Wednesday, December 20, 2006
Look ma, no candy thermometer!
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.