Fudge

Fudge has become my new addiction. I have made so many batches in the past month or so. The first time I made it, I used a recipe from allrecipes (look several posts below), but this time I tried the recipe for "Fantasy Fudge." This is the one you get right from the jar of marshmallow creme. This is the fudge my mom always made, which is also the one my grandmother always made. Of the two recipes, I like this one best. The fudge was so smooth and creamy. It's hard to stop eating it! I will definitely be making this again, and likely soon, because I know I will eat it fast! Here's the recipe:

3 cups sugar
¾ cup butter or margarine
1 small can (5 ounces) evaporated milk (2/3 cup)
1 ½ package (12 squares) semisweet baking chocolate, chopped
1 (7-ounce) jar marshmallow crème
1 cup chopped walnuts
1 teaspoon vanilla

Heat sugar, butter, and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

**I also used the cold water test. To do this, have a cup of ice-cold water ready, and drop a small amount of the mixture into the cup. If the mixture forms a soft ball, then it is ready. Using both the cold water test and the candy thermometer ensures that the fudge is cooked properly.

Stir in chocolate and marshmallow crème until melted; stir in vanilla and walnuts.

Spread immediately in foil-lined 9-inch square pan. Cool at room temperature at least 4 hours; cut into 1-inch squares. Store in airtight container.

Peppermint Bark

Peppermint bark is extremely popular this time in the year. I decided to make some for the teachers at my school. I love how easy it is and how pretty it looks. Here's how I made it:

1 (1-pound) package white candy coating bark
1 (1-pound) package chocolate candy coating
1 (1-pound) package crushed peppermint candies

Melt chocolate candy coating in double broiler and spread in pan (I lined the pan with wax paper). Chill in refrigerator until set, about 30 minutes. Melt white chocolate in double broiler and mix in peppermint candies. Pour over dark chocolate layer and chill until set. Break into pieces.

Fudge- my favorite Christmas treat!

Fudge is a Christmas tradition in my family. My grandmother always made it and she passed the love of candy making to my mom, who passed it on to me! We always have a batch of fudge in the winter. I used a recipe for Creamy Fudge on allrecipes. It was pretty easy to make and it didn't take very long. I let the fudge set up in the refrigerator for about 2 hours before cutting it into 16 pieces. This fudge was very soft and creamy, which is the way I like it! It didn't have the gritty texture that fudge can sometimes have. I used pecans for the nuts. The recipe said to use 1/2 cup chopped nuts, but next time I will add more. I will probably use 3/4 to 1 cup nuts and see how that makes a difference. I think it would also be good with walnuts. I will definitely be making this fudge again!

Here is the recipe for Creamy Fudge:
1 (7-ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (5 fl oz can)
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chips
1/2 cup chopped nuts (I think pecans or walnuts would be best, and next time I will increase to
3/4 to 1 cup)
1 teaspoon vanilla extract

Line an 8x8-inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, and butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

YIELD: 3 pounds

Almond Chocolate Balls

I discovered this wonderful treat while watching Paula's Home Cooking last year. I immediately thought of my mom when I saw Paula make it, so next time I was in town, we made them together. They are now a new tradition! They are similar to Almond Joy bars, but I like these better because they are creamier. Here is a link to Paula's original recipe and this is how I made them:









1/2 cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14-ounce) package shredded coconut
1 1/2 cups chopped nuts
1 (12-ounce) package chocolate chips (I use the bark candy coating)
2 (16-ounce) boxes confectioners' sugar
Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

I get 100 almond balls out of this recipe.