Who doesn't love fudge?
I have met the odd (emphasis on the odd) person here and there who doesn't like chocolate, but it's definitely a rarity. Most people love fudge. Some struggle with making it. In a normal Christmas season I will make about 15-18 pounds of the stuff. All flavors and varieties. So I have my fudge-making down to a streamlined science. I can make two batches of fudge in 45 minutes or less. That amounts to 6 pounds! I hope my tips will help you out this Christmas.
Hints:
Measure out all ingredients for the first batch.
Use fresh chips. They melt faster.
As the butter melts work it up the sides of the pan. It helps to keep the sugar from sticking on the sides.
Place your glass of ice water real close so you don't drip candy all over your stove.
Heat the chips for 30 seconds in the microwave so they will melt faster. Saves on the arm workout! Same with the marshmallow cream. Don't overcook or you will scorch your chips and the marshmallow will look like a lava flow!
Spray your pans with PAM unless you really enjoy buttering pans. You never know. It takes all kinds.
When you finish the first batch wash the pan with hot water, dry, then start the second batch in the same pan. Saves a lot of time on preparation and clean-up.
Equipment needed:
Pan - any size will do. I normally use a 9x13 sheet pan
1-cup measuring cup
2-cup glass measuring cup
wooden spoon
2 quart non-stick saucepan
cup of ice water
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| See how much fudge I'm going to make! |
Ingredients:
3 cups granulated sugar
12 Ounces or 2 cups of chocolate chips or Reece's peanut butter chips
1 1/2 sticks butter
2/3 cup evaporated milk (I use the big can for 2 batches of fudge)
1 jar (7oz) marshmallow cream
1 Tsp. vanilla extract (omit for peanut butter fudge)
Directions:
1. Spray pans with PAM or butter liberally.
2. Measure 2/3 cup evaporated milk into 1 cup measuring cup.
3. Measure chips into 2-cup measuring cup. Place in microwave.
4. Remove lid and seal from marshmallow cream. Place in microwave.
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| Not so deep you can't reach the bottom easily. |
5. Place cup of ice water within easy reach of stove.
6. Heat butter in saucepan on medium high heat till it starts to melt.
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| Be careful not to let your butter brown |
7. Add milk and 3 cups sugar. Stir well to dissolve.
8. While the fudge is heating up turn on the microwave for 30 seconds at high power. Don't go over 30 seconds or you'll have a real mess!
9. Cook on medium high until it comes to a full rolling boil, stirring constantly.
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| This stuff is HOT! |
10. Boil for 2 minutes then test. Let a bit drip from the spoon into ice water. Let it stand for just a few seconds to get cold. Then reach in and pick it up. If you can form it into a soft ball it's ready.
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| A little ball of buttery goodness! |
11. Remove from heat.
10. Add chocolate chips. Stir until melted.
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| Totally melted and smooth |
12. Add marshmallow cream.
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| Looks yummy, doesn't it? |
13. Add 1 teaspoon vanilla. Mix well but don't beat air into your fudge.
14. Pour into prepared pan.
15. Give spoon to hubby.
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| Give this warm spoon of fudgy goodness to someone. They will love you for it! |
16. What's left is all mine.
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| You could get it all out with a spatula, but why would you? |
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| A spoonful of warm fudge and a glass of ice cold milk! Yum! |
18. Take spoon from Hubby and wash.
19. Repeat all steps for another batch of fudge.
Just measure out 3 more cups of sugar. And then all you have to do is use the remaining stick and a half of butter, the rest of the milk in the can. Easy peasy. I made a batch of chocolate and one of peanut butter. The whole process took 45 minutes and only dirtied one pot, a spoon, and two measuring cups.
I hope you will try this out. As long as you cook the fudge to the soft ball stage and make sure your chips are totally melted you cannot fail.
Sharon
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