Sunday, December 14, 2008

~~Christmas Fudges~~


Velveeta Fudge:

My Mother gave me this recipe many years ago and it never fails, not even me and I am the worlds worst candy maker!
Ingredients:
1 cup (2 sticks) butter, softened
8 ounces pasteurized process cheese, Velveeta, cubed
1 1/2 pounds confectioners' sugar, about 5 cups unsifted
1/2 cup unsweetened cocoa
1/2 cup non-fat dry milk
2 teaspoons vanilla extract
2 cups coarsely chopped pecans or walnuts
Preparation:
In a large saucepan over medium heat butter and cheese cubes together, stirring frequently; remove from heat. Sift together confectioners' sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan; chill until firm and cut into squares. Makes about 3 pounds of Velveeta Fudge.

Peanut Butter Fudge:

Ingredients:
2 cups brown sugar
1 cup evaporated milk
1/4 to 1/2 cup peanut butter
1 teaspoon butter
vanilla
1/2 cup chopped walnuts or pecans, optional
Preparation:
Combine sugar and milk in a medium saucepan. Bring to a boil and continue to boil gently until a little dab added to cold water forms a soft ball*, or about 238° on a candy thermometer. Add peanut butter, butter, and vanilla; beat until the mixture begins to thicken and is not as glossy. Add nuts, if using. Spread in a buttered loaf pan; chill until fully set and cut into squares.

New Orleans Fudge:


This easy chocolate fudge is a snap to make with sweetened condensed milk, chocolate chips, and a little butter. If you use the microwave to heat the mixture, be sure to stir it frequently until the chocolate has melted completely and the mixture is well blended.
Ingredients:
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips (12 ounces)
1 cup milk chocolate chips (6 ounces)
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans or walnuts, optional
Preparation:
Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.
Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Stir in nuts, if using; pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares.

5 comments:

Tami said...

Yum, love fudge!

A Bite of Country Cupcakes said...

As I wipe the dribble away...
Iwill just quickley say yum!!!!!!

Pam said...

Sounds yummy. Have to try those out. Never heard of cheese in fudge before. LOL

hugs pam

Cathy said...

I just gained 5 pounds looking at all this yummy fudge! I love PB the best.....so I may just have try you recipe! Thanks!

Cathy

Prim2Pink said...

I have never heard of using cheese in fudge!
Now I am so curious, I just have to make some to find out how it tastes.
My favorite fudge recipe uses marshmallow creme. It is so easy.
Judy