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
- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour this mixture into a 9-inch square foil tray, smoothing the top.
- Let the fudge cool and then refrigerate until set.
- Cut the fudge into squares.
- 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
- In a heavy saucepan, combine the brown sugar, milk and corn syrup.
- Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil; boil for 2 minutes.
- Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon.
- Continue stirring until mixture is smooth and thick, about 5 minutes.
- Stir in walnuts.
- Shape into two 9-in. logs; wrap each in plastic wrap.
- Refrigerate for 2 hours or overnight.
- Unwrap and cut into slices.
- 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
- Butter a 9-inch square baking dish.
- 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.
- Remove from heat.
- Let cool to 115 degrees F; add nuts and vanilla extract.
- With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan.
- Pour into prepared baking dish.
- Cool completely.
- Cut into squares.