HOLIDAY FUDGE
IMPRESSIVE AND FANCY !
This is a wonderful holiday fudge. When you give this as a
gift you will be #1 in their eyes. Especially if you
create the Chocolate Box found in the candy craft
section.
I found this holiday fudge recipe in a magazine about 2
years ago, and it has been one of my prize collections.
I hope you and yours enjoy the fudge recipe and the lovely
Chocolate Box that the candy sets in.
Makes a great Christmas Gift.
CHOCOLATE-CHERRY HAZELNUT FUDGE
1/2 cup chopped hazelnuts
1 pkg. (12 oz.)
semi-sweet chocolate chips
2 cans sweetened condensed milk
3 cups white chocolate chips(2-pkgs)
1/8 tsp. salt
1/4 cup chopped red candied cherries
In dry skillet over medium heat cook hazelnuts, stirring,
until lightly browned, 3-4 minutes. Remove from skillet; cool
In Microwave-safe bowl combine semi-sweet chips and 1 can
milk.
In separate bowl combine white chips, salt and 1 can milk.
Microwave each on High in 30-second intervals, stirring
occasionally, until melted.
Fold nuts into semi-sweet chocolate mixture.
Fold cherries into white chocolate mixture.
Alternately spoon dollops of white and semi-sweet
chocolate mixtures into 8" buttered pan; swirl with a knife.
Chill for at least 8 hours. Cut into squares.
WALNUT PUMPKIN FUDGE
1 cup canned pumpkin
4 cups sugar
3 Tbls. Karo syrup
1 cup milk
3 Tbls. butter
1 tsp. vanilla
2 cups Walnuts or (black walnuts(chopped)
Combine pumpkin, syrup, sugar, milk and pinch of salt in a
large sauce pan. Medium heat, Cook until sugar dissolves,
stirring all the time. Stop stirring, and leave alone until
temp. reaches 238 F degrees.
Remove from the stove, add butter and don't stir into
mixture. Let Cool until it is 140 F degrees. Stir in the
vanilla and the nuts, beat the mixture with a wooden spoon
for 30 seconds to 1 minute, or until it loses its gloss.
WHITE CHRISTMAS FUDGE
3 cups sugar
1/4 cup butter
1 cup Karo syrup
1-1/2 cups whipping cream
1 cup candied cherries
1 cup candied pineapple
2 cups nuts chopped (pecans, almonds, walnuts, etc.)
you may add 1 kind of nuts or mix them.
Combine sugar, butter, syrup and cream in large saucepan.
Medium heat. Stir off and on with a wooden spoon until
mixture comes to boil. Wipe sides of pan with a clean damp
cloth if sugar crystals form.
Cook to 238 F degrees or soft-ball stage. Remove from stove
and let cool to 140-200 F degrees.
With a wooden spoon , beat mixture until it thickens and
turns lighter. Stir in vanilla, nuts and fruit until blended.
Pour into 9x13 buttered pan. Chill overnight until firm. Cut.
PEPPERMINT FUDGE
2/3 cups carnation canned milk
2-1/2 cups sugar
1/2 cup butter
Combine milk, sugar, and butter in large sauce pan. Bring to
a boil, always stirring for 5 minutes over medium heat.
Remove from stove.
Add 2 cups Marshmallow cream, 8oz. crushed almond bark and
red food coloring. Blend until smooth. Stir in 1/2 cup finely
crushed peppermint candy.
Pour into a 9x13" buttered pan. Chill until firm. Cut.
EGGNOG HOLIDAY FUDGE
2/3 cup eggnog
2-1/2 cups sugar
1/2 cup butter
Combine eggnog, sugar, and butter in a large saucepan. Medium
Heat. Bring to a boil, stirring continuely for the next 5
minutes. Remove from the stove.
Add 2 cups of Marshmallow cream and 8oz. Almond Bark coarsely
chopped. Blend until smooth. Stir in Crushed almonds and rum
extract (1 tsp).
Pour into 9x13" buttered pan. Chill until firm. Cut.
Fudge Recipes-Home Page to Holiday Fudge
Chocolate Fudge
Peanut Butter Fudge
Maple Fudge
Divinity Fudge
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