Studio 5 Party, Holiday and Ideas Contributor Alisa Bangerter shares the makings of one “sweet” holiday fudge bar!
Pumpkin Pie Fudge
1 ½ cups granulated sugar
2/3 cups evaporated milk
½ cup mashed pumpkin (canned)
2 tablespoons butter or margarine
¼ teaspoon salt
1 ½ teaspoons pumpkin pie spice
1 package (12 oz.) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup nuts (optional)
1 ¼ teaspoon vanilla
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.
Place the sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in baking chips and marshmallows until melted. Stir in nuts and vanilla. Pour into and 8-inch square pan that has been lined with foil and greased. Chill until set. Cut into small squares to serve.
Oreo Mint Chocolate Fudge
1 (12 oz.) can evaporated milk
4 ½ cups granulated sugar
½ cup butter
1 (12 oz.) package semi-sweet chocolate chips
1 (13 oz.) jar marshmallow crème
4 (1.55 oz. each) Hershey’s milk chocolate bars, broken in pieces
1 tablespoon vanilla
2 cups coarsely crushed Oreo cookies
In a large saucepan, heat together the evaporated milk and sugar until it boils. Continue to boil over medium heat for about 10-12 minutes until it has reached the soft ball stage (add a small drop of syrup to cold water and if it rolls into a soft ball it is ready – approximate 234 degrees on a candy thermometer). In a mixing bowl, add the butter, chocolate chips, marshmallow cream and chocolate bar chunks. Pour in the hot mixture and beat until all the ingredients are melted and smooth. Add vanilla. Stir in the Oreo cookies. Pour into a foil lined and greased 9X 13 pan. When fudge is completely cool add the mint topping layer.
Mint Topping Layer: In a small saucepan over low heat, mix together 1 can vanilla frosting and one (12 oz.) bag vanilla baking chips. Stir until melted and smooth. Remove from heat and add green paste food coloring and peppermint extract (about 1 teaspoon). Pour mixture over cooled Oreo fudge. Coarsely break up Oreo cookies and sprinkle over top of green mint layer. Let cool.
Creamy Eggnog Fudge
2 cups granulated sugar
¾ cup butter
2/3 cup eggnog
¾ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 (12 oz.) bag white baking chips
1 (7 oz.) jar marshmallow cream
1 teaspoon vanilla
¼ cup chopped nuts (opt.)
Line an 8″ square pan with foil and grease. Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a heavy saucepan. Bring mixture to a boil, stirring occasionally until butter is melted. Once the mixture starts to boil, stop stirring and insert candy thermometer. Heat mixture to soft ball stage (approximately 234 degrees or until a small amount of syrup dropped in cold water forms a soft ball). Remove the pan from the heat and stir in the white baking chips, marshmallow cream, vanilla and nuts. Beat until mixture is fluffy and starts to lose its gloss. Spread mixture into pan and cool completely before cutting. Note: adjust the cinnamon and nutmeg to your taste.
Gumdrop Fudge
1 (12 oz.) bag milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz.) can of sweetened condensed milk
Dash of salt
1-2 cups small gumdrops
Line an 8″ square pan with foil and grease foil well. In a heave saucepan, melt the chocolate chips and sweetened condensed milk and salt over lower heat until smooth. Remove from heat. Stir in gumdrops if desired. Spread some of the gumdrops on top and gently press into the fudge. Let cool completely before cutting. Store covered in the refrigerator. Note: other items can be mixed into the fudge such as marshmallows. Also ½ teaspoon of extract can be added to create desired flavor. Orange and raspberry flavors work well with this fudge.
Candy Cane Fudge
2 (10 oz. each) packages vanilla baking chips
1 can (14 oz.) sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/3 cups crushed peppermint candy canes
Red food coloring
Line an 8″ square pan with foil and grease foil well. Mix together the baking chips and sweetened condensed milk in a pan over medium heat. Continuously stir until melted and smooth. Stir in the extract, food coloring (add drops until desired color is reached), and crushed candy canes. Sprinkle with additional crushed candy canes if desired. Spread mixture in the pan, let cool completely and cut into squares.
Simple Cream Cheese Fudge
This is a quick and very simple way to make fudge. You can stir in any type of items such as nuts, marshmallows, maraschino cherries dried or candied fruit, gumdrops, crushed cookies, etc.
1 (8 oz.) package cream cheese
4 cups powdered sugar
4 squares unsweetened chocolate (melted)
1 teaspoon vanilla
1 dash salt
Mix together cream cheese and sugar beating well. Slowly add chocolate. Stir in salt and vanilla. Add mix in items and spread into a foil lined and greased 8 inch square pan.
Fudge Making Tips: Check out these links for help on keeping fudge from crystallizing and other great tips.
http://www.care2.com/c2c/groups/disc.html?gpp=8658&pst=480767
http://www.gi.alaska.edu/ScienceForum/ASF8/871.html
http://www.dvo.com/newsletter/monthly/2002/may/remedy.html
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