Fudge au chocolat blanc infusé au caramel

Ce fudge au chocolat blanc et caramel est une gourmandise irrésistiblement onctueuse et riche, qui allie le fondant du chocolat blanc à de généreux tourbillons de caramel et au croquant des noix de pécan. Simple à préparer et absolument irrésistible, ce délice sans cuisson est idéal pour les fêtes, les cadeaux ou tout simplement pour satisfaire vos envies de dessert maison raffiné. Chez Tinsuf, nous adorons les recettes comme celle-ci, à la fois gourmandes et accessibles, qui offrent un résultat digne des plus grandes pâtisseries avec un minimum d’effort.

Aperçu de la recette

• Auteur : tinsuf
• Cuisine : américaine
• Catégorie : Dessert
• Mots-clés : fudge au chocolat blanc, fudge au caramel, dessert sans cuisson, confiseries de Noël, fudge aux noix de pécan
• Temps de préparation : 10 minutes
• Temps de cuisson : 5 minutes
• Durée totale : 15 minutes plus réfrigération
• Rendement : 36 carrés

Ingrédients

• 3 tasses de pépites de chocolat blanc
• 1 boîte (400 g) de lait condensé sucré
• 4 cuillères à soupe de beurre
• 1/2 cuillère à café d’extrait de vanille
• 1 tasse de noix de pécan hachées
• 1/2 tasse de sauce caramel, à température ambiante

Instructions

1. Tapissez un moule à gâteau de 20 x 20 cm de papier sulfurisé en laissant dépasser le papier pour faciliter le démoulage.
2. Dans un bol en verre allant au micro-ondes, mélanger les pépites de chocolat blanc, le lait concentré sucré et le beurre.
3. Faites chauffer le mélange au micro-ondes pendant 90 secondes, puis remuez bien. Si nécessaire, poursuivez la cuisson par intervalles de 15 secondes, en remuant entre chaque intervalle, jusqu’à obtenir une consistance presque lisse.
4. Incorporez l’extrait de vanille et les noix de pécan hachées jusqu’à ce qu’ils soient bien répartis.
5. Versez le mélange de fudge dans le moule préparé et étalez-le uniformément sur une épaisseur d’environ 2,5 cm.
6. Arrosez le tout de sauce caramel et mélangez délicatement à l’aide d’un couteau ou d’une spatule.
7. Réfrigérer pendant au moins 2 heures, ou jusqu’à ce que la préparation soit complètement prise.
8. Retirez le fudge de la poêle, coupez-le en carrés et servez.

Conseils de dépannage et de cohérence

Si votre fudge a une texture granuleuse, il a peut-être trop chauffé. Faites-le fondre doucement en remuant délicatement pour obtenir une texture lisse. Utiliser du caramel à température ambiante permet de réaliser des marbrures nettes sans qu’il ne retombe au fond. Pour un fudge plus ferme, laissez-le refroidir plus longtemps avant de le découper.

Stockage et préparation à l’avance

Conservez le fudge dans un récipient hermétique au réfrigérateur pendant 7 jours maximum. Pour une conservation plus longue, congelez les portions individuelles pendant 2 mois maximum. Décongelez-les au réfrigérateur avant de servir.

Pourquoi cette recette fonctionne

Le lait concentré sucré crée une base riche et onctueuse sans avoir besoin de thermomètre à sucre. Le chocolat blanc apporte douceur et structure, tandis que le caramel ajoute de la profondeur et du contraste. Les noix de pécan ajoutent de la texture, pour un équilibre et un plaisir gustatif absolus.

Conseils d’experts

• Utilisez du chocolat blanc de haute qualité pour une saveur optimale et une fonte parfaite.
• Faites légèrement griller les noix de pécan pour rehausser leur arôme de noisette.
• Pour obtenir des tourbillons décoratifs, évitez de trop mélanger le caramel.

Cette recette de fudge au chocolat blanc et caramel est une création de tinsuf. Découvrez d’autres recettes de desserts gourmands et infaillibles, ainsi que des idées sucrées pour sublimer vos créations maison.

Indulge in Decadence: The Italian Cream Cake Recipe

 

Few desserts can rival the elegance and flavor of an Italian Cream Cake. Despite its name, this delightful confection isn’t specifically Italian but rather a Southern classic in the U.S., loved for its rich texture, decadent frosting, and subtle coconut and pecan undertones. This cake is the epitome of indulgence, combining moist layers with a luscious cream cheese frosting to create a treat worthy of special occasions or simple moments of joy.

In this article, we’ll guide you step-by-step on how to create this irresistible cake in your kitchen.

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What Makes Italian Cream Cake Special?

1. Rich Flavor Profile: A perfect balance of sweet coconut, nutty pecans, and buttery vanilla cake.
2. Velvety Texture: Thanks to the buttermilk, the cake is moist and tender in every bite.
3. Cream Cheese Frosting: The tangy, smooth frosting adds the ideal contrast to the cake’s sweetness.
4. Southern Charm: A traditional favorite for holidays, birthdays, or just because!

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Ingredients for Italian Cream Cake

For the Cake Layers

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional, for garnish)

INSTRUCTIONS:

How to Make Italian Cream Cake

Step 1: Prepare the Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal.

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Step 2: Mix the Dry Ingredients

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

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Step 3: Cream the Butter, Shortening, and Sugar

1. In a large mixing bowl, use an electric mixer to cream the butter, shortening, and sugar until light and fluffy.
2. Add the egg yolks one at a time, beating well after each addition.

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Step 4: Combine Wet and Dry Ingredients

1. Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture.
2. Stir in the vanilla extract, shredded coconut, and chopped pecans.

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Step 5: Beat the Egg Whites

1. In a separate bowl, beat the egg whites with a clean mixer until stiff peaks form.
2. Gently fold the beaten egg whites into the cake batter. Be careful not to deflate the mixture.

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Step 6: Bake the Cake

1. Divide the batter evenly among the prepared pans.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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Step 7: Make the Cream Cheese Frosting

1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
3. Stir in the vanilla extract for added flavor.

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Step 8: Assemble the Cake

1. Place the first cake layer on a serving plate. Spread an even layer of frosting over the top.
2. Repeat with the second and third layers, frosting the top and sides of the cake.
3. Sprinkle chopped pecans on top or press them onto the sides for an extra decorative touch.

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Tips for Success

• Use Room-Temperature Ingredients: This ensures a smooth batter and evenly baked layers.
• Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.
• Toast the Pecans: For an extra depth of flavor, lightly toast the pecans before adding them to the batter or frosting.
• Refrigerate Before Serving: Chill the cake for at least an hour before serving to allow the flavors to meld beautifully.

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Serving and Storage

Serve your Italian Cream Cake slightly chilled or at room temperature for the best texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage—just wrap individual slices in plastic wrap and place them in a freezer-safe container.

Mini Fruit Cake Muffins

 

Introduction

Mini Fruit Cake Muffins are bite-sized treats that capture all the warmth and nostalgia of classic fruitcake in a lighter, fluffier form. Packed with fragrant spices, colorful dried fruits, and a hint of bright citrus, these muffins feel festive without being heavy or overly sweet. They are perfect for holiday baking, brunch spreads, gift baskets, or a cozy afternoon snack with tea or coffee.

What makes these muffins especially appealing is their simplicity. There is no need for long soaking times or complicated techniques—just straightforward mixing and baking. The result is a soft, moist muffin with balanced sweetness, warm spice, and bursts of fruity flavor in every bite. Even those who are not traditional fruitcake fans tend to love these mini versions.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamonADVERTISEMENT
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugarADVERTISEMENT
• ¼ cup granulated sugar
• 2 large eggs
• ⅓ cup orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extractADVERTISEMENT
• 1 cup mixed dried fruits (raisins, currants, chopped dates, candied peel)
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.ADVERTISEMENT
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Stir in the orange juice, orange zest, and vanilla extract until the mixture is smooth and fragrant.
6. Gradually add the dry ingredients to the wet ingredients, gently mixing just until combined. Do not overmix.
7. Fold in the dried fruits and nuts, if using, until evenly distributed throughout the batter.
8. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
9. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Conclusion

Mini Fruit Cake Muffins are a wonderful way to enjoy the flavors of traditional fruitcake in a more approachable, everyday form. Light, moist, and full of warm spices and fruit, they are easy to bake and even easier to love. Whether served at a holiday gathering, shared as a homemade gift, or enjoyed quietly with a warm drink, these muffins bring comfort and festive charm to any occasion.

Caramel Chocolate Crunch Bars!

 

Imagine the gooey richness of caramel, the bitter-sweet snap of dark chocolate, and the toasty crunch of toasted nuts or cereal—all layered into one no-bake, 5-ingredient bar that tastes like a gourmet candy bar you’d buy for $8… but made at home for pennies.

These Caramel Chocolate Crunch Bars are your new weekend obsession: chewy, crisp, and deeply satisfying, with a buttery shortbread-like base, a thick layer of homemade caramel, and a glossy chocolate top that shatters with every bite. And the best part? No oven, no candy thermometer, and ready in 20 minutes.

Perfect for gifts, parties, or secret midnight snacks, these bars disappear faster than you can say “one more piece.”

Why You’ll Be Hooked
✅ Only 5 ingredients—pantry staples you already own
✅ No baking, no candy thermometer
✅ Ready in 20 minutes (plus chilling)
✅ Naturally nut-free option (use cereal!)
✅ Perfect for holidays, bake sales, or “just because” treats
Ingredients You’ll Need
For the Base:
1 (14 oz) can sweetened condensed milk
1½ cups semi-sweet chocolate chips
½ cup (1 stick) unsalted butter
2½ cups crispy rice cereal (like Rice Krispies) or toasted nuts (pecans, almonds)
For the Topping:

1 cup semi-sweet or dark chocolate chips
1 tbsp coconut oil or butter (for smooth melting)
Flaky sea salt (optional but highly recommended)
Pro tip: For extra crunch, use a mix of cereal and nuts—or go all-in on toasted pecans for a buttery, praline-like vibe.

Step-by-Step Instructions
1. Make the Caramel Base
In a microwave-safe bowl, combine sweetened condensed milk, 1½ cups chocolate chips, and butter.

Microwave in 30-second intervals, stirring between, until smooth (about 1.5–2 minutes total).

Stovetop option: Melt in a double boiler over low heat, stirring constantly.

Stir in crispy rice cereal or nuts until fully coated.

2. Press into Pan
Line an 8×8-inch pan with parchment paper (leave overhang for easy removal).

Press the mixture firmly and evenly into the pan using a spatula or the back of a greased measuring cup.

Press hard! This prevents crumbly bars.

3. Add the Chocolate Topping
In a small bowl, melt 1 cup chocolate chips and 1 tbsp coconut oil (microwave or double boiler).

Pour evenly over the base. Tilt the pan to spread.

Sprinkle with flaky sea salt (if using).

4. Chill & Slice
Refrigerate for 1–2 hours, or until firm.

Lift out using parchment overhang. Cut into 16 squares with a sharp knife (wipe blade between cuts for clean edges).

Tips for Perfect Bars
Use fresh cereal—stale = soggy bars.
Toast nuts for deeper flavor (3–5 minutes in a dry skillet).
Don’t skip chilling—warm bars crumble.
Make ahead: Store in an airtight container for up to 2 weeks (if they last that long!).
Double the batch: Freeze in a single layer for up to 2 months.
Delicious Variations
Salted Caramel Crunch: Swirl ¼ cup caramel sauce into the base before topping
Mocha Crunch: Add 1 tsp instant espresso powder to the chocolate topping
Peanut Butter Swirl: Drop spoonfuls of PB into the base and marble gently
Holiday Sparkle: Use red/green cereal or white chocolate + crushed peppermint
Nut-Free: Stick with crispy rice cereal or use sunflower seeds
Gifting & Serving Ideas
Holiday tins: Layer in cupcake liners and tie with ribbon
Teacher gifts: Package 2 in a clear cellophane bag
Movie night: Serve with popcorn and cold milk
Elegant dessert: Cut into mini squares and arrange on a gold tray

old fashioned rice pudding

 

Ingredients

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins (Optional)
⅛ teaspoon ground nutmeg

Preparation

STEP 1
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.

STEP 2
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.

STEP 3
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

sugar-free treat packed with oats

 

This looks like a wholesome, sugar-free treat packed with oats, apples, and carrots. Here’s a simple recipe for you:

Ingredients:

• 2 cups rolled oats
• 1 apple, grated
• 1/2 cup shredded carrots
• 1/2 cup raisins or your preferred dried fruit
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup unsweetened applesauce (or mashed banana as a substitute)
• 1/4 cup chopped nuts (optional)
• A pinch of salt
• 1/2 cup water or almond milk (for moisture)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large mixing bowl, combine the rolled oats, grated apple, shredded carrots, raisins, cinnamon, nutmeg, and salt.
3. Add the applesauce (or mashed banana) and vanilla extract to the dry mixture. Stir until everything is well combined.
4. Gradually add the water or almond milk to the mixture until it reaches a thick batter-like consistency.
5. Pour the mixture into the prepared baking pan, spreading it evenly.
6. Bake for about 30-35 minutes or until a toothpick comes out clean and the top is golden.
7. Allow it to cool, then slice and enjoy!

This is a delicious, healthy snack without added sugars or flour! Enjoy!