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Edible Gifts: Fudge
Gifts of fudge are some of the favorite homemade gifts, both for the giver and receiver. Here are numerous fudge recipes for your child to try their hand at. Always remember to include a list of ingredients in your edible gifts for the sake of those who might have food allergies.
7-Minute Fudge
2 C Sugar
3 Tbsp Butter Or Margarine
1/2 Tsp Salt
1 C Evaporated Milk
1/2 C Miniature Marshmallows
1 1/2 C Chocolate Chips
1 Tsp Vanilla
2/3 C Nuts (Optional)
Mix sugar, butter, salt and milk in pan. Use medium heat, stir till sugar
is disolved. Continue stirring and allow to boil 7 minutes. Turn burner
off. Add marshmallows, chocolate chips and vanilla and stir till
theydisolve. Place in buttered 8 inch pan. Cool. Cut.
ALMOND FUDGE
3 c Sugar
1 c Milk
2 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1/2 ts Vanilla
1/4 ts Almond extract
1/2 c Coarsely chopped toasted
-Almonds
In heavy 3-quart saucepan, combine sugar, milk, corn syrup and salt. Cook
and stir over medium heat until sugar is dissolved. Cook without stirring
to soft-ball stage or until candy thermometer registers 236 F. remove from
heat. add butter. DO NOT STIR. Cool without stirring to 110 F. Add vanilla
and almond extract. Beat vigorously until fudge stiffens and begins to lose
its gloss. Quickly stir in almonds. Pour into buttered 8"square pan. Cool,
cut into squares. Makes 3 dozen pieces.
BLACK AND WHITE FUDGE
3 c Sugar
4 tb Cocoa
-
1 1/2 tb White corn syrup
1 tb Vanilla
2 tb Butter or butter-substitute
1 1/2 c Cream
Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft
ball stage (234 - 238 F). Cool to room temperature.
Add butter and flavoring. Beat until creamy. Pour
into well-buttered pan.
White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1
1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter
substitute
Combine and cook as for black part. When cool, beat
until creamy, then pour over black part. Nuts may be
added if desired. The two portions will not run
together but will cut out together. Cut in small
squares.
BUTTERSCOTCH FUDGE
1/4 c Butter
3/4 c Sour cream
1 c White sugar
1 t Vanilla
1/4 t Salt
1/2 c Nuts
1 c Brown sugar
2 T White syrup
Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour
cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat
until thick. Pour into buttered pan.
Candy Bar Fudge
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups confectioner's sugar
1 teaspoon vanilla extract
30 caramels -- unwrapped
1 Tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes. Stir
in confectioner's sugar and vanilla. Pour into a greased 8" square baking
pan. In another microwave safe bowl, heat caramels and water
on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate
layer. Microwave chocolate chips on high for 1 minute or until melted; spread
over caramel layer. Chill until firm. Yield 2-3/4 Pounds.
Cherry Vanilla Fudge
3 cups sugar
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
2 teaspoons vanilla
1 cup candied cherries; quartered
Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy
saucepan. 2. Cook over medium heat, stirring constantly, until mixture
comes to boiling. Continue cooking, stirring occasionally, until candy
thermometer reaches 238F. (soft-ball stage) 3. Remove from heat, leaving thermometer
in the saucepan. Cool to 100F. 4. Add vanilla. Beat briskly until fudge
thickens and begins to lose its gloss. Stir in cherries. 5. Pour into
buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4
pounds
CHOCOLATE-PEANUT BUTTER FUDGE
1 c Semisweet chocolate chips
1/4 c Lightbrown sugar
2 tb Soy milk
1/2 c Oatmeal
1/3 c Peanut butter, room temp.
Combine chocolate, sugar & soy milk in a steaming bowl & place in a
larger pot with some water in it. Cook over low heat until the
chocolate has been smoothly melted. Stir in the oatmeal. Drop the
peanut butter in by rounded teaspoonfuls. Swirl it around until it
is evenly distributed but not blended in.
Line a small, shallow baking dish with wax paper. Pat the chocolate
mixture in with the help of a cake spatula. Refirgerate for several
hours until chilled & firmly set. Cut into 1" squares.
CHRISTMAS FUDGE
3 c Sugar
1 1/2 c Non-dairy liquid coffee
Cream
1 c Light corn syrup
1 t Salt
2 t Vanilla
2 c Candied pineapple and Cherries
1 c Sliced almonds
1 1/2 c Broken pecan pieces
Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve
sugar; cook to 236 degrees F.without stirring. Remove from heat. Add
vanilla and beat with electric mixer until mixture is creamy and begins to
hold its shape. Stir in pineapple, cherries, almonds, and pecans by hand.
Press into two buttered 8-inch square pans and chill until firm enough to
cut. Let stand in refrigerator 24 hours before serving. Makes about 80
pieces.
COCONUT FUDGE
3 c Sugar
1 tb Light corn syrup
1 c Milk
1 pk (8-oz.) shredded coconut
Place all ingredients in a 2-quart saucepan. Cook,
stirring occasionally, to 237 degrees F. Cool in the
pan or pour out on a marble slab to cool. When warm,
beat in pan or work with spatula on slab until candy
turns dull and creamy. Spread in an 8-inch square pan.
Cut into squares. Makes about 49 pieces.
COFFEE FUDGE
3 C Sugar
3/4 C Milk
2 T Instant coffee
1/2 C Non-dairy liquid
Coffee cream
1 T Light corn syrup
2 T Butter
1 T Vanilla
1 1/2 C (6 oz.) chopped chocolate
Coating or wafers
1/4 C Finely chopped nuts
A mildly flavored fudge for coffee lovers, topped with chocolate and
nuts. Combine sugar, milk, instant coffee, coffee cream and syrup in
a 3-quart saucepan. Cover and bring to a boil. Uncover and place
thermometer in pan; cook without stirring to 236 degrees F. Remove
from heat; add butter and vanilla without stirring. Cool to lukewarm.
Beat until candy begins to thicken; pour into a buttered 8-inch
square pan. Melt the chocolate coating over hot, not boiling water in
a double boiler. Spread evenly over fudge, sprinkle nuts over
chocolate. Cut into squares before candy becomes firm. Makes about 49
pieces.
Cookies 'n Cream Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) evaporated milk
2 c (7 oz) jar marshmallow creme
8 oz Almond bark or vanilla-flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces
Line 8-inch-square pan with foil so that foil extends over sides of
pan; butter foil. In large heavy duty saucepan, combine sugar,
margarine, and milk. Bring to a boil over medium heat, stirring
constantly. Continue boiling 3 minutes over medium heat, stirring
constantly. Remove from heat. Add marshmallow creme, candy coating
and vanilla; blend until smooth. Pour half of mixture into foil-lined
pan. Sprinkle cookie pieces over entire surface. Top with remaining
mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until
set. Remove fudge from pan by lifting foil; remove foil from fudge.
Using large knife, cut into squares. Store in refrigerator. Makes 36
squares (about 1-1/2 pounds).
CRANBERRY FUDGE
1 1/4 c Cranberries; fresh or frozen
1/2 c Light corn syrup
2 c Chocolate chips
1/2 c Powdered sugar
1/4 c Evaporated milk
1 ts Vanilla
Line bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring
cranberries and corn syrup to a boil in a medium saucepan. Boil on high for
5- 7 minutes, stirring occasionally, until the liquid is reduced to 3
tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously until the mixture is thick
and glossy. Pour into prepared pan. Cover and chill until firm. Cut into 1
1/2-inch squares. Store covered in refrigerator. Makes 25 pieces.
EGGNOG FUDGE
3/4 c Eggnog
2 tb Corn syrup
2 tb Butter or margarine
2 c Sugar
1 ts Vanilla
Butter 8-inch square pan. Lightly butter sides of heavy, medium saucepan. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the soft-ball stage (238 F). Pour into large heat-proof mixer bowl. Cool to lukewarm,.(about 110 F) Add vanilla and heat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 1 pound.
HONEY FUDGE
2 c Sugar
2 Squares unsweetened-chocolate
2/3 c Evaporated milk
1/8 ts Salt
1 t Vanilla
2 tb Butter or butter substitute
1/4 c Honey
Dissolve sugar in milk and honey. Add grated
chocolate, butter, and salt. Stir until well blended.
Cover until boiling point is reached. Boil to soft
ball stage (234 - 238 F). Cool to room temperature.
Add flavoring. Beat until mixture is thick, creamy,
and will hold its shape when dropped from a teaspoon.
The Household Searchlight
IRISH CREME FUDGE (MICROWAVE)
1 sm Potato (about 5 ounces)
3 tb Irish Creme liqueur
2 Squares (2 oz) unsweetened-chocolate
3 tb Margarine/butter
1 lb Powdered sugar, unsifted-(about 3-1/4 cups)
36 Walnut pieces
Fudge gets texture from potato: potatoes cooked in the
microwave oven give this fudge its unbelievably
creamy, fudgey texture. The mellow flavor comes from
Irish Crem liqueur, used in both the fudge and the
icing. Use a pastry bag to pipe the icing or a spoon
to drizzle it onto the fudge. The added bonus is that
this fudge is low in fat.
Designer Icing (recipe follows)
Line an 8x8x2-inch pan with foil. extending foil over
the edges of the pan. Butter foil; set the pan aside.
Prick potato 2 or 3 times witha fork. Cook on 100%
power (High) for 4-5 minute sor until tender, turning
over once. Cool and peel. Mash potato (you should
have 1/3 cup). Add liqueur, stir until smooth. Set
aside.
In a 2-quart microwave-save casserole combine
chocolate and margarine; cook, uncovered, on High for
1-2 minutes or until almost melted, stirring once.
Stir until smooth.
Stir potato mixture into chocolate mixture. Slowly
stir in powdered sugar. Stir or knead until smooth.
Press into the foil-lined pan. Score into thirty-six
1-1/4-inch squares. Press a walnut piece into each
square. Cover and chill until firm. Holding foil at
edges, remove the fudge from the pan; cut into
squares. Drizzle Designer icing over fudge.
Designer Icing In a small microwave-save bowl, cook
1 Tbsp margarine/butter on High for 45 seconds or
until melted. Beat in 1/3 cup sifted powdered sugar
and enough Irish Creme liqueur (1-2 Tbsp) to ake an
icing of piping or drizzling consistency. Makes 36 pieces.
JELLO PUDDING FUDGE
1 pk Jello chocolate pudding and pie filling -- not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar -- sifted
1/4 c Nuts -- chopped
Combine pudding, butter and milk. Bring to a full
boil. Boil gently for 1 minute; stirring constantly.
Remove from heat. Quickly blend in sugar; add nuts.
Pour into greased 8x4-inch pan. Cool; cut into
squares. Makes 1 lb. Note. Any flavor of pudding will do.
MACADAMIA FUDGE
1 c Macadamia nuts; coarsely chopped
3 c Sugar
1 c Milk
2 tb Light corn syrup
3 tb Margarine or butter
1 ts Vanilla
To toast macadamia nuts, spread in a single layer in a shallow baking pan.
Toast in a 350~ oven about 15 minutes, stirring occasionally. Reserve 2
tbsp. to sprinkle on top of fudge.
Line a 10x6x2-inch baking dish with foil, extending foil over edges of
dish. Butter foil; set dish aside.
Butter the sides of heavy 3-quart saucepan. In the saucepan combine
sugar, milk, and corn syrup. Cook over medium-high heat to boiling,
stirring constantly to dissolve sugar (about 8 minutes). Avoid splashing
mixture on sides of pan. Clip candy thermometer to pan.
Cook over medium-low heat till thermometer register 236~, soft-ball stage
(25 to 35 minutes); stir frequently. Remove from heat; add margarine and
vanilla; do not stir. Cool, without stirring, about 55 minutes to lukewarm
(110~). Remove thermometer.
Beat vigorously with wooden spoon till fudge is just beginning to thicken;
add nuts. Beat till fudge becomes very thick and just starts to lose its
gloss (about 8 minutes). Quickly turn into prepared dish. Sprinkle with
reserved nuts. Score fudge into 1-inch squares. When candy is firm, lift
with foil out of dish; cut into squares. Store tightly covered. Makes
60 pieces.
MAPLE FUDGE
2 c Sugar, granulated
1 c Maple syrup
1/2 c Light cream
2 tb Butter
Combine all ingredients in a medium saucepan. Cook abnd stir over medium
high heat until boiling. Clip candy thermometer to side of pan, cook and
stir over medium heat, til syrup reached temperature 238F (155C) on candy
thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool
without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour
lightens and fudge begins to quickly set. Quickly press into well greased 8
inch square pan. Make in squares before fudge sets. When firm, cut into
squares. MAKES 20 to 25 PIECES
MEXICAN ORANGE FUDGE
3 c Sugar,divided
1/4 c Boiling water
1 c Non-dairy liquid coffee cream
1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts
Golden color and rich flavor is achieved by the caramelization of the
sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3-quart
saucepan, stirring constantly so it does not burn. Very carefully, add
boiling water to mix. Add remaining sugar, coffee cream, and salt. Place
over medium heat and stir until all ingredients are blended together and
mixture boils. Cook to 238 degrees F. without stirring. Remove from heat
and cool to lukewarm, beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts. Spread in a buttered 8-inch square
pan. Cut into squares. Makes about 48 pieces.
NOEL CHRISTMAS FUDGE
2 c Sugar
3/4 c Milk
1 t Karo syrup (corn)
1 t Vanilla
2 tb Butter
1 c Diced red or green candied cherries
1/2 c Chopped nuts
Mix together sugar, milk, and corn syrup in saucepan.
Bring to boil, lower heat and simmer for 8-10 minutes,
stirring occasionally. When a drop form in a firm
ball in cold water, remove from heat. Stir in butter
and vanilla. Let cool. Beat well with a large spoon
until mixture loses gloss. Quickly stir in conadied
fruit and nuts. Pour into buttered 8 or 9 inch square
pan. When set, cut in squares.
VARIATIONS: For chocolate fudge, stir 4 tbsp cocoa
into sugar before adding milk. For peanut butter
flavor, substitute 3 tbsp peanut butter for the
butter. Use chopped or diced dates, if desired, or
coconut instead of fruits and nuts. Wrap in foil to
store. This is an excellent fudge which keeps well.
OATMEAL FUDGE
1 Stick butter
2 c Sugar
1/2 c Milk
Bring to boil and stir while boiling for 3 min. exactly. Remove from burner and add:
1/2 c Cocoa
2 c Oatmeal
1/2 c Coconut
1/2 c Pecans
1 t Vanilla
1 pn Of salt
Mix quickly and spoon out onto wax paper. Make sure you get all of your ingredients
together first because you must mix the second half
of the stuff in as soon as you take the boiling
mixture off the stove. It really is good and very
sweet. I usually make just a half recipe.
PEANUT BUTTER AND JELLY FUDGE
4 1/2 c Confectioner's sugar
2 c Graham cracker crumbs
1 c Creamy peanut butter
1 c Butter or margarine; melted
1 pk Peanut butter chips
1/3 c Strawberry preserves
In a large bowl, combine confectioners sugar,
cracker crumbs, peanut butter and butter; stir until well blended. Line a 9
x 13 baking pan with a double layer of aluminum foil, extending foil over
ends of pan; grease foil. Press mixture into pan. For topping, place
peanut butter chips in a small microwave safe bowl. Microwave on high power
1 minute; stir. Continue to microwave until chips begin to melt, stirring
every 15 seconds. Stir until smooth. Spread melted chips over peanut
butter mixture. Using edges of foil, immediately life peanut butter mixture
from pan. Spread preserves over melted chips. Cut into 1 inch squares.
Yield: about 8 dozen pieces fudge.
PEPPERMINT FUDGE SQUARES
2/3 c Evaporated milk
1 2/3 c Sugar
2 tb Butter
1/2 ts Salt
2 c Marshmallows (mini's)
1 1/2 c Chocolate chips
1/2 ts Peppermint extract
1/2 c Chopped walnuts
Mix milk, sugar, butter and salt in a pot. Bring to a
full boil, then boil for 5 minutes stirring
constantly. Remove from heat. Add marshmallows,
chocolate chips, flavoring and walnuts. Stir
vigorously until marshmallows are melted and
thoroughly blended. Pour into 8 inch square pan.
Chill. Makes about 2 pounds.
PINEAPPLE FUDGE
2 c Sugar
1 c Brown sugar
1 cn (8 1/2-ounce) crushed
Pineapple and juice
1/2 c Milk
1 tb Corn syrup
1/4 ts Salt
2 tb Butter
24 lg Marshmallows
1 t Vanilla
1 c Chopped pecans or walnuts
Combine sugars, pineapple and juice, milk, corn syrup,
salt, and butter in a 2-quart saucepan. Cook to 238
degrees F., stirring occasionally. Remove from heat
and add marshmallows and vanilla. Mix together to melt
marshmallow, then beat until mixture becomes heavy and
creamy. Add nuts. Spread in a buttered 8-inch square
pan. Cut into squares when cool and firm. Makes about
49 pieces.
TUTTI-FRUTTI FUDGE
1/4 c UNSWEETENED COCOA
1 14 oz cn SWTND CONDENSD MILK
1 c WATER
2 tb ORANGE PEEL, finely grated
1 tb LIGHT CORN SYRUP
4 c GRANULATED SUGAR
1 c BROWN SUGAR, firmly packed
1 c DATES, chopped
1 c NUTS, chopped
In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange
peel, corn syrup, granulated sugar and brown sugar. Place over medium heat
and stir with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Cook to 236 F (115 C) or soft- ball stage. Remove from heat
and allow mixture to cool to lukewarm.
Meanwhile, butter a 9-inch square baking pan; set aside. Add dates and
nuts to fudge. Using a wooden spoon, stir until mixture thickens and begins
to set up. Scrape into prepared pan.
Refrigerate 3 hours or until firm. Cut into 1-inch squares. Serve
immediately, or store in an airtight container in the refrigerator.
TROPICAL FUDGE
1 1/4 c Sugar
1/2 c Molasses
1/3 c Hot water
2 tb Butter or margarine
1/4 ts Salt
6 oz Semisweet chocolate pieces
2 c Finely chopped Brazil nuts
1 cn Flaked coconut
1/2 c Finely chopped Brazil nuts
Servings: 2 pounds
DIRECTIONS: In saucepan, mix sugar, molasses, hot
water, butter and salt. Stir over low heat until a
small amount of the mixture forms a soft ball when
dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until
chocolate is well blended. Add 2 cups nuts and
coconut. Pour into buttered 8x8x2" pan, and press in
1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.
VERMONT MAPLE SYRUP FUDGE
2 c Maple syrup
1 tb Light corn syrup
3/4 c Light cream
1 ts Vanilla
1/2 c Walnuts; chopped
Combine maple syrup, corn syrup and cream in 2-quart heavy saucepan and
place over low heat. Stir constantly until mixture begins to boil, continue
cooking without stirring to the soft ball stage (236~F). Remove from heat;
cool to lukewarm (110~F) without stirring or beating. Beat with electric
mixer on low speed until candy loses its gloss and thickens (this takes
quite a while). Stir in vanilla and nuts and pour into a lightly buttered
8" loaf pan. When cool, cut into 21 pieces. Makes about 1 pound.
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