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Monday, December 28, 2015

Oh Fudge!

Modeling one of my several pair of Christmas socks
Please note: this recipe does not conform to my food allergy restrictions, but I do like to make it for those who can enjoy it.

The rush and bustle of Christmas is behind us and I, for one, am ready to relax. I love the week between Christmas and New Year's Day. 

For many years my husband was in the aerospace industry. I don't know how they do things now, but back in our day, the industry would shut down between Christmas and New Years. After Beloved began working telecommunications, he habitually scheduled vacation time for the end of the year because it was just such a good idea. 

We like to run and play, as we call it, during that week. We seldom travel far away because we don't want to get caught up in the delays brought on by weather and over-booking of flights, and we most certainly don't want to drive long distances when a snowstorm could result in unplanned nights on the road -- literally.

During this week we usually take in a movie (or two, if there's enough good ones out there to see), eat out several times, get together with friends, and shop with the gift cards received for Christmas.  

For New Year's Eve we usually stay home, eat good food and are in bed shortly after the ball drops in the Eastern Time Zone (that translates to a little after 10pm MST).

One treat we enjoy during the holidays is this recipe from The Cook on Fifth Street. It's the only fudge recipe I cook, and it shares well with friends.

Stirring the mixture very well makes the final outcome very creamy
Mama's Wonderful Fudge - note: this recipe contains dairy

4 1/2 cups granulated white sugar
1 - 12 oz. can evaporated milk
1/2 cup butter
1/2 pound small marshmallows
2 squares unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. Hershey bars, no added nuts*
1 Tbsp pure vanilla extract

*12 oz of Hershey bars is the equivalent of 7  3/4 of the 1.55 ounces of Hershey bars

Butter a 9 x 13-inch glass baking dish. Place sugar, milk, and butter in a large heavy saucepan (I use a Dutch oven). Stir over medium heat until the sugar is dissolved. Bring to a boil. Cover and boil for 5 minutes. Turn off the heat.


Add the marshmallows and stir until melted. Add chocolates one kind at a time, adding the hardest kind first, so it will have time to melt before the candy starts to cool. Stir quite well until the candy is very smooth (a husband with a strong arm accomplishes this step very well).

Cool thoroughly, overnight is good, placing a dish towel or a piece of wax paper on top to keep it from drying out while it is cooling. 

You can refrigerate the fudge, but it loses some of its creamy texture if you do. It is best to leave it stored at room temperature, covered. This makes about 5 pounds of fudge and can be frozen successfully. 

Looking back on a memory:
When The Cook on Fifth Street visited us in 1997, our Cocker Spaniels adored her.
Buddy (blue collar) and Pal (red collar)


2 comments:

  1. I am so digging the socks, loveeeeeeeeeee them {big smiles}. I will have to try that Fudge recipe...thanks for sharing. Many Blessings to you.

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  2. Enjoy your week and I'm looking forward to the New Year. I do not like this week as I stated in my blog. :o)) Guess there are a bunch of fudge recipes and guess they are all good. I've been making fudge for 25+ years and it's a different recipe than that one. I use to make about 60# a holiday season but no more. I made about 20# this year and gave it all away. Happy rest of 2015!!!!

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