Country House Fudge Food
COFFEE SHOP FUDGE
This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
COUNTRY HOUSE FUDGE- MARTHA DIXON
My Mom makes this amazing fudge every year at Christmas. It's very smooth, creamy, gooey and rich- not all dry and hard like alot of recipes I've tried. It's unlike any recipe I've found. You'll love it. You'll blow everyone away when you serve this! It calls for 4 cups nut meats but you can substitute those for whatever goodies you like (my all-time favorite is cherries). You can also add different flavorings to make your favorite! My Mom has made this with crushed cookie crumbs, nuts, coconut, peanut butter, caramel, cherries, raspberry flavor, mint flavor, rum flavor marshmallows... there are so many I can't remember them all. The recipe comes from a cookbook called "Martha Dixon's Copper Kettle Cook Book" from 1963. Martha Dixon was quite well-known at that time and had a cooking TV show that was really popular back then. There was no Food Network back then. It was Julia Child and later the Galloping Gourmet... remember them? Anyway, her show was on TV for several years. Some of you may remember her.
Provided by Realtor by day
Categories Candy
Time 20m
Yield 234 1 inch squares, 117 serving(s)
Number Of Ingredients 10
Steps:
- This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time.
- Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on).
- Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended.
- Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.
COUNTRY HOUSE FUDGE
I have been making this fudge for about 15 years. It is a holiday must. My relatives demand it. It makes 2 - 9x13 inch pans, so there is plenty to share.
Provided by Roger Wiggins
Categories Chocolate Fudge
Time 15m
Yield 117
Number Of Ingredients 10
Steps:
- Butter 2 - 9x13 inch pans. Set aside.
- In a large bowl, place chocolate chips and broken up chocolate bars. Make a depression in chocolate pieces, then scoop marshmallow creme into it.
- In a medium saucepan, cook sugar, salt, butter, and milk for about 8 to 10 minutes. (Start timing after boiling begins) Remove from heat, add chocolate chip mixture, vanilla, and chopped nuts. Mix RAPIDLY with large wooden spoon. Pour into buttered pans.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.1 g, Cholesterol 3.4 mg, Fat 6.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 31.9 mg, Sugar 13.5 g
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