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Five Easy
Holiday Fudge Recipes
By Rachel Paxton
I love baking for the holidays. There are always
so many new recipes to try. One of my favorite holiday treats is homemade fudge
(without nuts, of course). If your family loves fudge as much as mine does, make
them the kind you know they like, and then have them try one of these recipes
too. You might find a new family favorite! Our family indulges in a little
Peanut Butter Fudge every holiday season.
Candy Store Fudge
1/2 lb. butter, softened
18 oz. chocolate chips
8 oz. mini-marshmallows
3 tsp. vanilla
2 c. chopped nuts
4 1/2 c. sugar
1 can evaporated milk
Place the following ingredients in a large bowl:
butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly
bring to a boil, stirring constantly the sugar and evaporated milk and stir for
exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches
easily. Pour this
mixture over the ingredients in the bowl and mix with electric mixer until well
blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours.
Peanut Butter Fudge
2 lbs. powdered
sugar
1 can evaporated milk
1/2 c. melted butter or margarine
7 oz. marshmallow creme
18 oz. jar of peanut butter
Into large, heavy pan place sugar, butter or
margarine and evaporated milk, cook over medium heat, stirring constantly until
ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy
thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour
into 2 (8x8x2) greased pans. Cut into squares when cool.
Butterscotch Fudge
12 oz. bag
butterscotch chips
1 can sweetened condensed milk
1 1/2 c. miniature marshmallows
2/3 c. peanut butter
1 tsp. vanilla
1 c. chopped peanuts
dash of salt
Mix butterscotch chips, milk and marshmallows in
saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and
salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into
small squares. Store fudge in refrigerator.
Almond Cherry Fudge
2 cups
semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 c. chopped almonds
1/2 c. chopped red candied cherries
1 tsp. almond extract
In microwave-safe bowl, combine chocolate chips and
milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted.
Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread
mixture into an 8x8 pan lined with foil that has been greased. Cover and chill
for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil
and cut fudge into 1-inch squares. Store in refrigerator.
Peppermint Fudge
2/3 c. evaporated
milk
1 2/3 c. sugar
2 tbsp. butter
1/2 tsp. salt
2 c. mini-marshmallows
1 1/2 c. chocolate chips
1/2 tsp. peppermint extract
1/2 c. chopped walnuts
Mix milk, sugar, butter, and salt in a sauce pan.
Bring to a full boil, then boil for five minutes, stirring constantly. Remove
from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts.
Stir vigorously until marshmallows are melted and thoroughly blended. Pour into
8-inch square pan. Chill.
For more holiday hints, recipes, gardening, organizing tips, home
decorating, and more, visit Creative Homemaking at
http://www.creativehomemaking.com. |