I would recommend this for someone who has never made fudge, but has wanted to try. The recipe is super easy and it is super tasty.
1 12 oz. package of semisweet chocolate pieces(Baking chocolate, not chocolate chips)
1 7 oz jar marshmallow creme
1 12 oz. can of evaporated milk
1/2 cup butter
4 cups sugar
Butter a 9 x 13 pan and set aside. Combine chocolate pieces and marshmallow creme, set aside for later.
In a HEAVY 4 quart saucepan combine milk, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Boil, stirring occasionally for 6 minutes.
Pour this mixture over your marshmallow and chocolate pieces mixture. Using a wooden spoon beat the mixture. It will get creamy and the chocolate will melt. Pour the fudge in a prepared pan and let it sit for several hours, preferably overnight.
Cut up into 1 inch squares, it makes a lot of fudge. It will also keep well in the refrigerator for several days so enjoy. This recipe make 117 pieces.
Enjoy!!!
For Rocky Road Fudge, you can add marshmallows and nuts.
Showing posts with label Treats. Show all posts
Showing posts with label Treats. Show all posts
Wednesday, December 10, 2008
Caramels
1 cup butter, no margarine
2 cups sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla....after the mixture is up to 244 degrees
Line a 9 x 9 inch baking pan with tin foil, extend foil over the edges, butter the foil well and set aside.
In a HEAVY 3 quart saucepan, melt butter over low heat. After butter is completely melted, add sugar, condensed milk, corn syrup, salt and mix well. Carefully clip a candy thermometer over the side of your pan.
Cook over medium heat, stirring frequently, till the candy thermometer reaches 244 degrees. I really watch this. It usually takes about 15-20 minutes to get to this temperature. The mixture scorches easily so be careful not to have the stove up to high. The mixture should boil at a moderate, steady rate over the entire surface. Remove heat from saucepan and add the vanilla to the mixture. Stir it in to mix it.
Quickly pour the candy out without scraping into your butter foiled pan. Cool for several hours, preferably overnight. After it is firm, use the foil to lift the candy out of the pan and place onto a cutting board. Remove the tin foil. Discard. With a buttered SHARP knife, cut immediately into 1 inch squares.
Wrap individually into waxed paper. Makes 64 pieces of awesome caramel.
2 cups sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla....after the mixture is up to 244 degrees
Line a 9 x 9 inch baking pan with tin foil, extend foil over the edges, butter the foil well and set aside.
In a HEAVY 3 quart saucepan, melt butter over low heat. After butter is completely melted, add sugar, condensed milk, corn syrup, salt and mix well. Carefully clip a candy thermometer over the side of your pan.
Cook over medium heat, stirring frequently, till the candy thermometer reaches 244 degrees. I really watch this. It usually takes about 15-20 minutes to get to this temperature. The mixture scorches easily so be careful not to have the stove up to high. The mixture should boil at a moderate, steady rate over the entire surface. Remove heat from saucepan and add the vanilla to the mixture. Stir it in to mix it.
Quickly pour the candy out without scraping into your butter foiled pan. Cool for several hours, preferably overnight. After it is firm, use the foil to lift the candy out of the pan and place onto a cutting board. Remove the tin foil. Discard. With a buttered SHARP knife, cut immediately into 1 inch squares.
Wrap individually into waxed paper. Makes 64 pieces of awesome caramel.
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