Mmmm.....FUDGE

Every year, I do different activities with the kids as we head toward Christmas.  We make goodies for bags to give to friends and neighbors; snowflakes; gingerbread houses....and today we made fudge!!


All the kids got to choose a recipe (well, the girls combined their efforts).  The older three read the recipe and made sure we had all the ingredients.  We didn't, so we had to run out and get some things.  When we got back home, they measured out all the ingredients, read the instructions, and got to work!


Caroline and Victoria made White Chocolate Peppermint Fudge.  It had a nice short ingredient list, and came together very quickly.


20 oz. vanilla chips (we used white chocolate chips...it tastes fine, but I think the vanilla chips would have melted easier)
1 14-oz can sweetened condensed milk
1/2 tsp peppermint extract
1/2 cup crushed candy canes (it's about 4-5 large candy canes)
dash of red or green food coloring


Line an 8" square pan with foil and spray with non-stick spray.  Combine chips and and milk in saucepan over medium heat.  Stir frequently until almost melted, then remove from heat and keep stirring until smooth.  When chips are completely melted, stir in food coloring, extract, and candy canes.  Spread in prepared pan, then chill for 2 hours.  


Peter is also fond of white chocolate, but he chooses White Chocolate Eggnog every year. Probably because eggnog is one of his favorite things!

2 cups sugar

1/2 cup butter

3/4 cup dairy eggnog

3 (3 1/2 ounce) packages white chocolate, broken into pieces

1/2 teaspoon grated nutmeg

1 (7 ounce) jar marshmallow fluff

1 cup chopped pecans (optional - he doesn't care for nuts)

1 teaspoon rum extract (we forgot to get it while we were out, so I used Southern Comfort)

Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan; bring to a full boil, stirring constantly.  Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.  Remove from heat; stir in white chocolate pieces and nutmeg until chocolate is melted.  Add marshmallow fluff, nuts and rum extract.  Beat until well blended.  Pour into buttered 8” or 9" square pan.  Cool at room temperature; cut into squares.  If fudge is too soft after cooling, chill.

Jonathan chose Rocky Road - it's always been his first choice!  What's not to love?  Marshmallows, peanuts, and chocolate!! 

16 ounces semisweet chocolate, chopped fine

2 ounces unsweetened chocolate, chopped fine

½ teaspoon baking soda

1/8 teaspoon table salt

1(14-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

1 cup mini-marshmallows

1 cup chopped salted peanuts

½ cup semisweet chocolate chips

1. Cut 12" length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2" width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. 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, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

TO MAKE DOUBLE BATCH:
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.

Toffee - not mine, Marilyn's

I found this toffee recipe on the Cook's Illustrated Bulletin Board a few years ago and it has become a yearly tradition.  We give it for gifts....if we don't eat it all ahead of time!

MARILYN'S ENGLISH TOFFEE
English Toffee

1 lb unsalted butter
½ tea. table salt
2 cups granulated sugar
3 tbsp. water
1 cup slivered almonds (do not use sliced almonds)
12 oz. semi-sweet chocolate (chips are fine)
1½ -2 cups lightly toasted pecans (or walnuts), finely chopped

Melt ¾ of chocolate over hot water or in a microwave oven at half power for 2-3 minutes. When melted, stir in remaining chocolate and set aside. Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil.

Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.

After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. Place a drop of mixture on wax paper; allow it to cool and rub it between your fingers to make sure it doesn’t feel grainy. If it does, continue to cook and test again. The mixture will probably be boiling at this point.

When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it’s done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. This is the tricky part, as there’s a thin line between perfect and overdone, and to some extent it’s a matter of taste.

Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Set the pan on a cooling rack. After 2-3 minutes, when toffee is just set, pour reserved chocolate on top and spread evenly. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.

Allow the toffee to harden at least 6-8 hours—overnight is better. Break into pieces using a sharp pointed knife with a rigid blade, or you can use your hands. Store in an airtight container in a cool place. Makes about 3 pounds.