Sugary Goodness...

I used to make fudge every year for Christmas, but since everyone is always dieting, i decided not to make it last year...and boy, did i get an earful!  So here it is...8 pans of fudge, weighing in at a total of 16 pounds...i made peanut butter, walnut and plain...so that should please everyone :) Its an incredibly simple recipe that my cousin gave me, though i dont know where she got it to credit its origin...but here it is if youre interested.....Enjoy!

Simple Fudge

1 1/2 cups of sugar

1   5-ounce can (2/3 cup) evaporated milk

1/2 cup butter

2 cups tiny marshmallows

1 cup semisweet chocolate pieces or chopped bittersweet chocolate

1/2 cup chopped walnuts

1/2 teaspoon vanilla

1. Line an 8x8x2 inch baking pan with foil, extending the foil over the edges of the pan.  Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan.  In saucepan combine sugar, evaporated milk and butter.  Cook and stir over medium-high heat until mixture boils (about 10 minutes).  Reduce heat to medium; continue cooking, stirring constantly for 6 minutes.  Remove saucepan from heat.  Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined.  Beat by hand for 1 minute.  Spread fudge evenly in the prepared pan.  Score into squares while warm.  Cover and chill for 2 to 3 hours or until firm.  When fudge is firm, use foil to lift it out of pan.  Cut fudge into squares.  Store tightly covered in the refrigerator for up to 1 month.  

Peanut Butter-Chocolate Fudge:

Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for walnuts.

 

and if you have some craft time, check out Gingercake's Winter Caroler tutorial...its adorable!