Cinnamon Fudge and Cookie Dough Fudge

[valchemist]

I made up two recipes yesterday. Well, really I adapted two recipes to come up with something...

First, I was looking to use my cinnamon chips in a unique way. I decided to use them to make fudge. I thought for sure I could find a recipe online that used cinnamon chips to make fudge, but I couldn't, so I adapted a recipe to come up with this one. It sets up quickly and is really rich and delicious and very cinnamon-y!!


* Exported from MasterCook *

Cinnamon Fudge

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
10 oz. cinnamon chips
7 oz. Kraft Marshmallow creme
2 tsp vanilla

Combine sugar, butter, and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in cinnamon chips till melted. Add marshmallow creme and vanilla beat till blended. Pour into a foil-lined, buttered 13x9 inch pan. Let cool at room temperature. Lift fudge out of pan using edges of foil. Cut into squares. Store at room temperature. Can be frozen for long term storage.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 4g Fat (34.6% calories from fat); trace Protein; 17g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 50mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

[valchemist]

Here is the other recipe. I adapted a recipe I found on the SL BB to come up with this one. When I first read about cookie dough fudge, I thought it was a great idea, but then when you think about it you realize you can't really make traditional fudge and add cookie dough because the fudge, before it sets, is at such a high temperature that it would melt the cookie dough. So anyway, this isn't traditional fudge. I like my fudge to be hard and somewhat crumbly, but this fudge is soft and more frosting-like. It does stiffen up enough in the refrigerator so that you can pick it up and eat it like a piece of candy, though, so even though I say "frosting-like" I don't mean it is too mushy to eat with your hands. Well, the recipe I found online was for chocolate fudge, but I though white chocolate would be better. I also added vanilla to the cookie dough part because what is cookie dough without vanilla. I changed the name of the recipe to emphasize the fact that this is not normal fudge but is instead soft fudge. It is REALLY yummy though!!!


* Exported from MasterCook *

Cookie Dough Soft White Fudge

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c butter -- melted
1/2 tsp vanilla
1/3 c packed brown sugar
3/4 c all-purpose flour
1/2 tsp salt -- divided
1/3 c miniature chocolate chip
16 oz. powdered sugar
8 oz. cream cheese -- softened
1 c white chocolate chips
1 tsp vanilla

Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.

Combine butter, vanilla, and brown sugar in small bowl. Stir in flour and 1/4 tsp salt. Stir in 1/3 c. mini chips. Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 min. or until firm. Unwrap dough; cut into 1/2 inch pieces; refrigerate.

Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in large bowl. Beat with electric mixer at low speed until combined. Scrape down side of bowl; beat at medium speed until smooth. Melt 1 c. white chips in the microwave according to directions on the package. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly in preprared pan.

Refrigerate until firm. Remove from pan by lifting fudge and foil using foill handles. Cut into squares. Store in airtight container in refrigerator.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 6g Fat (37.7% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

[Jodi]

Val,
Any time I see that you've posted a recipe, I know I'm going to love it! My printer is humming even as I type. Can't wait to try both of these this weekend when I (finally:rolleyes:) start my baking.

[claire797]

Thanks Val! Now I know what I can use those leftover white chips for ;)!

[SueK]

Thanks Val! That second one looks great - I think I gained 5 pounds just from reading the recipe. :)