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    Chocolate Chip Cookie Dough Truffles

    What’s better than a chocolate chip cookie? Chocolate Chip Cookie Dough Truffles! No holiday candy tray is complete without them.

    It’s candy making season, and I’ve been taking full advantage of some easy, classic additions for making the holidays extra happy. I almost can’t believe that Chocolate Chip Cookie Dough Truffles haven’t made it to the blog, until just now. It’s such a fun, indulgent treat and a real crowd-pleaser! Who doesn’t love chocolate chip cookie dough?

    Toast your flour.
    Since I’m extremely partial to my own Gourmet Edible Cookie Dough, I used it for these truffles. It’s a great little recipe that yields an authentic buttery, brown sugar crunch, and it’s safe to eat because the flour is toasted. Flour is a raw ingredient, but it takes just 10 minutes to toast in the oven and you’re ready to safely eat all the cookie dough you can stand. Whip up a batch and check the consistency by squeezing a handful. It should pack under the pressure of your hand.

    A cookie scoop makes evenly portioned dough balls, so I always use (and recommend!) one. After they’re all rolled up, give them a chill.

    Chocolate confectioners’ coating (also known as chocolate almond bark) is mild tasting and really lets the cookie dough be the star of the show – and that’s what we want! You can find packages of confectioners’ coating in the baking aisle with the chocolate chips.

    When the truffles are set, give them an extra drizzle of chocolate. You’ll have some chocolate coating left over, so put it in a piping bag or a zip-top bag with the corner shipped. This extra touch makes them pretty and totally gift-worthy!

    These truffles hold lots of brown sugar crunch, which is just the sensation you’d get eating a bowlful of cookie dough destined for baking. Mini chocolate chips disperse best in a small ball, so use those instead of the standard sized ones.

    Chocolate Chip Cookie Dough Truffles are so indulgent. And they are loved by kids and grown-ups alike. Place them in mini cupcake papers for cute packaging. They keep well in a decorative tin, which is also the perfect way to gift them.

    Chocolate Chip Cookie Dough Truffles

    Heather Baird

    Chocolate chip cookie dough is wrapped in a chocolate shell for a fun holiday treat. Use a cookie scoop to make all the truffles uniform. These are a wonderful addition to a holiday candy assortment tray, and they also make a sweet homespun gift.

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    Prep Time 40 minsCook Time 12 minsTotal Time 52 mins

    Course DessertCuisine American

    Servings 6

    Equipmentcookie scoop (4 teaspoon capacity)
    Ingredients US CustomaryMetric 1 1/2 cups all-purpose flour1/2 teaspoon salt1 cup light brown sugar packed1/2 cup granulated sugar1/2 cup unsalted butter melted1 tsp. vanilla extract2/3 cup mini chocolate chips2 to 4 tablespoons whole milk16 oz. chocolate confectioners’ coating chocolate almond bark
    Instructions Place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. Let cool completely before using.In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. The mixture should be unsticky and pack easily in your hand when squeezed.Scoop the cookie dough using a cookie scoop (4 teaspoon capacity). Roll into balls between your palms. Refrigerate 15 minutes.Break the confectioners’ coating into pieces at the score marks. Heat the it in a microwave-safe bowl at 100% power at 30 second increments until melted and smooth. This may take up to 2 minutes. Stir well between heating and let the residual heat from the bowl do some of the melting. This prevents overheating.Using a fork, roll a chocolate chip cookie ball into the chocolate coating. Lift and tap off excess coating. Place on a parchment-lined baking sheet, using another fork to scoot the truffle from the dipping fork.Repeat the process with the remaining truffles. Re-heat the candy coating in the microwave as needed, at 30 second increments. Allow the truffles to set until firm, about 10 minutes.Transfer the remaining melted chocolate coating to a piping bag with a small hole snipped in the end, or a zip-top bag with a tiny hold snipped in one corner. Drizzle chocolate coating over the truffles to create a decorative zigzag.Store truffles in the refrigerator for longevity.
    NotesAn equal amount of chopped chocolate bars or chocolate chips can be used in place of the confectioners’ coating. Chocolate will bloom if overheated, which means a white chalky finish may occur as the truffles set. To avoid this, add 2 tablespoons of white vegetable shortening to the chocolate as you melt it.

    Keyword brown sugar, mini chocolate chips, unsalted butter

    You may also enjoy: LEGGI TUTTO

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    Butterfinger Truffles

    Crunchy, peanut-buttery Butterfinger Truffles are easy to whip up and they make a wonderful edible gift. Just four ingredients!

    Here’s something sweet and delicious for your candy tin! These candy bar-inspired truffles come together in a hurry with only four ingredients for you grocery list. Soft silky chocolate ganache holds crunchy chunks of candy bars inside. The outside is covered in more Butterfinger candy bars that have been ground fine for a tasty truffle coating.

    Use good quality chocolate for the truffle mixture. Baker’s bars are a good choice. Semisweet chocolate is my to-to for truffles. But milk chocolate could also be used for a milder truffle, and to match the candy bar’s milk chocolate coating.

    Use the magic truffle ratio of 2:1, chopped chocolate to hot cream. Whisk it up and then add 3 whole chopped up Butterfinger candy bars. Fold all that peanut-buttery goodness into the ganache mixture and chill to set.

    Roll ’em up!
    Scoop and roll the set ganache by the level 1 tablespoons. Then roll the truffles in finely ground Butterfinger bars. The crumbs stick to the truffles well and it gives the candy a uniform appearance.

    These are potent little bites, so one batch will go a long way if you’re gifting them. Package up 4-6 in a little box or bag for a cute gift.

    A festive paper cup makes a good container to slip a bag of truffles into. That way they don’t get crushed during transport. I love these bright red metallic striped cups. You can find them for purchase right here.

    Candy making is such an enjoyable holiday tradition, and these are so easy to throw together. It could easily be a fun project for the whole family.

    Butterfinger Truffles

    Heather Baird

    What’s better than a Butterfinger candy bar? A Butterfinger truffle! These are highly giftable and so tasty. Semisweet chocolate is lovely in this recipe, but milk chocolate can be used to match the flavor of the candy bar’s coating.These keep for 7 days in the refrigerator. See recipe notes for more tips.

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    Prep Time 25 minsCook Time 1 min2 hours chill time 2 hrsTotal Time 2 hrs 26 mins

    Course DessertCuisine American

    Servings 24 truffles

    Ingredients US CustomaryMetric 5 full-size Butterfinger candy bars 1.9 oz. each8 oz. semisweet chocolate fine chopped1/2 cup heavy cream1/2 teaspoon butter and nut extract optional
    Instructions Break two candy bars in the bowl of a food processor. Pulse to fine crumbs. Place in a shallow bowl and set aside.Chop remaining candy bars into pieces with a chef’s knife.Place the semisweet chocolate in a heat-proof bowl. In a glass measuring cup with a pour spout, heat the heavy cream in the microwave for 1 minute, or until steaming but not boiling. Alternatively you can do this on the stove top in a sauce pan.Pour the hot cream over the chocolate and let stand 1 minute. Add the butter and nut flavor if using. Whisk slowly until a shiny ganache is formed, this should take about 3 minutes to fully incorporate. Stir in the chopped candy bars. Cover and refrigerate until set, about 2 hours or until the ganache is firm and scoopable.Scoop the truffle mixture into level 1 tablespoon balls. Roll quickly between palms to make smooth, evenly shaped truffles. Quickly roll in candy bar crumbs.Store truffles in the refrigerator for up to 7 days.Let the truffles stand at room temperature before serving, as the flavors are more developed.
    NotesWhat to expect: Silky chocolate ganache holds chunks of Butterfinger candy bar inside with a fine crumbly coating of Butterfinger bars on the outside. Each truffle is a rich bite, and one batch could be divided into many gifts.
    If you have leftover Butterfinger crumbs for rolling, save them. Over time in the fridge the coating on the truffles gets a little sticky. Re-roll the truffles in more crumbs just before serving. (Although they may not last long enough to get sticky!)
    Butter and nut flavor is a southern pantry staple that many home bakers use in cakes and banana pudding. It is optional in this recipe but it adds to the buttery flavor of the candy bars. Butter pecan flavoring can also be used. You can find both of these for purchase online.

    Keyword butterfinger candy bars, heavy cream, semisweet chocolate

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    Baklava Fudge

    This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy.

    Christmas is the perfect time to indulge in all things sweet and spiced. Like this baklava-inspired fudge. It is truly decadent with a creamy almond butter fudge base. A ribbon of salty-sweet spiced honey-nut filling runs throughout the candy.

    First, the honey-nut filling!
    Make the nut filling first, because it will need to cool. It’s made with toasted walnuts and roasted, salted pistachios. The formula is from my favorite baklava filling recipe. Honey syrup is boiled on the stovetop and poured over the ground nuts to give it true baklava flavor.

    The nut mixture needs to be paste-like to hold its form in the chilled candy. Add a little almond flour and stir until a paste forms. Set aside to cool.

    When the nut mixture is cool, begin cooking the fudge. It only takes three ingredients, and three minutes in the microwave. You’ll need sweetened condensed milk, natural almond butter (no salt or sugar added) and white almond bark or white chocolate. You can also melt the ingredients in a saucepan on the stovetop if you don’t have a microwave.

    Heat and stir the fudge to a smooth consistency, then pour half of it in a prepared 8×8 inch pan. Top with half of the nut paste. Spread it out as best as you can. You won’t get it totally even, but that’s alright!

    Work quickly!
    Top with the remaining fudge. This mixture sets quickly, so if it isn’t spreadable, microwave it for 30 seconds to 1 minute more.

    Swirl the remaining nut paste into the top of the fudge. This will look messy and your knife (or skewer) will leave trails, but keep going. When it’s well swirled, pick up and drop the pan several times on the countertop to even the surface. Most of those trails with disappear.

    I couldn’t resist a few more roasted pistachios sprinkled on top, and the extra bit of saltiness is ice. Let the fudge firm in the refrigerator. Lift it out by the parchment liner and slice into pieces.

    The salted nut mixture is such a nice foil for the sweet fudge candy. I can usually eat only a small piece of fudge and be done, because of its sweetness. But this one is a different story!

    I’ve always loved baklava and I continue to be inspired by its flavors (see this Baklava Pull-Apart Bread). I also make the original recipe quite often. Baklava Fudge is perfect for holiday gifts and such a nice addition to any candy tray. Enjoy!

    Baklava Fudge

    Heather Baird

    This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy.
    This recipe uses sweetened condensed milk, which can be confused with evaporated milk. Be sure you get the right canned milk. Sweetened condensed milk is thick and sweet.

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    Prep Time 15 minsCook Time 3 mins2 hours chill time 2 hrsTotal Time 2 hrs 18 mins

    Course DessertCuisine American, Greek, Greek-Inspired

    Servings 32 pieces

    Equipment8×8 inch baking dish
    Ingredients US CustomaryMetric Cinnamon-honey syrup1/4 cup granulated sugar1/4 cup water1/4 cup honey I used wildflower honey1/4 teaspoon ground cinnamonNut mixture3 oz. walnut pieces raw3 oz. shelled whole pistachios roasted and salted1/4 teaspoon fine grain sea salt1 teaspoon cinnamon2 tablespoons almond flour plus 1-2 tablespoons more if neededFudge14 oz. sweetened condensed milk 1 can2/3 cup natural almond butter no salt and no sugar added16 oz. vanilla almond bark 1 package, broken into pieces2 tablespoons chopped pistachios roasted and salted for sprinkling on top
    Instructions SyrupStir together the sugar, water, and honey in a medium saucepan over medium-high heat. Bring to a simmer and let cook until reduced and syrupy, about 10-15 minutes, or until the yield is a little less than 1/3 cup of syrup. Remove the syrup from heat and stir in cinnamon. Set aside to let cool completely. Nut mixturePreheat oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-8 minutes in the oven. Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. Transfer the nuts to a medium bowl and add the cooled syrup, the salt, and the cinnamon. Stir together.Add 2 tablespoons of the almond flour and stir well. The mixture should form a paste. If the mixture is still syrupy, stir in another 1-2 tablespoons of almond flour until a pasty consistency forms. See pictures in the blog post for visual of the correct consistency.FudgeLine 8-inch square pan with parchment paper or aluminum foil that overhangs all four edges and spray it with cooking spray.Place the sweetened condensed milk, 2/3 cup almond butter and almond bark in a large microwavable bowl. Heat in the microwave uncovered on high (100% power) in 1-minute increments, stirring well between each heating. Allow the residual heat from the bowl to do most of the work melting the mixture. This will take about 3 minutes. Be careful; the bowl may get hot. Alternatively, you may heat this mixture together in a saucepan on the stovetop over medium heat. Immediately pour half of the mixture into the prepared pan. Sprinkle half of the nut mixture in clumps on top and spread out as best as you can. Pour in the remaining fudge and top with remaining nuts mixture; swirl using a butter knife. Pick up and drop the pan twice or until the surface becomes level. Sprinkle on the 2 tablespoons of chopped pistachios and transfer to the refrigerator. Let chill until set, about 2 hours.Lift the candy out of the pan by the overhanging foil; cut the candy slab into pieces with a large chef’s knife.The fudge may be stored in an airtight container at room temperature.
    NotesWhat to expect: Roasted, salted pistachios contribute the right amount of salt to balance this sweet confection. Natural almond butter with no salt or sugar added allows for the purest almond flavor. The honey syrup which coats the nuts gives this candy true baklava flavor.
    You can usually find natural almond butter with no salt or sugar added in the produce department, or in the bulk nuts section. Shelf-stable creamy almond butter can also be used in this recipe.

    Keyword almond butter, baklava filling, chopped pistachios, ground walnuts, sweetened condensed milk, vanilla almond bark

    You may also enjoy: LEGGI TUTTO

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    How to Make a Pretty Dessert Board

    This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!

    I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.

    The Right Stuff.

    I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!

    Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!

    The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.

    You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on

    You may also enjoy: LEGGI TUTTO

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    Fancy Chocolate Covered Strawberries

     Who doesn’t love dipped strawberries? Here are five easy ways to make them fancy.

    Dipped strawberries are so simple to make yet they feel like an extra-special treat. I’m not sure why I don’t make them more often, and this year I’m making it a point to enjoy them whenever I can find good berries. They can be quite pricey to buy ready-made from a chocolatier, and especially if you buy them for a Valentine’s Day gift. I’ve put together an easy how-to so you can make your own version at home. 

    I wrote and photographed this tutorial a while back for, but I never got around to sharing it here. Now feels like the right time with January’s days already passing quickly, but really there’s never a wrong time to eat dipped strawberries!  

    If variety is the spice of life, then these strawberries are zesty indeed. My assortment is marbled, sprinkled, piped, gilded, and glittered. The diverse group is quite beautiful nestled in candy papers and presented together, but you can tailor your own assortment to the ingredients you have on hand or to what you like best.

    Perhaps my favorite of the group is this pink-dipped version partially covered with white nonpareils. They have an extra sugary crunch that I find quite additive. I used pink candy melting wafers, but you could also experiment with ruby chocolate, which would be lovely with strawberries.

    Marbled chocolate berries are so beautiful and tasty, and the technique just involves swirling the two melted candies together in a bowl. Easy and deeee-lish! And I love how each berry is unique.

    Gilded berries can be made with gold luster dust, which is a cake decorator’s/confectioner’s best friend when it comes to getting fancy. I piped on a simple chocolate scroll using melted semisweet chips and a disposable piping bag.

    If you’re a fan of blingy sweets, then cake decorator’s glitter is a quick way to achieve lots of sparkle. I covered a few berries completely with burgundy glitter, and other berries were kissed with gold glitter on their pointed ends. 

    If you ask me, any party can be improved with a batch of dipped strawberries on the desserts table. They’re great for weddings and baby showers, Mother’s Day, Valentine’s Day, and even Easter holiday. But as I said earlier, you really need no special occasion to enjoy them!

    The entire recipe with clear instructions and loads of how-to photos can be found HERE on 

    5 Easy Ways to Make Fancy Chocolate-Covered Strawberries

    link Fancy Chocolate Covered Strawberries By Heather Baird Published: Thursday, January 07, 2021Thursday, January 07, 20215 Ways to Make Fancy Chocolate-Covered Strawberries LEGGI TUTTO

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    Toasted Sesame Peanut Butter Balls

    Toasted sesame seeds and ancho chile powder give this classic holiday candy a new twist. Tradition dictates that I make some kind of peanut butter and chocolate confection each year for Christmas. Sometimes it's Easy Chocolate Peanut Butter Swirl Fudge, other times it's Buckeyes. This year I came across a new recipe that intrigued me with its simple ingredients and complex flavors. It incorporates benne seeds – a southern strain of sesame seeds – and ancho chile powder into a well-known classic candy.The benne seed is an heirloom variety derived from the same plant as modern-day sesame seeds. They are scarce, but can be procured at specialty markets. Since sesame seeds are their relative and more widely available (although flavor-wise, benne is more nuanced) I decided to use them in this recipe. It gave this candy a whole new personality!Continued, click to read more… LEGGI TUTTO

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    Kentucky Colonel Candy

    This classic southern candy has a cream center infused with real Kentucky bourbon, and enrobed in smooth chocolate. It’s a perfect gift for the bourbon connoisseur on your list! 

    This is yet another retro southern candy that I’d never tried – until now! The centers hold a cream filling that is packed with bourbon flavor and they’re sandwiched between two pecan halves. Chocolate-dipped and drizzled, they are ready for the holidays and a place on your favorite silver candy tray.

    I’ve always heard these referred to as Kentucky Colonels, but some people call them bourbon balls. In my neck of the woods (TN), a bourbon ball is a completely different confection of packed cookie crumbs mixed with chocolate, honey, and bourbon (see my 5 Minute Bourbon Ball recipe here). It just goes to show you how diverse southern food culture can be – it’s so wonderful to explore!

    The ingredients list is short, so use the best of each you can find, however, any Kentucky bourbon will be wonderful in this recipe. I used a bottle of Four Roses single barrel left over from a wedding cake I made in October. But less costly brands such as Wild Turkey 101 will taste just fine, too.

    After they’re set, these candies stay boozy for quite a while! They will mellow over time, so they can be made a few days in advance.

    One batch of this candy can be divided to make several gifts. They are very rich and have a tongue-tingling bite! Four or six, boxed or packaged in a cellophane bag is the right amount to give considering their potency. Kentucky Colonel Candies[Click for Printable Version]
    Yields 18-20 candies1/4 cup (57 grams) butter
    4 cups (455 grams) confectioners’ sugar
    1/3 cup (80 ml) Kentucky bourbon 
    36-40 pecan halves
    2 cups (12 oz.) semisweet chocolate morsels
    1 tablespoon vegetable shorteningMelt butter on the stovetop on medium heat, or in the microwave for about 20 seconds until just melted. In a medium sized mixing bowl, pour butter into the confectioners’ sugar, along with the bourbon and stir together until the mixture forms a dough. Portion mixture with a small cookie scoop (4 teaspoon capacity) and form into balls, then press a pecan half into the bottom and top of each ball (in other words, sandwich the ball between two pecans). Place on a parchment-lined baking sheet and cover with plastic wrap. Chill for 8 hours, or overnight.Melt chocolate and shortening together in a saucepan over medium heat. Remove from heat, and carefully dip bottom half of each candy in chocolate one at a time. Place each candy on a baking sheet lined with parchment to cool.Place 2-3 tablespoons of melted chocolate in a small zip top bag. Snip a tiny hole in one corner of the bag. Drizzle melted chocolate over the tops of the candies. Let candies cool and set at least 30 minutes before serving or packaging. Store in an airtight container. 

    Note: Yield size can be increased by rolling smaller portions of the cream filling, just make sure to have enough pecans and chocolate on hand to accommodate the amount.
    link Kentucky Colonel Candy By Heather Baird Published: Wednesday, December 16, 2020Wednesday, December 16, 2020Kentucky Colonels Candy Recipe LEGGI TUTTO

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    Toasted Hazelnut Fudge

    Toasted Hazelnut Fudge is rich and creamy with the addition of chocolate-hazelnut spread in the mix, and hazelnuts give it craveable crunch!

    I can’t believe we’re already halfway to Christmas Day, and there are still so many things on my to-do list! At least I can cross off the yearly batch of fudge. The season just wouldn’t be the same without it. It’s one of the most giftable confections, and because of its richness, one pan can be divided to make many gifts. 

    This is a condensed milk fudge, which is one of the quickest versions of fudge to make. You’ll simply stir all the ingredients together in a saucepan over heat until smooth, and then pour it into a pan. Just a quick chill will firm it up and it will be ready to enjoy in no time!

    For the best flavor, make sure those hazelnuts are toasted! It only takes about 8 minutes in a 350°F preheated oven. When they come out, rub them gently in a tea towel to remove most of their skins. 

    This fudge is absolutely decadent! It’s so smooth but holds its shape well at room temperature. It is absolutely perfect as written, but a little flake sea salt on top never hurt anything.

    Toasted Hazelnut Fudge[Click for Printable Version]
    Yields 32 pieces
    Adapted from Christmas with Southern Living 20111 tablespoon butter, softened, for the pan
    14oz. (1 can, 397 grams) can sweetened condensed milk
    11.5 oz. (1 package, 326 grams) semisweet chocolate morsels
    1/2 cup (108 grams) chocolate-hazelnut spread
    1 cup (150 grams) chopped toasted hazelnuts, divided
    1 teaspoon vanilla extractGrease the bottom of an 8-inch square or comparable sized pan with butter. Line the bottom and sides of the pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Butter the foil and set aside.Combine sweetened condensed milk, chocolate morsels, and hazelnut spread in a large saucepan. Cook over medium heat and stir until melted and smooth, about 8 minutes. Remove from heat and stir in 3/4 cup of the hazelnuts, the vanilla, and salt. Spoon fudge into prepared pan and quickly spread out evenly with a spatula. Sprinkle the top of the fudge with the remaining hazelnuts while it is still soft. 
    Cover and chill one hour until firm. Using foil sides as handles, lift from the pan. Peel away the foil and cut fudge into small squares. Store the candy covered in the refrigerator and it will keep for up to one week.

    link Toasted Hazelnut Fudge By Heather Baird Published: Sunday, December 13, 2020Sunday, December 13, 2020Toasted Hazelnut Fudge Recipe LEGGI TUTTO