Winter White Red Velvet Fudge #healthydiet #velvet #white #paleo #easy

Winter White Red Velvet Fudge #healthydiet #velvet #white #paleo #easy

I've been in crazy lab rat mode again this previous week. Try not to ask me for what valid reason, yet a plan to make Winter White Red Velvet Fudge flew into my head all of a sudden. I adored the thought and figured it would be an awesome treat for Valentines and furthermore for Christmas, so I began tinkering in my little kitchen/science lab. It must be extremely pretty and significantly increasingly significant; very delightful, isn't that so?

I've been in insane lab rat mode again this previous week. Try not to ask me for what good reason, however a plan to make Winter White Red Velvet Fudge flew into my head out of the blue. I cherished the thought and figured it would be a superb treat for Valentines and furthermore for Christmas, so I began tinkering in my little kitchen/science lab. It must be extremely pretty and considerably increasingly significant; overly tasty, isn't that so?

I hurled around a couple of thoughts and at last, chose that a swirly fudge would be great. That is the place winter white entered the image; with the profound, red velvet shading I figured a delicate white would be complimentary and very Valentine-ish. So I set to work.

Winter White Red Velvet Fudge #healthydiet #velvet #white #paleo #easy

Also try our recipe : STUFFED SAUSAGE RECIPE #diet #healthy #recipes #paleo #keto

Ingredients :

  • 3 cups sugar
  • ¾ cup butter
  • ⅔ cup half & half*
  • 1 12- ounce bag white chocolate chips 2 cups
  • 1 7- ounce jar marshmallow creme**
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips about 6 ounces
  • 3 tablespoons red food coloring I use liquid

Instructions :

  1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
  2. Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
  3. Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
  4. Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.
  5. Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.


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