Valentine’s Day Fudge

With Valentine’s Day coming and the family is all getting together to celebrate my parent’s 60th Wedding Anniversary, I thought I would add a few extra goodies to my basket when I bring it in.  I made some Wedding Cake Cookies for the party so these Valentine’s Day fudge will go nicely in the basket.

The recipe is SUPER simple…a bag of white chocolate chips and a can of cake frosting. The recipe is below.  I didn’t notice until I had gotten home that one cans of frosting was Whipped Strawberry and the other was Rich and Creamy Cherry.  I was going to make a double batch of strawberry but ended up making a strawberry batch and a cherry batch.  I noticed that the Whipped frosting made the fudge a little more creamy than the Rich and Creamy frosting did.  The Rich and Creamy frosting had a fudgier feel to it.  There wasn’t a whole lot of difference but still a little.  But, it was nice since I had 2 flavors to also have 2 variations…just sayin’!

The sugar roses weren’t that hard, either.  The original recipe has it where you roll out the prepared sugar and use a cutter to make the shapes.  I did some like that but thought it would be really pretty to place the sugar in a candy mold.  I made some in red for the rose part and some in green for the leaves.  The main thing with that is to leave them to dry overnight.  A few of my roses broke because the sugar wasn’t completely set.

And since we are celebrating a bunch of February birthday’s I wanted something purple since Amethyst is the birthstone for February.  I made some red and green Muddy Buddies during Christmas and everyone liked those so I thought I would make some in purple.  The recipe is below.  So now I have my Valentine’s Day fudge and my Amethyst Muddy Buddies.

These we added to my basket with my Wedding Cake Cookies and ready for the party!

Strawberry and Cherry Fudge

  • 1 – 16 oz can strawberry or cherry frosting
  • 1 – 12 oz bag white chocolate melts
  • Valentine’s sprinkles (optional)

Prepare a 9×9 pan by lightly spraying with cooking spray or line with wax paper.  I used cupcake wrappers so I could wrap each one easier.  Using the smaller mini wrappers would do great, too.  Take the chocolate melts and put in a microwave safe bowl and microwave for 1 minute, stir then microwave for another 30 seconds.  Stir till there are no solid pieces. Fold in frosting until well blended.

Spread mixture into your prepared pan or wrappers, add sprinkles or make swirl designs if you desire, then place in fridge for about 30 minutes to set.

If you put these in a pan, once set turn them out onto your counter on some parchment paper and cut into squares or use a cutter to make shapes.  My husband said that “fudge” is chocolate…sheesh…so I took a bag of milk chocolate chips and a can of milk chocolate frosting, prepared it the same way and added some pecans.  It came out just as nice and he was happy because it was FUDGE!  What a spoiled baby!  You could use any combination I guess.  Vanilla chips and vanilla frosting or butterscotch chips and vanilla or chocolate frosting.  Not sure how that would taste but might be good.  Not sure if the German Chocolate frosting would work with chocolate chips since that frosting is a little different.  My friend, Heather, and I were talking about using vanilla chips and Funfetti frosting and how that would be really great for a birthday.  You could cut into different size circles and stack it like little birthday cakes to give as favors at a party.  Just melt some chocolate and decorate with swirls and sprinkles.  OK, I’m getting carried away but you get the drift!

Sugar Roses

  • 1/2 cup sugar
  • 1 teaspoon egg white or meringue liquid (1 teaspoon meringue powder mixed with 1 tablespoon warm water)
  • Food color

Place sugar in medium bowl.  Add a small amount of food coloring and mix thoroughly.  It takes a while to make sure all the color is completely blended with the sugar but it needs to be done before you add the egg white or meringue liquid.  Once you have the sugar colored add your egg white or meringue liquid.  You want the sugar to be moist like wet sand so be careful not to make it too wet.

At this point you can either pour it onto some parchment paper or a silicon pad and roll it out to about 1/4 thick or pack it firmly into a candy mold.  If rolling out be sure to keep it well packed so it won’t crumble.  If you have it rolled out use a cutter to cut out the shapes you desire then carefully transfer the cut outs to more parchment paper to let dry.  You can put these in the oven for 10 minutes at 200 degrees if you are not using the candy molds, then finish drying overnight.  If you are using the candy molds then you will have to leave them to dry. I’ve used a blow dryer on low heat and warmed up my candy molds to help set them.  Just be careful you are not putting too much heat directly on the mold so it doesn’t melt.

Amethyst Muddy Buddies

You can make these in any color by using different colored melting chocolates or by using white melting chocolate and adding food color.

  • 5 cups Rice Chex
  • 1 cup purple melting chocolates
  • 3/4 cup white cake mix (when I’m making pink or red I use strawberry cake mix)
  • 1/2 cup powdered sugar

Put your Chex in a large bow and set aside.  In a small bowl (I used a 2 cup glass measuring cup to measure out my chocolates then microwaved them in the cup) melt the chocolates for about 1 minute, stir and microwave for another 30 seconds.  Stir well to make sure there are no solid pieces.  You may have to put the bowl back in the microwave for an additional 15 seconds to make sure your chocolates are melted.  Add the cake mix to your melted chocolate and stir to blend it completely.  Don’t worry if it looks a little pasty, it’ll coat the cereal.

Pour your mixture over your Chex and carefully fold everything together making sure to coat the cereal completely.  Once your Chex is coated pour it into a large ziplock bag, add your powdered sugar and roll the sealed bag around to coat.  Use your fingers to break up any pieces stuck together.  You can feel them through the bag.  I usually add a little more powdered sugar again to set the chocolate a little better.  Then pour in a bowl or into bags and tie with  a ribbon.