Monday, December 10, 2012

Monday Munchies ~ Fudge and More Fudge

I make a lot of fudge for the holidays and give it as gifts to my fudge addicted family and friends. Every year along with the tried and true, gotta have favorites, the Fantasy Fudge (with and without pecans), the Peanut Butter Fudge, the Butterscotch Fudge I try to come up with at least one or two new recipes to go along with the 4 or 5 others I make each and every year. This year is no different, these are the ones I'll be adding as requested for this year.

These are my recipes that I have adapted from the one my mother handed down to me many years ago.

And BTW, there has been some talk about posting recipes *found* elsewhere on the internet, which a few people consider copyright infringement or out right plagiarism. Just an FYI, recipes are NOT covered by copyright laws and you can read more about that here.

KAHLUA FUDGE

INGREDIENTS:
 1 1/3 cup granulated sugar
 1 (7 oz) jar marshmallow creme
 2/3 cup evaporated milk
 1/4 cup salted butter
 1/3 cup Kahlua
 1/4 teaspoon salt
 2 cups semi-sweet chocolate pieces
 1 cup milk chocolate pieces
 2/3 cup chopped pecans, roasted
 1 teaspoon vanilla

DIRECTIONS:

Line an 8 inch square pan with waxed paper.

In a 3 1/2 quart saucepan combine sugar, marshmallow, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. 

Turn into prepared pan.

Cool on wire rack for 30 minutes and then refrigerate until firm. To serve remove from pan and cut into squares.

CANDY CANE FUDGE 
INGREDIENTS

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring (I left this out and there was just the right shade of red/pink from the candy canes).

DIRECTIONS

Line an 8 inch square baking pan with waxed paper.

Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.

Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then remove from pan and cut into squares.

CHERRIES AND CHOCOLATE
INGREDIENTS

1 (14 ounce) can sweetened condensed milk
 1 (12 ounce) package semisweet chocolate chips
 1/2 cup chopped pecans
 1/2 cup chopped candied cherries
 1 teaspoon almond extract
 1/4 cup pecan halves
 1/4 cup candied cherries, halved

DIRECTIONS

Line an 8 x 8 inch square pan with waxed paper.

In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. 

Stir in chopped pecans, chopped cherries and almond extract. Pour into prepared pan and spread evenly.

Place pecan halves and cherry halves on top.

Cover and refrigerate for 2 hours, or until firm. Remove from pan and cut into 1 inch squares. Store, covered, in refrigerator.

Let me know if you make any of these recipes and how you liked them. I'm always open to feedback of any kind.


2 comments:

  1. Kahlua fudge!!!! As well as the regular fantasy fudge. :D

    ReplyDelete
  2. Well, you already know the Kahlua fudge was my favorite. :D

    ReplyDelete