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Every year, the week before Christmas, my mother has make this Kraft fudge recipe. I remember being really little and begging her to make it in the spring or summer, but she wouldn't budge. She always said that fudge is a Christmas treat and we wouldn't appreciate it as much if we had it all year around. Of course, she was right (like usual).
So it seemed only right that this recipe is put in my blog (at the appropriate time of year)!
Line a 9-inch square pan with foil, with ends of foil extending over sides.
Mix together sugar, butter and evaporated milk in a 3-quart saucepan.
Bring mixture to a full rolling boil on medium heat, stirring constantly (so that it doesn't burn on the bottom). Cook 4 minutes or until candy thermometer reaches 234 degrees F, again stirring constantly. Remove from heat.
Add chocolate....
...and then the marshmallow creme; stil until melted. Add nuts (if you decided you wanted nutty fudge, ew!) and vanilla extracts; mix well.
Pour into the prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Place the yummy fudge into a decretive dish and share with your friends and family!
(Note: Friends and family may hate your guts for cooking this recipe because it's too good to stop eating... and semi-actually-kinda-really fattening.)
Rating: 10+++
Time: 30 minutes
Serves: 20, about 2 squares each
Ingredients:
3 cups sugar
2/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 package (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup PLANTERS Walnuts, chopped (completely optional)
1 teaspoon vanilla
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