Sunday, December 18

MAKE IT: Traditional Fudge

Fudge, do I need to say anything else? Who doesn't like fudge? I don't like chocolate and I love fudge! it makes a great holiday gift, is a great way to show off some kitchen skills, and really impresses people! It also sells amazing at bake sales and fundraisers.

This is a standard chocolate fudge recipe, I like to top it with crushed nuts, candy, or craisins.

This will make 1 1/2 pounds of fudge
Full time: 2 1/2 hours (includes set time in refrigerator)
You will need:

5 oz can evaporated milk
12 oz bag semi sweet chocolate chips
2 cups miniature marshmallows
1 1/2 cup granulated sugar
2 tablespoons butter
1 tsp vanilla extract
1/4 tsp salt


Let us begin:

In a large pot combine sugar, vanilla, and evaporated milk. Stir until sugar dissolves into milk

Drop in butter and turn on heat, over medium high heat

Bring to a boil, stirring often

Once boiling, (set a timer for this) boil for 5 minutes stirring constantly

Once timer goes off, drop in marshmallows and chocolate chips. Turn off heat

Stir thourally until all melts, this takes a little elbow work but, don't stop stirring until everything melts down

Pour into a dissplosible 8 x 8 pan

Sit in refridgerator and cool down/harded for 2 hours

Cut into pieces roughly 1" in size, serve and enjoy!

For extra fun try some of these classics:

Peanut butter fugde:
Replace chocolate chips with peanut butter baking chips
Cut vanilla amount inhalf

Peppermint fudge:
Replace chocolate chips with mint baking chips
Replace vanilla with peppermint extract
Spinkle 1/2 cup crushed peppermint candies onto top and gently push down into surface before cooling

White chocolate raspberry fudge:
Replace chocolate chips with white chocolate baking chips
Replace vailla with raspberry extract
Incorporate 1/2 cup dried raspberries into mix

Cookie Fudge:
Replace chocolate chips with white chocolate baking chips
Incorporate 1 cup crushed sandwich cookies into mix
Sprinkle 1/2 cup crushed sandwich cookies onto top and gently tap into surface before cooling