FUDGE
Christmas Fudge
2 1/2 cups powered sugar
2/3 cup milk
1/4 cup butter
12 oz grated white chocolate
1/2 teaspoon almond extract
3/4 cup fruit (dried apricots, dried cherries, or cranberries) coarsely chopped
3/4 cup toasted almond slices
1. Combine sugar, milk and butter in a heavy saucepan
2. Using medium heat, stir constantly, until boiling.
3. Allow to boil for 5 minutes without stirring.
4. Lower heat to low
5. Add chocolate and almond extract.
6. Stir until chocolate melts and mixture is smooth.
7. Stir in fruit and almonds.
8. Spoon into a greased foil lined 8" x 8" pan.
9. Refrigerate at least 2 hours.
10. Invert pan, peel off foil, and cut into squares.
Chocolate Mint Fudge
2 1/2 cups sugar
1/4 cup cocoa powder
1 cup milk
2 tablespoons light corn syrup
1 cup pecans (chopped)
1 tablespoon mint extract
1. Line an 8" square pan with foil, lightly butter
2. Combine sugar and cocoa in a large saucepan
3. Stir in milk and corn syrup
4. Bring mixture to a boil, stirring constantly over medium heat
5. Cook until 238 F (soft ball stage)
6. Remove from heat
7. Stir in mint
8. Allow mixture to cool for 10 minutes
9. Beat until shiny gloss is gone
10. Stir in pecans
11. Spread mixture into pan
12. Refrigerate until firm (about 2 hours)
13. Remove by lifting edges of foil
Peanut Butter Fudge
3 cups sugar
3/4 cup butter
3/4 cup evaporated milk
4 heaping tablespoons peanut butter
7 ounce jar marshmallow cream
1 cup nuts (chopped)
1 teaspoon vanilla
1. Combine sugar, butter and milk in medium saucepan
2. Bring to a rolling boil, stirring constantly
3. Continue to boil, stirring for 5 minutes over medium heat
4. Remove from heat
5. Add peanut butter, stir until melted
6. Add marshmallow cream, nuts and vanilla
7. Stir until blended
8. Pour into a buttered 9" x 9" square pan
Sour Cream Fudge
2 cups brown sugar
1 cup sugar
1 cup sour cream
3 squares unsweetened chocolate
1 stick butter
1 cup nuts, chopped
1 teaspoon vanilla
1/4 cup light corn syrup
pinch of salt
1. Place sugars, sour cream, chocolate and syrup in large pan
2. Cook very slowly to soft ball stage (234 F)
3. Remove from heat
4. Stir in butter and let cool
5. Beat until it begins to stiffen
6. Add salt, nuts and vanilla
7. Pour into a buttered 8" square man
8. Allow to harden
9. Cut into squares
Vanilla Fudge
2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans
1. Mix all ingredients expect for nuts in heavy pan.
2. Stir until it starts to boil.
3. Boil until reaches the soft ball stage.
4. Set aside, and let cool
5. When lukewarm, beat by hand until creamy.
6. Add nuts.
7. Drop by teaspoon onto waxed paper.
2 1/2 cups powered sugar
2/3 cup milk
1/4 cup butter
12 oz grated white chocolate
1/2 teaspoon almond extract
3/4 cup fruit (dried apricots, dried cherries, or cranberries) coarsely chopped
3/4 cup toasted almond slices
1. Combine sugar, milk and butter in a heavy saucepan
2. Using medium heat, stir constantly, until boiling.
3. Allow to boil for 5 minutes without stirring.
4. Lower heat to low
5. Add chocolate and almond extract.
6. Stir until chocolate melts and mixture is smooth.
7. Stir in fruit and almonds.
8. Spoon into a greased foil lined 8" x 8" pan.
9. Refrigerate at least 2 hours.
10. Invert pan, peel off foil, and cut into squares.
Chocolate Mint Fudge
2 1/2 cups sugar
1/4 cup cocoa powder
1 cup milk
2 tablespoons light corn syrup
1 cup pecans (chopped)
1 tablespoon mint extract
1. Line an 8" square pan with foil, lightly butter
2. Combine sugar and cocoa in a large saucepan
3. Stir in milk and corn syrup
4. Bring mixture to a boil, stirring constantly over medium heat
5. Cook until 238 F (soft ball stage)
6. Remove from heat
7. Stir in mint
8. Allow mixture to cool for 10 minutes
9. Beat until shiny gloss is gone
10. Stir in pecans
11. Spread mixture into pan
12. Refrigerate until firm (about 2 hours)
13. Remove by lifting edges of foil
Peanut Butter Fudge
3 cups sugar
3/4 cup butter
3/4 cup evaporated milk
4 heaping tablespoons peanut butter
7 ounce jar marshmallow cream
1 cup nuts (chopped)
1 teaspoon vanilla
1. Combine sugar, butter and milk in medium saucepan
2. Bring to a rolling boil, stirring constantly
3. Continue to boil, stirring for 5 minutes over medium heat
4. Remove from heat
5. Add peanut butter, stir until melted
6. Add marshmallow cream, nuts and vanilla
7. Stir until blended
8. Pour into a buttered 9" x 9" square pan
Sour Cream Fudge
2 cups brown sugar
1 cup sugar
1 cup sour cream
3 squares unsweetened chocolate
1 stick butter
1 cup nuts, chopped
1 teaspoon vanilla
1/4 cup light corn syrup
pinch of salt
1. Place sugars, sour cream, chocolate and syrup in large pan
2. Cook very slowly to soft ball stage (234 F)
3. Remove from heat
4. Stir in butter and let cool
5. Beat until it begins to stiffen
6. Add salt, nuts and vanilla
7. Pour into a buttered 8" square man
8. Allow to harden
9. Cut into squares
Vanilla Fudge
2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans
1. Mix all ingredients expect for nuts in heavy pan.
2. Stir until it starts to boil.
3. Boil until reaches the soft ball stage.
4. Set aside, and let cool
5. When lukewarm, beat by hand until creamy.
6. Add nuts.
7. Drop by teaspoon onto waxed paper.