Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream


Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream.
Ingredients

Nutella Fudge (optional)

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup Nutella
  • 8 ounces semi-sweet or dark chocolate, chopped
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • pretzel twists, for topping
  • 1/4-1/2 cup heavy cream

Malted Milk Cream

  • 1 cup heavy cream
  • 2 tablespoons malted milk powder
  • 1/2 of a vanilla bean, seeds removed (optional)

Milkshake

  • 1/4 cup (rounded) any type of pretzels
  • 3/4 cup vanilla ice cream (about 2 large scoops)
  • 1/3 cup Nutella
  • 1/3 cup milk + more if desired
  • 1 teaspoon vanilla extract
  • Nutella fudge, for serving (recipe below)
  • toasted marshmallows (optional)

Preparation

Fudge (optional)

  1. Place the sweetened condensed milk, Nutella and chocolate chips in a heat proof bowl.
  2. Place in the microwave and melt on 30 second intervals until melted and smooth.
  3. Stir in the butter + vanilla. The fudge with be thick, but just keep stirring.
  4. Spoon all but 1/3 cup of the fudge into a parchment lined 8×8 inch square baking pan.
  5. Push pretzels onto the top of the fudge.
  6. Cover the pan and place in the fridge to set, this will take about 30 minutes. If in a hurry, place the fudge in the freezer for 10 minutes.
  7. Add the remaining 1/3 cup of fudge to a heatproof bowl and add 1/4 cup cream.
  8. Melt on 30 second intervals until smooth and the consistency of fudge sauce. If the sauce is too thick, add cream until the right consistency is reached.
  9. Warm the sauce before using.

Malted Milk Cream

  1. In a mixing bowl, whip the cream using and electric mixer until soft peaks form.
  2. Add the malted milk powder and vanilla and whip until combined.
  3. Store covered in the fridge.

Milkshake

  1. Add the pretzels to a blender and blend until they become fine crumbs.
  2. Add the ice cream, Nutella, milk and vanilla.
  3. Blend until smooth.
Advertisements

Pecan Pie Cheesecake Fudge


Pecan Pie Cheesecake Fudge
Ingredients

For the Crust and Filling

  • 16 saltine crackers
  • 1/2 cup butter
  • 1/2 cup light brown sugar, packed
  • 2/3 cup sweetened condensed milk

For the Cheesecake Fudge

  • 3 cups white chocolate chips
  • 1-1/2 tablespoons butter
  • pinch of salt
  • 1 cup sweetened condensed milk
  • 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
  • 1 – 3.4 ounce instant cheesecake pudding mix, DRY
  • 1 cup pecans, chopped

Preparation

For the Crust and Filling

  1. Preheat oven to 425 degrees.
  2. Line a 8×8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
  3. Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
    TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
  5. Cook for 2 minutes.
  6. Remove from heat and sort in the sweetened condensed milk.
  7. Slowly pour over crackers.
  8. Use a spatula to make sure all the crackers are covered.
  9. Bake 10 minutes.
  10. Set aside and make fudge topping.

For the Cheesecake Fudge

  1. In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
  2. Add the marshmallow; stir until melted and smooth.
  3. Pour hot fudge over filling. Smooth using an off set spatula.
  4. Sprinkle on pecans, press down with the palm of your hand.
  5. Refrigerate until set (at least 2 hours or overnight).
  6. Remove from refrigerator.
  7. Carefully remove foil making sure to get all the pieces and cut into small squares.
  8. Store at room temperature.

Peanut Butter & Jelly Fudge


image
Peanut Butter & Jelly Fudge is the taste of your childhood in one delicious bite. Heavenly.

Ingredients

  • 1 jar marshmallow cream
  • 1 11 ounce package white chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/4 cup crunchy peanut butter
  • 3/4 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • pinch of kosher salt
  • 1 cup heavy whipping cream
  • 3/4 cup strawberry preserves, or your favorite jam

Preparation

  1. Line an 8-inch square baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.
  3. In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
  4. Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
  5. Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
  6. Refrigerate 4 hours, or overnight, until set.
  7. Cut into bites and enjoy.
  8. Store in airtight container in refrigerator for up to two weeks.

Lemon Fudge


Lemon Fudge
It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time!

Ingredients

  • 1-1/2 teaspoons plus 6 tablespoons butter, divided
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 2/3 cup sweetened condensed milk
  • 2/3 cup marshmallow creme
  • 1-1/2 teaspoons lemon extract

Preparation

  1. Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
  2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
    3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Yield: about 2 pounds.

Wine Pairings

Sweet White Wine – Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Lemon Pecan Fudge


  • 3 cups granulated sugar
  • ¼ cup cocoa
  • Dash of sea salt
  • 3 tablespoons light corn syrup
  • 12 ounces evaporated milk (not skim)
  • 4 tablespoons unsalted butter
  • 1 tablespoon lemon zest; grated
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • ½ cup pecan pieces
  1. Combine the sugar, cocoa and salt in a large, heavy bottom saucepan. Stir to mix and break up any lumps of cocoa powder.
  2. Add the corn syrup, milk and 2 tablespoons of the butter. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil. Stop stirring; cover the pan with a tight-fitting lid for about a minute to steam off any sugar crystals on the sides of the pan. Watch closely so the fudge does not boil over.
  3. Uncover and continue to cook (without stirring), swabbing down the sides of the pan from time to time with a pastry brush dipped in water, until the temperature reaches the soft-ball stage. Use a candy thermometer or the old-fashioned method of dropping a bit of the hot candy into a cup of cold water every so often. When it forms a cohesive puddle on the bottom of the cup and can be formed into a ball that flattens when lifted out of the water, that’s “soft-ball” stage.) immediately swab down the sides of the pan. Pour (do not scrape) the fudge onto a slab of marble or a large platter or into a flat baking dish.
  4. Heat the lemon zest, juice and vanilla to boiling and pour over the hot candy.
  5. Top with the remaining 2 tablespoons butter. Let the mixture cool to room temperature without disturbing it.
  6. Stir the fudge with a spatula or plastic scraper until it becomes thick and starts to lose its gloss.
  7. Add the chopped nuts just as the fudge becomes too stiff to stir.
  8. Spread the fudge onto a buttered plate or sheet of plastic wrap. After a few minutes, it will solidify and you can wrap and store it for several days.

Yields 2⅛ pounds