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REALLY, REALLY EASY HOLIDAY FUDGE


(First off, this is a Martha Stewart recipe…not mine.)

Thanksgiving used to be my favorite holiday, but when I began cooking for 13+ people on a yearly basis, my enthusiasm started to wane. Family members picked up on the declining vibe and graciously stepped in to help. I am still the turkey, stuffing, sweet potato casserole and cranberry sauce (which no one likes, but me) person. But everything else on the menu is split up among the guests.

Although I am clearly out of the dessert department, last year I took on a new task--making fudge. This came at the request of my No. 1 grandson. It was a big hit with the after meal crowd who quickly made room for the chocolate delight on their plates of pumpkin pie, apple pie, and ice cream.

This year, I received a text from No.1 grandson who is now a freshman at the University of Northern Colorado.

“G'ma, I was thinking for Thanksgiving you could possibly make your delicious fudge.”

How does one say ‘no’ to that?

The recipe I use is as simple as simple can be. As mentioned early, Foolproof Holiday Fudge, comes from Martha Stewart. If you want to impress, but don’t want to work very hard, this is the recipe for you.

INGREDIENTS

Vegetable oil, cooking spray

2 cups sugar

1 teaspoon salt

6 tablespoons unsalted butter

1cup heavy cream

3 ½ cups mini marshmellows

3 cups semisweet or white chocolate chips

1 teaspoon pure vanilla extract

DIRECTIONS

  1. Line a 9 by 13 inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan: coat evenly with cooking spray.

  2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream and marshmallows, stirring until butter and marshmallows are almost melted. 5 to 6 minutes.

  3. Bring mixture to a boil; cook stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.

  4. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut into squares. Or if you want something fancier, cut out shapes with cookie cutters.

That's it. You will delight and amaze the fudge lovers in your life!

#fudge #Thanksgiving #easybaking #desserts #candymaker

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© 2013 by Glenda Carroll

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