![A monochrome image shows several pieces of broken chocolate bars stacked in the foreground, with additional chocolate packaging visible in the background.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/02\/PAULA_d_-image-1024x434.png","width":1024,"filesize":0},"full":{"0":"2019\/02\/PAULA_d_-image.png","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/02\/PAULA_d_-image.png"}})
Fudge this!
By Paula Dream (AKA Kale Haygood)
Hey, everyone! One day the cold wind is blowing my skirt up, and the next hot air is blowing up my hot pants!
So many readers commented on my sweet recipes in the last issue, I decided to give you some more, but these are much easier to make and require ewer ingredients. Trust me, you will get a kick out of making these and your friends will think you spent all day on them.
Enjoy, and thanks for remembering to support our advertisers.
FUDGE WITH JACK DANIELS
1 package (2 cups) semi-sweet chocolate chips
2 pounds (8 cups) confectioner’s sugar
1 cup Jack Daniels whiskey
Cooking spray
Line a 13″x9″x2″ baking dish with parchment paper, then lightly spray with cooking spray. Set aside. Place chocolate chips in a microwave safe bowl. Microwave at 70 percent for 90 seconds. Stir at 30-second intervals. While chocolate is in microwave, pour confectioners sugar in a large bowl. Pour whiskey over sugar and whisk. Pour melted chocolate over sugar, stirring quickly until well mixed. Pour mixture into baking dish and spread evenly. Let fudge set until firm, at least 30 minutes. Lift fudge from dish and cut into squares. Let fudge further set up for another hour.
EASIEST PEANUT BUTTER FUDGE
3 cups white vanilla baking chips
1 can
1/2 cup peanut butter
Cooking spray
Line an 8″ square baking dish with foil then lightly coat with cooking spray. Place baking chips, milk and peanut butter in microwave-safe bowl. Microwave uncovered on high in one minute increments, stirring well between each until melted and smooth. Pour into prepared dish and spread immediately, evenly. Let stand at least two hours to set before cutting or refrigerate for faster results. Lift from dish and cut into squares.
SLOW COOKER CHOCOLATE PEANUT CLUSTERS
1 package (16 ounces) vanilla candy coating (AKA almond bark)
1 package (16 ounces) chocolate flavor candy coating (AKA almond bark)
1 jar (16 ounces) dry-roasted, salted peanuts
1 jar (16 ounces) dry-roasted, unsalted peanuts
Place candy coatings in a four-quart slow cooker (or larger). Cover, heat on low setting two to three hours, stirring occasionally until well melted. Pour peanuts into mixture and stir until well coated. Drop by tablespoonsful on to parchment or wax paper. Allow to set 45 minutes to one hour.
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.
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