Wednesday, December 20, 2006

Look ma, no candy thermometer!

Five-Minute Fudge
The Lady & Sons Savannah Country Cookbook Copyright 1997, 1998

1 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon butter
½ teaspoon salt
one 6-ounce bag of semi-sweet chocolate chips I used baking squares
16 large marshmallows
1 teaspoon vanilla
1 cup chopped pecans I omitted these

Combine sugar, milk, butter and salt in saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Add chocolate chips and continue to heat until chocolate is melted. Remove from heat and stir in marshmallows, vanilla and nuts; mix well. Pour into a shallow 8-inch square pan to cool; cut into squares.

Finally, a fudge recipe that I could handle. This was easy and I really liked the result. I thought it had great flavor and good texture and I really like dealing with marshmallows instead of sticky marshmallow creme. I'm going to make a second batch of this. I don't know if it was as good as Four Chip Fudge but it was very good.

I don't know what is up with my camera. Last year's Four Chip Fudge photographed like a dream. I took about ten pictures of this fudge and this was the best shot. Sorry, I know it's awful.

Last night I did a batch of my signature cookie, Welsh cookies. I need to make a second batch of those too. Luckily, I was able to borrow my MIL's larger griddle so I was able to fry them up in no time. In past years, I've worked with my small electric griddle and a non-stick pan on the stove and it took twice as long.

What have we been eating for dinner? Monday I made Cavatappi with Pepperoni. Last night we just had frozen chicken fingers and fries. Tonight, I'll probably whip up some Beef and Potato Tex-Mex Hash.

I have the next two days off for baking! I'm feeling the pressure now.


Emma said...

I was so excited to see all of these fudge recipes! Fudge is absolutely my favorite holiday dessert! Keep 'em coming.

Anonymous said...

This is the type of fudge that's good for me!

MommyProf said...

This reminds me of Rachael Ray's 5-minute fudge wreath (which, like most Rachael Ray recipes, you have to double the prep time for the "home cook")