I'm still looking for the truffle recipe for Marcy, I'll post when I get it. But if fudge is your liking here are some recipes.
FYI: I am very flexible in the kitchen. I find several recipes, can't make up my mind, so I combine or take from each and create my own concoction. Also, if I can guess instead of measure, and not have to wash dishes, all the better. I don't really subscribe to that idea that one has to be precise when it comes to baking.
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SUPREME FUDGE---------------------------------------------------------------------
(the recipe on Marshmallow Creme jars)
1 1/3 cups margarine
6 cups sugar
1 1/3 cups evaporated milk
2 pkgs (12 oz. each) semi-sweet chocolate chips
13 oz. marshmallow creme
1 teaspoons vanilla
STEPS:
Lightly grease one 9x13 pan.
In heavy 5 qt. pan combine margarine, sugar & evap. milk. On medium heat, bring to full boil, stirring constantly. Continue boiling over medium heat for 5 minutes or until candy thermometer reash 234 degrees F, stirring constantly to prevent scorching.
Remove from heat & stir in chocolate chips until melted. Add vanilla & marshmallow creme. Mix well.
Spread into pan. Cool at room temperature. Place in refridgerator to harden. Cut into squares.
NOTE: I did not use a candy thermometer. I think stirring constantly is key, also MEDIUM heat, and 5 minutes sharp. Original recipe did not say to place in fridge but if you don't it doesn't really get hard enough. You might also place in freezer for a few minutes to harden. I like to keep mine cool in fridge and eat from there but you don't have to. Once hard it's OK to put out in a candy dish.
I have also made this fudge using all the miscellaneous leftover Halloween or Easter candy. Whatever equates out to being about 12 oz. Doesn't matter if it is all the same either. Just whatever will use stuff up. Might be good using other flavored chips too. Told you I was easy in the kitchen.
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FUDGE ala DUCHOVLETmaybe this should be called
LEFTOVER FUDGE---------------------------------------------------------------------
(Something I made up and actually wrote down because it turned out yummy and I wanted to remember and make it again. My flexibility in the kitchen shows with some of the measurements.)
1 stick margarine (1/2 cup)
2 or 2 1/2 cups sugar
5 oz. (small can) evaporated milk
2 to 4 Tbsp regular milk (1/8 - 1/4 cup, doesn't matter what %)
1 tsp vanilla
6 1/2 oz. (small jar) marshmallow creme
12 oz. of chocolate in any combination of the following:
- 1 pkg (12 oz.) chocolate chips -- OR --
- 1/2 cup to 3/4 cup (4-6 oz.) Hershey CoCo (or store brand)
plus other chocolate to equal 12 oz. (other chocolate can be
chips, Easter Bunnies, Santas, candy bars, whatever)
- try other flavored chips (peanut butter, caramel, cappucino,
raspberry) for more variety. Use in combination with
chocolate (or not) to equal 12 oz. total
AS DESIRED add coconut (may be toasted), nuts, sprinkles, etc.
(can be mixed in with chocolate or added to fudge top)
LIQUID FLAVORING (if used) should be added & mixed in the
First Step (with margarine, sugar, and milk) otherwise it will
mess with the consistency of the fudge and perhaps not allow
it to set up. How much flavoring to add depends on your
desired outcome/taste and strength of the flavoring. Usually
1/2 tsp. is about right.
STEPS:
Grease 9x9 pan.
In 2 1/2 quart pan combine margarine, sugar and milk. (NOTE: if using liquid flavoring you should add it here also.) On MEDIUM heat bring to FULL boil, stirring constantly.
Continue boiling over medium heat for 5 MINUTES or until candy thermometer reaches 234 degrees F. (Mixture is done when it forms a soft ball when a drop is placed in a cup of water.) Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate (or combination thereof) until melted.
Add vanilla and marshmallow creme. Mix well. (If DESIRED, you can ,add nuts, coconut, etc. in here or spread on top.
Spread in pan. Cool at room temperature then refridgerate to completely harden. (It is OK to freeze for 15 or so minutes also.) Cut into squares and enjoy eating.
NOTE: Nestle's dark chocolate raspberry chips along with a little Hershey's CoCo makes the BEST to-die-for fudge. If anyone finds Nestle's Dark Chocolate Raspberry Chips please let Barbara know because she cannot find them anymore and has search everywhere!
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PEANUT BUTTER FUDGE---------------------------------------------------------------------
it can't get any easier
1 can/tub vanilla frosting (15-16 oz, peel off seal type)
1 jar peanut butter (18 oz., or use 1 cup PB)
small pan (about 8x8 size)
Microwave frosting for 60 seconds. Pour into bowl and ADD peanut butter. Stir fast and pour into small pan. (May need to slightly microwave some more.) Refridgerate to cool and harden. This is a small batch. For a 13x9 pan you will need to double up.
AS DESIRED: Try other flavors of frosting. Add coconut, nuts, sprinkles, whatever hits your fancy.