Friday, May 7, 2010

National Nutty Fudge Day

Wednesday, May 12 is National Nutty Fudge Day.
Truthfully, I'm kinda so-so about fudge but still any day with a sugary dessert as the star is a good day.
I really don't know the mechanics of fudge nor the history of it. Thank goodness for Wiki!
If you want that kind of info here's the link: Fudge .

Okay, now that the educational stuff is out of the way, here are 3 delicious and varied fudge recipes......

Chocolate Pistachio Fudge (recipe is from Nigella Express/Food Network)
  • 12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
  • 1 (14-ounce) can condensed milk
  • Pinch salt
  • 1 cup shelled pistachios


  1. Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
  2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
  3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
  4. Pour this mixture into a 9-inch square foil tray, smoothing the top.
  5. Let the fudge cool and then refrigerate until set. 
  6. Cut the fudge into squares.
Mocha Nut Fudge
  • 1 cup packed brown sugar
  • 1/3 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 1 cup semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 1 cup chopped walnuts
  1. In a heavy saucepan, combine the brown sugar, milk and corn syrup. 
  2. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil; boil for 2 minutes.
  3. Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon.
  4. Continue stirring until mixture is smooth and thick, about 5 minutes. 
  5. Stir in walnuts.
  6. Shape into two 9-in. logs; wrap each in plastic wrap.
  7. Refrigerate for 2 hours or overnight. 
  8. Unwrap and cut into slices.  
Maple Nut Fudge
  • 4 cups granulated sugar
  • 1/2 cup butter
  • 3/4 cup genuine maple syrup
  • 1 cup milk
  • 1 1/2 cups miniature marshmallows
  • 1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
  • 1 teaspoon pure vanilla extract
  1. Butter a 9-inch square baking dish.
  2. In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. 
  3. Remove from heat.
  4. Let cool to 115 degrees F; add nuts and vanilla extract. 
  5. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. 
  6. Pour into prepared baking dish. 
  7. Cool completely.
  8. Cut into squares.

No comments: