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Dr Pepper Fudge

I have good news! I took my fave soda, Dr Pepper TEN, and turned it into chocolate fudge!

We are days away from the big day and I have somehow managed to keep my hands out of our candy jar. You guys, this has never happened before. At this point, I’ve usually eaten every single piece of good candy and then on Halloween day, I’m running like a madwoman to the store to buy more.

Not this year though! I have conquered my candy addiction.

Just kidding. I ate homemade Dr Pepper Fudge instead.

As I mentioned, I used the Dr Pepper TEN (that I purchased at King Soopers – it’s with all the other sodas) in this fudge. It is my absolute favorite because it only has 10 calories but it doesn’t taste like a diet soda. I also used Canada Dry TEN in the Creepy Ginger-Ade recipe you see below. I’m currently obsessed with all things ginger which is weird since I named my blog Fake Ginger because I  couldn’t stand ginger – and also because I like to dye my hair red. Speaking of, should I do that this weekend? I’m bored of blonde.

Anyway, the Canada Dry TEN is so delicious and it was perfect mixed with lemonade! I added a packet of powdered lime drink mix to the mix to turn it green. And then I popped some spiders in! (And PS, you could totally put some vodka in if you’re making this for an all adult party!)


Funnily enough, just the other day I commented on a blog post about fudge saying that if I was any good at making fudge, I’d make some right then. Because I love fudge. But I’m SO bad at making it. And then that night, I got super excited about the idea of Dr Pepper Fudge that I went downstairs at 11 pm and made this in less than 20 minutes.

It really couldn’t be easier. No candy thermometer needed! Which is awesome because you guys know I buy a candy thermometer 3 times a year and then throw it out when I decide it’s too much work.

You just cook most of the ingredients together and then stir in the chocolate, let it set for an hour or two, and slice into squares.

And you really can taste the Dr Pepper TEN! It’s absolutely delicious and perfect for this time of year when candy is on everyone’s mind.

Click for the full recipe

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I am not a candy maker. I’ve told you guys that many times. My grandma? An excellent candy maker. Fudge, divinity, you name it, she can make it. And everyone in my family looks forward to the mass quantities that she makes every Christmas. I’m not sure why I didn’t end up with the candy making gene but such is life.

This Maple Pecan Fudge recipe spoke to me because it doesn’t require a candy thermometer. (And because it has maple and pecans, of course. ) Let me tell you, it couldn’t be easier! And the results were so amazing! I could’ve easily gobbled up the entire pan myself. That good.

If you’re like me and haven’t had much luck with candy, you need to do yourself a favor and try this recipe!

Maple Pecan Fudge

adapted from Brown Eyed Baker

Ingredients

2 cups light brown sugar
5 ounces evaporated milk
1 cup unsalted butter
2 cups powdered sugar
1 tablespoon maple syrup
1 cup coarsely chopped pecans

Instructions

  1. Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
  2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
  3. Remove from the heat and stir in the powdered sugar and maple syrup. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy, about 3 minutes. Fold in the pecans and pour the mixture into the prepared pan.
  4. Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)
http://fakeginger.com/2011/11/06/maple-pecan-fudge-2/

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I am having the worst time coming up with Christmas goodies this year! I always want to make something that just screams CHRISTMAS but I just haven’t stumbled upon much inspiration.

This is what I call Cheater’s Fudge. It’s so easy and turns out delicious every time. You just melt chocolate with some sweetened condensed milk and then fold in your choice of add-ins. I went with Oreo’s but any candy or cookie would work. It’s not going to have the same texture as regular candy thermometer fudge but it’s so easy that you won’t even care!

Cookies & Cream Fudge

Ingredients

18 ounces white baking chocolate
1 (14-ounce) can of sweetened condensed milk
3 cups Oreo cookies, chopped

Instructions

  1. Line an 8 x 8 inch pan with parchment paper.
  2. Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted. Stir in Oreo cookies. Pour mixture into the prepared pan. Refrigerate for 2 hours or until set. Slice and bring to room temperature before serving.
http://fakeginger.com/2010/12/18/cookies-cream-fudge/

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We’re having an easy Thanksgiving this year. My grandparents are out in the Caribbean somewhere and my Aunt’s family decided not to drive in from New Orleans this year, so it’s just my husband, Landon, and my parents. My mom decided to do a simple dinner and didn’t want my help since I’m so busy studying for finals. Little does she know, I’m doing more procrastinating than anything. I took it upon myself to do desserts and after tasting this fudge, I’m so glad I did.

It’s an understatement to say that my husband is tired of my pumpkin goodies. When he spotted the fudge he literally groaned and said, “Let me guess what that is…” but then he and a friend sat here eating almost half of the fudge! So I guess it’s not that awful. ;)

This was so simple, relatively quick, and obviously good. I even made it without a candy thermometer. Why you ask… because whenever I use a candy thermometer I have to throw it away. It’s just one of my things. And it gets really old buying a candy thermometer ever few months only to throw it away hours later. I’ve officially given up on buying them.

My advice if you’re making this: melt the white chocolate or chop into teeny tiny pieces. I used chips and despite pouring 235 degrees of pumpkin on them, I still have some chunks.

Pumpkin Pie Fudge

Ingredients

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 1/2 tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow creme
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Instructions

  1. Stir together first six ingredients in a 3 1/2 quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234F (soft-ball stage).
  2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
http://fakeginger.com/2008/11/27/pumpkin-pie-fudge/

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