Classic Fudge from Awesome on 20

Classic Fudge

Classic Fudge from Awesome on 20

When I made my mom’s peanut butter fudge last year, it was perfection. I literally could not stop eating it. It instantly transported me to every Christmas I spent with my mom. I later learned that both the peanut butter and the chocolate fudge recipes my mom used have actually been in my family for four generations now. I love the way food can instantly connect you to the past. My nerd heart is all aflutter. 

classic fudge2

And since the interwebs told me that today is National Fudge Day, and since my mom’s chocolate fudge is almost as awesome as my mom’s peanut butter fudge, which means it’s outrageously awesome, I made you classic chocolate fudge. I have a feeling you’ll love it. It’s straight up chocolate indulgence, like one of those ridiculous chocolate commercials where you reach a state of pure bliss from one bite. That’s real, kids.

Making this recipe does take a bit of attention. Be sure to use a big pot, as the heated sugar mixture will expand significantly as it boils. You also have to stir constantly. If I learned one thing about fudge making from my mom, it’s that you never ever ever stop stirring. Kid cut his arm off? Don’t stop stirring the fudge. House is burning down? Never stop stirring the fudge. There’s probably a scientific reason. I just do it because Mom said so. It works.

Classic Fudge from Awesome on 20

I love keeping people close to me by cooking their recipes. It’s a very tangible and delicious connection. What are your favorite family recipes? When was the last time you made one? What are you waiting for?

Classic Fudge
Serves 32
Classic fudge that leads directly to pure bliss.
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 2 cups sugar
  2. 10 large marshmallows
  3. 5.3 ounces evaporated milk (see note)
  4. 6 ounces semi-sweet chocolate
  5. 1/2 cup (4 ounces) butter
  6. 1 tsp vanilla
Instructions
  1. It's important to have everything ready once you turn on your heat, so measure out our chocolate, butter, and vanilla in a bowl and set aside. Spray an 8x8 baking pan with non-stick spray.
  2. Add sugar, marshmallows, and evaporated milk to a large sauce pan. Turn the heat under the pan to medium high and start stirring. Keep stirring until the mixture starts to boil.
  3. Once you reach a boil, continue to cook and stir for 8 minutes. Whatever you do, don't stop stirring. When 8 minutes is up, remove the pot from the heat, but don't stop stirring.
  4. Either grow a third arm or get a helper to carefully add the chocolate, butter, and vanilla to the boiling sugar mixture. Be careful. You do NOT want to get this molten mixture on your skin. Keep stirring until everything is melted and blended.
  5. Pour the mixture immediately into the waiting baking pan and refrigerate for several hours or overnight to set.
  6. Cut into small pieces and try really hard not to eat every last bit.
Notes
  1. My cryptic family recipe calls for one can (5.3 ounces) evaporated milk. My grocery store only had 12 ounces cans. I don't know if they make this size anymore, but you can always just weigh it with your kitchen scale or use a touch more than 5/8 of a cup.
http://awesomeon20.com/
Pink Lemonade Fudge from Awesome on 20

Pink Lemonade Fudge

Pink Lemonade Fudge from Awesome on 20

I work really hard at getting things checked off my list. After 8 hours of list checking at work, I finally get home and have another 4 hours in  which I struggle between the desire to do absolutely nothing and the need to get through yet another list of to do’s. After I finish writing this post, I’m going to make my to do list of all the things I hope to accomplish during my day off. I feel guilty just relaxing. I’ve been decidedly unawesome lately. Just a bag of anxiety. 

I put some concerted effort into taking it easy this weekend. I decided it was time to force myself to chill out, stop being so edgy, and just have some fun. So when I discovered that the link for the recipe I intended to share with you was dead, I wanted to make something super simple and quick. 

Pink Lemonade Fudge from Awesome on 20

Pink lemonade is my favorite shave ice flavor, so when Duncan Hines came out with this flavor as part of their Frosting Creations line, I definitely wanted to give it a try. I don’t know if it’s still available, but Aimee at Shugary Sweets, from whom I got this recipe, says it’s okay to use Kool-Aid mix instead. She’s a dessert genius, so we should definitely take her word for it.

This pink lemonade fudge is sweet, a bit tart, and super smooth. I got impatient, as usual, and tried to cut it before it was truly cold enough, so I’d definitely cut this into smaller pieces when it comes time to share with your friends. Everything came together in about 20 minutes. A bit of stirring, a bit of boiling, a bit of mixing, a bit of pouring. Then you just put the whole thing in the fridge and walk away. And your friends think you’re a total genius and you never have to tell them you just spaced out listening to the Joy the Baker podcast through pretty much the whole thing.

Pink Lemonade Fudge from Awesome on 20

I hope you’re all enjoying a little extra relaxation. I hope you’re taking good care of each other and remembering that life is more than a list of accomplishments and clean dishes. Have fun. Eat pink lemonade fudge. Be awesome.

 

Pink Lemonade Fudge
Serves 64
Sweet and slightly tart pink lemonade fudge to help you relax and enjoy life.
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Prep Time
15 min
Cook Time
5 min
Total Time
4 hr 20 min
Prep Time
15 min
Cook Time
5 min
Total Time
4 hr 20 min
Ingredients
  1. 1 7 ounce jar of marshmallow creme
  2. 2-1/2 cups white chocolate chips (you'll need a second bag)
  3. 6 ounces unsalted butter
  4. 1 cup sugar
  5. 3/4 cup heavy cream
  6. pinch of salt
  7. 1 packet pink lemonade flavoring (Duncan Hines Frosting Creations or Kool-Aid mix)
Instructions
  1. Line an 8x8 baking pan with wax paper or parchment.
  2. Put the marshmallow creme and white chocolate in the bowl of your stand mixer or a large mixing bowl.
  3. In a medium sauce pan heat butter, sugar, heavy cream, and salt over medium high heat until boiling. Boil for five minutes, stirring constantly. Remove from heat.
  4. Whisk flavor packet into hot mixture until combined.
  5. Pour the pink lemonade mixture over the white chocolate and marshmallow cream. Mix on low with your stand mixer or a hand mixer until everything is melted and smooth.
  6. Pour the whole thing into your waiting pan. I sprinkled on some white sugar sprinkles. Decorate with whatever makes you happy. Or not.
  7. Put your fudge in the fridge to set. I'd leave it alone for at least four hours before trying to cut into it. I have a warm kitchen, so I had to work with it in stage to finally get it all cut.
  8. Offer a piece to friends and watch them instantly relax.
Adapted from Shugary Sweets
Adapted from Shugary Sweets
http://awesomeon20.com/
Sunday Brunch: Sweet E's Cafe
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Peanut Butter Fudge from Awesome on 20

Peanut Butter Fudge

Peanut Butter Fudge from Awesome on 20

Every single year for as long as I can remember, my mom would make trays and trays of treats at the holidays. Uncountable dozens of chocolate chip cookies, snickerdoodles, peanut butter cookies, sugar cookies, chocolate fudge, peanut butter fudge, buckeyes, and probably some things I can’t even recall. She would bake late into the night building up her cache of bakable holiday cheer.

Whenever we’d go to visit or people would stop over, she’d immediately put out a tray of holiday treats. People couldn’t help but smile, and there were no left overs. Our spare bedroom was turned into a  temporary cookie pantry where she’d ration out the treats throughout the season.

Peanut Butter Fudge from Awesome on 20

One year, she didn’t make this peanut butter fudge for Christmas Eve at Grandma Onie’s house. All my dad’s brothers revolted. My mom never again failed to make peanut butter fudge at the holidays.  And she never let them forget what a hard time they gave her about it. 

Once, as an adult in my current baker days, I was able to stand next to my mom at the holidays and watch her make fudge, but I’d never attempted to actually make her precious peanut butter fudge recipe until this weekend. I don’t know why I waited so long. It was unbelievably simple and every bit as amazing as I remembered. No wonder people got upset when she didn’t make it.

This fudge is smooth and rich and soft. It’s super sweet and intensely peanut buttery. You can, and should, cut it into small pieces, which makes it easy to share with a crowd. And if you need to stock your holiday treat supply, my mom always doubled the recipe and let it set in a 9×13 inch pan. Everybody ever everywhere will want a piece.

Peanut Butter Fudge from Awesome on 20

Sometimes I hesitate to bring up things that remind me of my mom. It somehow seems easier to just forget. This will be our fifth Christmas without her. Christmas was her very favorite time of year. I’m excited to be able to bring back one of her most decadent and delicious traditions. I’ll think of her every time I make this recipe.

Peanut Butter Fudge
Yields 36
Decadent and smooth peanut butter fudge tastes exactly like the holidays.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 cups sugar
  2. 2/3 cup evaporated milk
  3. 1 cup marshmallow creme
  4. 1 cup smooth peanut butter (I use Jif)
  5. 1 teaspoon vanilla extract
Instructions
  1. Spray or butter an 8x8 inch pan and set aside.
  2. Clip a candy thermometer onto a medium sauce pan and put it over medium heat. Add sugar and evaporated milk and stir to combine. Heat mixture to the soft ball stage (234 degrees F), stirring frequently. Once it starts to bubble, I stir it constantly.
  3. Either before you start to boil the sugar or just after you add it to the pan, measure out your marshmallow creme, peanut butter, and vanilla. Just put it in a cereal bowl, so it will be ready to add all at once later.
  4. As soon as your sugar mixture reaches the proper temperature, remove it from the heat and add remaining ingredients. Stir until smooth. This could take a while, but just keep working at it until it all comes together.
  5. Pour the fudge into your waiting pan and allow it to cool. I let mine sit at room temp overnight, but then put it in the fridge. It's still 80 degrees in my kitchen. If you live in a cool place, there's no need to refrigerate it.
  6. Once it's set, cut the fudge six times in each direction, gently remove from the pan, and stand back and see how long it lasts.
Notes
  1. Make sure you prepare everything before your sugar mixture starts to boil. Once you reach that point, everything needs to happen very quickly, so get ready.
http://awesomeon20.com/
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