Saturday, December 6, 2008

Remarkable Fudge

Adapted from Delectable Delights: A Second Helping of SAA Favorites.

Easy, delicious! Versatile too. Swirl in caramel, peanut butter, toffee, white chocolate, coconut, walnuts or pecans, butterscotch... heaven in a pan! This recipe makes A LOT of fudge and can be easily halved.

This batch had white chocolate and peanut butter swirls, and walnuts.
...
1 cup butter
4 cups sugar
2-5 oz. cans evaporated milk
1-12 oz. package semi-sweet chocolate chips
1-8 oz. chocolate bar, milk, dark or a combo of both, your preference, broken into pieces
1-7 oz. jar marshmallow creme
1 t. vanilla
...
Line a 9x13 pan with foil and lightly grease foil with butter or cooking spray. In a 3 qt. heavy saucepan, melt butter over medium-low heat. Increase hear to medium and add sugar and milk and stir until mixture comes to a low boil. Stirring constantly, cook until mixture reaches 238 degrees, which is the soft ball stage. If you don't have a thermometer, cook over medium heat for 10 minutes so that while stirring, mixture doesn't boil, but if you stop stirring momentarily, mixture boils. Remove from heat. Stir in chocolate chips and extra chocolate pieces, marshmallow creme and vanilla. Stir until mixture is smooth and chocolate is all melted and well-incorporated. If using nuts, stir the nuts in at this time. Pour into prepared pan. Swirl in additional ingredients of your choice now. Score fudge while still warm, to make for easier cutting later. Put in refrigerator to cool and set, about 1 hour. Enjoy!

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