 |  |  |  |
 |  |  |  |
I adapted my super-easy fudge recipe to make a layered one for the 4th of July ~ using BLUE Raspberry frosting (or blue raspberry jello), plus vanilla frosting and raspberry jello. ** Adapt it for Christmas with lime frosting or jello, and strawberry or cherry jello. ** MICROWAVE easy ** You really can't mess this up! **
RED, WHITE and BLUE Layered BERRY FUDGE **
2/3 of a can of vanilla frosting
1/3 of a can of Blue Raspberry frosting (NOTE: If you can't find Blue Raspberry frosting, then use the whole can of vanilla and add 1-2 tsp. blue raspberry jello powder to 1/3)
1-2 tsp. raspberry jello powder..........................................1-2 drops red food coloring
about 1 tsp. vegetable oil...................................................1 bag white chocolate chips
Seasonal sprinkles (optional)
***
Line an 8” square pan with foil, extending sides of foil over edges of pan. Lightly mist with non-stick spray; set aside. Get out 3 small bowls to use later (plus rubber scraper). I also put 3 long-handled teaspoons with each bowl for mixing later.
Set out what you need before melting the chips: Put the blue frosting into one of the bowls; and divide the vanilla frosting between the other 2 bowls. Sprinkle the jello powder into 1 bowl and add the red food coloring (if you're using blue raspberry jello instead of blue raspberry frosting, add that jello powder to another bowl).
In a microwaveable bowl, melt white chips for one minute on HIGH. Stir, then add the vegetable oil and and stir with a spoon (I used the one for the white frosting layer) until completely blended. Divide the melted chips evenly into the 3 small bowls. Stir the contents of each bowl with the spoon for that bowl, until it's evenly blended.
Spread blue fudge mix evenly in prepared pan. (I keep a glass of water next to the pan, and dip a spoon into it to smooth the fudge with the dampened back of the spoon). Next, spread the white layer over the blue layer. Next, spread the red raspberry layer on the top. If you're using sprinkles, put those on top. *** NOTE: If the layers seem to bleed into each other or you think you've "messed it up", you can just swirl through all 3 layers with a butter knife to make a swirled fudge instead! Then smooth over the top)
Refrigerate for about 2 hours. Pull out by the foil “tabs” and cut into squares to serve. Store airtight for about a week (I keep mine in tupperware in refrigerator, but room temp is good, too.)
RED, WHITE and BLUE Layered BERRY FUDGE **
2/3 of a can of vanilla frosting
1/3 of a can of Blue Raspberry frosting (NOTE: If you can't find Blue Raspberry frosting, then use the whole can of vanilla and add 1-2 tsp. blue raspberry jello powder to 1/3)
1-2 tsp. raspberry jello powder..........................................1-2 drops red food coloring
about 1 tsp. vegetable oil...................................................1 bag white chocolate chips
Seasonal sprinkles (optional)
***
Line an 8” square pan with foil, extending sides of foil over edges of pan. Lightly mist with non-stick spray; set aside. Get out 3 small bowls to use later (plus rubber scraper). I also put 3 long-handled teaspoons with each bowl for mixing later.
Set out what you need before melting the chips: Put the blue frosting into one of the bowls; and divide the vanilla frosting between the other 2 bowls. Sprinkle the jello powder into 1 bowl and add the red food coloring (if you're using blue raspberry jello instead of blue raspberry frosting, add that jello powder to another bowl).
In a microwaveable bowl, melt white chips for one minute on HIGH. Stir, then add the vegetable oil and and stir with a spoon (I used the one for the white frosting layer) until completely blended. Divide the melted chips evenly into the 3 small bowls. Stir the contents of each bowl with the spoon for that bowl, until it's evenly blended.
Spread blue fudge mix evenly in prepared pan. (I keep a glass of water next to the pan, and dip a spoon into it to smooth the fudge with the dampened back of the spoon). Next, spread the white layer over the blue layer. Next, spread the red raspberry layer on the top. If you're using sprinkles, put those on top. *** NOTE: If the layers seem to bleed into each other or you think you've "messed it up", you can just swirl through all 3 layers with a butter knife to make a swirled fudge instead! Then smooth over the top)
Refrigerate for about 2 hours. Pull out by the foil “tabs” and cut into squares to serve. Store airtight for about a week (I keep mine in tupperware in refrigerator, but room temp is good, too.)
RSS Feed
