We have the most amazing local Library in our town. Every month they have programs in the evening or on Saturdays that are fun and informative. Today we had a program call "Oh! Fudge". This was the eighth year of this particular candy making demo at the Library. However, this is the first year that I attended and I was impressed! Now, I have been married for 37 years and guess how much Christmas candy I have made... ZERO. Yep, I am not a candy maker. But, I think I will try it this year. My husband loves fudge so I think I will surprise him (Boy, after 37 years I think he will be surprised!) The employees of the Library and other community helpers share their favorite candy recipes and demonstrate how to make it. The taste testing that goes along with it, is DEFINITELY a plus. Here is one of the recipes, that I want to share with you.
Chocolate Covered Cherry Fudge by Melinda Barlow
(Bottom Layer: White Cherry Fudge)
3 Cups Sugar
3/4 Cup Butter (1.5 sticks)
2/3 Cup Evaporated Milk
1 12-oz. Package White Chocolate Chips
1 7-oz Kraft Marshmallow creme
1 teaspoon Vanilla Extract
2 Jars (approx. 10 ounces each) Maraschino Cherries, drained, rough chopped, and dried thoroughly
Combined sugar butter and milk in heavy 2-1/2 quart saucepan; bring to boil, stirring constantly, until candy thermometer reaches 234 degrees. Remove from heat, stir in chips, marshmallow creme and vanilla. Beat until blended. Gently fold in maraschino cherries, Pour in foil-lined 9" loaf pan. Allow to cool at least six hours in refrigerator.
(Top layer: Milk Chocolate Fudge)
3 Cups sugar
3/4 Cup butter (1.5 sticks)
2/3 Cup evaporated Milk
1 12-oz package milk chocolate chips
1 7-oz jar Kraft Marshmallow creme
1 teaspoon vanilla extract
Combine sugar, butter and milk in heavy 2-1/2 quart saucepan: bring to boil, stirring constantly, until candy thermometer reaches 234 degrees . Remove from heat, stir in chips, marshmallow creme and vanilla, Beat until blended. Remove cherry fudge from refrigerator and using a heat-proof spatula, gently pour and spread fudge (about 1/4 cup at a time) on top of cherry fudge. Allow to cool at least six hours in refrigerator. Note: you will probably have leftover milk chocolate fudge unless your loaf man in extremely tall. This not a bad thing .... you can just eat it!
Chocolate Covered Cherry Fudge by Melinda Barlow
(Bottom Layer: White Cherry Fudge)
3 Cups Sugar
3/4 Cup Butter (1.5 sticks)
2/3 Cup Evaporated Milk
1 12-oz. Package White Chocolate Chips
1 7-oz Kraft Marshmallow creme
1 teaspoon Vanilla Extract
2 Jars (approx. 10 ounces each) Maraschino Cherries, drained, rough chopped, and dried thoroughly
Combined sugar butter and milk in heavy 2-1/2 quart saucepan; bring to boil, stirring constantly, until candy thermometer reaches 234 degrees. Remove from heat, stir in chips, marshmallow creme and vanilla. Beat until blended. Gently fold in maraschino cherries, Pour in foil-lined 9" loaf pan. Allow to cool at least six hours in refrigerator.
(Top layer: Milk Chocolate Fudge)
3 Cups sugar
3/4 Cup butter (1.5 sticks)
2/3 Cup evaporated Milk
1 12-oz package milk chocolate chips
1 7-oz jar Kraft Marshmallow creme
1 teaspoon vanilla extract
Combine sugar, butter and milk in heavy 2-1/2 quart saucepan: bring to boil, stirring constantly, until candy thermometer reaches 234 degrees . Remove from heat, stir in chips, marshmallow creme and vanilla, Beat until blended. Remove cherry fudge from refrigerator and using a heat-proof spatula, gently pour and spread fudge (about 1/4 cup at a time) on top of cherry fudge. Allow to cool at least six hours in refrigerator. Note: you will probably have leftover milk chocolate fudge unless your loaf man in extremely tall. This not a bad thing .... you can just eat it!
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