Cinnamon Bear Fudge
•1 14 oz. can sweetened condensed milk
•2½ c. semi sweet chocolate chips
•dash salt
•1 c. chopped cinnamon bears...
•¼ c. crushed red hots
1.Line a 9" x 9" pan with aluminum foil. Spray with nonstick baking spray.
2.Cut cinnamon bears into small pieces. I cut one bear into 8 pieces.
3.In a 1 quart microwaveable bowl, mix together sweetened condensed milk and chocolate chips. Microwave on high for 3 minutes, stirring after 1½ minutes.
4.Add a dash of salt. Stir.
5.Fold cinnamon bear pieces into fudge.
6.Pour fudge into prepared pan.
7.Sprinkle crushed red hot candies on top of fudge. Press so the candies stick to the fudge.
8.Chill until firm. Cut into pieces.
•1 14 oz. can sweetened condensed milk
•2½ c. semi sweet chocolate chips
•dash salt
•1 c. chopped cinnamon bears...
•¼ c. crushed red hots
1.Line a 9" x 9" pan with aluminum foil. Spray with nonstick baking spray.
2.Cut cinnamon bears into small pieces. I cut one bear into 8 pieces.
3.In a 1 quart microwaveable bowl, mix together sweetened condensed milk and chocolate chips. Microwave on high for 3 minutes, stirring after 1½ minutes.
4.Add a dash of salt. Stir.
5.Fold cinnamon bear pieces into fudge.
6.Pour fudge into prepared pan.
7.Sprinkle crushed red hot candies on top of fudge. Press so the candies stick to the fudge.
8.Chill until firm. Cut into pieces.
Peppermint
2 cups peppermint bits
1 cup semi-sweet chocolate
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
2 cups peppermint bits
1 cup semi-sweet chocolate
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
Cinnamon Fudge
2 cups cinnamon chips
1 cup semi-sweet chips
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
2 cups cinnamon chips
1 cup semi-sweet chips
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
Cherry Fudge
2 cups cherry chips
1 cup white chips
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
2 cups cherry chips
1 cup white chips
1 14 oz sweetened condensed milk
microwave in 30 second increments, pour in pan and refrigerate
Rainbow Chip Fudge
1 bag (12 oz) white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
1. Grease 8-inch square pan.
2. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it’s okay if a few lumps remain. Keep stirring, and they should melt co...mpletely.
3. In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
4. Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
5. This fudge is slightly soft at room temperature. If desired, store in refrigerator.
Pumpkin Spice Fudge
•1 teaspoon butter or cooking spray
•1 (16 ounce) can vanilla frosting
•3 cups white chocolate chips
•¼ cup canned pumpkin puree (unsweetened)
•1 teaspoon pumpkin pie spice
•¼ teaspoon salt
•½ cup (3 ounces) cinnamon chips (or you can use additional white chocolate chips)
1. Line an 8-inch square pan with foil and grease the foil with butter or cooking spray; set aside.
2. In a large microwave-safe bowl, combine frosting, white chocolate chips, pumpkin, pumpkin pie spice, and salt. Cook in microwave until melted and smooth. Microwaves vary, but I cooked mine for about 1 minute, 30 seconds total (stirring every 30 seconds).
3. Cool for about 5-10 minutes.
4. Stir in cinnamon chips.
5. Transfer to prepared pan.
6. Cover and refrigerate until firm.
7. Using foil, lift fudge out of pan. Discard foil, cut into 1-inch squares. Store in an airtight container in the refrigerator.
1 bag (12 oz) white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
1. Grease 8-inch square pan.
2. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it’s okay if a few lumps remain. Keep stirring, and they should melt co...mpletely.
3. In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
4. Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
5. This fudge is slightly soft at room temperature. If desired, store in refrigerator.
Pumpkin Spice Fudge
•1 teaspoon butter or cooking spray
•1 (16 ounce) can vanilla frosting
•3 cups white chocolate chips
•¼ cup canned pumpkin puree (unsweetened)
•1 teaspoon pumpkin pie spice
•¼ teaspoon salt
•½ cup (3 ounces) cinnamon chips (or you can use additional white chocolate chips)
1. Line an 8-inch square pan with foil and grease the foil with butter or cooking spray; set aside.
2. In a large microwave-safe bowl, combine frosting, white chocolate chips, pumpkin, pumpkin pie spice, and salt. Cook in microwave until melted and smooth. Microwaves vary, but I cooked mine for about 1 minute, 30 seconds total (stirring every 30 seconds).
3. Cool for about 5-10 minutes.
4. Stir in cinnamon chips.
5. Transfer to prepared pan.
6. Cover and refrigerate until firm.
7. Using foil, lift fudge out of pan. Discard foil, cut into 1-inch squares. Store in an airtight container in the refrigerator.
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