Cherry Fudge Logs Recipes

MICHIGAN CHERRY DARK CHOCOLATE FUDGE

Steps:

• Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
• In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
• Chill until firm, slice and watch it disappear!

CHERRY VANILLA FUDGE

Steps:

• Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to boiling.
• Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
• Remove from heat, leaving thermometer in the saucepan. Cool to 100°F.
• Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
• Stir in cherries.
• Pour into buttered 8" square pan.
• Cool. Cut into squares when firm.

CHOCOLATE CHERRY CREAM-FILLED LOG

Steps:

• Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine 1 cup pie filling and whipped topping. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. , For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

ALMOND CHERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.