Krunchfudge Recipes

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

CRISPY FUDGE TREATS

Steps:

• In a large bowl, combine cereal and sugar; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture; toss to coat., Spoon into a greased 13-in. x 9-in. pan. Refrigerate for 30 minutes; cut into squares. Store in the refrigerator.

SISIG CRUNCH-A-DILLA

Steps:

• Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.
• Spread Mexican crema and guacamole on the top of a corn tostada.
• Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.
• To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.
• Cut in half and serve with pickled jalapenos and nacho cheese for dipping.

CHOCOLATE CRUNCH RECIPE

Steps:

• Preheat oven to 180C
• Mix the flour, sugar and cocoa in a large mixing bowl
• Melt the butter until runny (either in microwave or in a pan)
• Pour the melted butter into the flour mixture and mix to a crumble
• Butter a deep-sided tin, then tip the crumble mixture into it
• Use your hands or a spatula to press the crumble down to form a flat, dense cake
• Bake in the oven for 20 minutes
• Remove from the oven and sprinkle with more granulated sugar
• Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'

CRANBERRY FUDGE

Steps:

• Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

GRINCH FUDGE

Steps:

• Line an 8-inch square baking pan with lightly-greased parchment paper or non-stick foil. Set aside.
• Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. Stir, using the residual heat to fully melt the chocolate chips. If needed, microwave for additional 15 second intervals.
• Stir the sweetened condensed milk into the melted chocolate until smooth. If desired, stir in a pinch of salt.
• Add food coloring to desired shade of green, stirring very well.
• Pour the mixture into the prepared pan and place the hearts on top. For 25 pieces of fudge, make 5 rows and columns of hearts.
• Chill until well set, about 4 hours. Cut into squares, one heart per square.