Page 1 of 2 12 LastLast
Results 1 to 20 of 31

Pampered Chef Thread: Two-Step Easy Fudge

  1. #1

    Join Date
    Apr 2005
    Posts
    186

    Default Two-Step Easy Fudge

    I'm looking for the two-step easy fudge recipe - the one that can be used with the EAD. I tried to do a search for it, because I was sure I had seen it on here, but couldn't find it. If any one has it - please let me know. I know it's pretty simple. Just chocolate chips and frosting, I think, but don't know the amount for each. Thanks in advance.

    Dawn Trudell
    Independent Kitchen Consultant
    Fort Wayne, IN

  2. #2

    Join Date
    Jun 2005
    Location
    Modesto Area, Northern California
    Posts
    1,340
    the fudge that I have done ... it was in the celebration show folder a couple of seasons back, is just one bag of chocolate chips and one tub of frosting. I have never tried to use the EAD with it. You will have to get it to just the right temp or it won't work at all. I put it on a bar pan or in one of the bread tubes. I have also added nuts and marshmellows for rocky road or crushed candy canes in white chocolate. Peanut butter chips with crushed peanuts is good too.

    all of these are the same amount of frosting to chips and go in the microwave for about 1 minute to melt

    Hope this helps
    Shana
    Remember to touch your business everyday!

  3. #3

    Join Date
    Apr 2005
    Posts
    186
    Thanks. That is very helpful. I read on another site about the EAD, but was curious about the consistency. I also read that it works in the cookie press? Any one have any experience trying this?

  4. #4
    ChefNic's Avatar
    Join Date
    Jun 2005
    Location
    South Carolina
    Posts
    1,064
    I did the fudge with the EAD...actually my daughter (8 yrs old at the time) did it... I had a mystery host show at my house, and made it up ahead of time, and told everyone that my 8yr old daughter did it -- how easy it is!!
    It was great! everyone loved it, and the EAD made it perfect for crowds of people to pick it up and pop in their mouth! They were very cute too using the EAD.
    I had no problem with the consistency.
    good luck!

  5. #5
    luvs2sellit's Avatar
    Join Date
    Feb 2005
    Location
    Thomasville, Ga.
    Posts
    944
    Do tell what EAD is. It is driving me crazy!!!

  6. #6
    luvs2sellit's Avatar
    Join Date
    Feb 2005
    Location
    Thomasville, Ga.
    Posts
    944
    finally figured it out for myself. Easy accent decorator. Kept my brain busy for a while. How sad is that.

  7. #7

    Join Date
    Jun 2005
    Location
    Winnipeg Canada
    Posts
    318
    I was trying to figure that out myself and did just before I read what it was. LOL

  8. #8

    Join Date
    Jul 2005
    Location
    New England
    Posts
    2,054
    So you used the Easy accent decorator and put spritzes on papers? How did you serve this? And does anyone have the actual recipe handy please??? I don't want to mess up with heating times or what tools to use. THANK YOU!

  9. #9

    Join Date
    Jan 2005
    Location
    Greenfield, WI
    Posts
    13,037
    Quote Quote by its_me_susan
    So you used the Easy accent decorator and put spritzes on papers? How did you serve this? And does anyone have the actual recipe handy please??? I don't want to mess up with heating times or what tools to use. THANK YOU!
    You can make this in the microwave, or you can make it in the cookware and make a bigger sale!

    Melt 1 bag of chocolate chips(or any other variety of baking chips) in small saute pan or sauce pan, when melted and smooth add 1 can of cake frosting (any flavor) and then spread on a piece of parchment paper. You could put the parchment paper in the square baker then pour in the fudge, place in the fridge for 20 minutes or till hard, pull the parchment paper off and slice into squares or put cooled but not firm mixture in Easy Accent Decorator and press individual candies.

    Other variations:
    andes candies pieces with chocolate icing = chocolate mint fudge

    white chocolate chips with strawberry icing = strawberry fudge, use
    heart shape cookie cutter to cut pieces and give to someone special!

    peanut butter chips with vanilla icing = peanut butter fudge
    Director
    ...on Chef Success since 1/21/05
    ...Pampered Chef Host for almost 20 years before joining but no one asked - I was a Home Office lead. ASK EVERYONE!

  10. #10

    Join Date
    Jul 2005
    Location
    New England
    Posts
    2,054
    THANK YOU!!!!

    I appreciate your posting this! Do you usually make this at the start of the party or just bring in the chillzanne?


  11. #11

    Join Date
    Jul 2005
    Location
    New England
    Posts
    2,054
    Quote Quote by Beth Brigham
    ..... and then spread on a piece of parchment paper. You could put the parchment paper in the square baker then pour in the fudge, place in the fridge for 20 minutes or till hard, .....
    Beth can you just spread it on a pizza stone and let harden, or does it need the baker to form? Does it need to stay refrigerated? (just thought of these questions, thanks)

  12. #12

    Join Date
    Jan 2005
    Location
    Greenfield, WI
    Posts
    13,037
    Quote Quote by its_me_susan
    Beth can you just spread it on a pizza stone and let harden, or does it need the baker to form? Does it need to stay refrigerated? (just thought of these questions, thanks)
    You can spread it on parchment paper on a cutting board or any surface you like! I suggested the baker because it's a glazed stone and because people often think of fudge as in a square dish.

    You only refrigerate it to help set it up. I prefer my fudge COLD but if you like it room temperature it works fine!

    I have made it at the start of the show and chill while I make the main recipe but I usually make it ahead of time and cut it into hearts with the creative cutters as a snack at bridal fairs. I display them in paper mini cupcake liners on the chillzanne rectangular server.
    Last edited by Beth Brigham; 09-19-2005 at 02:11 PM.
    Director
    ...on Chef Success since 1/21/05
    ...Pampered Chef Host for almost 20 years before joining but no one asked - I was a Home Office lead. ASK EVERYONE!

  13. #13

    Join Date
    Jul 2005
    Location
    New England
    Posts
    2,054
    Quote Quote by Beth Brigham
    I display them in paper mini cupcake liners on the chillzanne rectangular server.
    I love putting things in my chillzanne server! So pretty with the woven around it.

  14. #14
    cher88bear's Avatar
    Join Date
    Jul 2005
    Location
    Pennsylvania
    Posts
    69
    could you put the fudge in the cookie press?

  15. #15
    luvs2sellit's Avatar
    Join Date
    Feb 2005
    Location
    Thomasville, Ga.
    Posts
    944
    wow! great idea. I never thought of putting the chillzanne server in the woven server.

  16. #16

    Join Date
    Nov 2004
    Location
    Pennsylvania
    Posts
    9
    Quote Quote by cher88bear
    could you put the fudge in the cookie press?
    Cher - I have tried - only once to put the fudge in the cookie press, and it was a huge mess - of course I was in a huge hurry (should have done this yesterday kind of a day!) so I don't know if it would work better if it were to set a little bit. I was very thankful to have parchment paper down when it oozed out of the cookie press that much I do know!

  17. #17

    Join Date
    Jul 2005
    Location
    New England
    Posts
    2,054
    Quote Quote by ShanaSmith
    the fudge that I have done ... it was in the celebration show folder a couple of seasons back, is just one bag of chocolate chips and one tub of frosting. I have never tried to use the EAD with it. You will have to get it to just the right temp or it won't work at all. I put it on a bar pan or in one of the bread tubes. I have also added nuts and marshmellows for rocky road or crushed candy canes in white chocolate. Peanut butter chips with crushed peanuts is good too.

    all of these are the same amount of frosting to chips and go in the microwave for about 1 minute to melt

    Hope this helps
    Do you add oil to it? What size bag of chips? Thanks! (I don't have the old Seasons Best - I'm new).

  18. #18

    Join Date
    Jan 2005
    Location
    Greenfield, WI
    Posts
    13,037
    Quote Quote by its_me_susan
    Do you add oil to it? What size bag of chips? Thanks! (I don't have the old Seasons Best - I'm new).
    No! Don't add anything to it - just a 12 ounce bag of chocolate chips (any flavor) and a tub of prepared frosting (any flavor to go with the chips). Melt the chocolate chips, stir in the frosting, spread, cool, cut and eat!
    Director
    ...on Chef Success since 1/21/05
    ...Pampered Chef Host for almost 20 years before joining but no one asked - I was a Home Office lead. ASK EVERYONE!

  19. #19

    Join Date
    Aug 2005
    Location
    just outside St. Louis
    Posts
    174
    When I made peanut butter fudge, I found out that PB chips come in a 10 oz. bag, but I don't think it made any difference...it was still fabulous!!

  20. #20
    cher88bear's Avatar
    Join Date
    Jul 2005
    Location
    Pennsylvania
    Posts
    69
    I did it!!! I put the fudge in the cookie press and it worked. You do have to let it start to set up . I just put it in the fridge for a few minutes. It turned out great and it was so easy.

Register to reply

Page 1 of 2 12 LastLast

Similar Pampered Chef Threads

  1. 2 step fudge recipe anyone?
    By lacychef in forum Recipes and Tips
    Replies: 37
    Last Post: 12-20-2006, 04:22 PM
  2. Fudge in Easy Accent Decorator
    By thebowman in forum Recipes and Tips
    Replies: 11
    Last Post: 11-18-2006, 06:58 PM
  3. 2 Step Fudge ASAP!!
    By kitchenqueen in forum Recipes and Tips
    Replies: 5
    Last Post: 12-11-2005, 04:37 PM
  4. Easy fudge
    By luvs2sellit in forum Chef's Lounge
    Replies: 5
    Last Post: 12-08-2005, 06:04 PM
  5. Two step fudge
    By cla519 in forum Recipes and Tips
    Replies: 2
    Last Post: 11-13-2005, 08:57 AM

Tags for this Thread