The holiday season is upon us, and I thought I’d share some
of my favorite recipes with you. This week it is fudge; easy to make and
delicious.
Fudge
1 stick of butter
1 large can of evaporated milk
2 oz bitter chocolate (I only use Ghirardelli chocolate)
12 oz semi sweet or dark chocolate chips
2 lbs sugar (4 ½ cups)
12 oz dark chocolate
½ lb small marshmallows
1 ½ tbsp Vanilla
1 cup of chopped walnuts-Optional (I use 2 cups)
1 stick of butter
1 large can of evaporated milk
2 oz bitter chocolate (I only use Ghirardelli chocolate)
12 oz semi sweet or dark chocolate chips
2 lbs sugar (4 ½ cups)
12 oz dark chocolate
½ lb small marshmallows
1 ½ tbsp Vanilla
1 cup of chopped walnuts-Optional (I use 2 cups)
1cup of
raisins-Optional (I soak them in Myer’s dark rum overnight, and mix the rum
into the chocolate-not a drop is wasted) Soaking the raisins is optional, but the
rum adds a terrific taste to the fudge.
Combine butter, canned milk and sugar, stir over medium heat until sugar is dissolved, cook to a boil, about 5 minutes.
Turn off heat and add marshmallows, stir until melted, add the 3 types of chocolate, one at a time, stir until each is dissolved. Add vanilla, raisins with all the rum, nuts and stir.
Line a cookie sheet with saran wrap, extending the edges; pour the fudge into the cookie pan, spread evenly with knife or spatula.
Let dry for 2 days. Invert the fudge unto your counter, remove wrap and let dry for another 2 days. Cut into squares and serve.
This recipe makes quite a bit of fudge, I cut it all up and store in tin cans or sealed plastic bags. My family loves the fudge, and it usually doesn’t last very long. Makes a great gift too.
Combine butter, canned milk and sugar, stir over medium heat until sugar is dissolved, cook to a boil, about 5 minutes.
Turn off heat and add marshmallows, stir until melted, add the 3 types of chocolate, one at a time, stir until each is dissolved. Add vanilla, raisins with all the rum, nuts and stir.
Line a cookie sheet with saran wrap, extending the edges; pour the fudge into the cookie pan, spread evenly with knife or spatula.
Let dry for 2 days. Invert the fudge unto your counter, remove wrap and let dry for another 2 days. Cut into squares and serve.
This recipe makes quite a bit of fudge, I cut it all up and store in tin cans or sealed plastic bags. My family loves the fudge, and it usually doesn’t last very long. Makes a great gift too.
Cheers,
Margot Justes
A Hotel in Paris
A Hotel in Bath
A Hotel in Venice
A Fire Within
Blood Art
www.mjustes.com
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