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I know the two ingredient fudge has been done alot on here, BUT I never saw a handy chart like this with the variations, so thought I would share....
2 Ingredient Fudge
Grease an 8x8 inch pan. Melt together:
12-ounce Chcolate Chips
1 can Chocolate Frosting
Spread into prepared pan.
Note: I chill mine until firm enough to cut. I also keep it in the refrigerator. Yeah we go crazy over this one too. Below is the variation chart.
Options to all mixes
White add coconut
½ to 1 Teaspoon Vanilla
Pinch of Salt
White chips &Wht./Gr. Cherries
White chips add coconut/almonds
Heath bar chips w/toffee bits, add walnuts
Vanilla chips/any flavor frosting
Vanilla frosting /any flavor chips
Chocolate add pecans
Semi sweet chips add nuts
Make two different colors
Chocolate chips/vanilla frosting and make another combination put on top when first batch is harden
Dark chocolate/ pecans
Dark chips-taste like mounds
Add any dry fruit, cranberries, fruit cake mix, cherries, etc.
Peanut Butter –taste like Reeses mint
Mint Chocolate-taste like Andes mint
Cherry –taste like chocolate covered cherries
What a neat find! Who knew!? OK, since you shared this with us, I have to share my PB fudge recipe with you...You have to try it and let me know what you think. Hope you like PB.
1 Jar Peanut Butter (should be around 15-16oz. It's not the tiny jar or the large size)
1 Container of Frosting (the best to use are white frostings like vanilla, buttercream, cheesecake, creamcheese. My favorite is caramel frosting if you can find it. It's not white but it makes this sinful. Oh, and chocolate is no good with this.)
1 tsp Vanilla
Take lids and seals off of containers. Place pb in microwave for 1 minute until runny. Do the same with the frosting. Pour both into a bowl with vanilla and mix until completely blended and not marbled. Pour into a greased 8x8 or 9x9 pan and place in fridge to chill. This is very rich and yummy! You won't believe how easy. Oh, and I wouldn't use whipped icing as it has so much air in it. Let me know what you think.
I have a very difficult time deciphering the line between boredom and hunger.
That sounds so yummy! I also love the caramel frosting and I used it with butterscotch chips and oh yum! Caramel icing is getting so hard to find now. I will try your recipe when I get a microwave. Thanks for sharing....
WOW ---- Thank you!!!!!
Piggykins, I checked Peanut Butter out last night and the correct size is the 1 lb jar. Technically, I think it's 1 lb 2 oz. But that's the right size. And don't wait for the microwave! Scrape both containers into a saucepan and melt them on low heat. It's the same concept - just melt, mix and pour. It will solid back up when it cools.
Hope you like it! Be careful ~ it's rich and a bit on the addictive side. You'll find yourself taking a nibble every time you pass by the pan.
Shannon oh I can believe it, about not being able to resist a piece when I go by. I will definately try it. Thanks so much!....
Absolutely fantastic~ Thanks Ladies~ Thanks Piggykins for the Bd wishes~ I found another shell recipe for you~ I'll post asap~ which means right now~ * wink~ Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Thanks so much for this, Friend. One more flavor I remember chatter about on some thread or other is the lemon frosting, white chocolate chips and roll balls of the fudge in crushed lemon drops. I finally found lemon drops to use, so this will be on my Christmas gift plates.
Into favorites! Thanks Piggy.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
Getting to be that time of year for fudge!
I was just going to ask for a recipe like this. Thanks so much.
Does this fudge get very soft if left sitting out? For example, if you serve this with a variety of sweet and leave out during a party, with it remain firm enough to eat without being messy?
It does sound delicious. I can't get carmel frosting here, but that would be my favority.
Thanks for your advice...
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