![]() I usually use the whole bag of chips and adjust the frosting based on the size of the baking chip bag (but you could use extra chips to match the frosting container if preferred) ![]() Measure out your chips and frosting so you have equal amounts.For individual servings, use a mini muffin tin lined with candy-sized paper cups, and then you don’t need to cut it afterwards! Step By Step Instructions.I’ve also used a couple loaf pans in a pinch! You can use an 8×8 baking pan for this recipe, coated with nonstick spray or lined with parchment or wax paper.Tip: make sure to use flavors that compliment each other well or else you may end up with a flavor monstrosity Equipment.Feel free to adjust for what you have on hand! To replace the frosting, you can use a can of sweetened condensed milk instead. This recipe also works with creamy peanut butter in place of the baking chips, still used in equal amounts with the frosting. I’m using a 12-ounce bag of semisweet chocolate chips, but note that yours could vary by brand and flavor! Don’t use candy chips (such as toffee), as they don’t melt well Baking chips will also vary in bag size depending on flavor.You’ll need an equal amount to the amount of chips you put in, so you may have some left over based on the size of normal jars Any flavor of frosting is fine (I’m using classic vanilla), but make sure you don’t use whipped frosting, as it’s slightly different and doesn’t set right.10-12 ounce bag baking chips Ingredient Tips and Notes.16-ounce jar ready to spread frosting (such as Pillsbury).If you prefer a more traditional fudge recipe, make sure to check out my Pistachio Fudge and Raspberry Fudge for some delicious options! Ingredients List You can also dress your fudge up with some seasonal sprinkles for a festive touch! Swapping in different flavors of frostings and chips will result in all sorts of fun combinations. I also love that you can kind of customize the flavors the way you like. It also melts in your mouth when you eat it and is delicious, so I really don’t have much to complain about there! I find it to be a little softer, but it still cuts well. Now, is it exactly the same texture as classic fudge? No. I’d call it foolproof, but I’m sure I could find a way to mess it up if I tried hard enough. Just 2 ingredients and your microwave is all that it takes to make a classic holiday sweet. Pull the sides of the parchment paper up to remove the whole slab of fudge and cut into small pieces.10.5 Nutrition Why You’ll Love This Recipe.Set for about an hour in a cool place (we used the fridge).Pour into a quarter sheet pan or a casserole dish, lined with parchment paper. ![]()
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