Tuesday, March 30, 2010

Chocoholics, this is for you!

I'm always late posting stuff I say I will post, huh? Always late but worth the wait, as the saying goes. ;) And what exactly is worth the wait? FUDGE, of course! Who doesn't love fudge, especially around the holidays? I make this fudge yearly at Christmas for friends and family. Below is the recipe, complete with pictures of yours truly, a wannabe Martha Stewart, making it.

Enjoy!

And to all my fellow Catholics, wishing you a blessed Easter Triduum, and a Happy Easter to all!

Jasmin's Famous Fudge


Ingredients
1.5 cups granulated sugar
2/3 cups evaporated milk (whole is best)
2 tbsp butter
1/4 tsp salt
2 cups mini marshmallows
1.5 cups semi-sweet chocolate chips
1/2 cup pecans (optional, but yummy!)
1 tsp vanilla extract

Prep
Use an 8-inch square pan and line it with aluminum foil. This will make cleanup (and transferring the fudge and cutting it into pieces) much much easier.

Combine
Combine the sugar, evaporated milk, butter, and salt in a saucepan. Over medium heat, bring to a full boil, stirring CONSTANTLY. Once you've reached a boil, stir for about 4 to 5 minutes before removing from heat.




Stir
Add in the marshmallows, chocolate chops, nuts (optional), and vanilla extract. Stir until all ingredients are melted and mixture is homogeneous. Immediately, pour contents into your pan. Cover with shrink wrap or foil, and refrigerate until firm. Usually I refrigerate overnight so that fudge can reach maximum firmness.




Following Day
Lift entire fudge block from the pan. Peel back the aluminum foil. Place block on a cutting board and cut into pieces. Makes approximately 49 pieces. Enjoy!
Jasmin

1 comment:

  1. ...steps away from computer before drool ruins laptop...

    yum!

    ReplyDelete

Thank you for reading and for your comment! Have a wonderful day!

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