|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 3g||9%|
|Total Sugars 37g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These chocolate firecrackers for the Fourth of July are a blast. They start with an easy chocolate fudge recipe, rolled into cylinders, then dipped in red candy coating. A black licorice "wick" completes the resemblance to fireworks. Feel free to add your favorite nuts or other mix-ins to the fudge.
12 ounces semisweet chocolate chips
4 ounces unsweetened chocolate, chopped
7 ounces marshmallow cream or Marshmallow Fluff
3 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cocoa powder
1 pound red candy coating
1 package black licorice
Gather the ingredients.
Combine chocolate chips and unsweetened chocolate in a large microwave-safe bowl. Microwave chocolates in 30-second increments until melted, stirring after every 30 seconds to prevent overheating.
Once chocolate is melted, add marshmallow cream or Marshmallow Fluff, water, and vanilla extract. Stir until everything is well mixed.
Scrape fudge into an 8 x 8-inch pan lined with waxed paper or foil and press into an even layer. Press a layer of cling wrap on top. Refrigerate until it is firm enough to cut, about 1 hour.
Take fudge from pan and slice in half, then cut each half into 8 thin rectangles, about 1 x 4 inches long.
Dust hands with cocoa powder, then roll rectangles between palms to round them out and make them cylinder shaped. Place cylinders on a baking sheet lined with waxed paper or parchment, and if they have softened during the rolling process, refrigerate until firm.
Place red candy coating in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Stir until melted and smooth.
Take a toothpick and poke a hole in top of each cylinder, wiggling toothpick a bit to widen the hole. This is where licorice will be inserted later, so make it large enough for licorice to fit in.
Snip licorice into 16 small pieces, each about an inch long.
Use dipping tools or a fork to dip a piece of fudge in red coating. Let excess drip back into bowl, then place back on baking sheet.
Stick a piece of licorice into top of fudge with hole. Repeat until all of the fudge is dipped in red and has a licorice wick. Refrigerate tray to set coating completely, about 20 minutes.
- Chocolate firecrackers can be stored in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, serve them at room temperature.