Chocolate Cherry Fudge Cake

{Lazy} Chocolate Cherry Fudge Cake

{Lazy} Chocolate Cherry Fudge Cake

INGREDIENTS:

Serves 16

  • 1 chocolate fudge cake mix
  • 1 can cherry pie filling
  • 3 eggs, beaten
  • 1 teaspoon almond or vanilla extract
  • 1 cup sugar
  • ⅓ cup milk
  • 5 tablespoons butter
  • 1 cup chocolate chips
METHOD:
  1. Mix first four ingredients and pour into a greased cake pan. Bake at 180 degrees for 25 minutes. Remove from oven and let cool.
  2. Bring sugar, butter, and milk to a boil in a saucepan. Boil for 1 minute. Stir in chocolate chips and continue stirring until melted. Frost cake immediately.
NOTES
Two variations: Make this in individual sized ramekins. Adjust baking time to about 15 minutes, or until top springs back when touched. Cut cake or mini-cakes in half, make a little extra frosting (1.5x), and add a layer of frosting in between the layers of cake.    

Brownie Fudge Trifle

Brownie Fudge Trifle

Brownie Fudge Trifle

INGREDIENTS:

Makes 4

  • 1 pkg. chocolate fudge instant pudding + 2 cups cold milk
  • brownies, cut into cubes
  • whipped cream (Reddi Whip or Cool Whip works, too)
  • chopped candy

METHOD:

  1. Make the pudding.
  2. In individual dishes or a trifle dish, layer pudding, brownies, whipped cream, candy, and repeat, ending with whipped cream and candy.

Hazelnut Truffle Fudge

Hazelnut Truffle Fudge

INGREDIENTS:

  • 2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
  • 1 pound bittersweet chocolate, finely chopped (about 3 cups)
  • 1/4 cup heavy cream
  • 2 cups Nutella (about 20 ounces)
  • 1/4 teaspoon fine salt
  • 3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped

METHOD:

  1. Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering. Meanwhile, cut an 8-by-16-inch piece of parchment paper. Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.
  2. Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted. Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.
  3. Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick). Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer. Sprinkle the nuts evenly over the top. Using your hands, press them into the surface and evenly smooth out the fudge. Refrigerate uncovered until firm, about 1 1/2 to 2 hours.
  4. To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish. Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary. (You may have to let the fudge sit at room temperature until it’s easier to cut.) Let it come completely to room temperature before serving. If desired, place a few pieces of fudge in mini paper baking cups for gifting. Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.

Hot Fudge Cake with Peanut Butter Sauce

Hot Fudge Cake with Peanut Butter Sauce

Hot Fudge Cake with Peanut Butter Sauce

INGREDIENTS:

Serves 8

  • 1½ cup brown sugar (unpacked, divided)
  • 1 cup flour
  • ¼ cup + 3 tablespoons unsweetened cocoa powder (divided)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 4 tablespoons melted butter (divided)
  • 2 teaspoons vanilla (divided)
  • ¼ cup white sugar (divided)
  • 1¾ cups boiling water
  • ¼ cup light corn syrup
  • ½ cup peanut butter

METHOD:

  1. Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.
  2. Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. Spread in a greased crockpot on high setting.
  3. Whisk ½ cup brown sugar, 2 tablespoons white sugar, and ¼ cup cocoa powder together. Sprinkle over the batter in the crockpot. Pour boiling water over the top – do not stir! Let cook for 2 hours.
  4. For peanut butter sauce: melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.

Peanut Butter Fudge

Peanut Butter Fudge

INGREDIENTS:

  • 2 cups sugar
  • ½ cup milk
  • 3 tablespoons butter
  • 30 crackers, finely crushed in a food processor or blender
  • 1 teaspoon vanilla
  • 1¼ cup peanut butter
  • 1½ cups chocolate chips
  • coarse sea salt
METHOD:
  1. Crush the crackers into fine crumbs, depending on how much texture you want in your fudge. Place in a large mixing bowl with the peanut butter.
  2. Combine the sugar, milk, and butter in a saucepan over medium low heat. Once the mixture starts boiling, turn on a timer for 1 minute. The mixture will look a little frothy. Remove from the heat after 1 minute and pour immediately over the crackers and peanut butter. Add the vanilla and stir to combine until an even, soft dough forms.
  3. Press the dough into a 9-inch glass baking dish (or other dish) lined with parchment paper if desired. Allow to cool for at least 1 hour or until firm enough to cut into squares – it sets up pretty quickly in the refrigerator.
  4. Melt the chocolate chips and drizzle over the fudge. Sprinkle with sea salt.

Easy Chocolate and Coffee Fudge with Vanilla Salt

INGREDIENTS:

  • 1 x 395g tin of condensed milk
  • 80g unsalted butter
  • 200g light brown sugar
  • 1.5 tsp vanilla salt (recipe below)
  • 1 shot of espresso (or 1 Tbl of instant coffee granules)
  • 2 Tbl golden syrup
  • 180g dark chocolate, finely chopped
  • 1 cup of dried fruits / chopped nuts of your choice (I used 2/3 dried cranberries and 1/3 flaked almonds)
Vanilla Salt
  • 1 vanilla bean, halved, seeds scraped
  • 1/2 cup of Maldon sea salt flakes
METHOD:
  1. Grease and line a 20 x 15cm square tin with baking paper (with enough to hang over the sides).
  2. Add condensed milk, butter, sugar, salt, coffee and golden syrup to a heavy-based saucepan. Stir continuously over low heat for about 5 minutes or until the mixture is glossy and the sugar has dissolved (but do not let it boil whatsoever).
  3. Increase the heat slightly and bring to a simmer (and don’t stop stirring. There’s gonna be a lot of that involved here so get out your best stirring spoon).
  4. Cook for about 6-8 minutes or until the mixture has thickened and it ‘comes away from the sides’. Fudge is ready when a teaspoon of mixture forms a soft ball when dropped into cold water.
  5. Remove from heat and working quickly, add in the finely chopped chocolate, cranberries and nuts, stir until chocolate has melted then spoon into the tin (work fast otherwise the mixture might seize. Not that it’s the end of the world because it’ll still be delicious).
  6. Smooth the top and let cool for 30 minutes. Cover with plastic wrap and chill in fridge until firm. Use the baking paper to lift the fudge out of the tin then cut into your desired portions. Store fudge in an airtight container in the fridge for up to 2 weeks.
Vanilla Salt
  1. Place salt in a shallow dish and add the vanilla seeds. Using your fingers, rub the seeds into the sea salt flakes, making sure it’s evenly distribute.
  2. Store salt in an airtight glass jar with the seeded vanilla pod. As you need it, top up with more fresh sea salt flakes and give the jar a good shake to infuse it with the vanilla pod.
  3. Use it in desserts in place of regular salt or sprinkle it over candies, chewy caramels (my fave), brownies, cakes, tarts !