For the holidays
this year, I made two types of homemade fudge for Alex’s teachers. This could
also work for Valentine’s Day, however, so I am still sharing.
As with
most fudge, both types of fudge are rich, so the smaller the pieces you cut,
the better.
Milk Chocolate Fudge
INGREDIENTS
1 1/2 cups
of granulated sugar
2/3 cup (5
fl.-oz. can) of evaporated milk
2
tablespoons of butter or margarine
1/4
teaspoon of salt
2 cups of miniature
marshmallows
1 3/4 cups
(11.5 oz. package) of milk chocolate morsels
1 teaspoon
of vanilla extract
DIRECTIONS
1. Line 8-inch-square
baking pan with foil.
2. Combine sugar,
evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a
full-rolling boil over medium heat, stirring constantly. Boil, stirring
constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows,
morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until
marshmallows are completely melted. Pour into prepared pan; refrigerate for 2
hours or until firm. Lift from pan; remove foil. Cut into small pieces.
White Chocolate
Raspberry Fudge
INGREDIENTS
2 cups of granulated
sugar
3/4 cup of
unsalted butter
Pinch of
salt
3/4 cup of
heavy cream
1 teaspoon
of vanilla extract
11 ounces of
white chocolate chips (1 bag)
1 jar of
marshmallow cream, 7 ounces
1/2 cup of
raspberry jam
DIRECTIONS
1. Line an 8-inch square
baking dish with parchment paper. Set aside.
2. In a medium saucepan,
heat butter, sugar, salt and heavy cream over medium high heat.
3. Bring to a rolling boil
while stirring constantly.
4. Set timer and boil for a
full FOUR minutes (keep stirring).
5. Place vanilla extract,
white chocolate morsels, and marshmallow cream in a large mixing bowl.
6. Pour boiling butter
mixture over morsels.
7. Turn electric mixer on
medium and combine until white chocolate is melted and smooth.
8. At this point you can
either pour this mixture into your prepared pan. Top with the raspberry
preserves and swirl it in with a knife, working quickly.
9. Or you can pour all but
about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry
preserves and combine quickly, pour over fudge in pan.
10. Refrigerate for three
hours.
11. Cut into bites and
serve.
12. Store in an airtight
container in refrigerator up to two weeks
I packaged
in a box and tied with a red box.
No comments:
Post a Comment