Eggnog Fudge

Eggnog Fudge

1/8 cup Butter or Margarine (1/4 stick)
3 cup Sugar
1 cup Egg Nog (full strength - no "lite" eggnogs)
6 oz White Chips (about 1/2 package)
-or- 6 oz Butterscotch Chips (about 1/2 package)
1 1/2 cup Mini-Marshmallows
1 cup Almonds (chopped) - optional
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Line a 9" x 9" pan with aluminum foil and set aside. Keep butter chilled in the refrigerator.  Spray sides of a large saucepan with butter-flavor non-stick spray (e.g. Butter Flavor PAM).

Heat eggnog and sugar at Medium setting. Bring to a rolling boil (Medium to Medium-High heat) while stirring constantly with a wooden spoon. Boil for [2] full minutes by the clock.

Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another [6] full minutes by the clock (start timing once the boil resumes). Stir continuously.

The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose it's glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.

Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: "Light" Eggnog contains more water than full body Eggnog and may require an additional boiling (before the addition of marshmallows). Since this is difficult to judge for the Novice Fudgemaker, I recommend you only use Full Strength Eggnog.

NOTE: Butterscotch Chips? Yes. You read it right. Nestle's sells
butterscotch flavored chips along with their semi-sweet chocolate and white chips. Butterscotch adds a mildly "spicy" taste to this fudge. Worth trying.

Christmas Cheer Candy

Christmas Cheer Candy

1 Stick Butter, Melted
1 Can Sweetened Condensed Milk
2 Lbs. Powdered Sugar
1 ½ Lb. Candied Cherries, finely chopped
1 Can Coconut (1 1/3 Cups)
4 Cups Chopped Nuts

Mix all ingredients together in a large bowl. Form rolls, wrap and
refrigerate. Slice thinly and serve. Or form into small bowls, chill until firm and dip in melted chocolate. Store in an airtight container.

Blueberry Cheesecake Euphoria Fudge

Blue Berry Cheesecake Euphoria Fudge

1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces vanilla chips
2-3 ounces Neufchatel cheese or cream cheese
5 ounces Marshmallow Crème (more than half but not all the jar)
1 1/2 cups dried blue berries
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice.
Make a small cut or hole in each berry and let dry on waxed paper for
1 day (until roughly the consistency of fresh raisins). The drying is
important since fresh fruits (which contain lots of water) can ruin a
fudge.

Line a 9-inch square pan with aluminum foil and set aside. Let the
cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a wooden
spoon. Add the Marshmallow Crème and butter.

Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.

If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add vanilla chips and blueberries. Stir until
creamy and all chips are melted. Now stir in vanilla extract and
butter flavor. Mix thoroughly and pour into prepared pan. Cool.
Remove from pan, remove foil, cut into squares.

Variation: use dried cherries or apricots

Honey Nut White Fudge

Honey Nut White Fudge

2 tbs Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract

Combine butter, evaporated mink and sugar in medium, heavy saucepan.

Bring to a full rolling boil over medium heat, stirring constantly.

Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
foil-lined 9-inch square baking pan.

Coarsely chop remaining peanuts; sprinkle over fudge and press in.

Chill until firm. Remove foil before cutting fudge into squares.

Pumpkin Pie Fudge

Pumpkin Pie Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.

Stir constantly over medium heat.

Bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve.  Cover and store in refrigerator.

Yield: approximately 4-5 dozen pieces.

Fantasy Fudge

Note: This is the ORIGINAL recipe from Kraft that my mother has been making all my life.  Variations are nice too, made most of them last Christmas. LOL

Fantasy Fudge
Make with or without the nuts for the richest fudge ever. Includes several flavor variations.

Recipe From: Marshmallow Cream Jar
Serves: 20
Prep. Time: 0:40

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts OR pecans - optional

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then nuts.

Pour into a greased 13" X 9" X 2" pan.

Cool to room temperature before slicing.

Variations:

• Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
• Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
• Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
• Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
• Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
• Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
• Maple Walnut Fudge: Substitute white chips for the chocolate chips; substitute 1 cup chopped black walnuts for the nuts; substitute 1 tsp. maple extract for the vanilla.