Subj : Fudge This
To   : Ruth Haffly
From : Dave Drum
Date : Tue Dec 19 2023 05:49:00

-=> Ruth Haffly wrote to Dave Drum <=-

 MP> Hmmm, that is one thing I miss around the holidays.  My grandparents
 MP> would make excellent fudge, usually chocolate and peanut butter.
 MP> <drools>

 SD> I usually make okay fudge in the microwave.  Nothing fancy.

 DD> Here's my go-to recipe for making fudge, It can probably be done in
 DD> the nuker, although I've not tried.

 DD>       Title: Eagle Brand Chocolate Fudge
 DD>  Categories: Five, Dairy, Chocolate, Nuts
 DD>       Yield: 64 Servings

 DD>       3 c  (18 oz) semi-sweet chocolate
 DD>            - chips
 DD>      14 oz Can Eagle Brand Sweetened
 DD>            - Condensed Milk
 DD>         ds Salt
 DD>   1 1/2 ts Vanilla extract
 DD>     64     Pecan halves

 RH> Sub in a bag (1 cup) of mint chips or 1 teaspoon of peppermint extract
 RH> for the vanilla. Or, crush peppermint candies (candy canes) and either
 RH> mix in or spread them on top. I usually make this in a 9" pan; it's a
 RH> bit thinner but you can cut more pieces from it. (G)

There are any number of vairations to that recipe. My personal 
preferences  is "as written". If I am doing peppermint candies I'll 
buy a bag of Brach's which are available year-round unlike candy
canes.  Bv)=

Here's a recipe I've made a couple times with decent success.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Chocolate Peppermint Fudge
 Categories: Dairy, Chocolate, Candy
      Yield: 2 pounds

  1 1/2 ts + 1/4 c butter; softened,
           - divided
      2 c  White sugar
    1/2 c  Sour cream
     12 oz White baking chocolate; in 
           - 1 oz squares, chopped
      7 oz Jar marshmallow cream
    1/2 c  Crushed peppermint candy
    1/2 ts Peppermint extract

  Line a 9" square pan with foil. Grease the foil with
  1 1/2 teaspoons butter; set aside.

  In a large heavy saucepan, combine sugar, sour cream and
  remaining 1/4 cup butter. Cook and stir over medium heat
  until sugar is dissolved. Bring to a rapid boil; cook

  and stir until a candy thermometer reads 235ºF/113ºC
  (soft-ball stage), about 5 minutes.

  Remove from the heat; stir in white chocolate and
  marshmallow creme until melted. Fold in peppermint candy
  and extract. Pour into prepared pan. Chill until firm.

  Using foil, lift fudge out of pan. Gently peel off foil;
  cut fudge into 1" squares. Store in the refrigerator.

  Sue Schindler, Barnesville, Minnesota 

  Makes: 2 pounds

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... Fashion-A form of ugliness so intolerable we have to alter it semi-annually
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.