BOOZY & GOOEY CHOCOLATE CHERRY HOLIDAY FUDGE | EASY CHRISTMAS SPECIAL CHERRY & RUM CHOCOLATE FUDGE
BOOZY & GOOEY CHOCOLATE CHERRY HOLIDAY FUDGE | EASY CHRISTMAS SPECIAL CHERRY & RUM CHOCOLATE FUDGE
INGREDIENTS:
195 GRAMS SWEETENED CONDENSED MILK
259 GRAMS DARK/MILK CHOCOLATE (CHOPPED FINELY)
1/2 CUP CANNED CHERRIES (CHOPPED & SEPARATED)
1/2 TEASPOON RUM/BRANDY/VANILLA EXTRACT
SOME CHOCOLATE SPRINKLE (OPTIONAL)
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Topic: BOOZY & GOOEY CHOCOLATE CHERRY HOLIDAY FUDGE | EASY CHRISTMAS SPECIAL CHERRY & RUM CHOCOLATE FUDGE
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Deepali Ohri.
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CHOCOLATE FUDGE VANILLA CAKE with Chocolate Ganache | Soft and Fluffy Cake Recipe | Baking Cherry
Chocolate Fudge Vanilla Cake Recipe. A soft and fluffy vanilla cake, combined with swirls of chocolate fudge and topped with creamy chocolate ganache. So tasty and delicious!
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#cake #dessert #fudge
Chocolate Walnut Fudge | Walnut Fudge | Holiday Favourites
This creamy, dreamy, melt in your mouth Chocolate Walnut Fudge is the perfect Christmas treat! With a few ingredients, this Chocolate Walnut Fudge comes together in minutes. I am sure you are going to love this easy peasy recipe!
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Nut-free Chocolate Fudge -
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#platinitwithwendy #chocolatefudge #christmasrecipe
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White Chocolate Fudge Recipe
White chocolate fudge with pistachios and cranberries recipes. Perfect treat for Christmas or any other occasion. Only 5 ingredients needed and 15 minutes of work. Easy, sweet and delicious no-bake dessert.
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RECIPE
Ingredients:
1 can (14oz/397g) Sweetened condensed milk
3 tablespoons (45g) Butter, unsalted
450g White chocolate
1 teaspoon Vanilla extract
3oz (85g) toasted Pistachios
3oz (85g) dried cranberries
Pinch salt
Directions:
1. Grease and line an 9-inch (22cm) square baking pan with parchment paper.
2. In a medium-sized saucepan, add butter, white chocolate, sweetened condensed milk and salt. Place on a low heat, cook stirring frequently until completely melted and smooth. Continue to heat for 3-4 minutes until slightly thickens. Stir in pistachios and cranberries and vanilla extract.
3. Pour the mixture into the pan and evenly spread.
4. Refrigerate for at least 3-4 hours. Release from the pan, cut into squares.
Notes:
• Keep refrigerated
• You can use any kind of nuts