Holiday Fudge Food
FOOLPROOF HOLIDAY FUDGE
Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
- In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
HOLIDAY FUDGE
Make and share this Holiday Fudge recipe from Food.com.
Provided by Julie Rowan
Categories Candy
Time 45m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan combine the chocolate chips, vanilla, marshmellow cream and flavoring. Set aside.
- In a second pan mix together the sugar, evaporated milk, and butter. Stir and cook over medium/high heat until it boils. Lower heat and boil for 15 minutes, stirring constantly.
- Pour sugar mixture into the chocolate chip mixture and stir until everything is all melted. Pour immediately into your prepared dish. Cool.
- Makes approximately 6 lbs.
Nutrition Facts : Calories 172.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 7.7, Sodium 30.4, Carbohydrate 31.9, Fiber 0.5, Sugar 27.7, Protein 1.1
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