Need an elegant present this holiday season? Then how about a homemade one? If so,then this delicious Christmas fudge would be a fabulous option for anyone on your list.
This smooth,nut free chocolate fudge sets wonderfully as well as produces a perfect amount to give to a family member or friend as a special gift.This recipe is easy to follow and incorporates simple ingredients for any budget.It also includes extensive information on how to make fudge throughout the best candy making recipe cookbook as well as what to look out for, to create a dazzling treat.
However,If you are scared about making fudge? Don't worry. Because I still think that way at every fudge recipe I look at.It just acquires practice as Jane Sharrock has mentioned throughout her recipes.So it seems,everyone is bound to have a couple mistakes and if that occurs, even in this recipe.There are plenty of ways to turn that around and construct something deliciously new.
Therefore, if you want to try something new along with taking on a challenge.Then allow yourself the afternoon to try this recipe and give patience throughout the process.Overall, if all goes well then you have a treat that will sure to impress.It will be the treasured gift of the year.Just remember to place the fudge in a decorative tin because that will certainly give you bonus points.
So try it and keep candy making.
Yields: 1 1/2 lbs
2 cups granulated sugar
2/3 cup evaporated milk
1 cup semisweet chocolate chips
10 large marshmallows,quartered
1/2 cup butter or margarine
1 tsp pure vanilla extract
1 cup pecans or walnuts,in large pieces (optional)
Prepared a 8 or 9inch square glass or metal pan.Greased and parchment paper.
In a large heavy bottom pot,over medium heat.I brought the sugar and milk to a rolling boil.,stirring until the sugar dissolved and when the mixture began to boil.
I cooked the mixture on a rapid boil, until it reached the soft ball stage,using a candy thermometer.
Then I removed the pot off the heat and stirred in the chocolate chips,until melted.Then I added the marsh mallows,butter and vanilla.Stirred until marsh mallows were melted and the mixture smooth.
Then I poured the mixture into the parchment paper pan and let cool,until ready to cut into squares.
(optional:Stir in nuts just before pouring into prepared pan)
Store fudge in an airtight container.