Fudge Recipe
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 This recipe for Fudge, by Sherri Ballinger, is from Cooking with Mom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Sherri Ballinger
Added: Saturday, December 13, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. package of semisweet chocolate chips
1 cup of any other flavored chips
14 oz. can sweetened condensed milk (save the can if making wreaths)
1 teaspoon vanilla extract
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Directions: |
Directions:Melt all ingredients on low heat until smooth, stirring constantly. Spread evenly in an 8x8 buttered square pan. Place in refrigerator until set. Cut into pieces and serve. Add your favorite nuts before spreading into pan if desired.
Wreath variation:
Chunky Chocolate Fudge
Start with same ingredients as above except use 1 cup of butterscotch chips for the 1 cup of any flavor
8 oz. walnuts plus more for topping
½ cup raisins or currents
Candied red and green cherries to decorate top (like holly)
Softened butter to grease an 8 inch round cake pan
Grease cake pan. Melt together chips, milk, and vanilla on low heat until smooth. (about 3 minutes) Cover the empty can with plastic wrap and place in center of greased pan. Stir in nuts and raisins. Scoop fudge into cake pan around the can, leaving it lumpy to form a wreath or ring shape. Decorate the fudge with the candied cherries, cutting them in half and grouping together to look like holly berry sprigs. Chill until firm. Cut and Serve.
White Chocolate Wreath with Pistachio and Cranberry:
Start with same ingredients as in original recipe but substitute white chocolate chips (including the extra cup)
Substitute 1 to 1 ½ cups of shelled natural pistachios for walnuts.
Substitute ½ cup dried sweetened cranberries for currents.
Follow instructions for wreath as above.
Goober and Raisinette Wreath:
Start with same ingredients as in original recipe but substitute peanut butter chips for the 1 cup.
Substitute whole peanuts for walnuts.
Substitute ½ cup raisins for currants. |
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Personal
Notes: |
Personal
Notes: Super Easy...this is often called "Rachel Ray Fudge"
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