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Thursday, October 30, 2008

Oh fudge.


I've been reading the latest Blog Carnival posts from Etsy Bloggers; the last one was either a scary Halloween story or a recipe, so I was inspired to share. This weekend I'm doing a Christmas craft fair, and in addition to my chainmaille and wire I thought I'd make some fudge to sell. I typically make it for friends and familiy at Christmas time and I thought I'd share my recipes for chocolate and peanut butter. Except now I'm hungry. Darnit. Oh, by the way, I got both of these from allrecipes.com, which is the awesomest place to get recipes. I hardly buy cookbooks anymore. I love being able to read a review on a recipe and suggestions for modifications before making it. I suggest recruiting stirring help for the fudge ahead of time or if you're making more than one batch you will feel it the next day :)

Creamy Chocolate Fudge
1 7oz jar marshmallow creme
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional.. I usually do a batch of each)
1 tsp vanilla extract
Line your pan (I use a loaf pan but you can use an 8 x 8 pan) with foil. A double boiler works best for this so as not to scorch your chocolate, with about an inch of water in it, but you can also use a saucepan if you're careful. Combine marshmallow creme, sugar, evaporated milk, butter & salt. Bring to a boil and cook for five minutes, stirring constantly (CONSTANTLY! your arm WILL hurt). Remove from heat, pour in chips and stir until chocolate is melted and smooth. Stir in nuts and vanilla, pour into prepared pan. Chill at least 2 hours, 4 is better, until firm. Pull out with foil and slice.

Creamy Peanut Butter Fudge
4 cups sugar
1 cup light brown sugar
1/2 cup butter
1 can evaporated milk
1 7oz jar marshmallow creme
1 16oz jar peanut butter (buy the cheap stuff, it won't hurt this, but nothing that separates)
1 tsp vanilla extract
Line pan (loaf or 8 x 8) with foil. In double boiler or saucepan combine sugars, butter & evaporated milk. Bring to a boil and boil for 7 minutes STIRRING CONSTANTLY. Remove from heat, stir in marshmallow creme until incorporated and melted, then stir in peanut butter and vanilla until smooth. Spread in pan, refrigerate for 2-4 hours. Pull out with foil and slice.

Enjoy! These make great presents for friends and family if you're too poor for fancy gifts (or even if you're not)... not too many people hate fudge. Watch out for diabetics though. I may look for a sugar free recipe this year. Stay tuned for the Chocolate Covered Cherries recipe.

2 comments:

Mama Z said...

Yummy!!!!

Curt said...

oooooooooohhhhhhh

I have a decidedly heavy sweet tooth and I LOVE peanut butter fudge.

I'm gonna have to try this!