Best Fudge Puddles Recipes

FUDGE PUDDLES

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

FUDGE PUDDLES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking soda and salt.
• Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

ROCKY MOUNTAIN FUDGE-PUDDLES

Steps:

• 1. Prepare your ingredients: Roast Nuts and chopped them slightly or in half. Set aside and have them ready. Measure your chocolate and have it ready. Put marshmellow cream in fridge until your ready for it.
• 2. Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside. *Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
• 3. In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
• 4. Quickly take out the marshmellow cream from the fridge. Now QUICKLY add: Almond, Vanilla, & Chocolate and remove from heat and stir until chocolate is melted and smooth. Add nuts and fold.
• 5. Pour half of the mixture into the pan.
• 6. Layer with Marshmellow Cream.
• 7. Put the top layer of fudge on.
• 8. Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.
• 9. Turn the pan up side down and take it off and the foil.
• 10. Cut into 1 X 1 inch squares. Immediately put on a tray and serve. Dip the pieces of fudge in the puddles of snow. Enjoy your ooey gooey Rocky Mountain Fudge.

FUDGE PUDDLES

Steps:

• Pastry Shells:.
• In a mixing bowl, cream butter, peanut butter and sugars.
• Add eggs and 1 teaspoon vanilla.
• Stir together the flour, baking soda and salt, adding this to the creamed mixture.
• Mix well.
• Chill for 1 hour.
• Preheat oven to 325°F.
• Lightly grease mini-muffin pans.
• Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
• Bake for 14 to 16 minutes or until lightly browned.
• Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
• Cool in pans for 5 minutes, then carefully remove to wire racks.
• Filling:.
• Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
• Using a small pitcher or pastry bag, fill each shell with filling.
• Store in an airtight container in a cool place. Makes 8 dozen cookies.

FUDGE PUDDLES

Steps:

• Preheat oven to 325.
• Sift together flour, baking soda and salt. Set aside.
• Cream butter, peanut butter white sugar and brown sugars until fluffy.
• Mix in egg and 1/2 tsp vanilla.
• Stir in flour mixture into creamed mixture.
• Shape dough into 48 balls, 1 inch each.
• Place each ball in one compartment of a mini muffin tin.
• Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
• Cool in pan for 5 minutes.
• Then carefully remove to wire racks.
• Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

FUDGE PUDDLES

Steps:

• 1. preheat oven to 325 degrees
• 2. sift together the flour, baking soda and salt
• 3. cream butter,peanut butter, white and brown sugars. mix in egg and 1/2 teaspoon of vanilla. stir the flour mixture into the creamed mixture. shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
• 4. bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. cool in pan for 5 minutes then carefully remove to wire racks. using a measuring cup fill each well with the chocolate mixture. Top with pecan half, or walnut or sprinkle with decoration sprinkles if desired.
• 5. for the filling put chocolate chips in a double boiler over simmering water stir in milk and vanilla and mix well till chips are melted.
• 6. ............I use the microwave instead of a double boiler, Just mix everything together and heat at one minute increments stir until smooth. also there is no need to grease the tins, I have never had these stick to the pan. The dough is a little sticky, the balls do not have to be perfectly shaped, they shape during baking.

FUDGE PUDDLES

Steps:

• 1. In large bowl,cream the butter,peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add the creamed mixture. Chill for 1 hour.
• 2. Shape into balls. 1-inch each,. Place balls in lightly greased mini-muffin tins. Bake at 325 degrees for 14-16 minutes or until lighty browned. As soon as you take out of oven,using the end of a wooden spoon handle. Make a 3/8-to 1/2 inch deep indentation in the center of each ball. cool in pans for 5 minutes before taking out of pans.then cool completly on wire rack.
• 3. FILLING: in microwave or small saucepan,melt chocolate chips. Stir in the milk and vanilla until smooth. Fill each shell with cohocolate filling. Sprinkle with nuts if you want. If you have chocolate filling left you can keep it and warm up and serve over ice cream.

FUDGE PUDDLES

Steps:

• 1. Directions for making cookie: Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour, baking soda, and salt; add to butter mixture, mixing well. Cover and refrigerate 1 hour. After 1 hour, remove from refrigerator and roll dough into 48 (1") balls. Place in lightly greased miniature (1-3/4") muffin pans and using your thumb make an indentation in the dough (this holds the fudge!). Bake at 325 degrees for 12-14 minutes or until lightly browned. Cool in pans on wire racks for 5 minutes. Carefully remove the cookies to wire racks to cool completely. (I used a small offset spatula to help tease the cookie out of the tin and it worked great as long as I allowed a few minutes to cool down before removing.) Spoon warm fudge filling into a heavy-duty, zip-top plastic bag; squeeze bag, piping a small amount of filling into center of each cookie. Sprinkle cookies with chopped peanuts. Cool. Filled cookies may be frozen up to 8 months. Yield: 4 dozen.
• 2. Directions for making fudge filling: Combine chocolate morsels, condensed milk and vanilla in a heavy saucepan; cook over low heat, stirring often, until morsels melt. Yield 2 cups. NOTE: Remaining fudge filling can be reheated over low heat and served with pound cake. Or stored in a jar in the refrigerator for a cook's snack!!! Helpful comments: Cookie is very fragile just out of the oven. I left in oven an additional 2-3 minutes until lightly browned. Left in pan until almost cool. I had a very small baby spoon to fill with fudge. Serve to your favorite people and enjoy! Pat

FUDGE PUDDLES

Steps:

• 1. Preheat oven to 325. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
• 2. In medium bowl stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill dough for an hour.
• 3. Shape dough into 1 inch balls. Place into lightly greased mini-muffin tins. Bake for 14-16 minutes or until lightly browned.
• 4. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cook in pans for 5 minutes, then carefully remove to wire racks.
• 5. Make fudge filling.
• 6. In double broiler, over simmering water, melt the semi-sweet and milk chocolate chips. Once chips are melted stir in milk and vanilla; mix well. Using a small pitcher or pastry bag to fill the cookie shells (since I've made these so much, I use a tablespoon ) Let the filling set up and then store cookies in airtight container.
• 7. NOTE: should you have any leftover filling it can be stored in the refrigerator and served warm over ice cream.