Subj : Fudge This
To : Ruth Haffly
From : Dave Drum
Date : Tue Dec 19 2023 05:49:00
-=> Ruth Haffly wrote to Dave Drum <=-
MP> Hmmm, that is one thing I miss around the holidays. My grandparents
MP> would make excellent fudge, usually chocolate and peanut butter.
MP> <drools>
SD> I usually make okay fudge in the microwave. Nothing fancy.
DD> Here's my go-to recipe for making fudge, It can probably be done in
DD> the nuker, although I've not tried.
DD> Title: Eagle Brand Chocolate Fudge
DD> Categories: Five, Dairy, Chocolate, Nuts
DD> Yield: 64 Servings
DD> 3 c (18 oz) semi-sweet chocolate
DD> - chips
DD> 14 oz Can Eagle Brand Sweetened
DD> - Condensed Milk
DD> ds Salt
DD> 1 1/2 ts Vanilla extract
DD> 64 Pecan halves
RH> Sub in a bag (1 cup) of mint chips or 1 teaspoon of peppermint extract
RH> for the vanilla. Or, crush peppermint candies (candy canes) and either
RH> mix in or spread them on top. I usually make this in a 9" pan; it's a
RH> bit thinner but you can cut more pieces from it. (G)
There are any number of vairations to that recipe. My personal
preferences is "as written". If I am doing peppermint candies I'll
buy a bag of Brach's which are available year-round unlike candy
canes. Bv)=
Here's a recipe I've made a couple times with decent success.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 pounds
1 1/2 ts + 1/4 c butter; softened,
- divided
2 c White sugar
1/2 c Sour cream
12 oz White baking chocolate; in
- 1 oz squares, chopped
7 oz Jar marshmallow cream
1/2 c Crushed peppermint candy
1/2 ts Peppermint extract
Line a 9" square pan with foil. Grease the foil with
1 1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine sugar, sour cream and
remaining 1/4 cup butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; cook
and stir until a candy thermometer reads 235ºF/113ºC
(soft-ball stage), about 5 minutes.
Remove from the heat; stir in white chocolate and
marshmallow creme until melted. Fold in peppermint candy
and extract. Pour into prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1" squares. Store in the refrigerator.
Sue Schindler, Barnesville, Minnesota
Makes: 2 pounds
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... Fashion-A form of ugliness so intolerable we have to alter it semi-annually
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