Best Fudge Drops Recipes

MERINGUE FUDGE DROPS

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.

FUDGE DROPS

Steps:

• In a heavy saucepan, combine the sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. , Remove from the heat; stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are partially melted. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Let stand at room temperature until cool. Store in airtight containers in a cool, dry place.

SALTED CARAMEL FUDGE DROPS

Steps:

• Preheat oven to 350°. Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely.

SNOW-CAPPED MOCHA FUDGE DROPS

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly., Whisk in sugars. Whisk in eggs, 1 at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining 1/2 cup chocolate chips., Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set.

FUDGE DROPS

Steps:

• Preheat oven to 325 degrees F.
• Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
• In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
• Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
• Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never "balls" but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn't).
• Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
• Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.

CRUNCHY FUDGE DROPS

Steps:

• In a microwave melt chocolate and butterscotch chips; stir until smooth. Stir in granola and pecans. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

SNOW-CAPPED MOCHA FUDGE DROPS

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly.
• Whisk in sugars. Whisk in eggs, one at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining chocolate chips.
• Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely. Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set.

ZACHARY'S OLD FASHIONED CREME DROPS FUDGE CANDY

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.