Fudge

Chocolate Fudge

4 oz butter (room temperature)
2 1/2 cup extra-fine sugar
5 oz. evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. marshmallow fluff
1 tsp. vanilla extract

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Line a 9" x 9" pan with aluminum foil and set aside.

Place chocolate chips, vanilla, and marshmallow fluff into a Pyrex bowl and set aside.

Heat milk at medium setting until warm, then add sugar.

Bring to a rolling boil (medium-high), stirring occasionally in the beginning to thoroughly mix the sugar and milk.

Turn stove down to medium. Continue to boil for 8 full minutes, keeping the  temperature around 235 F. During this time, stir constantly with a wooden spoon. DO NOT touch the bottom or the sides once it starts to boil or you'll end up with gritty fudge (because you're scraping the burnt bits off the bottom).

Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolate, vanilla, and marshmallow fluff without scraping the sides of the hot saucepan.

Mix until the chocolate is melted and fluff is incorporated.

Cast into prepared pan.

Cool to room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
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cost $5.35/pan

Pumpkin Fudge

28 g butter
2 1/2 cups white sugar
5 oz evaporated milk
8 oz white chocolate chips
7 oz marshmallow fluff 
6 oz canned pumpkin
1 tsp ground cinnamon
1 tsp 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.

Apple Pie Fudge

recipe and image from shugary sweets

3 cup granulated sugar
6 oz unsalted butter
pinch of salt
8 oz heavy cream
2 tsp apple pie spice
1/2 cup apple pie filling
24 oz white chocolate
12 gingersnap cookies, broken into bite site pieces



Line an 8x8 baking dish with parchment paper. Set aside.

Add white chocolate and apple pie filling to a mixing bowl, attach whisk to mixer. Set aside.

In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.

Quickly pour mixture into prepped mixing bowl with white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour into baking dish. Refrigerate for 3 hours, until hardened, or overnight.

Remove parchment paper from pan and place on cutting board. Cut fudge into small bite sized pieces and top with a small piece of cookie. Store in covered container in refrigerator. Use within one week, or freeze. 

Samoa Fudge

recipe and image from shugary sweets

6 oz unsalted butter
6 oz heavy cream
1 1/2 cup granulated sugar
1 pinch kosher salt
11oz white chocolate morsels
1 pkg (3oz) coconut cream pudding mix
1 jar (7oz) marshmallow fluff
2 cup Kraft caramel bits
1 tsp heavy cream
6 oz semi sweet chocolate morsels
1 cup toasted coconut

Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.

Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.

In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.

Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).

Immediately pour into a parchment paper lined 13x9 baking dish.

Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).

Refrigerate fudge for 2-3 hours until set.

Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.