3 NEW Chocolate Fudge Recipes (No Bake) - Gemma's Bigger Bolder Baking Ep. 56

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Learn how to make 3 Amazing No-Bake Fudge Flavors including Cookies & Cream, Red Velvet & S'more flavors!
All RECIPES below and on my Facebook page:
* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
WATCH more episodes of Bigger Bolder Baking HERE:
* Double Rainbow Cake:
* Red Velvet Ice Cream:
* No-Bake OREO Cheesecake:
* Chocolate Soup:
* 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe:
* 5 NEW 1 Minute Mug Cakes:
* No-Bake Chocolate Fudge:
Hi Bold Bakers! I know you love my No-Bake recipes so this week I'm showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine's Day gifts so hopefully you can make them for someone you love. So let's get no-baking!
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ALL RECIPES LISTED BELOW
Cookies & Cream Fudge
INGREDIENTS
3 ¼ cup (18 oz/475g) white chocolate
1 can (14 oz.) Sweetened Condensed Milk
1/8 teaspoon salt
3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies
METHOD
1. Line a 9x9inch square pan with parchment paper,
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again.
3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
S'MORE FUDGE
INGREDIENTS
For the graham cracker crust:
1 1/2 cups (6oz/165g) graham cracker crumbs
6 tbsp () melted butter
1 (14 oz) can sweetened condensed milk
3 ⅓ cup (18 ½ oz/ 525g) milk chocolate
¼ cup (4oz/ 112g) butter
1 tsp vanilla
½ tsp salt
2 cups (12oz) mini Marshmallow
METHOD
1. Make the graham cracker and melted butter together.
2. Press ½ of the mix into a 9x9 square pan lined with parchment paper.
3. Place in the fridge to chill. Set the other ½ aside until the end
For the fudge:
1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl.
2. Cook for 1.20- 2 minutes or until chocolate is melting.
3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine.
4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on
5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow
6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
RED VELVET FUDGE
INGREDIENTS
1 can (14oz) of condensed milk
3 ¼ cups (18oz/500g ) white chocolate
1 tsp vanilla
½ tsp cinnamon
1 tbps Cocoa
2-3 tsp red dye (preferably gel dye)
½ Cup (225g/4oz) white chocolate
METHOD
1. Line 9x9inch square pan with parchment paper.
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Melt the white chocolate gently and then drizzle it over the fudge.
6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.