Friday, December 18, 2009

Fudge recipe -- for those with a sweet tooth

Today I'm making my Holiday Fudge. The following basic recipe is easy to make and lends itself to all manner of variations and flavors.

For many years I'd make about 40 pounds, in different flavors and colors, then mix them 2 dozen at a time into plastic gift bags, and pass them out to friends and relations in the holiday season.

Holiday Fudge

3 sticks of butter ( Warning: must be Real Butter!)
1 2 lb package of 10x sugar
1 tbsp. vanilla
1 tsp. salt

Melt the butter in the microwave

Stir in vanilla and salt with a whisk or fork

Mix in the sugar, half at a time, stirring well

As you add the second half of the sugar, the mixture will form a thick consistency. Mix well with your hands until it is smooth and thick, like biscuit dough.
(If the final mixture is too dry, add 1 tbsp of cream.)
(If final mixture is too wet, add a little extra sugar.)

Spread doughy mixture on a greased cookie sheet (Pam works great) Patting it into a flat square shape with your hands.

Cut into squares and Refrigerate for half an hour or more.

When the fudge is firm, put the squares into plastic bags, or candy dishes. Store in a cool place.

The fudge will stay firm at room temperature, but should not be stored near an oven, or a wood stove. I usually put mine on the back porch. It's glassed in, and not quite as warm as the rest of the house.

For Chocolate Fudge

To the above recipe, add 3/4 cup cocoa to melted butter, then proceed as shown.

For Chocolate Nut Fudge

Add 3/4 cup cocoa and
1 cup pecan pieces
Or Black walnut pieces
Or whatever nuts you like best
Mix nuts in with the sugar.

For Pina Collada Fudge

Leave out cocoa and add:
1 tbsp coconut flavoring.
1 tbsp pineapple flavoring
Yellow food coloring (optional).

For Mint Fudge

Add 1 tbsp mint flavoring.
Green food coloring.

For Almond Fudge

Add 1 1/2 tsp almond flavoring
Red food coloring to make the mixture pink.

For Chocolate-Peanut Butter Fudge

To the basic recipe, stir 1 cup of peanut butter in with melted butter.
Stir in 3/4 cup cocoa.
Then proceed with the basic recipe.

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