FUDGE!!

The holiday baking has begun!!!  I am assisting in the dinner for my husband’s family on Thursday and I am doing the entire meal for my family at my parents house on Saturday!

Today I started baking goodies.  I found recipes for peanut butter fudge and rocky road fudge on the hungry-girl website!  At first I hesitated when I saw the ingredients but decided to give it a try and I am so glad I did!!  This is very good fudge!!  And you can eat it and not feel guilty about it!!   The servings are small but they are only 1 point each and TEUST ME they are so incredibly rich you are going to only want one serving!!

I am planning on taking these to my parents for our weekend Thanksgiving celebration.  We are going to enjoy these with our peppermint mochas and caramel hot cocoas on Friday night!!  YUMMY!!  (both drinks are from the hungry-girl website as well – if you click on the peppermint mocha link it will take you to my posting about that recipe…I should have up a post about the caramel hot cocoa by early next week!)

Here are the recipes (once again these are straight from the hungry-gril website!)

Rocky Road Fudge

Ingredients:

• 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
• 2 cups canned pure pumpkin
• 2 cups mini marshmallows
• 1/4 cup slivered almonds, lightly crushed
• 2 tbsp. Hershey's Lite chocolate syrup

Directions:

1. Preheat oven to 350 degrees.
2. Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!) Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
3. Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.
4. Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve!  MAKES 36 SERVINGS

 

Peanut Butter Fudge

(note:  I could not find the peanut butter stated in the recipe so I used reduced fat peanut butter)

Ingredients:

• 2 cups canned pure pumpkin
• 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
• 2 tbsp. low fat peanut butter, room temperature

Directions:

1. Preheat oven to 350 degrees. 
2. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
3. Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. 
4. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
5. Cook for approximately 35 minutes.  The batter will remain very thick and fudgy, and it should look undercooked.  Remove from oven. 
6. Cover with aluminum foil and let cool in fridge for a couple of hours.  Cut into 36 squares and serve.