Gifts from the Kitchen-Fudge Favorites
Everyone has their favorite type of fudge, and very few people don't
break into smiles when they are given a gift of this traditional holiday
favorite. Try one of these recipes this year! Fudge should be given
in tins, boxes or airtight bags. Don't mix fudge with your other
homemade gifts such as cookies, it will soften them and "mingle"
the flavors slightly of what you have stored together. I keep the fudge
in the refrigerator until I give it away. If it's for a long period of
time
freezing would be good also.
Chocolate FudgeIngredients:1 cup butter, or regular margarine(2 sticks) 4 1/2 cups sugar 1 jar (7 ounces) marshmallow creme, about 2 cups 1 14 1/2 ounces evaporated milk (1 2/3 cup) 8 (1 1/2 ounce)milk chocolate bars, broken in pieces 1 12 ounce bag semisweet chocolate pieces 2 cups chopped walnuts, optional Combine butter, sugar, marshmallow creme and evaporated milk in a 3 quart saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steady over low heat for 7 minutes, stirring occasionally. Keep mixture at a low boil during this time. Remove from heat, add chocolate bars, chocolate pieces, and nuts. Stir until chocolate is melted and blended. Pour quickly into two lightly buttered 9 inch square pans. While warm mark the fudge into the size pieces you desire, then when cool and firm cut. Makes about 5 1/2 pounds. Butterscotch Peanut FudgeIngredients:12 ounce package butterscotch chips 1 14 ounce can sweetened condensed milk 1 1/2 cups miniature marshmallows 2/3 cup chunky peanut butter 1 tsp. vanilla 1 cup chopped peanuts In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts. Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator. Easy Peanut Butter FudgeIngredients:1 2/3 cup sugar 1 small can (5.33 ounces) evaporated milk 16 large marshmallows, or 2 cups miniature 1 cup peanut butter 1 tsp. vanilla Mix sugar, milk and marshmallows in a medium pan. Cook and stir over medium heat until mixture boils. Boil and stir 5 minutes. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8 inch square pan. Cool. Cut into pieces. Cocoa Peanut butter FudgeIngredients:2 cups sugar 1/3 cup cocoa 2/3 cup milk 2 tablespoons light corn syrup dash salt 2 tablespoons butter 1/2 cup peanut butter 1 tsp. vanilla Mix sugar, cocoa, milk, syrup and salt. Cook to soft ball stage (236 degrees). Add butter, peanut butter and vanilla. Pour into buttered 8 inch square pan.Cool before cutting. Maple FudgeIngredients:2 cup maple syrup 1 tablespoon light corn syrup 3/4 cup chopped pecans 1 tablespoon butter 3/4 cup rich milk or cream Combine the maple and corn syrup and cream. Place over low heat. Stir constantly until it starts to boil. Continue cooking without stirring until small amounts of syrup form a soft ball in cold water or it reaches 236 degrees. Remove from heat. Add butter. Do not stir. Cool until luke warm. Beat until mixture thickens and loses gloss. Add nuts. Pour into buttered pan. When cool cut into squares. About the Author
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