Fudge great any time of year

Holidays are normally filled with sweets. Whether it is cookies, cakes, pies or candy, the sweet tooth demands attention during the season. Fudge has its origins in the United States during the 19th century. There are many regional variations throughout the country.

Today, I want to share with you two different types of fudge, along with a dessert using fudge. Our first variation is a Basic Fudge Recipe. The second is another favorite fudge flavor, Peanut Butter Fudge. Lastly, here’s a recipe that uses fudge in the place of chocolate bars, Open-Faced Fudge S’mores. So gather up your ingredients, put on your apron, and Let’s head to the kitchen!

Basic Fudge Recipe

Here is a good basic recipe. Using this as a base, you can add other ingredients to personalize your fudge.

7 ounces marshmallow créme

2 cups semi-sweet chocolate morsels

1 teaspoon vanilla

Caramel

1 1/2 sticks butter

5 ounces evaporated milk

3 cups sugar

1/2 teaspoon salt

Spoon marshmallow créme into a large mixing bowl. Add chocolate morsels and vanilla extract; set aside.

In a large heavy sauce pot (not cast iron or non-stick), bring butter and evaporated milk to a boil over medium-high heat. Add sugar and salt; stir until sugar is dissolved. Reduce heat to medium, return to a hard simmer and cook, stirring constantly while scraping the bottom of the pot, until a candy thermometer registers 240℉, about 5 minutes.

Carefully pour boiling sugar mixture into mixing bowl with marshmallow créme mixture. Stir well with a wooden spoon or, with paddle attached, turn electric mixer to medium speed; stir until melted.

Pour into a greased 8x8-inch baking pan. Cool completely before slicing into 1x1-inch cubes. Recipe can be multiplied.

Peanut Butter Fudge

Here’s a recipe for my favorite type of fudge. Peanut butter has always been a featured ingredient in the Centola household. That’s why my mom used to buy it in 5 pound containers.

6 cups sugar

4 tablespoons cocoa powder

13 ounces evaporated milk

1 stick butter

18 ounces smooth peanut butter

1 teaspoon vanilla extract

Combine sugar and cocoa powder in a Dutch oven; whisk to blend. Add evaporated milk and butter. Place over medium heat; bring to a hard simmer and cook, stirring constantly while scraping the bottom of the pot, until a candy thermometer registers 240℉, about 5 to 6 minutes. Remove from heat and immediately add the peanut butter and vanilla extract; stir well until blended, at least 2 minutes. Carefully pour into a greased 11x17-inch pan. Cool completely before slicing into cubes.

Open-Face Fudge S’mores

Use the basic fudge recipe above when making these S’mores. You want to make sure that the slices are no more than 1/4-inch thick. This will give you a good balanced S’more.

Preheat oven to 400℉. Cover the bottom of an oven pan with a single layer of graham crackers.

Top with thin slices of fudge. Evenly distribute mini marshmallows over fudge.

Place on top rack of oven and bake 4 to 5 minutes or until melted. Crack the oven slightly; set temperature to broil-high and watch until the marshmallow tops are lightly golden, about 1 to 2 minutes (do not burn).

Allow to cool to the touch.

Homemade fudge makes a great last minute gift. If you find that you missed a gift a day or two after Christmas, a quick trip to the kitchen makes a great option. I know that I always look forward to a gift that someone made with their own hands. It’s even more special if it is something that I can savor. Happy Holidays!