Free Range Fudge

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Free Range Fudge puts a twist on an old school classic. We are proud to introduce our Spicy and Sweet combination hot fudge, check it out today

Recipes

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RECIPES

February 26, 2019

"FREE RANGE FUDGE"

HOT CHOCOLATE

Ingredients

2 cups milk
1/2 cup semi-sweet chocolate chips
3 dashes of salt
1 heaping spoonful (or to taste) of Free Range Hot Fudge© 
1 cluster of Pecante©
whipped cream and/or marshmallows

 

Instructions

  1. Combine the first three ingredients in a small pot and heat on low. Whisk often. 
  2. Cook it on low for 20 minutes, whisking occasionally until the chocolate chips completely dissolve. Be careful not to let it come to a boil.
  3. While the hot chocolate is simmering, place the Pecante cluster in a ziplock bag and crush it with a rolling pin. Set it aside.
  4. As the chocolate chips begin to dissolve, stir in a spoonful (or two) of Free Range Hot Fudge. Continue to stir.  
  5. Serve with whipped cream, marshmallows, and the crushed Pecante cluster.
  6. For another delicious topping, microwave another spoonful of Free Range Hot Fudge at 15 second intervals, and pour  over your hot chocolate.
  7. Enjoy!

"FREE RANGE FUDGE"

HOT FUDGE SUNDAE

Ingredients

Your Favorite Ice-Cream
Free Range Fudge
Whipped Cream
Chopped Peanuts
Cookie or Waffer
Cherry 

Instructions

  1.  Begin  heating your favorite “Free Range Fudge”. after that put a scoop or two in the bottom of your glass.(we won’t tell anybody about the 2nd…or 3rd scoop) 
  2. Next you will add you icecream of choice. 2 Scoops will be a good start.
  3. After the ice cream is in your cup go ahead a drizzle some more of that sweet and spicy Free Range Fudge on top of the icecream. Add the chopped nuts, chocolate chips, or some crumbled cookies into your sundae.
  4. After you have added your toppings of choice, it’s time to get generous with the whipped cream. swril yourself up a little mountain of whipped cream. After that put a whole cookie or waffer in the whipped cream.  
  5. Finish it off with a cherry on top and enjoy your beautiful creation

Featured

RECIPES

February 26, 2019

Featured

RECIPES

April 5, 2019

"FREE RANGE FUDGE"

SPICY BROWNIES

Ingredients

1/2 Cups unsalted butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder, natural, or Dutch-process
1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup all-purpose flour
1 1/2 teaspoons of ground cinnamon
2/3 cup chopped walnuts or pecans, optional
Drizzle or Dolop your favorite Free Range Fudge on top of the browines when they are cooled

Instructions

PREPARE BATTER

1. Pre-heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
2. Combine soft butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water. Stir mixture occasionally until the butter has melted. Mix in eggs
3. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula. Add in cinnamon and nuts, if using. Spread evenly in lined pan. (if you aren’t usuing foil or parchment paper make sure to spray your pan well before adding the mix)

BAKE BROWNIES

1. Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.
2. Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. We reccommend cutting them into 16 squares.
3. Drizzle your favorite flavor of “Free Range Fudge” over your excellent brownies!

"FREE RANGE FUDGE"

MARBLE CHEESECAKE

Ingredients

  • Edit
 
 

For cheesecake:
24 ounces soft cream cheese
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla
¼ cup milk
3 slightly beaten eggs
1 jar hot fudge sauce

 

For crust:
1 3/4 cups finely crushed graham crackers
1 tablespoon sugar
½ cup melted butter

Instructions

  1. In a bowl, crush grahams crackers and sugar. Melt butter and stir into mixture. Press crumb mixture onto the bottom and up the sides of an 8 or 9 inch pie tin or pan. Set aside.
  2. In a large bowl, beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in the eggs.
  3. Pour the filing into the pan with the crust. Gently pour a bit of hot fudge in small drops on the top of the cheesecake. Use a knife to gently create swirls. Do NOT over swirl or it will muddy your cheesecake.
  4. Place the pan into a second shallow baking pan. Bake at 375 degree oven for 40-45 minutes for 8 inch pan or 35 minutes for 9 inch pan.
  5. Cool in a pan on a wire rack for about 15 minutes. Use a sharp knife to loosen the crust from the sides of the pan and cool for 30 more minutes. Cover and chill for 4 hours before serving.

Featured

RECIPES

March 26, 2019

Location

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Reserve a Table

Cake caramels brownie chupa chups sweet sweet roll danish wafer. Tootsie roll icing oat cake cupcake marshmallow carrot cake macaroon cake. Cupcake powder liquorice liquorice. Bear claw chocolate cake icing. Ice cream ice cream cake sesame snaps sweet roll.

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