White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Ingredients

• 2 cups sugar
• ¾ c sour cream (not light)
• ½ cup unsalted butter
• ½ tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries (Craisins)

Instructions

1.     Line a 9x13 baking dish with foil and lightly spray with cooking spray.

2.     Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.

3.     Bring mixture to boil over medium heat, stirring frequently.

4.     Continue cooking, stirring occasionally, to soft ball stage (238 degrees).

5.     Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)

6.     Stir in the marshmallow cream and vanilla extract until smooth and blended. Stir in dried cranberries until evenly distributed.

7.     Pour into the baking dish, cool to room temperature.

8.     Chill in refrigerator for several hours before cutting into squares,

9.     Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Death By Chocolate

1 (19-21 ounce) package brownie mix, prepared according to package directions

1/2 cup Kahlua

2 boxes (3-4 ounce each) instant chocolate mousse mix, prepared according to package directions

8 Heath bars, coarsely crushed

12-ounce container of Cool Whip, thawed

Bake the brownie batter according to the package directions; remove from the oven and cool completely. 

Using a skewer, poke holes in top of the cooled brownies and drizzle with the Kahlua.  Allow to sit for 2 hours.

Cut the brownies into 1-inch cubes and place half into a trifle dish or a large glass serving bowl.  Cover with half the prepared chocolate mousse and about 1/3 of the crushed candy, then half the Cool Whip.  Repeat layers and top with the remaining candy.

Cover and chill at least 2 hours before serving.  Refrigerate any leftovers.

OMG!  This is SO GOOD!!   It's even better if you use real whipped cream instead of the Cool Whip!  Not that I'm knocking Cool Whip.  I like Cool Whip and it's a whole lot faster and easier than whipping your own cream.  Just sayin'...

Adapted from a Mr. Food recipe from back in the 80's.