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| Fudge, How Sumptuous! |
by Cindy SanchezThere is just something about fudge...the creaminess, the way it just seems to melt in your mouth, the overall richness of this sumptuous dessert that makes you crave more! Considered by some not to be a true candy and yet not quite a cookie, fudge is still a dessert that is hard to pass over! Try these special fudge recipes with your holiday guests, but, remember to save some for yourself! Rich Chocolate Fudge 1/2 pound butter 5 cups sugar 1 can evaporated milk 2(8-ounce) package chocolate chips 1 teaspoon vanilla 1/2 cup nuts(optional) Place butter, sugar, milk in pan: cook to soft ball stage, stirring constantly.Remove from heat; add chocolate chips, vanilla and nuts. Beat until stiff and candy loses it gloss. Pour into buttered pan. Allow to cool. Pan Size 8" x 11". ~*~ Peanut Butter Fudge 2 cups sugar 2/3 cups milk 2 tablespoons butter 2 tablespoons white syrup Pinch of salt 4 tablespoons peanut butter Combine all ingredients except peanut butter in pan and boil without stirring until soft ball stage. Remove from heat and add peanut butter. Spread in small square pan. Cool and cut. ~*~ Chocolate Philly Fudge 4 cups sifted powdered sugar 1 8-ounce package cream cheese 4 1-ounce sqare unsweetened chocolate, melted 1 teaspoon vanilla dash of salt 1/2 cup chopped nuts Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Spread into greased 8 inch square pan. Chill several hours or overnight; cut into squares. Garnish with additional nuts if desired. ~*~ Coconut Philly Fudge 4 cups sifted powdered sugar 1 8-ounce package cream cheese 4 1-ounce square unsweetened chocolate, melted 1 teaspoon vanilla 1 cup shredded coconut dash of salt 1/4 cup crushed peppermint candy (to garnish) Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Spread into greased 8 inch square pan. Garnish with coconut, if desired. Chill several hours or overnight; cut into squares. ~*~ Cookies & Cream Fudge 18 ozs white baking chocolate 14 oz can sweetend condensed milk 1/8 teaspoon salt 2 cups Oreo cookies (crushed) In a sauce pan combine chocolate, salt, and sweetened condensed milk. Melt all ingredients over low heat. Once melted remove from heat and add cookies. Pour into an 8 inch square pan (lined with foil). Refridgerate 2 hours or until firm. cut into 1in squares and keep covered at room tempature. Enjoy! ~*~ Five Pound Fudge 1/3 cup butter 4 1/2 cups sugar 14 1/2 ounces evaporated milk 1 cup marshmallow creme 13 ounces semisweet chocolate 12 ounces chocolate chips 2 teaspoons vanilla 2 cups chopped nuts Combine butter, sugar, and milk and boil five and a half minutes on medium heat. Stir frequently to prevent scorching. Remove from heat and add marshmallow creme, semisweet chocolate, chocolate chips, vanilla, and chopped nuts. Stir til well mixed and pour into a buttered 9x13 inch pan. Cool till set. ~*~ Microwave Fudge 2 packages confectioner's sugar 1 cup cocoa 1/2 cup milk 1 cup butter or margarine 1 1/2 cups chopped walnuts (optional) 2 tablespoons vanilla extract In a large bowl, combine sugar and cocoa. Add butter and milk--do not stir. Heat in microwave at full power for 6 1/2 to 9 minutes (until butter is melted). Add nuts and vanilla. Stir until smooth. Spread in 9 inch square pan. Chill until firm. ~*~ White Fudge 2 cups sugar 1/2 cup sour cream 1/2 cup white corn syrup 2 tablespoons butter 1/4 teaspoon salt 2 teaspoons vanilla, rum or brandy flavorings 1/4 cup coarsely chopped walnuts 1/4 cup quartered candied cherries Combine first five ingredients in saucepan. Bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring over med heat,to 236 degrees on candy thermometer or until a little mixture dropped in cold water forms soft ball. Remove from heat and let stand 15 minutes; do not stir. Add flavoring; beat until mixture starts to lose its gloss (about 8 mins). Stir in the cherries and walnuts, and quickly pour into greased shallow pan. Cool completely and cut into squares. Makes about 1 1/2 lbs.  Recommended ReadingOh Fudge! : A Celebration of America's Favorite Candy by Lee Edwards Benning This entertaining book tells all about fudge, starting with the introduction of sugar to the Chinese in the 7th century, to the birth of fudge, to today's retail fudge shops. 297 mouth-watering, easy-to-follow recipes make this a definitive book on the national candy. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the mother of four children who love to bake as much as she does! She is also the owner and editor of PracticalKitchen.com - Make Your Kitchen Time Fun Time! |
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Create My Own Soup 
