Wednesday, December 16, 2009

Grandma's Fudge

Who doesn't like fudge? I better not see anyone raising their hands, everybody loves fudge! Right? The hubs loves fudge. LOVES it. Plain, no nuts, chocolate fudge. Anyone want the recipe? Okay, here it is. I got this from a friend years ago (am I really old enough that I can say 'years ago' like that??) and it's been a favorite ever since. So thank you to "Grandma", whoever she might be!

Grandma's Fudge
1 7 ounce jar marshmallow cream
1 cup evaporated milk
1/4 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Cook and stir marshmallow cream, milk, butter, sugar and salt over medium heat until it comes to a full boil. Boil stirring constantly for 5 minutes. Remove from heat. Add chocolate chips and vanilla; beat until well blended. Pour into greased 8 x 12 pan. (I like to line the pan with parchment so I can easily remove the fudge to a cutting board to cut into squares). Let cool; cut into squares. (helps to put in fridge to set up before cutting).

Friday, December 11, 2009

English Toffee

It's been a reeeeeaaaaaaallllly long time since I've added any recipes here - sorry! For me, Christmas time equates with baking time. I love to bake and I love to have the excuse to bake a ridiculous amount of cookies. :) This is actually not technically baking, but it's my absolute favorite to thing to make (and eat!) for Christmas. Honestly, I think it's better than Almond Roca. It's so addicting for me that I have to hide the tin from myself. Really! Don't be afraid of it because it's candy-making, it's really easy, you just need to be careful and pay close attention. And definitely use a candy thermometer, WAY easier. Just make sure to check your thermometer before you start - boil some water, put the thermometer in (don't let it touch the pan) and check the reading at the boiling stage and adjust accordingly. For example, mine reads 200 degrees at boiling stage, so instead of cooking this until 300 I pull it off at 288. Easy peasy. And SO worth the results!!! Mmm, look at that yummy, crunchy toffee peeking out under the chocolate and almonds....YUM!

1 cup almonds -- chopped
1 cup butter
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup chocolate chips -- chopped (have this ready & waiting ahead of time!)

Sprinkle 1/2 the almonds in a buttered 9" x 13" pan. (I usually use a cookie sheet - line it with parchment paper & lightly butter it) In large saucepan, melt butter, add sugars and water. Bring to a boil, stirring constantly. Cook to 300 degrees or until a small amount dropped in cold water becomes brittle immediately. Remove from heat. Add baking soda, work fast. Pour over almonds in pan, sprinkle chocolate and remaining almonds on top. Pat down lightly and cool completely. Break into pieces. Breaks easier if you store covered in fridge for several hours.