I was in the Christmas Goodie Baking spirit yesterday. I don't know why I chose fudge, because honestly I'm not a big fan of fudge, but it seemed Christmasy and easy, so I spent some time searching on Pinterest and found a few fudge recipes to try. All four turned out good, but I'm listing these in my favorite order:
Peanut Butter & Chocolate Fudge
(yummy! you just can't beat chocolate and peanut butter!)
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
7 ounce jar Marshmallow Crème
1/2 cup peanut butter
Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a medium pot. Bring to a full rolling boil, stirring constantly. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. Remove from heat and stir in chocolate pieces until melted. Add 1 cup marshmallow crème and 1/2 teaspoon vanilla. Beat until well blended. Pour into a lined or greased 13x9 inch pan.
Repeat the process with remaining ingredients substituting peanut butter. Then spread over the chocolate mixture in the pan. Cool and cut into squares.
(this was Morgan's favorite out of the two she could eat...she loves eggnog!)
1/2 cup butter
3/4 cup dairy eggnog
12 ounces white chocolate chips
1/2 teaspoon nutmeg, plus a little more for the top of the fudge
7 ounces marshmallow crème
1 tablespoon rum extract
Line a 8x8 inch pan with foil or parchment paper. In a heavy saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow crème and rum. Beat until well blended and then pour into prepare pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. When completely cooled, cut into squares. Store in a covered container.
Nutella & Sea Salt Fudge
(this is quite rich and more of a dark chocolate flavor, but nice and smooth)
14 ounces Sweetened Condensed Milk
1 teaspoon Vanilla Extract
8 ounces 60% Bittersweet Chocolate Chips
1 cup Nutella
3 Tablespoons unsalted butter
1/2 teaspoons Sea Salt
Line an 8x8 pan with parchment paper. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, nutella and butter. Form a double-boiler by setting the bowl over a medium pot of gently simmering water. Stir until the chocolate chips are melted and mixture is smooth, 5-7 minutes. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm. Cut into squares and store in the refrigerator in an airtight container.
Easy Peanut Butter Fudge
(this one was good flavor but a little gritty on the texture)
1/2 cup milk
1 teaspoon vanilla
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil for 2 1/2 minutes. Remove from heat and stir in peanut butter and vanilla until smooth and creamy. Pour into a 8x8 lined pan. Cool and cut into squares.