Saturday, October 13, 2012

4-ingredient Raspberry Chocolate Fudge

This recipe is a variation of the Convenient Fudge recipe that I published nearly a year ago. Caramel, peanuts, and chocolate were in the fudge, although I omitted brand IDs. This time, I'm calling out brand names and products—Duncan Hines' Frosting Creations mix of raspberry powder {"Flavor MIx") and the base frosting ("Frosting Starter"), Kraft marshmallows, and Wilton meltable candies (chocolate this time).

I'd run across various complaints about the Duncan Hines (DH) base frosting. Bakers loved the powder, but complained about frosting sliding off cakes and not having the characteristics of normal frostings. Well, because I had two of the base frosting and two of the flavor packets, I thought making fudge might be a good way to avoid cake disasters. The results were very nice for taste and mouthfeel.

From past experience with chocolate chips and Wilton candies, it seems the Wilton candies have a lower melting temperature or density than chips. The results seem less hard than when using chips. Using both DH AND Wilton resulted in fudge that was quite soft. The Other prefers more fudge firmness, which is doable by refrigerating the fudge instead of keeping it out at room temperature.
My pixstrip shows images for utensils, ingredients, mixing, and post-mixing. (The images inside the dashed section show preliminary preparation before the microwaving.)
Utensils (spray oil being a bridge from utensils to processing)
  • Large mixing bowl
  • Large cooking spoon
  • 2-cup measuring cup or jar
  • Butter knife (for mixing flavor powder into base frosting)
  • 8" x 8" pan, prepared with spray oil
  • Cooky spatula (for cutting fudge into pieces)
Ingredients
  • 16 oz. Duncan Hines Frosting Creations base frosting
  • Duncan Hines Frosting Creations raspberry flavor packet
  • 12 oz. Wilton chocolate meltable candies
  • 1 1/2 cups Kraft marshmallows or 15 large marshmallows (one of my few instances of brand loyalty)
Instructions
  1. Using a butter knife, make a deep hole into the frosting and stir the powder into it.
  2. Melt chips or other meltable candy the large mixing bowl in the microwave oven, using reduced power. Check about a minute or so for about two rounds of heating.
  3. Add the mixed frosting to the bowl. If necessary, microwave another minute or so until you can easily blend the ingredients with the spoon.
  4. Add marshmallows to the bowl. If necessary, microwave another minute or so until you can easily blend the ingredients with the spoon.
  5. Blend the ingredients with the spoon.
  6. Pour ingredients into the spray-oil prepared pan.
  7. Refrigerate for no more than two hours. (If longer, the fudge could be difficult to cut.)
  8. Cut into 64 pieces (8 x 8) or fewer. (FYI, the paper cups are available at craft stores and baking supply outlets.)
Note: Instead of waiting 2 hours and cutting the fudge block with a knife, you can wait 1 1/2 hours for cooling, then use a cooky spatula edge, pressing down. The pic shows the 8 x 8 fudge grid and spatula. If edges of middle fudge pieces look a little warped, lightly shape them.
October 29—Fudge variation: Made a mint fudge, using the mint white chocolate powder instead of respberry, and Wilton green meltables instead of chcolate meltables. Raves all around!

2 comments:

Susan Cooper said...

This is cool! I'll put it in my must make file. :-)

whilldtkwriter said...

Hope you like it. I've seen several sites where people really savage the Duncan Hines Creative Frosting base frosting, flavor packet(s), or both. Incorporating them into a fudge recipe is a good way to avoid the calamities I've read of (frosting sliding off cakes, terrible powder taste).

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