Welcome,
Welcome from
Sweetie,Candie,
Kandi, Sugar,Kandy and Yum-Yum, the
Elves
in charge of making all the fudge. We have many, many,
helper
elves, and we couldn't do it all with out them. When you
are
having *sugarplum* dreams be sure to thank all the
sweet
elves at the Jingle Bell's Kitchen.
After
many requests we are going to give you,
as our
Christmas gift, our two favorite fudge
recipies!
One is the short cut fudge and it
is the
younger elves favorite. The other is the
old
fashioned kind you have to cook a long
time
and beat ,by hand ,a long time. All the
older
Elves love this one the most.
Do you
have a favorite?
Try
them both to find out.
Jingle Bells Easy Fudge
2 tablespoons
butter
1 can
evaporated milk
4 cups
sugar
12 ounces
chocolate chips
2 -8
ounce Hershey candy bars
1 cup
chopped walnuts
15 ounce
jar marshmallow cream
1 teaspoon
vanilla
Directions
In a
large saucepan combine butter milk and sugar.
Cook
on medium heat stirring constantly. bring to a rolling boil
that
can't be stirred down.
Boil
for 4 minutes.
Take
off the heat and add the remaining ingredients.
Pour
onto a buttered cookie sheet.
Jingle Bells Old Fashioned Fudge
(An old fashioned recipe made with cocoa and butter)
3 cups
granulated sugar
2/3
cup unsweetened cocoa
1 1/2
cups milk
1/4
teaspoon salt
1/4
cup butter
1 1/2
teaspoons vanilla
1 1/2
cups chopped walnuts( or nut of your choice)
In a
heavy 4-quart saucepan over medium heat combine sugar,
cocoa,
milk, and salt.
Bring
to a boil, stirring constantly.
Continue
cooking, not stirring,
until
mixture reaches 235° on a candy thermometer,
or until
it reaches soft ball stage.
Remove
from heat; stir in butter and vanilla.
Let
stand to cool for about 1 hour,
until
mixture comes to room temperature.
With
a wooden spoon, beat until fudge thickens and loses its gloss.
Stir
in walnuts and spoon into a buttered 8-inch square pan.
Cool
completely then cut into 1-inch squares.
Makes
about 60 pieces. and some good crumbs
Back to Garland Thursday Ahead to Naughty or Nice Saturday