When I quit working and suddenly had to adjust to being a one-income family, store bought gifts were the first thing to go . . . especially the past extravagance of Christmas. I was blessed with the ability to create cool and unique items that everyone in the family loved to receive. Handmade gifts are so appreciated by most people because they are special and made with lots of love. Teenagers into designer names are the exception . . . but I made them realize that setting the trends and being unique was more cool than being like the sheep who follow everyone else.
This is the only fudge recipe I use . . . CHOCOLATE . . . it is the only one I need . . . it is that good and relatively easy. Even in my working days, JR and I had a tradition of taking vacation days around the Christmas holiday and we baked & cooked non-stop in preparation for our annual Christmas party and made lots of food gifts for our guests to take home. I remember one year spending two days just making batches of fudge, one at a time . . . those were the good ole days for me! Maybe I missed my calling in life . . .
Makes 100 1-inch pieces
12 ounces German sweet chocolate, broken
12 ounces semi-sweet chocolate morsels
7 ounces marshmallow creme
4 1/2 cups sugar
13 ounces evaporated milk
2 tablespoons butter
1/8 teaspoon salt
1 tablespoon vanilla
2 cups broken walnuts
Place chocolate bars, morsels and marshmallow creme in a bowl and mix with an electric mixer.
Combine sugar, milk, butter and salt in a heavy 3 quart saucepan. Bring to a boil on high, stirring constantly. When the mixture boils, lower heat to medium and set a timer for 6 minutes. Keep mixture boiling steadily and stir constantly during this time to prevent scorching.
At the end of 6 minutes, pour boiling syrup over chocolate and marshmallow creme. Beat until chocolate is melted and well blended. Beat in the vanilla and nuts.
Pour into a lightly buttered 13 x 9 x 2 inch pan. Let cool at room temperature for 24 hours. Cut into 1 inch squares and pack in airtight containers.
I have no idea where this recipe came from, but I have used it year after year since I was out on my own.
1 comments:
I have about 25 "food testers" that test all of my recipes before they are considered for my cookbooks. Every year I make up Christmas baskets for all of them and it can get rather expensive. I've found a way to stretch the dollar by using chocolate both white and milk. There is a Mexican food store near me, I go there and buy up some of their unique cookies (cheaply priced). I melt my chocolates and dip the different cookies into the chocolates. Some I leave plain others I add sprinkles. They all turn out beautiful and the different cookie flavors make them an added treat.
Martha
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