Candy Countdown - Fudge Variations
In addition to Rocky Road, my mom made fudge every year during December. She used the recipe on the jar of marshmallow creme, and so that's what I use. It's a delicious recipe, and over the years we've made a few changes that make it even better.
Fantasy Fudge
3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
2 cups semi-sweet chocolate chips
7 ounces marshmallow crême
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk in saucepan and heat to boiling. Boil for five minutes, stirring constantly. Remove from heat. Add chocolate chips and stir until melted. Stir in the remaining ingredients. Pour into a greased 9x13" pan. Cool at room temperature. Makes 3 pounds.
Variations:
Cookie Fudge
Instead of nuts, stir in 1 cup chopped cookies. Oreo's are our favorite, but we've also tried Keebler Grasshopper cookies and chocolate chip cookies. I bet peanut butter cookies would taste great as well. It's also possible to vary the type of chocolate chips used. We've made it with white chocolate chips when adding Oreos, and with half milk chocolate chips when using Grasshopper cookies.
Double-Decker Peanut Butter Fudge
Use the original recipe without the nuts and substitute 1 cup peanut butter chips for the chocolate chips. Before starting, place the peanut butter chips in a bowl and prepare a 9x9" pan instead of the larger one. After boiling the sugar mixture for five minutes, add the marshmallow crême and vanilla and mix well. Pour half of that mixture into the bowl with the peanut butter chips, and add the semi-sweet chips to the remaining mixture in the pan. Stir both mixtures (one at a time) until the chips melt. Then pour the peanut butter layer into the prepared dish and top with the chocolate layer. When cool, cut into 1-inch pieces.
3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
2 cups semi-sweet chocolate chips
7 ounces marshmallow crême
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk in saucepan and heat to boiling. Boil for five minutes, stirring constantly. Remove from heat. Add chocolate chips and stir until melted. Stir in the remaining ingredients. Pour into a greased 9x13" pan. Cool at room temperature. Makes 3 pounds.
Variations:
Cookie Fudge
Instead of nuts, stir in 1 cup chopped cookies. Oreo's are our favorite, but we've also tried Keebler Grasshopper cookies and chocolate chip cookies. I bet peanut butter cookies would taste great as well. It's also possible to vary the type of chocolate chips used. We've made it with white chocolate chips when adding Oreos, and with half milk chocolate chips when using Grasshopper cookies.
Double-Decker Peanut Butter Fudge
Use the original recipe without the nuts and substitute 1 cup peanut butter chips for the chocolate chips. Before starting, place the peanut butter chips in a bowl and prepare a 9x9" pan instead of the larger one. After boiling the sugar mixture for five minutes, add the marshmallow crême and vanilla and mix well. Pour half of that mixture into the bowl with the peanut butter chips, and add the semi-sweet chips to the remaining mixture in the pan. Stir both mixtures (one at a time) until the chips melt. Then pour the peanut butter layer into the prepared dish and top with the chocolate layer. When cool, cut into 1-inch pieces.
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