For festive sweets, turn to fudge

fudgePublished the week of December 5, 2016

‘Tis the season for hiding the scale and indulging in holiday treats. Whether you are making them for the family, for a party, or for gifts, fudge is a sweet treat that fits all the bills.

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Easy Chocolate Fudge

3 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts, optional

In a large microwave-safe bowl, place chocolate chips, sweetened condensed milk, and butter. Cook in microwave oven on medium until chips are melted. Cook 1 minute. Stir, then cook 30 additional seconds at a time, stirring, until chips are melted. Total cooking time is about 3 to 5 minutes. Stir in nuts, if desired. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set. Makes 16 servings.

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Pumpkin Fudge

3 cups granulated sugar
3/4 cup butter
1 5-ounce can evaporated milk
1/2 cup canned pumpkin
1 10-ounce pack

ages cinnamon-flavored chips (such as Hershey’s)
1 7-ounce jar marshmallow creme
3/4 cup chopped walnuts, toasted

In a 3-quart heavy saucepan over medium-high heat, combine sugar, butter, evaporated milk, and pumpkin. Cook until mixture boils. Clip a candy thermometer to side of pan; reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage, about 20 to 25 minutes. Adjust heat as necessary to maintain a steady boil.
Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts. Immediately spread fudge evenly in a greased 13×9-inch pan. Score into squares while warm. Let fudge cool to room temperature, about 2 hours. Cut into squares. Cover tightly and chill for up to 1 week. Makes about 96 pieces.

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Peanut Butter Fudge

1/2 cup butter
2-1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3-1/2 cups confectioners’ sugar

In a medium saucepan over medium heat, place butter. Add brown sugar and milk, stirring. Boil for 2 minutes, stirring frequently. Remove from heat. Mix in peanut butter and vanilla.

Place confectioners’ sugar into a large mixing bowl. Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth. Pour fudge into a greased 8-by-8 inch pan. Chill until firm, about 1 hour. Cut into 1-inch squares. Makes about 64 pieces.

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Pantry Pointers

For easier handling of fudge, line your pan with foil first and then coat the foil with butter. Use the foil to lift the fudge out of the pan before cutting.

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