Sunday, December 4, 2011

Makin Fudge

I'm not sure where or when I had fudge for the first time but it is one of my all time favorites. I like it so much I only make it around Christmas. One year, when I had a little thrift shop, I thought I would make some fudge to sell but ending up eating it all and gaining 4 lbs!

fudge in square pan
In my 20's I searched for the perfect fudge recipe and found this one. I tweaked it a little by changing vanilla extract to almond extract. I consider this my secret ingredient.
almond extract
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My nieces and nephews don't just ask for fudge at Christmas time, they expect it. One of my nieces family thinks the almond flavor makes it taste like cherries. I have been known to add a dusting chopped pecans or even red and green sprinkles on top. But mostly I am a fudge purist. I made a batch this morning to take to a party this afternoon. Since there is only two of us in the house the job of cleaning the saucepan was left to me. And a tough job it was(since I didn't meticulously scrape into the square pan).
fudge in saucepan
So here is the recipe, if any one is interested:

Nancy’s Fudge

2 ¼ cups sugar

¼ cup butter (1/2 stick)

¾ cup evaporated milk

5 oz marshmallows (about 1 ¼ cup mini)

6 oz chocolate chips (1/2 bag)

1 tsp almond extract

In large saucepan mix sugar, butter, evaporated milk, and marshmallows. Bring to a boil over medium heat stirring constantly. Boil for 5 timed minutes, stirring constantly. You can reduce the heat a little but it must continue to boil. Be careful because sometimes the bubbles pop and send hot drops out. After 5 minutes are up remove from heat. Add chocolate and extract. Stir until blended. Pour into a greased square pan. Chill til set and then cut into squares.

fudge squares

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