No Bake Peanut Butter Fudge
This super easy 4-ingredient no bake peanut butter fudge is completely vegan, high-in-protein and wonderfully melts in your mouth! Makes for an amazing dessert recipe or sweet snack you can make ahead that your whole family will enjoy.
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3 NEW Chocolate Fudge Recipes (No Bake) - Gemma's Bigger Bolder Baking Ep. 56
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Learn how to make 3 Amazing No-Bake Fudge Flavors including Cookies & Cream, Red Velvet & S'more flavors!
JUST RELEASED! Hot Chocolate & Marshmallow Cookies:
* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
WATCH more episodes of Bigger Bolder Baking HERE:
* Double Rainbow Cake:
* Red Velvet Ice Cream:
* No-Bake OREO Cheesecake:
* Chocolate Soup:
* 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe:
* 5 NEW 1 Minute Mug Cakes:
* No-Bake Chocolate Fudge:
Hi Bold Bakers! I know you love my No-Bake recipes so this week I'm showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine's Day gifts so hopefully you can make them for someone you love. So let's get no-baking!
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ALL RECIPES LISTED BELOW
Cookies & Cream Fudge
INGREDIENTS
3 ¼ cup (18 oz/475g) white chocolate
1 can (14 oz.) Sweetened Condensed Milk
1/8 teaspoon salt
3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies
METHOD
1. Line a 9x9inch square pan with parchment paper,
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again.
3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
S'MORE FUDGE
INGREDIENTS
For the graham cracker crust:
1 1/2 cups (6oz/165g) graham cracker crumbs
6 tbsp () melted butter
1 (14 oz) can sweetened condensed milk
3 ⅓ cup (18 ½ oz/ 525g) milk chocolate
¼ cup (4oz/ 112g) butter
1 tsp vanilla
½ tsp salt
2 cups (12oz) mini Marshmallow
METHOD
1. Make the graham cracker and melted butter together.
2. Press ½ of the mix into a 9x9 square pan lined with parchment paper.
3. Place in the fridge to chill. Set the other ½ aside until the end
For the fudge:
1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl.
2. Cook for 1.20- 2 minutes or until chocolate is melting.
3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine.
4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on
5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow
6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
RED VELVET FUDGE
INGREDIENTS
1 can (14oz) of condensed milk
3 ¼ cups (18oz/500g ) white chocolate
1 tsp vanilla
½ tsp cinnamon
1 tbps Cocoa
2-3 tsp red dye (preferably gel dye)
½ Cup (225g/4oz) white chocolate
METHOD
1. Line 9x9inch square pan with parchment paper.
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Melt the white chocolate gently and then drizzle it over the fudge.
6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
CHOCOLATE FUDGE RECIPE - CARAMEL FLAVOR NO BAKE EGGLESS DESSERT - CookingShooking
Let's make a super delicious and long lasting Chocolate Dessert Recipe, with a fantastic caramel flavor!
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How to make Butterscotch Chocolate Fudge
Chocolate - 300g Chopped
150g Condensed Milk
150g Butterscotch Sauce
1 tbsp Cocoa Powder
For Butterscotch Sauce:
100g Sugar
100ml Cream
50ml Milk
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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No-Bake Fudge Squares Traybake | traybakes & more
How to make No-Bake Fudge Squares Traybake. A classic, no-bake traybake from Northern Ireland. Digestive biscuit crumbs, mixed with a caramel sauce and topped with chocolate.
Ingredients:
2 tbsp golden syrup (or use honey or maple syrup)
6oz/170g butter
½ tin/7oz/200g condensed milk
4oz/110g soft brown sugar
8oz/225g crushed digestive biscuits or graham crackers
8oz/225g chocolate, to cover (milk or dark, your choice)
Full recipe details here -
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Easy Cake Batter Fudge (No Bake)
Easy Cake Batter Fudge - Creamy and chocolaty, sweet and soft, with colorful sprinkles. Great for birthday and holidays.
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FULL RECIPE ➜
INGREDIENTS
1/2 cups white cake mix
1 can sweetened condensed milk
2 tbsp butter
2 cup white chocolate chips
1 1/2 tsp vanilla extract
sprinkles
INSTRUCTIONS
Spray an 8 by 8 inch square baking dish with cooking spray and set side.
Set a medium saucepan over medium heat. Add sweetened condensed milk, butter, white chocolate chips. Stir until smooth.
Add white cake mix and vanilla extract. Stir until smooth, and remove from heat.
Add colorful sprinkles and mix until evenly distributed.
Spread the warm mixture evenly into the prepared baking dish. While the mixture is still warm, add more sprinkles to the top and press them lightly into the surface of the fudge.
Refrigerate for at least 2 hours.
Serve and enjoy!
4 Ingredient Chocolate Fudge Without Condensed Milk (No-Bake Recipe)
You're gonna love this easy chocolate fudge recipe that requires absolutely no baking. Using only a few ingredients this is a winner recipe.
8 tbsp butter
1 cup chocolate
½ cup powdered sugar
¼ cup whole milk
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