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12 FUDGES OF CHRISTMAS

mmmmmmmm, fudge......

1) CREAMY PEANUT BUTTER FUDGE

3 cups granulated sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 (10 ounce) package peanut butter chips
1 (7 ounce) jar Marshmallow Crème
1 teaspoon vanilla extract

Combine first 3 ingredients in a large, heavy saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Cover and cook 3 minutes without stirring;
uncover and boil 5 minutes without stirring.

Remove from heat; add peanut butter chips, stirring until morsels melt.
Stir in Marshmallow Crème and vanilla extract.
Pour into a buttered 13 x 9-inch pan.
Place in freezer for 10 minutes or let cool at room temperature.




2) Peanut Butter Fudge

2 sticks butter
1 C peanut butter
1 t vanilla
4 C powdered sugar

Melt butter and peanut butter in microwave.
Add the powdered sugar and vanilla.
After it is mixed, spread into 13x9 pan.
Try eating just one piece.


3) Penuche Fudge

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup walnut pieces

Butter a 9" square baking dish.
Butter the sides of a heavy 2 quart saucepan.
Combine sugars, cream, milk and butter in saucepan.
Cook over medium heat, stirring constantly, until sugars dissolve
and mixture comes to a boil.
Cook to soft ball stage(238º), stirring only if necessary.
Immediately remove from heat and cool to lukewarm (110º).
DO NOT STIR until lukewarm.
Add vanilla and beat vigorously until very thick
and mixture starts to lose its gloss.
Quickly stir in nuts and spread in prepared baking dish.
Score while warm, and cut when firm.
makes 3 dozen 1 1/2" squares



4) CASHEW CARAMEL FUDGE

2 tsp butter softened
1/2 Cup butter softened
1 can (5oz.) evaporated milk
2 1/2 Cupssugar
2 Cups semi-sweet chocolate chips
1 7 oz jar marshmallow creme
24 caramels, quartered
3/4 Cups salted cashew halves
1 tsp. vanilla

Line a 9-inch square baking pan with foil with 2 tbls. butter. Set aside.
In a large heavy saucepan, combine milk, sugar and remaining butter.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from heat; stir in chocolate chips and marshmallow creme until melted.
Fold in caramels, cashews and vanilla; mix well.
Pour in prepared pan.
Cool.
Remove from pan and cut into 1-inch squares.
Store at room temperature.



5) FOUR CHIP FUDGE

1-1/2 tsps. plus 3/4 cup butter, divided
1 can (14 ounces) sweetened condensed milk
3 Tbls. milk
1 pkg. (12 ounces) semisweet chocolate chips
1 pkg. (11-1/2 ounces) milk chocolate chips
1 pkg. (10 ounces) peanut butter chips
1 c. butterscotch chips
1 jar (7 ounces) marshmallow creme
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 c. chopped walnuts

Line a 13x9x2 pan with foil and grease the foil with
1-1/2 tsps. of butter; set aside.
In a large heavy saucepan, melt the remaining butter over low heat.
Add the next five ingredients.
Cook and stir constantly until smooth.
Remove from the heat;
stir in the butterscotch chips,
marshmallow creme and extracts until well blended.
Stir in nuts.
Spread into prepared pan.
Refrigerate until set.
Lift out of pan and remove foil; cut into squares.
Store in the refrigerator.


6) HERSHEY'S COCOA FUDGE

2/3 cup Hershey's cocoa
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract

Thoroughly combine dry ingredients in a heavy 4-quart saucepan.
Stir in milk; bring to a bubbly boil on medium heat, stirring constantly.
Boil without stirring to 234 degrees F (soft ball stage).
The bulb of the candy thermometer should not rest on bottom of pan.
Remove from heat.
Add butter or margarine and vanilla extract.
Do not stir.
Cool at room temperature to 110 degrees F.
Beat until fudge thickens and loses some of its gloss.
Quickly spread in a lightly buttered 8- or 9-inch square pan.
Cool.


7) Marshmallow-Nut Fudge

Increase cocoa to 3/4 cup.
Cook fudge as directed in above recipe.
Add 1 cup Marshmallow Crème with butter and vanilla extract.
Do not stir. Cool to 110 degrees F.
Beat for 10 minutes.
Stir in 1 cup broken nuts; pour into pan.
Fudge will set after it is poured into the pan



8) MAPLE CREAM FUDGE

1/2 cup sweetened condensed milk
1/2 cup water
1 cup granulated sugar
3/4 cup maple syrup
1 tablespoon butter
3/4 cup pecans, cut into small pieces
1/2 teaspoon vanilla extract

Blend milk, water, sugar and syrup into a saucepan.
Dissolve thoroughly; heat slowly to softball stage when tested in cold water.
Remove from heat. D
rop in butter and vanilla extract; do not stir.
When lukewarm, beat until creamy.
Add nuts and spread in a buttered pan.



8 1/2) MAPLE SYRUP FUDGE

2 cups maple syrup
1 tablespoon light corn syrup
3/4 cup thin cream
3/4 cup coarsely chopped walnut meats

Combine maple syrup, corn syrup,
cream and place over low flame.
Stir constantly until mixture begins to boil.
Cook without stirring until soft ball form in water.
Remove from heat, beat until thickens, add nuts.
Pour at once into greased pan.
When cold, cut into pieces.



9) MARSHMALLOW PEANUT FUDGE

2 cups granulated sugar
2/3 cup milk
1 small jar Marshmallow Crème
1 cup peanut butter
1 teaspoon vanilla extract

Put sugar and milk in a saucepan.
Clip a candy thermometer to the side of the saucepan.
Cook to the soft ball stage (234 degrees F).
Add remaining ingredients.
Mix well and pour into a buttered 9-inch square pan.
Cool and cut in squares.


10) MILLION DOLLAR FUDGE

6 ounces semisweet chocolate
12 ounces German sweet chocolate
1 cup Marshmallow Crème
2 cups granulated sugar
1 tablespoon butter
3/4 cup evaporated milk
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup chopped nuts

Put semisweet chocolate, sweet chocolate and
Marshmallow Crème into a bowl.
Put sugar, butter and evaporated milk into a saucepan.
Set over low heat and bring gradually to the boiling point.
Boil 6 minutes.

Pour over the chocolate mixture and add salt and vanilla extract.
Beat until the chocolate melts.
Stir in nuts.
Spread in a lightly buttered 12 x 8-inch pan.
Let stand a few hours before cutting into squares.
Store in a tin box.



11) OLD-TIME LOUISIANA CREAM FUDGE

3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup Real butter
1/2 cup flour
2 cups whole pecans

Put sugar, whipping cream and cornstarch in a 3-quart saucepan.
Clip a candy thermometer to the side of the saucepan.
Cook to the soft-ball stage.

Remove from heat and add butter;
beat for 5 minutes.
Blend in flour and beat until creamy and thick.
Add whole pecans.
When thick, pour into a buttered 13 x 9-inch pan.
Cool and cut.

12) EASY TURTLE FUDGE

1 package (12 oz.) semi-sweet
chocolate chips (2 cups)
2 ounces bittersweet or semi-sweet
chocolate, chopped
1 cup sweetened condensed milk
1/4 tsp. salt
30 caramel candies, unwrapped
1 tbl. water
40 pecan halves

1. Grease 11x7 inch pan; set aside.
2. Melt chips in heavy medium saucepan over very low heat, stirring
constantly. Remove from heat. Stir in bittersweet chocolate until
melted. Stir in sweetened condensed milk and salt until smooth.
3. Spread in prepared pan; cover with foil. Refrigerate until firm.
4. Cut fudge into squares. Transfer to baking sheet lined with waxed
paper.
5. Place caramels and water in heavy small saucepan. Heat over low
heat until melted. stirring frequently. Drizzle or top fudge pieces
with caramel mixture. Top each piece with 1 pecan half.
6. Store in airtight container in freezer. Bring to room temperature
before serving. Makes 40 candies

**To make ahead, cut fudge into pieces, wrap and freeze for up to 6 months.
DON'T top with caramel or nuts.
Thaw wrapped fudge at room temperature for about 3 hours.
Drizzle with caramel and top with nuts as directed.





Merry Christmas,

from my Kitchen to Yours

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