Quick Chocolate and Caramel Fudge and Quick Chocolate and Peanut Butter Fudge

I love a quick chocolate fudge! You know the kind – made with chocolate chips, a can of sweetened condensed milk and a little butter. Combine all in a large bowl and microwave until melted and smooth. Pour out, allow to cool and enjoy. But what could be better than this? Adding caramel or peanut butter to the mix! How? Do this –

Quick Chocolate and Caramel Fudge

Combine 12 oz semi-sweet chocolate chips in a large microwave safe bowl and add one can of sweetened condensed milk and 2 tablespoons butter. Place in microwave and microwave on high for 60 seconds. Remove and stir before microwaving another 30 seconds. Stir mixture until combined and smooth and glossy. Pour into a non-stick cooking spray sprayed foil lined 9×9-inch square pan and smooth out the top. Place about 1 cup baking caramels into a microwaveable safe bowl and add a splash of milk. Microwave about 60 seconds and remove and stir until smooth and glossy. Dollop blobs of the melted caramel on top of the fudge and swirl into the fudge using a knife. Place into the refrigerator until firm. Cut and serve. Enjoy!

Quick Chocolate and Peanut Butter Fudge

Combine 12 oz semi-sweet chocolate chips in a large microwave safe bowl and add one can of sweetened condensed milk and 2 tablespoons butter. Place in microwave and microwave on high for 60 seconds. Remove and stir before microwaving another 30 seconds. Stir mixture until combined and smooth and glossy. Pour into a non-stick cooking spray sprayed foil lined 9×9-inch square pan and smooth out the top. Place about 1/2 cup smooth peanut butter into a microwaveable safe bowl along with 2 tablespoons confectioners sugar. Microwave about 30 seconds and remove and stir until smooth and glossy. Dollop blobs of the melted peanut butter on top of the fudge and swirl into the fudge using a knife. Place into the refrigerator until firm. Cut and serve. Enjoy!

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2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here – http://facebook.com/blaisethebaker

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.


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Peanut Butter Fudge Cookies

This recipe is basically what you have when you mix oats into your typical old-fashioned peanut butter fudge – cookies! These are so delicious.

Peanut Butter Fudge Cookies

2 cups white granulated sugar
1 stick (4 oz.) unsalted butter
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 heaping tablespoons smooth peanut butter
3 cups quick cooking oatmeal

Start by spraying an 8-inch square baking pan with non-stick spray. 

In a large pot over medium heat melt and combine together the white granulated sugar, unsalted butter and milk. 

Bring to a boil. 

Boil for 2 minutes stirring continuously. 

Remove from heat and add in the pure vanilla extract and salt. 

Add in the smooth peanut butter and stir. 

Fold in the quick cooking oatmeal. 

Pour into prepared pan and allow to cool to room temperature before serving. 


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Old-Fashioned Peanut Butter Fudge 

In developing this recipe, I wanted a peanut butter fudge that did not include butter or confectioner’s sugar. I did not want it to contain sweetened condensed milk either. I wanted the fudge to be able to be whipped up fast with ingredients that everyone would have in their pantry. After many trials and errors, the recipe I am sharing with you today is perfect! Only four ingredients and less than 15 minutes. How fabulous is that!?

Old-Fashioned Peanut Butter Fudge

2 cups white granulated sugar
1/2 cup whole milk
1 cup smooth peanut butter
2 teaspoons pure vanilla extract

In a large saucepan over medium heat combine the white granulated sugar and whole milk. Stir until it comes to a boil. 

Once boiling, stir continuously and allow to boil for 3 minutes. 

Remove from heat and stir in the smooth peanut butter and pure vanilla extract. 

Pour into a greased and foiled 9×9-inch baking dish. 

Allow to cool at room temperature before cutting and serving. 

Keep covered at room temperature. 


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Phyllis’ Peanut Butter Fudge

My good friend, Phyllis Arnett, shared with me this delicious recipe for quick and easy peanut butter fudge. I was a little hesitant at first, but after making it, I became a firm believer in how delicious this fudge really is! It only calls for 4 ingredients and you should really already have all of them on hand. Try this recipe and let me know what you think! Email me at blaisethebaker@gmail.com

This recipe did not make it in time for it to be included in my upcoming cookbook “Blaise the Baker Dessert First” but I am sharing it here with everyone instead. Shout out and special thanks to everyone who has already preordered! I am so thankful. If you are interested in preordering my cookbook (available September 9th) please send $15 check or money order to:

Blaise Doubman / Box 47 / Kennard, IN 47351. Thanks in advance!

PB fudge

Phyllis’ Peanut Butter Fudge

1 pound butter
18 oz smooth peanut butter
2 pounds confectioner’s sugar
2 teaspoons pure vanilla extract

In a large microwave safe bowl melt together the butter and smooth peanut butter.

Once melted, stir in carefully the confectioner’s sugar and pure vanilla extract.

Combine well. Place in desired size greased pan and smooth out the top.

Allow to cool to room temperature before cutting and enjoying.


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Deep Chocolate Fudge

I call this my “deep chocolate fudge” not because it uses dark chocolate (in fact it uses semi-sweet chocolate), but because the flavor is so “deep” and rich. It may sound like a typical “never fail fudge” recipe, but it is really so much more than that. It is quick, easy, versatile and oh so delicious.

I have made this in a variety of ways (my favorite just the “traditional approach”) and it is amazing any way you choose. Make it the tradition way (recipe follows) or add 1/2 tablespoon ground cinnamon for a spicy Mexican flavored approach, or sprinkle on a dusting of French sea salt at the end for a more unique French style. Stir in toasted walnuts, pecans or almonds, or even swirl in a homemade caramel – heavenly!

This recipe is based off of my Grandma Barbra’s “secret” chocolate fudge recipe. Only her and I know where the recipe originally developed… It is a fun (and delicious) memory from my childhood.

Deep Chocoalte Fudge Blaise the Baker

Deep Chocolate Fudge

2 1/2 cups white granulated sugar
5 tablespoons unsalted butter
1 can (5 oz.) evaporated milk
1 jar of “Marshmallow Fluff” (regular size)
1 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 package (12 oz.) semi-sweet chocolate chips

Start by buttering either an 8×8-inch pan or a 9×9-inch pan – round or square will work fine.

Combine the white granulated sugar, unsalted butter, evaporated milk, “Marshmallow Fluff” and fine sea salt in a heavy bottomed medium sized pot over medium heat and stir together until melted and mixed.

Bring melted mixture to a boil, and stir continuously for 5 minutes.

Immediately remove from heat, and add pure vanilla extract and semi-sweet chocolate chips. Beat well until combined. (This is also the step where you would add desired mix-ins – cinnamon, white chocolate chips, nuts, etc.)

Pour mixture into prepared buttered pan and smooth top.

Allow to cool before cutting.


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Update and Recipe Change

Sometimes recipes need changed – or “updated” and there is nothing wrong with that! Things evolve (much like the seasons of life), and – much like life – things can always be made better.

As I was making my “Chocolate Fudge Frosting” today, for my “Chocolate Mayonnaise Cake” (recipe here – https://blaisethebaker.com/2014/02/06/chocolate-mayonnaise-cake/), I thought – this needs “shine” – and honestly – it was a little difficult to spread…so I reached for the light corn syrup, added a couple of tablespoons, and BAM – perfect shine AND consistency.

Updated Chocolate Fudge Frosting Blaise the Baker

To view the UPDATED recipe, please click here…



Hot Chocolate Fudge Pie

It is no secret that I LOVE chocolate – and I love pie – can you imagine combining them into one delicious dessert!? A friend of mine sent me a recipe from Iris Delozier Black’s Facebook page for “Hot Fudge Pie” and it sounded amazing…so amazing, I made it that evening. I did update the recipe to my liking by adding a little instant coffee granules and some chocolate chips.

The final result is so gooey and so chocolaty – you will not believe it! It is like one giant, big, under cooked brownie. Now really – how bad could that be?

Chocolate Fudge Pie Blaise the Baker

Hot Chocolate Fudge Pie

1 stick of unsalted butter, softened (4 oz.)
1 cup of white granulated sugar
2 eggs
2 teaspoons vanilla extract
3 heaping tablespoons cocoa powder
1 teaspoon instant coffee granules
1 teaspoon salt
1/2 cup all purpose flour
1/4 cup semi-sweet chocolate chips (mixed with about a teaspoon of all purpose flour to avoid the chips from sinking to the bottom of the pie)

Start by preheating the oven to 350 degrees F and lightly spray a pie dish with non-stick cooking spray.

Cream together the softened butter and white granulated sugar until light and fluffy. Add the eggs (one at a time) and beat well. Next, add the vanilla extract and continue to mix thoroughly.

Next, add the cocoa powder, instant coffee granules and salt and stir well.

Gently fold in the flour and flour-coated chocolate chips.

Pour finished mixture into prepared pie pan and bake exactly 34 minutes.

Remove from oven and allow to cool slightly before serving.


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Cookbook Corner – Dessert Mash-Ups

Time for a new “Cookbook Corner”! 

Dessert Mash-Up Cookbook Review Blog

“Dessert Mash-Ups” By: Dorothy Kern

I have to warn you now – this book is amazing! And I also have to warn you that this review contains recipes from the actual book – which you will want to make NOW! (Seriously though – they will make your mouth water…)

I love love love the recipes I have included… and I am so excited to share them! (With permission from the publisher of course).

First though – before you scroll down to look at the recipes – let us start with the book.

This book is amazing. The recipes are amazing. The photographs are amazing. It is really inspired me to try and create “dessert mash-ups” of my own.

The author, Dorothy Kern, is the blogger behind “Crazy for Crust” and has been blogging delicious recipes since 2010. Her amazing creations have been featured in “The Huffington Post”, “Everyday with Rachael Ray Magazine”, and “Woman’s World Magazine”. Check out her blog – (link at the end of this review).

What is a “dessert mash-up”?! It is two desserts formed into one. For an example – chocolate chip cookies…and pie “mash” together and form “Chocolate Chip Cookie Pie” (page 67). I know – right!? GENIUS!

The book is broken down into the following categories (and I have provided a few recipes per section just to tempt you into knowing more…)

Breakfast but Better – “Chocolate Chip Monkey Bread Muffins” (page 19) and “Blueberry Muffin Waffles” (page 25). This section also contains the “Sconut” (page 21) which I found to be genius! What is a “Sconut”!? A scone and a doughnut “mash-up”! I know – delicious! 

Candy Concoctions – “Lemon Meringue Pie Fudge” (page 33 AND included in this blog posting!), “Peanut Butter Cup Brownie Bites” (page 39) and “Sugar Cookie Dough Cups” (page 45).

Cookies, Brownies, and Bars Together at Last! – “Truffle Topped Brownies” (page 51), “Cake Batter Blondie Bars” (page 55 AND amazing AND included in this blog posting!) and “Cinnamon Roll Cookies” (page 60). The “Cinnamon Roll Cookies” are next on my list to try – how bad could they be!?

Pie Surprise – “Milky Way Brownie Pie” (page 71), “Elvis Hand Pies” (page 72) and “Turtle Pudding Pie” (page 74).

Cake and Cupcake Creations – “Peanut Butter Cookie Cake” (page 79), “Death by Chocolate Brownie Cake” (page 83 and if I get to pick a way to go – something to do with chocolate would probably be it…) and “”Snickers Cake Roll” (page 89).

New Takes on Cheesecake – “Oatmeal Cookie Cheesecake Bars” (page 100) and “Lemon Bar Cheesecake” (page 104).

Double Dips – “Pie Crust Dippers” (page 108 – I had a friend who used to do something similar – loved it!), “Oreo Peanut Butter” (page 111) and “Banana Cream Pie Dip” (page 119).

Holiday Mash-Ups – “Rainbow Sugar Cookie Pizza” (page 125), “Apple Pie Cookies” (page 132), “Payday Candy Corn Rice Krispies Treats” (page 135), “Pecan Pie Cinnamon Rolls” (page 136 – and 2nd on my “next” list to try…) and “Pumpkin Pie Magic Bars” (page 145).

Ok – so I marked a few MORE to try after sorting over the recipes again! I might as well mark the whole book to try at this point…

So – let us get to the recipes. Trust me – TRY THESE!!! They are delicious…

(Special thanks to “Ulysses Press” and Dorothy Kern)


Courtesy of Ulysses Press/Dorothy Kern

Cake Batter Blondie Bars
Everyone loves sprinkles, including me. A jar of sprinkles can make my day! These bars are filled with sprinkles and cake batter flavor, without using a mix. The secret is in using butter extract. You’ll be shocked at how much these bars taste like a slice of cake . . . but with the texture of a blondie!

Yield 24 bars
Prep Time 25 minutes
Bake Time 22 minutes

Blondie Bars
1 teaspoon baking powder
1⁄2 teaspoon salt
2 cups all-purpose flour
1⁄2 cup granulated sugar
1 cup packed brown sugar
1⁄2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1⁄2 cup sprinkles

1⁄2 cup (1 stick) unsalted butter, softened
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
Sprinkles, for garnish

Make the Blondie Bars
1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in the sprinkles.

4. Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking to you.) Bake for 22 to 24 minutes. They will be slightly golden, but still have the slightest jiggle in the center. They’ll set as they cool. Cool completely before frosting.

Make the Frosting
1. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add the vanilla, and milk and mix until smooth. Frost the bars. Top with sprinkles and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.

Tip! You can find butter extract at most grocery stores in the baking aisle.


Courtesy of Ulysses Press/Dorothy Kern

Lemon Meringue Pie Fudge

Making pie into fudge is one of my favorite mash-ups. Anytime I can add a crust to a recipe is a happy day! I love that this fudge has the elements of lemon meringue pie, but it’s bite-size. Cutting my pie-inspired fudges into triangles for serving, to look like little slices of pie, is one of my favorite things to do!

Yield 36 pieces
Prep Time 5 minutes
Bake Time 10 minutes
Chill Time 4 to 6 hours

1 3⁄4 cups shortbread cookie crumbs
1⁄4 cup (1⁄2 stick) unsalted butter, melted

Lemon Meringue Fudge
3 cups white chocolate chips
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring (optional)
1 cup marshmallow fluff

Make the Crust
1. Preheat the oven to 350°F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.

Make the Lemon Meringue Fudge
1. Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.

2. Once the mixture in the pan has melted, remove from the heat and stir in the lemon extract, lemon zest, and food coloring, if using. Pour two-thirds of the fudge over the crust and spread. Working quickly, add the marshmallow fluff to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.

3. Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. Cover and store at room temperature or in the refrigerator. The fudge will for keep 3 to 4 days.

Tip: Making fudge is one of those things that goes really fast. Have all your ingredients ready to go near the stove. Get the lemon extract, food coloring, and lemon zest ready to add, and measure out your marshmallow fluff before you begin melting the chocolate.
Ok – so how amazing and delicious do those look and sound!? Trust me – make them today! AND do yourself a favor and BUY THIS BOOK!

When you make anything from this book – show your creations using #dessertmashups

Click here to buy “Dessert Mash-Up”…

Click here to read Dorothy Kern’s blog “Crazy for Crust”…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Ulysses Press” and Dorothy Kern for this review. More information can be found by emailing me your questions.


Chocolate Peanut Butter Cup Fudge Brownies

There are two types of people in this world. Those who like cake-like brownies, and those who like fudgy brownies. I am a part of both circles, but if I HAD to choose – I would have to pick a fudgy brownie hands down.

I have experimented with different brownie recipes for years and compared them to every boxed mix available. Scratch made brownies are so much better than the boxed mix – and REALLY simple to make!

The only boxed variety that would get my “stamp of approval” would be Ina Garten’s “Barefoot Contessa Outrageous Brownie Mix” – which is, sadly, no longer available.

I encourage people to make brownies from scratch – and not take it seriously! Stir in your favorite candy, or frost your brownies with chocolate syrup and chopped nuts! Have fun with it and explore all options!

Here is one of my “go to” recipes for brownies – this version having chopped peanut butter cups added. This version also has a little coffee added to the mix. I find that anytime you are using chocolate, adding a little coffee really enhances the flavor of the chocolate! You can not necessarily taste the coffee – but it is there…

Peanut Butter Cup Brownies Blog

Chocolate Peanut Butter Cup Fudge Brownies

1 stick unsalted butter (at room temperature)
8 oz. bittersweet chocolate, chopped
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon instant coffee granules
About 10 chocolate peanut butter cup candies, chopped

Start by preheating your oven to 350 degrees.

Butter an 8-inch baking pan or glass dish and line the bottom with parchment paper. Leave a little parchment paper “hanging” over the sides, so you can “lift” the brownies from the pan when they have finished baking.

Place butter and chocolate in the microwave in a microwave safe bowl and heat on high for about 30 seconds. Stir. Keep doing this until the chocolate and butter are melted and can be stirred easily together. It should take about 2 minutes total – maybe a little less (or more) depending on the strength of your microwave.

(I sometimes put the butter and chocolate in a glass bowl and place it over simmering water to melt…I have found that microwaving does the same thing without the hassle…)

Once the chocolate is melted, bring it down to room temperature before continuing.

Once the chocolate is cooled a bit, stir in the sugar until combined.

Stir in the eggs one at a time until smooth. (I sometimes use a whisk for this process.)

Stir in vanilla and instant coffee granules.

After it is well mixed, GENTLY fold in flour and salt. DO NOT over mix this! I sometimes even leave little streaks of flour running throughout the brownie. It is important NOT to over mix! 

Pour into the greased and parchment lined pan.

Smooth the top and sprinkle with the chopped peanut butter cups.

Place in the preheated oven for 42 minutes exactly. DO NOT OVER BAKE! You want them to be a little underdone and fudgy. They will continue to bake a little as they are cooling.

Once cool – pull up on the parchment paper that was “hanging” from the sides. Be gentle. If brownies stick a little, run a knife around the edges to help loosen.

Cut into pieces.


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