2 Days Until Christmas......Fast and Easy Fudge
By MS. Simplicity on December 23, 2010
For some people fudge is the defining treat for Christmas. Not for me, but I aim to please and my family loves fudge. So when I came upon this post for cinnamon fudge and rocky road fudge I knew this is what I had to make.....you see I like a twist on a holiday favorite. But what I forgot was my husband does not like marshmallows.....well good thing the 11 year old son loves it enough for the both of them. The cinnamon fudge did not set up quite right plus I think it was a little too sweet.....so balance it with something salty.
To view the picture that I took, you need to click here.
Rocky Road Fudge (www.recipegirl.com)
- 16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
- 2 ounces unsweetened chocolate, chopped finely
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 (14-ounce) can sweetened condensed milk
- 1 Tbsp. vanilla extract
- 1 cup mini marshmallows
- 1 cup roughly chopped peanuts
- 1/2 cup semisweet chocolate chips
1. Line 8×8-inch baking pan with foil and spray lightly with nonstick spray.
2. In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in marshmallows, peanuts and additional chips. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.
Yield: 30 to 40 pieces of fudge
Cinnamon Fudge (www.recipegirl.com)
- 3 cups granulated sugar
- ¾ cup butter
- One 5-ounce can evaporated milk (don’t use nonfat)
- One 10 ounce bag cinnamon chips
- One (7 ounce jar) marshmallow creme
- 2 tsp vanilla extract
1. Line a 9×13-inch pan with foil; coat with cooking spray.
2. In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat until blended.
4. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.
Yield: About 32 pieces (cut them small- they’re rich and sweet!)
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