Nutty Chocolate Mint Fudge Recipe
7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 ts Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.
Old Fashioned Chocolate Fudge
1 1/2 c Milk
4 oz Unsweetened chocolate (sqs)
4 c Sugar
3 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1 1/2 ts Vanilla
Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.
Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
Pistachio Swirl Fudge
1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.
Sugar Free Fudge
16 oz Cream cheese, softened
2 Unsweetened chocolate squares (1oz ea) melted and cooled
1/2 c Sugar substitute(aspartame sweetner)
1 ts Vanilla extract
1/2 c Chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
White Chocolate-Cherry Almond Fudge
1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter or margarine (not spread)
1 1/2 cup white chocolate chips (vanilla chips)
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries
Line a 8" square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.
Glazes
Chocolate Glaze
1/2 c Semisweet chocolate chips
2 tb Butter
1 tb Light corn syrup
1 ts Vanilla
Combine chocolate chips, butter, and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat and add vanilla.
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