Easy Chocolate Fudge

April 7, 2012 2 Comments

Note… I wrote this post back in December of 2011 but never published it – with Easter tomorrow I figured it might be a good time to post it finally. Not healthy by any means but ah well!

A second take on the lazy ladies fudge this holiday.

I use Solo Marshmallow Creme as it comes in recipe ready 7 ounce tubs and has no artificial coloring added (Kraft’s has Blue added). I can sometimes find it at Dollar Tree stores so I always check during November/December!

Easy Chocolate Fudge

Ingredients:

  • 2½ cups granulated sugar
  • 5 ounces evaporated milk (canned)
  • 1 stick butter (8 Tablespoons)
  • 12 ounces semi-sweet chocolate chips
  • 7 ounce tub Solo Marshmallow Creme
  • 1 tsp pure vanilla extract

Directions:

Have all the ingredients measured out. Line an 8×8″ glass baking dish with parchment paper or foil, set aside.

In a tall and heavy saucepan add the sugar, milk and 1 Tablespoon of the butter. Put over medium-high heat, stirring gently until it boils, bring up to 233°, add the remaining butter (cut up a bit) into the hot mixture (use a spoon to do the transfer so you don’t splash yourself!!), stir till melted and the mixture has come back to a full boil. Turn off the heat, add in the remaining ingredients and stir quickly until the marshmallow is fully incorporated.

Scrape into the prepared dish and knock the dish gently to evenly spread the fudge. Let fully cool down, you can refrigerate to speed it up. Pop out the parchment paper and peel off. Cut with a large smooth knife or pizza cutter into pieces. Store tightly wrapped and refrigerated for best results.

~Sarah

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A Sweet Memory

January 31, 2012 3 Comments

I made this fudge the first time many years ago. I was going on a cold backpacking trip in the Olympic Mountains in 2004. It was late winter/early spring so I would pack high calorie treats to keep us warm. I met a new friend that trip, Jeremy. I would invite people to join us all the time on hiking trips and he came along – it was like meeting an old friend that first time.

It was a great trip and his goofiness added so much. He was really excited when I pulled out a brick of fudge – and ate like half of it :-D

We went on to have a lot of great trips including the Wonderland Trail around Mt. Rainier and too many trips where it rained/snowed and we spent the nights telling dumb stories.

Jeremy left us two years, in 2010 on January 31st. This was, as he told me, his favorite fudge I had made over the years. He called it Windowpane Fudge (if you make it with dyed marshmallows it looks like stained glass).

Rocky Road Fudge

Ingredients:

12 ounces semi-sweet chocolate chips (1 package)
11 ounces butterscotch chips (1 package)
16 ounce bag miniature marshmallows
½ cup peanut butter (creamy works best)

Directions:

Line a 8×8″ glass pan with parchment paper (grease the back side of the paper to stick better).

Put the chips and peanut butter into a microwaveable bowl. Microwave for 2 minutes at 70% power. Stir well. If needed microwave for another minute in 10-15 second intervals. When smooth, add in marshmallows and mix up. Spread in pan and cool.

Peel off the paper and store tightly wrapped in plastic wrap. Store refrigerated and eat within a week.

~Sarah

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Peanut Butter Cherry Fudge

January 11, 2012 3 Comments

I haven’t had the energy of past years to produce candy like I normally do at the Holidays but I was up to a couple of quick batches of fudge, using the cheating method of marshmallow creme. You do what you got to do when pregnant I figure! This recipe is for my brother who loved getting it. So a bit late on the recipe, but ah well!

I use Solo Marshmallow Creme as it comes in recipe ready 7 ounce tubs and has no artificial coloring added (Kraft’s has Blue added). I can sometimes find it at Dollar Tree stores so I always check during November/December!

Peanut Butter Cherry Fudge

Ingredients:

  • 2½ cups granulated sugar
  • 5 ounces evaporated milk (canned)
  • 1 stick butter (8 Tablespoons)
  • 12 ounces semi-sweet chocolate chips
  • 7 ounce tub Solo Marshmallow Creme
  • ¼ cup peanut butter (preferably unsweetened)
  • ¼ cup Dried Cherries
  • 1 tsp pure vanilla extract

Directions:

Have all the ingredients measured out. Line an 8×8″ glass baking dish with parchment paper or foil, set aside.

In a tall and heavy saucepan add the sugar, milk and 1 Tablespoon of the butter. Put over medium-high heat, stirring gently until it boils, bring up to 233°, add the remaining butter (cut up a bit) into the hot mixture (use a spoon to do the transfer so you don’t splash yourself!!), stir till melted and the mixture has come back to a full boil. Turn off the heat, add in the remaining ingredients and stir quickly until the marshmallow is fully incorporated.

Scrape into the prepared dish and knock the dish gently to evenly spread the fudge. Let fully cool down, you can refrigerate to speed it up. Pop out the parchment paper and peel off. Cut with a large smooth knife or pizza cutter into pieces. Store tightly wrapped and refrigerated for best results.

~Sarah

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Rum Raisin Fudge

December 16, 2010 Leave a Comment

Rum Raisin Fudge

Ingredients:

  • 18 ounces semi-sweet chocolate chips (1 1/2 bags)
  • 14 ounce can sweetened condensed milk
  • 1/2 cup raisins
  • 2 Tbsp rum
  • 1/2 cup honey roasted peanuts
  • 1 1/2 tsp pure vanilla extract

Directions:

Line an 8×8″ glass baking pan with 2 sheets of parchment paper, with ends hanging over, forming handles.Put the raisins in a small bowl, cover with the rum and let sit for 15 to 30 minutes (or longer) until plumped up. You can drain off the remaining rum or add it into the fudge.

In a large microwave safe glass bowls add the chocolate chips and the milk. Heat on high for 1 minute, stir well. If needed heat for another 15 seconds and stir till thoroughly combined. Add in the vanilla extract, the raisins and the peanuts, stirring well to combine. Immediately pack into the prepared pan and smooth out. If you want a smooth texture use a piece of wax paper or plastic wrap to press down on and then smooth out the top. Let cool for a couple of hours or overnight, knock out, peel off the parchment paper and cut into pieces.

~Sarah

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A Seasons Collection of Candy Making

November 24, 2010 Leave a Comment

We have a nifty party store in town that sells fabulous packaging collections – inexpensive yet very nice looking. If making luscious handmade gifts search out gift bags, gift trays and more. It completes the gift perfectly! (And best of all? These trays all wrapped up fit perfectly into a USPS medium Flat Rate shipping box. Got to love that!)

Here is our 2008 – 2010 collection of candy recipes:

Almond Roca

Triple Chocolate Almond Bark

Gingersnap Bark

Penuche Fudge

Mocha Cranberry Spiced Pecan Fudge

Wild Blueberry Walnut Fudge

Marshmallows

Maple Syrup Marshmallows

Alton Brown’s Marshmallows

Mint Cakes(These are similar to ‘Kendal Mint Cakes’)

5 recipes for fudge, based on past recipes used for backpacking.

Bear Scat Fudge

Chocolate Fudge Peppermint Fudge

Rocky Road Fudge

The Easiest Best Fudge Ever

PB & Chocolate Fudge

~Sarah

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Candy Making: Mocha Cranberry Spiced Pecan Fudge

November 24, 2010 Leave a Comment

Marshmallow fudges are easy to do, mostly because they don’t involve as careful watching and neither do you need a thermometer. The only commercial marshmallows that are affordable (not from a natural foods store) that don’t have artificial dyes are ones from Wal-Mart, which I pick up for these fudges. I pick up the cranberries and the spiced/candied pecans from Trader Joe’s.

Mocha Cranberry Spiced Pecan Fudge

Ingredients:

  • 1 1/2 cups granulated sugar
  • 2/3 cup canned evaporated milk
  • 2 Tbsp instant espresso powder
  • 2 Tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup diced candied spiced pecans
  • 1/4 cup dried cranberries
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

Directions:

Line a 8×8″ baking dish with two layers of plastic wrap, overlaying them with a long lip so you can pull the fudge out later.

In a large saucepan combine the sugar, milk, espresso, butter and salt, bring to a boil over medium heat, let continue to boil for 5 minutes, stirring often.

Take off the heat and add in the marshmallows, chocolate chips, nuts, cranberries, vanilla and cinnamon. Stir rapidly till fully melted and mixed. Pour into the baking dish, pack down with a silicone spatula. Let cool in the refrigerator for 2 hours, then knock out on wax or parchment paper and cut into pieces. A bench scraper or think boning knife works well.

~Sarah

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Candy Making: Wild Blueberry Walnut Fudge

November 24, 2010 Leave a Comment

Marshmallow fudges are easy to do, mostly because they don’t involve as careful watching and neither do you need a thermometer. The only commercial marshmallows that are affordable (not from a natural foods store) that don’t have artificial dyes are ones from Wal-Mart, which I pick up for these fudges. I find dried wild blueberries at Trader Joe’s. They are tiny, sweet and chewy. If you cannot find them I would suggest currants instead.

Wild Blueberry Walnut Fudge

Ingredients:

  • 1 1/2 cups granulated sugar
  • 2/3 cup canned evaporated milk
  • 2 Tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1/2 cup diced walnuts
  • 1/4 cup dried wild blueberries
  • 1 tsp pure vanilla extract

Directions:

Line a 8×8″ baking dish with two layers of plastic wrap, overlaying them with a long lip so you can pull the fudge out later.

In a large saucepan combine the sugar, milk, butter and salt, bring to a boil over medium heat, let continue to boil for 5 minutes, stirring often.

Take off the heat and add in the marshmallows, chocolate chips, nuts, berries and vanilla. Stir rapidly till fully melted and mixed. Pour into the baking dish, pack down with a silicone spatula. Let cool in the refrigerator for 2 hours, then knock out on wax or parchment paper and cut into pieces. A bench scraper or think boning knife works well.

~Sarah

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Candy Making: Penuche Fudge

November 23, 2010 Leave a Comment

This is a traditional fudge, a long cooking time and yes, you have to keep an eye on it. It is very dense and very rich. Do eat it soon after making and keep leftovers tightly wrapped.

Penuche Fudge

Ingredients:

  • 2/3 cup canned evaporated milk
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup + 2 Tbsp unsalted butter (1 1/4 sticks)
  • 1/4 tsp kosher salt
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup diced walnuts (3 ounces)

Directions:

Line an 8×8″ glass baking dish with plastic wrap, allowing extra to lay over the sides (laying one piece down, then another piece the other direction works well, giving “handles”).

Bring the milk, brown sugar, butter and salt to a boil in a tall and heavy saucepan, stirring constantly with a silicone spatula or a wood spoon. Turn to medium-low, set the timer for 25 minutes and let bubble. Clip in a candy thermometer and watch for 236° (which is about 25 minutes). Stir often during the cooking time.

Take off the stove and scrape into a large heat proof mixing bowl, add in the powdered sugar and beat on low-speed with a hand mixer for 1 minute. Turn up to medium and beat for 2 minutes. Turn back to low and add in the vanilla and walnuts.

Scrape the fudge into the prepared dish and pat down. Use a small piece of plastic wrap to flatten and smooth it out. Score the fudge and cut into 18 to 24 pieces. Let cool on the counter for a couple hours.

~Sarah

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