The Search for Success... in Christmas CandyWritten by Glynis Neves
Ah, Christmas! The decorations! The music! And most especially, the tastes! The tastes of Christmas hold some of my favorite memories.
As a child, it wasn't Christmas for me, until our family received a tray of homemade candy from my Aunt Dixie. Divinity, peanut brittle, toffee, fudge and an assortment of other yummy treats! We kids would wait, almost patiently, until our parents told us we could help ourselves, and then we would inhale the goodies. I knew, then, that Christmas had arrived!
As a "grown-up," I vowed to learn how to make a tray of goodies that my aunt would be proud of. Year after year, I put it off, rationalizing that I didn't have the proper equipment. My darling husband rectified that situation by gifting me with tools a professional candy maker would have turned green over. However, an unfortunate incident with an exploding candy thermometer scared me off candy making for years.
I finally decided to try my hand again, and chose fudge. Since it didn't require a thermometer, I felt relatively safe. I was relieved to achive success, and now consider myself a quasi-expert fudge maker.
Try this recipe and see if it doesn't make you feel accomplished! Your holiday goodie trays will thank you!
(original recipe from Six Sister's Stuff)
1 2/3 C. granulated sugar
2/3 C. evaporated milk
2 Tbsp. butter
1/4 tsp. salt
2 C. miniature marshmallows
1 1/2 C. semi-sweet chocolate chips
1/2 tsp. vanilla
Line an 8X8-inch baking pan with aluminum foil and set aside.
In a medium saucepan over medium heat, combine sugar, evaporated milk, butter, and salt. Bring the mixture to a full rolling boil, stirring constantly. Reduce heat to medium-low and continue boiling 4 minutes. Remove saucepan from heat.
Stir in marshmallows, chocolate chips and vanilla. Stir quickly for 1 minute, or until marshmallows are completely elted. Pour chocolate mixture into prepared baking pan and let cool. Place fudge in the refrigerator and chill 2 hours, or until firm. Lift foil from pan and cut fudge into small pieces. Store up to 3 days in an airtight container in the refrigerator.
Makes 48 pieces.
You can make variations on this recipe to have different flavors. For peanut butter fudge, use peanut butter chips. I like to make a peanut butter layer, and top it with a chocolate layer for a Reese's effect. For peppermint, add 1/4 tsp peppermint extract to the final mixing in of the marshmallows. Then top with crushed candy canes.
Enjoy trying different flavor combinations. I have found that unless you burn the fudge, it is extremely forgiving! Merry Christmas to all!
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