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Holiday Fondant Fudge Log

Holiday Fondant Fudge Log Recipe

Your friends will marvel at these fudge rolls bursting with flavour and colour. Looks great on your holiday table, and in a gift box too !

Prep Time: 15 minutes plus setting time
Serving: 4 logs (about 56 pieces)

Ingredients:

1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
1 ¾ cups (425 mL) icing sugar
2 tbsp (30 mL) finely grated orange rind
2 pkgs (170 g each) bittersweet or semi-sweet chocolate squares, coarsely chopped
1 tbsp (15 mL) corn syrup
1/2 tsp (2.5 mL) vanilla extract

Optional coatings
Chocolate or multi-coloured sprinkles, finely chopped nuts, flaked coconut

Preparation:

1.  Beat 1/3 cup (75 mL) Eagle Brand with sugar and orange rind until smooth and thick. Turn fondant mixture out onto surface sprinkled with icing sugar. Knead lightly into a ball; divide into 4 equal parts. Roll each into a 6" (15 cm) log.
2.  Melt together remaining Eagle Brand, chocolate, corn syrup and vanilla. Remove from heat; stir until smooth.
3.  Spread ¼ of chocolate mixture onto a large piece of waxed paper, spreading to a 7x4" (18x10 cm) rectangle. Place fondant log in centre. Repeat with remaining chocolate mixture and fondant. Let stand 15 minutes at room temperature.
4.  Using waxed paper, tightly roll up each side of fudge layer to completely enclose fondant log. Roll logs in coating of choice, if using. Wrap tightly in waxed paper and chill until firm, about 1 hour. Cut into ¼” (.5 cm) rounds to serve. Store refrigerated, well-wrapped for up to 3 weeks.

Notes:

Variations: Ginger filled: Omit orange rind in fondant. Add ¼ cup (50 mL) finely chopped crystallized ginger for a full recipe; 1 tbsp (15 mL) for a quarter. Nut filled: Omit orange rind in fondant. Add ¼ cup (50 mL) finely chopped toasted almonds and ¼ tsp (1 mL) almond extract for a full recipe; 1 tbsp (15 mL) almonds and a dash almond extract for a quarter. Peppermint: Omit orange rind in fondant. Add 1 tsp (5 mL) peppermint extract for a full recipe; 1/4 tsp (1 mL) for a quarter. Orange filled: 2 tbsp (30 mL) finely grated orange rind for a full recipe; 1 ½ tsp (7 mL) for a quarter recipe. Note: Can substitute a 300g package or 1 ¾ cups semi-sweet chocolate chips …. or 12 squares semi-sweet chocolate for bittersweet chocolate.

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