Painting by Abraham Hunter –

click here to read his biography

Friday, December 17, 2010

Fudge

Doesn't this time of year make you think of FUDGE?!?!?  
;)
YUMMY!!!

Here are a few recipes for fudge...and would you believe that none of them are for plain old chocolate!!!

I found the first recipe at Lamp Unto My Feet.




Cookies and Cream Fudge

2 c sugar
2/3 c evaporated milk
1 (7 oz) jar marshmallow cream
1 tsp vanilla
3/4 c butter
2 c white chocolate chips
1/2 c Oreo cookies, finely crushed
1 c Oreo cookies, crumbled

Line 13x9 pan with foil and butter the foil.

Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookies and press down lightly or gently swirl into fudge with knife if desired.

Refrigerate until firm. 
Lift from pan. 
Remove foil and cut into pieces.

 photo credit
Peanut Butter Fudge
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar



Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
Remove from heat. Stir in peanut butter and vanilla. 
Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish.
Chill until firm and cut into squares. 
 Peppermint Fudge

2 1/2  cups sugar 
1/2 c margarine
1 (5 oz) can evaporated milk
1 (7 oz) jar marshmallow creme (2 cups)
8 ounces vanilla chips
1/2 c peppermint candy, finely crushed
red food coloring 
  
Line 9-inch square pan with foil so that foil extends over sides of pan. Butter the foil.  In a large saucepan, combine sugar, margarine, and milk.  Bring to a boil, stirring constantly.  Continue boiling 5 minutes over medium heat, stirring constantly.  Remove from heat and add marshamallow creme, vanilla chips, and desired amount of food coloring.  Blend until smooth.  Stir in crushed peppermint.  Pour into prepared pan an cool to room temperature.  Score fudge and cut into 36, or 48 squares.  Sprinkle the top with additional crushed peppermint candy.  Refrigerate until firm.  Remove fudge from pan by lifting foil and cut thru the scored lines.  Store in the refrigerator.


HOPE each of you have a happy, safe weekend!!!

In His Most Precious Love....and with mine!!!

1 comment:

  1. Yum! Those look delicious! I'm following from Smile with Me Saturday. I'll be checking in frequently for your Bible studies :)

    ~Jodi
    www.magicalmouseschoolhouse.com

    ReplyDelete

Gracious words are a honeycomb,
sweet to the soul and healing to the bones.
Proverbs 16:24