Tag: Cooking

Crock Pot Fudge | 101 Cooking For Two by Gordon Ramsay


Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
image of a pile of pieces of fudge with nuts on a red plate

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Introduction and My Rating

A slow cooker is perfect for making fudge because it decreases the chance of scorching or burning on low. With the top off, the kids can watch the “action” as the ingredients slowly melt into the fudge they are “helping” you make.

You and the kids can add your choice of nuts like I did. You could top with candies like sprinkles, M&M’s, or Reese’s Pieces.

There are lots of slow cooker fudge recipes out there. There were very few surprises. Some recipes are far from the mainstream, but most use chocolate chips and sweetened condensed milk like my 5 Minute Fudge.

My Rating:

My rating system. Great 5 out of 5
A nice 5. There is better fudge, but this is very nice.

The Chocolate

You can use either semisweet or dark chocolate chips. I suggest a good name brand. Generic/store brands tend to be lower quality chocolate with less cocoa butter.

Butterscotch Chips Option

This recipe gives you an option to use two bags of semisweet or dark chocolate chips or one bag of chocolate and one bag of butterscotch chips. While all the other recipes use just chocolate, I like my fudge with some butterscotch.

But the butterscotch doesn’t melt quite like the chocolate chips. It likes to maintain its shapes even when melted. When doing a stovetop fudge like my 5 Minute Fudge, you are standing there stirring the pot but not so much here.

So the answer is fairly simple, stir well several times and at the end, stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard, but just be aware of it. Also, I would not even try the generic butterscotch chips.

♨️The Crock Pot

Crock Pot Size

This recipe fits nicely in a 3-quart crock pot but could use a bigger pot. It might melt a little faster. You need to have the chocolate melted well, and if using butterscotch chips, they need to be soft enough to combine. So you need to know your pot and pay attention.

Low Vs. High

Why low for the fudge? Can I just turn it up since I have the top off? No, please don’t do that.

On low, most crock pots get to full temperature over 5-6 hours degrees. On high, some may run up to full temperature in under 2 hours.  Neither low nor high should go above 211°, but some older ones or malfunctioning pots will—they shouldn’t, but some do. That is just too hot for fudge and will ruin the texture.

If you want to hover over the crock pot, stir frequently, and stop when melted, you can use high. But with low, you can dump and come back later. Even if you skip the stirring, it should be fine.

Why is the Lid off?

The first and most obvious thing about this recipe is cooked in an open crock pot with the top off. Yep, no top.

Why? Water is the enemy of fudge, and with the top off, all moisture is vented. Several recipes (usually British if I remember) were very emphatic about this, and I believe they were right.

An added plus is if the kids are “helping” they can look at the cooking and see its progress.

Just leave the top off. Your slow cooker will be slower, but that is fine. I tried just leaving it ajar, and it was not the same. Moisture still accumulated on the lid and dripped back in.

✔️Tips

Pan Size

I used an 8-inch square pan. A 9-inch would also be fine. Or make a wreath like my Easy Fudge.

Storage

Fudge can be stored airtight at room temperature for about a week or a bit more. It can be refrigerated airtight for 2-3 weeks.

Fudge can generally be frozen for up to 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.

📖Candy Recipes

Crock Pot White Chocolate Almond Clusters

Easy Fudge

Easy Oreo Fudge

Crock Pot Chocolate Peanut Clusters

Banner for Christmas Candy RecipesThis recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.

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🖼️Instructions

Chocolate chips and fudge ingredients

Start with a smaller crock pot. A 3-quart cooker is fine but a larger pot will work. Give it a heavy spray of PAM. The larger pot may cook a little faster.

adding sweetened condensed milk to the crock pot with chocolate

Combine one 14 oz can sweetened condensed milk, two 12 oz bags of semisweet or dark chocolate chips, and 1 teaspoon vanilla. You can substitute one bag of butterscotch chips for one of the chocolate chip bags but see the discussion above, please.

Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through. And then check occasionally.

Remember TOP OFF and on low.

pan lined with two crossing sheets of parchment paper

Prep an 8 by 8 or 9 by 9 pan with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.

You can just butter the dish if you wish. If you do this, then after cooled, set in warm water for a few minutes to release the fudge.

adding nuts to a small crock pot with melted fudge

When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.

pouring the melted fudge into the prepared pan

Pour into the prepared pan and smooth. You may add other toppings at this time. Refrigerate until firm (at least 2 hours).

fudge cut into small cups on the parchment paper

Remove from pan and cut into serving-size pieces.

cubes of fudge with nuts in a tower

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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

📖 Recipe

image of a pile of pieces of fudge with nuts on a red plate

Crock Pot Fudge

From Dan Mikesell AKA DrDan

Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.

Prep Time 2 mins

Cook Time 2 hrs

Total Time 2 hrs 2 mins

Servings #/Adjust if desired 36

Ingredients

Recipe Notes

Pro Tips

  1. Use two 12 oz bags of semi-sweet or dark chocolate chips. Use a good brand.
  2. You can substitute a bag of butterscotch chips for one of the chocolate. They are generally harder to melt and mix but I like the taste.
  3. You can use a 3 quart or larger crock pot. If you use a full-size pot, this may melt faster.
  4. DO NOT COOK ON HIGH.
  5. KEEP THE LID OFF.
  6. Stir at about 1 hour into cooking then check occasionally after that. It is done when it all is melted and comes together.
  7. Use an 8 or 9-inch square pan. You can line it with parchment paper or just coat it with butter. If unlined, you may need to set the pan in warm water for a few minutes after the fudge is set up to get it out of the pan.
  8. I like to add walnuts at the end. You can add other things if you want or top with sprinkles, M&M’s, or Reese’s Pieces.
  9. Fudge can be stored airtight at room temperature for about a week or it can be refrigerated airtight for 2-3 weeks.
  10. Fudge can generally be frozen for upto 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 161 kcalCarbohydrates : 16 gProtein : 2 gFat : 10 gSaturated Fat : 5 gCholesterol : 5 mgSodium : 16 mgPotassium : 159 mgFiber : 2 gSugar : 13 gVitamin A : 39 IUVitamin C : 1 mgCalcium : 45 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Appetizer

Cuisine :American

Originally Published November 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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Muhammara Roasted Red Pepper Walnut Dip by Gordon Ramsay

Muhammara Roasted Red Pepper Walnut Dip



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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you’re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.

Muhammara Flour Tortillas
  • 3 Red bell peppers, halved and seeded
  • 25 g Fresh breadcrumbs
  • 1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped)
  • 1 Large garlic clove, crushed
  • 1-2 tsp Ground cumin
  • 1 tbsp Pomegranate molasses
  • 1/2 tbsp Fresh lemon juice
  • 50 g Walnuts, toasted and chopped plus more for garnish
  • 1/2 tsp Sea salt
  • 2 tbsp Olive oil
  • 250 g Plain flour
  • 130 g Whole spelt flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 80 ml Olive oil
  • 240 ml Hot water
  1. Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
  2. Turn the dough out onto a lightly floured work surface and divide into 8-10 equal portions.
  3. Flatten each dough ball with the palm of your hand as much as you can, then cover with a clean kitchen towel. Set aside for 30 minutes to rest.
  4. Using a lightly floured rolling pin, roll out each ball into an 18-20cm round.
  5. Heat a heavy bottomed skillet over a medium-high heat. Cook each dough round for 30 to 45 seconds or until beginning to puff up and brown patches appear on underside. Turn. Cook for a further 30 seconds or until beginning to puff up and brown patches appear on underside.
  6. Wrap in a clean tea towel to keep warm. Repeat with remaining dough. Serve.
  1. Heat the oven to 200C/400F. Put the pepper halves on a tray and roast for about 35 minutes until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin.
  2. Pulse the breadcrumbs, red pepper, red chilli, garlic, cumin, pomegranate molasses, lemon juice, walnuts and sea salt in a food processor until almost smooth.
  3. With the processor running, slowly add the olive oil and blend until the oil is completely incorporated. Taste and add more salt if needed.
  4. Transfer to a serving bowl. Garnish with some chopped walnuts. Serve at room temperature with your favourite bread.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Figs and Macadamia Salad with Parmesan Vinaigrette by Gordon Ramsay

Figs and Macadamia Salad with Parmesan Vinaigrette



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

  • 1 Handful of arugula leaves
  • 1/2 Red onion, sliced
  • 4-6 Figs, quartered
  • 40 g Parmigiano-Reggiano, finely grated
  • 2 tbsp White balsamic vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Macadamia oil
  • Peppercorns, crushed
  • Macadamia nuts
  • Parmigiano-Reggiano
  1. Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
  2. Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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