Jasia's Fudges

Double-Good Fudge

butter
1 16oz. pkg. powdered sugar, sifted
1 C Chunky peanut butter
1/4 C + 2 tbsp. milk
1/2 tsp. vanilla extract
1/2 C butter (not margerine)
1 16oz. pkg. powdered sugar, sifted
1/4 C milk
1/2 C cocoa
1 tsp. vanilla extract

Butter a 9-in. square pan; set aside.
Combine 1 pkg. powdered sugar, peanut butter, and 1/4 C 2 tbsp. milk in large mircowavable bowl, stirring well. Add 1/2 tsp vanilla; stir til smooth. Cover with waxed paper and microwave on HIGH 2-3 min. Spread evenly into prepared dish.
Place butter in microwavable dish, nuke at MED 2 mins, or til melted. (Watch closely.) Stir in second pkg of powdered sugar, milk, and cocoa.
Cover with waxed paper and nuke at MED HIGH (70% power) 2-3 min. Add vanilla; stir til smooth. Spread choc. mixture evenly over peanut butter layer; cool. Cut in squares. Yield: 3 1/4lbs.

Mint Fudge

2 C sugar
1/3 C cocoa
pinch of salt
2/3 C milk
2 tbsp light corn syrup
1/2 C butter
1/4 tsp peppermint extract

Optional Glaze

1 C sifted powdered sugar
3-4 tsp milk
3 drops of peppermint extract
1-2 drops green food coloring

Butter 8-in dish; set aside.
Combine first 5 ing in a heavy 3-quart saucepan; bring mixture to a boil over MED heat, stirring constant;y. Cover and boil 3 min.
Remove lid; cook until mixture reaches soft ball stage or candy thermometer reads 234 degrees. Remove from heat; cool 10 min.
Add butter and 1/4 tsp peppermint extract; beat til mixture thickens and begins to lose its gloss.
Pour into prepared dish; cool and cut into squares.

To glaze, place squares at least 1/2 in apart on a waxed-paper lined baking sheet; set aside.

Combine glaze ingredients; stir til blended. Pour into a heavy-duty ziplock plastic bag; seal. Snip a tiny hole in one corner; drizzle over fudge.
Yield: 1 1/4lbs.

Five Pounds Of Chocolate Fudge

2 12oz. pkg semi-sweet morsels (4 C)
1 C butter
1 7oz jar marshmallow cream
4 1/2 C sugar
1 12oz can evaporated milk
Butter
2 tbsp vanilla extract
1 1/2 C chopped pecans, toasted

Combine first 3 ing in large mixing bowl; set aside.
Combine sugar and evap milk in a buttered Dutch oven (or very large suacepan). Cook over MED heat, stirring constantly, until mixture reaches soft ball state or candy thermometer reads 234 degrees. Pour over choc morsel mixture. Beat at high speed with electric mixer or wooden spoon until thickens and begins to lose its gloss. Stir in vanilla and pecans.
Spread into a buttered 15X10X1in jellyroll pan (or 13X9 baking dish for thinker pieces). Cover and chill til firm. Store in air-tight container at room temp. Yield: 5lbs.

White Chocoalte Fudge

2 3oz pkg cream cheese, softened
1 16oz pkg powdered sugar, sifted
1 1/2 tsp vanilla extract
1 12oz white choc-flavored baking bar, melted
1 C chopped pecans, toasted

Beat cream cheese at med speed until fluffy; gradually add sugar, beating well.
Add vanilla and melted choc; stir til blended. Stir in pecans.
Pread in buttered 8in dish; cover and store in fridge.

Creamy Mocha Fudge

1 1/2 tbsp instant coffee granules
1 1/2 tbsp hot water
3 C (18oz) semi-sweet choc morsels
1 14oz can sweetened condensed milk
1/4 C chopped pecans, toasted

Dissolve coffee in hot water in large saucepan; add choc morsels and milk. Cook over low heat, stirring constantly, til morsels melt.
Spread into buttered 8in squared dish; sprinkle evenly with nuts. Gently press nuts into fudge. Cover ad shill til firm. Store loosely covered at room temp. Yield: approx. 2lbs.

Creamy Almond Fudge

Omit coffee and hot water. Add 1/2 tsp almond extract, and sub toasted almonds for pecans.


Peanut Butter Fudge

1/2 C butter
5 C sugar
1 12oz can evap milk
1 18oz jar creamy peanut butter
1 7oz jar marshmallow cream

Butter sides and bottom of large Dutch oven (or very large saucepan), leaving excess butter in pan. Add sugar and mikl, stirring well. Bring to a boil over MED heat, stirring occasionally.
Cook, stirring constantly, til mix reaches soft ball stage, or 234 degrees on candy thermometer. Remove from heat; add peanut butter and marshmallow cream, beating with a wooden spoon til blended.
Pour into a buttered 13X9X2in baking dish; cool. Yield: approx. 2lbs.

Crock-Pot Fudge

4oz semi-sweet baking chocolate
12oz vanilla almond bark
1 jar dry roasted peanuts
1 pkg choc chips

Layer in the crock-pot and cook on low temp for 1 1/2 hours. Stir. Drop by spoonfuls on wax paper until cool and firm.