Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts

Wednesday, January 6, 2010

Chocolate Peanut Butter Fudge



Chocolate Peanut Butter Fudge
From Chocolate and Whine

Ingredients
1 cup chocolate chips
1 cup peanut butter chips
1 7-ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
2 1/4 cups sugar
1 teaspoon vanilla

1. Put the chocolate chips and peanut butter chips in separate, heat-safe bowls.
2. Mix together the marshmallow, milk, butter and sugar over medium heat.
3. Bring mixture to a boil, stirring constantly.
4. Boil and stir for five minutes.
5. Remove from heat and stir in vanilla.
6. Pour half the mixture into each bowl of chips; stir until melted.
7. Pour melted chocolate into foil-lined 8 by 8 inch pan. Quickly pour the melted peanut butter chips over it.
8. Let cool on the counter.

Work quickly, but safely. And try to divide the marshmallow mixture as evenly as possible.

Wednesday, October 29, 2008

Pumpkin Pie Fudge

After I finished making this fudge, I remembered why I hardly ever make fudge. It is hard work! I swear I stirred the boiling pot for over 25 minutes waiting for it to reach 234 degrees. At one point I was sure that my thermometer was broken because it didn't seem to be moving. But it eventually did, and the fudge came out great. Perfect for fall or Thanksgiving.



Pumpkin Pie Fudge

Ingredients:
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
I bagged mine up into little Halloween bags to share with my coworkers.