rich, creamy goodness of homemade fudge + the satisfying flavor of eggnog = a mouthful of magic. It’s the perfect gift to share with family and friends.
Easy Eggnog Fudge
recipe from Cindy at Skip to my Lou
2 cups sugar
1/2 cup butter
3/4 cup eggnog
12 oz white baking chocolate
1/4 tsp ground nutmeg
1 (7 oz) jar marshmallow creme
1 tsp vanilla
1. Bring sugar, butter and eggnog to a full boil in a heavy medium-size saucepan. Continue to boiling over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching. If you don’t have a candy thermometer, use a glass of cold water. Drop a few drops of the ‘syrup’ into the glass, if the syrup forms a doughy ball, it is done. If the syrup gets hard and brittle in the water, it has been over-cooked.
2. Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted. Add marshmallow creme and vanilla extract. Beat until well blended.
3. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.