To read about F's and my London trip, start here and click "newer post" to continue the story.

Thursday, December 15, 2005

R and I are making fudge tonight. I add stuff and he stirs. We're making a batch each of chocolate and eggnog flavor. I have to take some to work tomorrow, and R probably will too, and I signed up to bring dessert to our Sunday School party Friday. Here's the recipe, for those of you who do not get it on the back of your marshmallow cream (excuse me, creme).

3 cups sugar
1-1/2 stick (3/4 cup) butter or margarine
5 oz (2/3 cup) evaporated milk

Stir this in a pot on the stove over medium heat until it reaches 234F. You really need to do this with a candy thermometer. We tried to wing it for years until we gave up, and it makes a huge difference. Once it reaches 234F, take it off the stove and add

12 oz. semisweet chocolate chips
1 tsp vanilla extract
1 jar (7oz) marshmallow "creme"

and STIR. This is where R comes in - it's too hard for me to stir this until it's mixed thoroughly. While he's stirring, I'm lining a 9-in. square pan with aluminum foil. Once everything is mixed together, pour into the pan and allow it to cool. You shouldn't cool in the refrigerator, because if it cools too fast it will form crystals. Once it's mostly solid, you can dump it out and cut it into little squares, and then put that in the refrigerator.

Eggnog fudge is the same, except that you substitute eggnog for evaporated milk, almond bark for chocolate chips, and skip the vanilla flavoring; and I always sprinkle it with nutmeg before I cut it. Also, it won't really solidify enough to dump out and cut unless you refrigerate it first.

We'll make two more batches this weekend because R's family has come to expect it. Plus, we will want to eat some more. I don't know why we don't all gain 40 pounds and develop diabetes every December.


Jason said...

if you don't have a candy thermometer (or yours fogged up like ours does--it's old), you can spoon a small amount of the liquid out and into a container with ice water. if you can form a ball with it, it's ready. the solidity of the ball will determine the solidity of the fudge.

we made fudge last week. i stirred and my wife poured the mixture. we refrigerated right away and didn't notice any difference in quality. however, it's probably MUCH easier to cut if you let it cool at room temperature.

Laura(southernxyl) said...

We used to do that with the ice water and we could never agree that it was time to remove from heat. With the thermometer there's no doubt, and it's the same every time.

Our fudge was a big hit tonight.

Homer said...

Eggnog is one of those things (like offal!!!) that I don't really get, although I did just buy some lipbalm jokily named "Eggsnog".

(Before you ask... snogging is English for French kissing!)

Laura(southernxyl) said...

After reading this I am somewhat relieved to find out what "snogging" means.