"Cooking Class"--Candy--Fabulous Fudges

CHOCOLATE CHIP COOKIE DOUGH FUDGE

1/3 cup butter, melted

1/3 cup packed brown sugar

3/4 cup flour

1/2 tsp salt, divided

1 1/3 cups semisweet chocolate chips, divided
1 package (1 pound) powdered sugar, (about 4 cups)
1 package (8 oz) cream cheese, softened
1 tsp vanilla

Line an 8 or 9 inch square pan with foil, leaving a 1 inch overhang on sides. Lightly butter the foil.
Combine butter and brown sugar in a small bowl. Stir in flour and 1/4 teaspoon salt. Stir in 1/3 cup chips.

Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until firm. Unwrap dough; cut into 1/2 inch pieces with a utility knife. Store in an airtight container in the refrigerator.  Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in a large bwl. Beat with mixer at low speed until combined. Scrape down the side of bowl; beat at medium speed until smooth.

Melt remaining 1 cup chips in heavy saucepan over very low heat, stirring constantly to prevent scorching. Remove from heat as soon as chocolate is melted. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces.  Spread evenly in the prepared pan with a narrow metal spatula. Score into squares, about 1 1/4 x 1 1/4 inches, but cutting halfway through fudge with a sharp knife while the fudge is still warm. 

Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Place on the cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container in refrigerator. Makes about 3 to 4 dozen candies.

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FUDGY BANANA ROCKY ROAD CLUSTERS

1 (12 oz) pkg semisweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in a large microwave-safe bowl. Microwave at HIGH for 2 minutes or until the chips are melted and mixture is smooth, stirring twice. Fold in the marshmallows, peanuts and banana chips. Line baking sheets with waxed paper. Grease waxed paper. Drop rounded tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in the refrigerator. Makes 2 1/2 dozen to 3 dozen clusters.

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CREAMY CAPPUCCINO ORANGE FUDGE

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1 (12 oz) pkg vanilla baking chips (2 cups)
1 jar (7 ounces) marshmallow creme
1 tablespoon grated orange zest
Orange peel strips for garnish

Line a 13x9 inch pan with foil, leaving 1 inch overhang on sides. Lightly butter foil. Lightly butter large microwave-safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH for 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes. After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches softball stage (234 degrees) on an instant read candy thermometer, stirring after 3 minutes. (DO NOT MICROWAVE MIXTURE WITH THERMOMETER IN THE BOWL).

Add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into the prepared pan. Smooth evenly into corners with the narrow metal spatula. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm.  Let stand until firm. Remove from the pan by lifting fudge and foil using the foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies (about 2 1/2 pounds).

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CHERRY WALNUT WHITE CHOCOLATE FUDGE

1 cup walnuts
3 cups sugar
1 cup whipping cream
1/2 cup butter
1/4 cup light corn syrup
8 ounces premium white chocolate, chopped
1 teaspoon vanilla
1 cup chopped dried cherries

Preheat oven to 375 degrees.  To toast walnuts, spread on a baking sheet. Bake 6 to 8 minutes until lightly browned and fragrant, stirring occasionally. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces with chef's knife; set aside.

Spread 9x9 inch pan with nonstick cooking spray. Spray inside of heavy large saucepan. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently.  Attach candy thermometer to the side of the pan, making sure the bulb is submerged in sugar mixture but not touching the bottom of the pan. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees) on candy thermometer, stirring frequently.  Remove from heat and let stand 10 minutes. DO NOT STIR.

Add white chocolate and vanilla; stir 1 minute or until chocolate is melted  and mixture is smooth. Stir in cherries and reserved walnuts.  Spread evenly in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm. Refrigerate until f irm. Cut along score lines into squares. Garnish, if desired. Store in airtight container at room temperature. Makes 64 candies.

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LAYERED TOASTED HAZELNUT FUDGE

1 1/2 cups hazelnuts
2 cups granulated sugar
1 cup packed brown sugar
1 (5 oz) can evaporated milk--2/3 cup
1/2 cup butter
1 (7 oz) jar marshmallow creme
1 1/2 tsp vanilla
1/2 tsp salt
6 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Remove skins from hazelnuts and toast for 6 to 8 minutes. Remove from oven and cool completely.  Line an 8 inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter the foil. Place hazelnuts in a food processor. Process using on/off pulsing action until coarsely chopped. Remove 1/2 cup from food processor; set aside. For hazelnut paste, continue processing remaining hazelnuts until a smooth peanut butter consistency is reached; set aside.

Spray the inside of a heavy 4-quart saucepan with nonstick spray. Combine sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach candy thermometer to the side of the pan. Continue boiling for 5 minutes or until the sugar mixture reaches the soft ball stage (238 degrees) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.

Transfer 2 cups of the sugar mixture to a medium bowl; stir in reserved hazelnut paste. Add chocolate to the sugar mixture in the saucepan; mix until blended. Stir in chopped hazelnuts.  Pour chocolate mixture into the prepared pan. Smooth evenly into corners with a narrow metal spatula. Pour reserved hazelnut mixture on top of chocolate mixture; smooth top evenly with clean metal spatula. Score into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through fudge with sharp knife while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Store in airtight container at room temperature. Makes 3 dozen candies.