Valentine’s Day is just a week away, so let’s give some thought to suitable sweet treats for that somebody special in your life. Or your own sweet tooth, for that matter.
In fact, let’s think about making a batch or two, maybe even three, of fast-fix (major understatement here) fudge. Yes, fudge.
Granted, the technique itself – using a container of ready-to-eat frosting and a bag of chips – is not new. After all, Lynnwood cook and longtime Forum helper-outer Bonnie Teeters introduced us to this candy phenom in a Dec. 15 Forum column.
But the frosting and chip combos are spanking new. Bonnie tells us, “Just mix together whichever frosting and chips sound good to you. Use your own imagination. I did the milk chocolate chips and cream cheese frosting, and also made a pan using cream cheese frosting, semi-sweet chocolate chips and then added some chopped walnuts. I had to send these recipes to you because they are so easy and delicious. Unbelievable.”
One more thing, in the quick-trick department. Bonnie says, “I use Reynolds Rapid Release in the pan, so I can just lift the whole works out and cut the fudge in squares easily.”
Talk about options, huh? I don’t know about you, but I just can’t wait to make:
1 bag (12 ounces) chips (see suggestions below)
1 container (16 ounces) frosting (see suggestions below)
1 teaspoon vanilla
Turn chips into a suitable glass bowl and microwave for 90 seconds. Remove bowl and stir. Stir in frosting, mixing well, and return to microwave; cook another 90 seconds. Remove bowl from microwave, stir in vanilla and turn fudge into a buttered or foil-lined, 9-inch square pan. Let cool, refrigerate 1 hour or until firm, then cut into squares. Makes one 9-inch pan.
Frosting and chip combinations: Choose whichever frosting and chips sound good to you: cream cheese frosting and milk chocolate chips; milk chocolate frosting and mint chips; coconut pecan frosting and special dark chips; chocolate fudge frosting and semi-sweet chips, plus nuts; vanilla frosting and peanut butter or mint chips; vanilla frosting with cinnamon chips (can add rainbow sprinkles on top); cream cheese frosting and semi-sweet chocolate chips, plus walnuts; cream cheese frosting and peanut butter chips; cream cheese frosting, walnuts and chocolate chips with toffee bits; either white or chocolate frosting and peanut butter chips.
1 package (12 ounces) vanilla chips
1 can Funfetti frosting
1 1/2 cups miniature marshmallows
Funfetti sprinkles
Line an 8-inch square pan with foil, then spray foil with nonstick coating. Melt chips over low heat; add frosting and marshmallows and stir until blended. Pour into prepared pan and sprinkle with the sprinkles. Refrigerate 1 hour, then cut into squares. Makes one 8-inch pan.
Variations: chocolate chips and chocolate frosting; chocolate chips and vanilla frosting; peanut butter chips and chocolate frosting; mint chocolate chips and chocolate frosting; cherry chips and chocolate frosting; vanilla chips with any flavor frosting; any flavor chips with vanilla frosting. If desired, 1/2 to 1 cup chopped pecans, walnuts or peanuts can be added to any of the variations.
The next Forum will appear in Friday’s Time Out section.
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