No Bake Fudge Nougats Recipes

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

CHRISTMAS NOUGAT

Steps:

• Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
• For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
• Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
• Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
• Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
• Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
• Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.

NO BAKE NUTELLA FUDGE

Steps:

• Mix Nutella and butter together in a stand mixer. Beat until smooth and creamy.
• Spoon the powdered sugar into the measuring cup, then level it off with a knife. Don't pack it into the cup.
• Add the sugar and vanilla. Beat on medium speed until the mixture is completely combined. The mixture will be very thick, but should be smooth.
• Line an 8x8 pan with parchment paper. Press the Nutella mixture down evenly in the pan.
• Melt the chocolate chips in a microwave safe bowl very slowly*, about 30 seconds, then stir. Then continue to melt it in 15-20 second intervals, stirring in between until the chocolate is almost melted. Add the softened tablespoon of butter, mix and melt the chocolate an additional 10 seconds if needed. The chocolate should be smooth.
• Spread the chocolate evenly over the Nutella mixture. Allow the fudge to set in the refrigerator for about 10 minutes. Remove the dish from the fridge. Pull up on the parchment paper to remove the fudge from the pan.
• While the chocolate is still slightly soft, cut the bars**. Place the bars on a cookie sheet and slide them back into the fridge to continue to set for an additional 10 minutes.
• Store the bars in an airtight container.

FLUFFY VANILLA NOUGAT

Steps:

• Line a baking sheet with parchment paper, and set aside.
• Use a clean, dry stand mixer to whip the egg whites to stiff peaks with 2 tablespoons of the sugar. In the mean time, in a small saucepan, over medium heat, bring the honey to 250F on a candy thermometer. Also, at the same time, in a medium saucepan, combine the remaining 2 3/4 cups sugar, water, and corn syrup (if using). Over medium heat, bring this mixture to 300F on a candy thermometer. Carefully and gently swirl the mixtures in their pans now and then, use a pastry brush dipped in water to brush any sugar from the sides of the pan. You want the honey to hit its temp first, followed by the sugar shortly thereafter.
• With the mixer running, slowly pour the 250F honey down the side of the bowl into the egg whites. Let the mixer keep running, and as soon as your sugar mixture hits 300F, slowly pour the sugar mixture into the bowl as well, using the same technique (down the side of the bowl). Continue mixing for five minutes or so, until the temperature of the nougat is no longer hot. At this point, stir in the vanilla bean seeds and extract. Remove the bowl from the mixer, and fold in the nuts and seeds by hand.
• Transfer the nougat onto the parchment-line baking sheet, cover with another sheet of parchment and allow to cool completely. Cut into desired shapes (the cleaner you can keep your knife the cleaner your cuts will be), and wrap in squares of parchment paper, or candy wrappers. Store in an air-tight container.

MARS BAR FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
• Empty the tin of condensed milk into a heavy based saucepan, and add the mars bar, milk chocolate, and vanilla extract and melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Leave the mixture to cool for 5 minutes. Beat again, and add half of the chunks of mars bar and fold quickly. Pour into the tin and smooth over the mixture.
• Sprinkle on the rest of the mars bar bits and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
• Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!

INSTANT OATS NO BAKE COOKIES

Steps:

• Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
• Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
• Add oats.
• Work quickly dropping by spoonfuls onto wax paper.
• Let sit until hard.
• If the cookies are too dry, try boiling for less time or adding less oats.
• If they are too runny boil longer or add more oats.

NO-BAKE FUDGE NOUGATS

Steps:

• In a saucepan combine sugar, butter and milk.
• Cook, stirring constantly, until mixture comes to a boil.
• Boil, stirring occasionally, for 10 min.
• Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and vanilla.
• Beat until thick.
• Spread in well greased 9" square pan.