Regal Fudge Recipes

REGAL CHOCOLATE SAUCE

Steps:

• Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted.
• Add sugar; mix well. Microwave 3 min. or until sugar is dissolved, stirring after 2 min.
• Stir in butter and vanilla until butter is completely melted and mixture is well blended.

3-INGREDIENT HOMEMADE FUDGE

Steps:

• 1. In a medium saucepan, melt ingredients together. 2. When melted and well combined, stir in peppermint oil (if you plan to use it) and adjust to your personal mint preference. 3. Pour into a greased glass baking dish. 4. Chill in the fridge until firm. 5. Cut into squares and enjoy....try not to eat the whole pan of homemade fudge at once!

REAL FUDGE

Steps:

• In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.
• Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.
• STOP STIRRING when mixture boils.
• Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.
• Remove from heat immediately.
• DO NOT STIR!
• Add butter, without stirring, to chocolate mixture.
• Let cool to at least 110 F, then add vanilla.
• Now it's time to stir.
• Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.
• Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.

LAVENDER FUDGE

Steps:

• Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Combine the cream and lavender in a small saucepan over medium heat. Bring the cream to a simmer, then remove the pan from the heat and cover it with a lid. Allow the cream to sit for 20 minutes to infuse it with lavender flavor.
• After 20 minutes, pour the cream through a fine-mesh strainer into a medium saucepan to remove the lavender. Add the butter, sugar, and salt to the cream, and place the pan over medium heat. Stir until the sugar and butter melts.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F/113 C on the candy thermometer.
• Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.
• Add the vanilla extract, and 3 drops of purple food coloring. Stir well, and if necessary, add another drop or two of coloring to get a shade of purple that you like.
• Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.
• Once set, cut it into small 1-inch pieces.
• To make the optional chocolate drizzle, melt the chocolate in the microwave in 30-second increments. Transfer it to a plastic bag and cut a small hole in the corner. Drizzle a swirl of chocolate over each piece of fudge, and then refrigerate the fudge to set the chocolate completely.
• Store Lavender Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

REGAL CARROT CAKE

Steps:

• In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in center. Combine eggs, oil and vanilla; pour into the well. Beat with a large wooden spoon until batter is smooth. Fold in grated carrots and pecans. Turn into a well-greased and floured 10 inch tube pan. Bake in 325 degree F oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertips. Cool cake on rack for 1 hour. Remove cake from pan and frost with orange cream cheese frosting.

REGAL FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil, set aside.
• Butter sides of a heavy 3 quart saucepan.
• In saucepan combine sugar, evaporated milk, and butter.
• Cook and stir over medium-high heat till mixture boils.
• Reduce heat to medium; continue cooking and stirring for 10 minutes.
• Remove pan from heat.
• Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
• Beat by hand for 1 minute.
• Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
• Cut fudge into squares.
• Store in a tightly covered container in the refrigerator.