Monday, December 19, 2005
Fudge is great for gifts or guests
The holidays are a time for indulgences, and few things are as indulgent or satisfying as a piece of sweet and creamy fudge. It makes a great addition to any holiday buffet table as well as a delicious and appreciated gift for almost anyone.
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Fabulous Fudge
1/3 cup butter, cut into chunks
1 cup evaporated milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
1 12-ounce package semisweet chocolate chips
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil and let boil 5 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Pour into an 8x 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. Makes 12 servings.
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Fudge Add-Ins
Rocky Road Fudge: Fold 1/2 cup toasted slivered almonds and 1 cup miniature marshmallows into chocolate mixture before pouring into baking pan.
Walnut Fudge: Fold 1 cup chopped walnuts into chocolate mixture before pouring into baking pan.
Snow Swirl Fudge: In medium saucepan over low heat, melt 2 cups miniature marshmallows with 2 tablespoons butter. Spread on top of fudge before fudge is firm. With table knife or metal spatula, swirl through top of fudge.
Cherry Fudge: Fold 1/4 cup chopped candied cherries into chocolate mixture before pouring into baking pan.
Candy Cane Fudge: Add 1/2 teaspoon peppermint extract to the chocolate mixture; pour into pan as directed. Immediately top with 1/2 cup crushed candy canes.
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Peanut Butter Fudge
3/4 cup evaporated milk
2 cups granulated sugar
2 tablespoons butter
1-1/8 cups creamy peanut butter
2 cups marshmallow creme
1 teaspoon vanilla extract
Combine evaporated milk, sugar, and butter in a medium saucepan. Bring to a hard boil and let boil 5 minutes, stirring constantly. Remove from heat. Stir in peanut butter, marshmallow creme, and vanilla until smooth. Pour into an 8x 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. Makes 12 servings.
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Pantry Pointers
To easily remove fudge from the pan, line the pan with aluminum foil so that the foil extends over the edges of the pan. Lightly butter the foil. When the candy is firm, grasp the foil and carefully lift the block of fudge out of the pan. Remove the foil before cutting.
When storing fudge, place waxed paper in between layers or use waxed paper to individually wrap pieces of fudge.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com