Sunday, December 26, 2010
It has been a family tradition for several years now for my Mom, my Aunt Chris, my cousin Lindsey, my Gram Walters and I to get together right before Christmas to make candy. It's a special night I always look forward to because the five of us always have a lot of fun and laughs together. This year we decided to carry on the tradition in honor and memory of Grandma, who passed away in September. We knew Gram would want us to keep cooking together. So the night I flew home to Michigan the four of us made peanut butter fudge and chocolate fudge. The peanut butter recipe is from my Aunt Chris and is in our family cookbook, but the chocolate recipe is from the back of the marshmallow fluff container. No family secrets in that one!
My favorite is peanut butter so let's start with that one first. We took a big plate of these to our family Christmas and it was all gobbled up.
Peanut Butter Fudge
From Ashley's Cooking Adventures
2 cups sugar
1/2 cup milk
2 tablespoons butter
2 tablespoons peanut butter
1/2 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
Combine sugar, corn syrup, milk, and salt and cook over low heat until sugar dissolves.
Cover for one minute. Boil until temperature reaches 236 degrees on candy thermometer or soft ball stage. Remove from heat and add butter, vanilla, and peanut butter until dissolved.
Pour into greased pan (we used a pie pan but a 9X9 pan would work as well).
Chocolate Fantasy Fudge
From Jet Puffed Marshmallow Creme Bottle :)
3 cups sugar
3/4 cup (1 1/2 sticks butter or margarine)
1 small can (5 oz) evaporated milk (about 2/3 cup) *Do not use sweetened condensed milk
12 ounces semi-sweet chocolate (we used chocolate chips)
1 jar (7 oz) Jet Puffed Marshmallow Creme
1 cup chopped walnuts (if desired)
1 teaspoon vanilla
Grease a 9X9 pan and set aside. Place sugar, butter, and evaporated milk in a large heavy saucepan.
Bring to a full roiling boil on medium heat, stirring constantly to avoid scorching. Boil for 4 minutes or until candy thermometer reaches 234 degrees (soft ball stage), stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted.
Add walnuts, if desired, and vanilla. Mix well.
Pour immediately into prepared pan and spread to form an even layer. Let stand at room temperature for 4 hours or until completely cooled.
Cut into 1 inch squares. Store in air tight container.