Wednesday, December 11, 2013

Christmas Fudge Recipe

Every Christmas (with the exception of the last 6 years because we were to broke) we have made Christmas candy for basically everyone we know.  (We = me, my mom, and for the last few years before we were broke, my moms friend) This year we are finally making Christmas Candy again. 

This is the white chocolate with peppermint extract and red food coloring swirled in.

I'll post pictures of the whole haul of candy later.  This is for the fudge.  It's the only recipe that mom would let me release to the public. Haha  

Stuff you need: 

  • Food materials:
    • 1-15 oz bag of whatever flavor chips you want.
      • We used: chocolate {milk, semi-sweet & white chocolate, peanut butter and (my favorite) the Andes peppermint baking chips (add 3 ounces of white chocolate chips to the Andes.  The bag is short a few ounces.)
    • 1-15 oz jar of marshmallow fluff
    • 1 teaspoon of vanilla
    • 2/3 cup of evaporated milk
    • 3/4 cup of butter
    • 3 cups of sugar
    • Optional:
      • Flavored extract (We added peppermint to the white chocolate chips for a more subtle peppermint flavor than the Andes baking chips)
      • Food coloring (We swirled it into the white chocolate chips as well to add some color)
      • Nuts if you like nuts in your fudge (Walnuts are most common)
  • Cooking materials:
    • Medium size pot
    • Cake pan to pour fudge into (Butter that sucker so the fudge comes out)
    • Spatula
    • Long handled wooden spoon if you have one (when the fudge starts boiling you want to be as far away as you can get while still being able to stir constantly. It burns like a bugger when it pops you.)
    • Optional:
      • Candy thermometer
Alright! Let's get cooking shall we?!

First: Throw the sugar, milk, and butter into the pot. {Throwing it might make you feel like you got some kind of revenge once it pops you. "Oh you popped me?! Well I threw you into the pot!"}

Now start stirring on high heat.  Constantly. That sugar WILL burn if you stop.  Have no doubts in your mind.  Once it starts boiling, turn it down to medium heat and KEEP STIRRING! It will keep boiling. No you aren't doing it wrong. 

If you are using a candy thermometer, it needs to read 234 degrees.  If you are not, stir it for approximately 5 more minutes. 

Once it hits the temperature or the time, take it off the heat and throw in the (enter flavor here) chips. 

Stir them until melted.  

Next, add the marshmallow fluff. {If you throw this stuff in you'll have a big sticky mess but feel free to do as you wish.}

Then, the vanilla.  This would also be the time to add the other extract, nuts, etc.

Last, pour it into that butter coated cake pan.  Use a spatula to get it all out of the pot and to smooth it in the pan.  This is when I added my food coloring. Then, I swirled it with a knife. 

Let it sit at room temperature for about 3 hours or until completely cool.  Once it's cool you can cut and freeze it. It won't go bad like some things.  That's the bonus.  Make now, give out (or don't) later.

I hope everyone enjoys there Christmas fudge!!!

Happy Baking!