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• Recipes

     Fudge Log          

1 can Regular Eagle Brand® milk
1 ¾ cups powdered sugar
2 tbsp finely grated orange rind
12 oz. pkg bittersweet or semi-sweet chocolate squares, coarsely chopped
1 tbsp corn syrup
1/2 tsp vanilla extract
Optional : Chocolate or multi-colored sprinkles, finely chopped nuts, flaked coconut, colored sugars

Beat 1/3 cup Eagle Brand, sugar, and orange rind until smooth and thick. Turn fondant mixture out onto surface sprinkled with powdered sugar. Knead lightly into a ball; divide into 4 equal parts. Roll each into a 6-inch log.
Melt together remaining Eagle Brand, chocolate, corn syrup and vanilla. Remove from heat; stir until smooth.
Spread ¼ of chocolate mixture onto a large piece of waxed paper, spreading to a 7x4-inch rectangle. Place fondant log in center. Repeat with remaining chocolate mixture and fondant. Let stand 15 minutes at room temperature.
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” rounds to serve. Store refrigerated, well-wrapped for up to 3 weeks. Makes about 56 pieces

Variations: Ginger filled: Omit orange rind in fondant. Add ¼ cup finely chopped crystallized ginger for a full recipe; 1 tbsp for a quarter. Nut filled: Omit orange rind in fondant. Add ¼ cup finely chopped toasted almonds and ¼ tsp almond extract for a full recipe; 1 tbsp almonds and a dash almond extract for a quarter. Peppermint: Omit orange rind in fondant. Add 1 tsppeppermint extract for a full recipe; 1/4 tsp for a quarter. Orange filled: 2 tbsp finely grated orange rind for a full recipe; 1 ½ tsp for a quarter.