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Gifts from the Kitchen-Fudge Favorites
By Brenda Hyde
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 Fudge
Ingredients:
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 Fudge
Ingredients:
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 Fudge
Ingredients:
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 Fudge
Ingredients:
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 Fudge
Ingredients:
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
Brenda Hyde is a Mom of three, a freelance writer and
editor of the six newsletters here at Seeds of Knowledge.
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SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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Memorial Day: Backyard Grilling
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The Perfect Porch Swing