Chef Time!

Chef Time!

Monday, November 10, 2014

What Fudge Would You Choose?

So this year I have taken on a lot of new projects, and it seems like there is not enough hours in the day. So I made the decision this Christmas season I wasn't making a bunch of different Christmas candy. I was only making a few batches of peanut butter fudge which is my favorite. Well as expected, I changed my mind.
Many different things caused me to change my mind, one of which was a new creation jingling in my mind. I have been thinking about making a dark chocolate mocha fudge.
But then other types of fudge began to come into my mind and I figured that I would share with you the many kinds of fudge that is simple and fun to make. So, which fudge would you choose?


Irish Cream Fudge

2 12oz bags of white chocolate chips
1 ¼ c. sweetened condensed milk (you won't use the whole can)
1/3 c. Irish Cream (whatever brand you choose)

Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper on the bottom, leaving the paper longer than needed so you can lift the fudge easily out of the pan when it is ready to serve.  Spray with a light coat of nonstick cooking spray as well.
On low heat, add all ingredients into a medium saucepan.  Stir continuously until all of the white chocolate chips are melted.  Pour into the prepared pan, smooth so it is even.  Refrigerate until set and hard.  Use the long sides of the parchment to lift it out and easily cut into serving pieces.


Brown Sugar Fudge
 
2 c. brown sugar
2/3 c. milk
1 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla

Combine brown sugar and milk and cook over medium heat until soft ball stage. Add butter, salt, nuts and vanilla. Beat until creamy and beginning to thicken. Pour into 8x8 inch shallow pan. Cool, cut into squares.


Christmas Coffee Fudge

3 c. Sugar
1 c. Evaporated Milk
1 Stick of Butter
1 tbsp. French Vanilla Coffee Grounds
1 (12 oz.)  Bag Dark Chocolate Chips
1 c. Small Marshmallows
1 tbsp. Brown Sugar
1 tsp. Vanilla

Combine the Dark Chocolate Chips, Brown Sugar, Vanilla and Marshmallows in a large mixing bowl.
Combine the Sugar, Evaporated Milk, Butter and French Vanilla Coffee Grounds in a sauce pan. Place on stove top and slowly raise heat until butter is melted and ingredients are incorporated. Then turn to high heat and bring to a rolling boil. When boil is achieved boil for 7 minutes and make sure to stir often.
After 7 minutes pour the hot mixture into the mixing bowl over the top of the other ingredients. You must do this immediately while the contents are still extremely hot.
Then mix with an electric mixer on high.
Once you have a smooth mixture, pour into a greased 9x12 glass casserole dish and spread smooth with a plastic spatula.
Allow to cool then cut into 1 inch squares and EAT!
Merry Early Christmas!


Easy Peanut Butter Fudge
 
3 c. sugar   
¾ c. butter or margarine (1 ½ sticks)  
2/3 c. evaporated milk (small can size)  
1 (10 oz.) pack of peanut butter chips (Reese’s brand come in this size) 
1 (7 oz.) jar of marshmallow cream  
1 tsp. vanilla 
M&Ms or chocolate chips (optional but very good)   

Spray lightly a pan or casserole dish 9 x 13 with Pam or other vegetable cooking spray. The size can vary some. You do need a pretty good sized pan, though, or the fudge is awfully thick and harder to “set up.”   
Put the butter in a large saucepan on the stove top. Let the butter start to melt and then put in the milk and sugar. Heat on a high medium until it's boiling lightly (but not popping out and burning your hand) and then boil 5 minutes. Time and make sure you’re close to the 5 minutes. Don't have the heat too high (or you may scorch the mixture and also make the fudge too dry). Stir while boiling. This is really the only labor intensive part.  
Pour in the peanut butter chips and then pull the pan off the heat. Stir until those are melted in or close. You stir more later, so it does not have to be totally mixed even. 
Add the marshmallow cream and vanilla. Stir until this is well mixed. This is when you want to mix well.   
Pour the mixture into the pan or casseroled dish that you have ready and waiting that is sprayed with Pam. You’ll probably want to wear oven mitts. The mix is pretty hot, and most pans will also be hot at this point.   
The toppings are not critical (plain peanut butter fudge is fabulous), but they do add to the taste and also to the look of the dish. You’ve got to put those on immediately, or they will not stick. Once you pour the fudge in the pan, sprinkle the M&Ms or chocolate chips on top. With your hand, lightly press them down so they stick and stay on the fudge. This is just a tap-tap thing.  
I thought once that I would add the M&Ms in before pouring the fudge out. I put them in the hot pan with the fudge and stirred. They melted, and I had psychedelic fudge. The M&Ms melted, and make strange tie dye streaks all in the fudge. It did not hurt the taste, but it did not look so pretty like that. So, I will warn you on that one.   
Let the fudge set (harden up) and then cut in squares. It's pretty rich, so small pieces are the best bet. I do them a bit larger than standard size dice. You can, if you like, cut them like brownie squares. But, that’s a lot of sugar for one serving.   
Chef’s note: I never make this on rainy days. It may be my imagination, but fudge just does not set up with too much moisture in the air. It’s OK when cloudy, but if it’s raining, I wait to make the fudge.   
If you cut and store this treat, then put pieces of tin foil between layers of fudge. It can stick together if not separated. It’s not a huge deal, but the layers with foil do help.


Barnard Fudge (Mocha)

2 c. sugar
1 c. strong coffee
1 tbsp. butter
1/4 tsp. almond essence
1/2 c. chopped pecan meats

Mix the sugar, coffee and butter in a sauce pan and bring to a boil stirring occasionally till the sugar is all dissolved. Boil to 234 degrees. Remove from the fire and place in a pan of cold water When it has cooled to blood heat, add the almond essence and the nut meats. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares. This makes a smooth, creamy fudge of delicious flavor.

Bryn Mawr Fudge (Milk Chocolate)

2 c. sugar
1 c. whole milk or cream
3 tbsp. finely cut or grated chocolate
2 tbsp. butter
1 tsp. vanilla extract

Mix chocolate (cocoa may be used if desired), milk and sugar in a saucepan and bring to a boil, then add the butter. Stir constantly at first until the chocolate is completely melted and all ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and beat until it is creamy and beginning to get firm.

At this point ten finely cut marsh mallows may be added, if flecks of marsh mallows are desired thru the fudge. If added at the first of the beating while the fudge mixture is still warm, they will be completely dissolved. Turn onto oiled tins and cut in squares.

Vassar Fudge (Rich Chocolate)

2 c. brown sugar
3/4 c. milk
2 tbsp. butter
2 oz. chocolate cut fine
1 tsp. vanilla 
1/4 tsp. rose essence

Mix chocolate, sugar and milk in a saucepan and bring to a boil. Then add the butter. Stir constantly at first until the chocolate is completely melted and the ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) stirring frequently. Boil to 234 degrees. Remove from fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and rose essence and beat until it is creamy and beginning to get firm. Turn onto oiled tins and cut in squares.


Radcliffe Fudge (Peanut Butter)

2 c. sugar
1/2 c. milk
2 large tbsp. peanut butter
1/2 c. roasted peanuts
1/8 tsp. ginger flavoring, if desired

Mix the peanut butter, milk and sugar in a pan and stir frequently while coming to a boil. Boil to 234 degrees. Remove from the fire and place in a pan of cold water. When it is only lukewarm, add the ginger flavoring and beat till creamy and beginning to get firm. Add the peanuts and pour onto an oiled pan. Cut in squares.

Smith Fudge (Fruited)

3 c. sugar
1 c. milk
2 tbsp. butter
5 pulled figs, chopped fine
1/4 c. raisins, cut fine
1/2 c. chopped nut meats
1 tsp. orange juice
Grated rind of 1/2 orange

Mix sugar and milk and bring to a boil. Add the butter and cook to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the chopped figs, raisins, and nuts. Add the orange juice and lightly grated rind. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares.

Wellesley Fudge (Whipped Cream)

3 c. brown sugar
1 c. milk
4 tbsp. butter
1/8 tsp. salt
1/2 square chocolate, finely cut
3 tbsp. cream, whipped till firm
1/2 c. nut meats, chopped

Mix sugar, milk, butter, salt and chocolate and stir over the flame until the chocolate is melted and ingredients blended. Cook slowly to 244 degrees, stirring frequently to avoid sticking to the pan. The later part of the rooking must be done slowly as it is easy to let burn at the high temperature. Take from the fire, add the nut meats and beat for two minutes or until it begins to thicken a little. Then add the whipped cream and continue beating until cool. Turn onto oiled tins and mark in squares.

Caramel Fudge

2 1/4 c. sugar
1 c. milk
2 tbsp. butter
1/2 tsp. vanilla

Place 1/4 cup sugar in a skillet and melt it, stirring constantly until it is a light brown syrup. Gradually add the cup of milk and blend thoroughly. Then add the remaining 2 cups of sugar, and cook to 234 degrees, adding the butter during the last few minutes of cooking. Remove from the fire and place in a pan of cold water. When cooled to blood heat, add the vanilla and beat until creamy and beginning to harden. Turn quickly onto oiled tins. Cut in squares. 1/2 cup chopped pecan meats may be added while beating.

Trinity Fudge

2 c. sugar
1/2 c. corn syrup
1/2 c. water
1 white of egg
2 tbsp. ginger syrup
4 tbsp. chopped ginger or 2 tablespoons maple syrup
4 tbsp. chopped figs

Mix sugar, syrup and water. Add either the maple or ginger syrup as desired and put over flame. Cook to 240 degrees, stirring occasionally. Pour very slowly over the stiffly beaten egg white, while beating constantly. Add the chopped fruit and continue beating until the mixture begins to lose its glossy look. When it begins to thicken pour onto oiled tins and cut in squares. This may be dropped from a teaspoon to make individual pieces if preferred. It requires quick work.

Divinity Fudge

2 c. sugar
1/2 c. corn syrup
1/2 c. water
1 egg white
1 tsp. vanilla
1/2 c. walnut meats

Cook sugar, syrup and water to 240 degrees, stirring occasionally. Add the syrup to beaten egg white, pouring slowly and beating constantly. When it begins to thicken, add chopped nut meats. Finely cut candied cherries and candied pineapple are a delicious addition. Little red cinnamon drops pressed into the candy before firmly set are decorative and good in Christmas boxes.

Vermont Pinoche

1 1/2 c. sugar
1/2 c. maple sugar
7/8 c. rich milk or cream
1 tbsp. butter
1/8 tsp. salt
1/2 tsp. almond extract
1/2 c. chopped peanuts

Put the sugar, maple sugar, milk, butter and salt in saucepan and heat to 236 degrees, stirring frequently. Remove from the fire and set pan in cold water. When cooled to blood heat add almond extract and nuts and beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Chocolate Coconut Squares

1 1/2 c. sugar
1/2 c. milk
1/2 c. cocoa
2 tbsp. butter
4 tbsp. shredded coconut
1 tsp. vanilla

Mix sugar, milk and cocoa and bring slowly to a boil. Stir frequently and heat slowly to prevent burning to 234 degrees. Remove from fire and set in pan of cold water. When cooled to blood heat add coconut and vanilla and beat till creamy and beginning to get firm. Pour onto oiled tins. Mark in squares.

Fruit Coconut

2 c. sugar
1 c. milk of a coconut
1 c. grated coconut (canned coconut may be used)
1/2 c. chopped nut meats
2 tbsp. chopped raisins

Cook sugar and milk of au cocoanut (or from canned cocoanut) to 230 degrees, stirring frequently. Add the grated cocoanut and boil slowly to 238 degrees, being careful not to let it burn. Remove from the fire and place the pan in cold water. When cooled to blood heat, add the nut meats and raisins. Beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Almond Fudge

2 c. sugar
2/3 c. condensed milk
1/3 c. water
1 tbsp. butter
1 tsp. vanilla
1 c. blanched almonds

Mix sugar, condensed milk, water and butter. Heat slowly and stir frequently to avoid burning. Cook to 233 degrees. Remove from the fire and place in cold water. When cooled to blood heat add the vanilla and almonds. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares

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