Thursday, December 15, 2011

December 2011 256
This is one of my all-time favorite recipes! It is pretty simple & produces perfectly wonderful fudge every time! It is sweet (but not too sweet), perfect texture, and wonderfully melts-in-your-mouth! Here is what you need:
December 2011 250image
Prepare! That is the key to this fudge.
December 2011 251 - Put 6 oz  peanut butter (or vanilla or mint) chips in bowl that holds 3-4 cups or more.
        • - Put milk chocolate & bittersweet chips and cocoa in bowl ready to dump into pan
        • - Put marshmallow crème & vanilla opened with spoon for scooping next to stove
        • - Grease (I use non-stick spray) an 8” by 8” square pan (I use glass)
        • - Get a large pot on the stove, with a spoon and candy thermometer (I LOVE the one below)
In large pot over medium heat bring the sugar, evaporated milk, butter, and cream cheese to a boil. Cook over medium until it reaches 225 degrees Fahrenheit.
December 2011 253
Quickly add Marshmallow crème & vanilla.
December 2011 254
Pour 2 cups of hot mixture over peanut butter (or vanilla or mint) chips. Mix.
December 2011 255
Dump in the milk chocolate chips, bittersweet chips, and cocoa into remaining hot mixture in pan. Mix.  [Sorry no picture of this party – it happens too quickly]
Pour 1/2 of chocolate mixture in prepared pan & spread, pour 1/2 of peanut butter mixture, pour remaining chocolate mixture, top with remaining peanut butter mixture. Using a buttered knife zig zag through fudge to create swirl. Allow to cool & it is ready to eat within 30 minutes!
December 2011 256Christmas Cookie Recipes
Have you entered our Christmas Cookie Linky Yet? I’d love to see what you’ve been baking too!
(Don’t worry – the linkies are linked together! You can enter either linky and they will appear on both!)

1 comment:

  1. I'm such a big fan of chocolate and PB together. Mail me some! LOL Thanks for sharing!

    ReplyDelete

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