Monday, December 20, 2010

Three Kinds of Fudge & the easiest brittle ever

This year we are offering three kinds of fudge both at our Christmas Eve and Christmas Day celebrations.


Chocolate
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3 cups sugar
3/4 cup margarine (1 1/2 sticks)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.



Peanut Butter
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3 cups sugar
3/4 cup margarine (1 1/2 sticks)
2/3 cup evaporated milk
1 12-oz. (340 g) package peanut butter chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in peanut butter chips till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.



Pumpkin
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2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.


Easiest Peanut Brittle
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1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.


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2 comments:

  1. How much peanut butter do you use in the peanut butter fudge?

    ReplyDelete
  2. Denise, it is a package of peanut butter chips ( I use resees)

    ReplyDelete

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