Thursday, June 16, 2011
National Fudge Day: Fudge Recipe Round-up & S'mores Fudge
Foolproof Dark Chocolate Fudge
Peanut Butter Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Triple Chocolate Sour Cherry Fudge
Bailey's Irish Cream Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge
Here's a new recipe for National Fudge Day! Add it to the S'mores recipes from National S'mores Day!
There are lots of recipes out there, but I'm not good with a candy thermometer, so I was more than happy with the results from this recipe adapted (only slightly) from nosetotailathome.com. If you're looking for organic marshmallow creme, try Toonie Moonie or Ricemellow Creme... or go for the old American Marshmallow Fluff.
2 & a 1/2 cups sugar
1-7 oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup sweet butter
12 ounces dark (65-75% dark chocolate, broken) or semi-sweet chocolate chips
1 tsp Madagascar vanilla extract
1 small bag mini-marshmallows (rough measurement/experiment!)
1 1/2 cups graham cracker crumbs
6 tbsp sweet butter, melted
Start with these directions, and you'll think you're at the campfire making s'mores:
The night before you make the fudge, spread the bag of mini- marshmallows out on a fireproof surface take a kitchen torch to them. Make sure you get a toasty color all over to maximize the smokey taste. Cool for a few minutes and then put in a bowl, cover with saran wrap and put in freezer overnight.
Here's where it gets even more interesting:
The next day preheat oven to 375 degrees. Melt butter, and mix together with the crumbs in a 11 x 7 inch pan. Press mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon. Bake crust for 8 minutes and then let cool.
In a very large glass bowl, combine sugar, marshmallow creme, evaporated milk and butter. Put the bowl in microwave for two minutes. Take bowl out and whisk mixture until even. Put bowl back in microwave and do another two minutes. After four microwave/whisks, beat in chocolate and vanilla until well blended. Pour over your graham cracker crust, and then remove your frozen toasted marshmallows and carefully press into the setting fudge. Set, cut and serve.
It's like being at the campfire, especially with the smokey marshmallows!