Monday, March 29, 2010

Festive Easter Fudge

At first I thought the baskets in this picture were made of fudge too, but they are just the same color as the orange fudge. this is from the Gift Receipts volume of the Southern Heritage Southern Living set. I have been using that set a lot in the last few days getting ready for my Southern Vintage Treats talk later this week.

The brown fudge is 'Festive Fudge':
2 cups sugar
1/2 cup butter or margarine
12 large marshmallows
1 (5.33 oz.) can evaporated milk
Dash of salt
1 (6-oz.) package semisweet chocolate morsels
1 cup chopped pecans
1 1/2 tsp. vanilla extract
Combine sugar, butter, marshmallows, milk, and salt in a large heaby saucepan.  Cook over medium heat 2 - 3 minutes to wash down sugar crystals from sides of pan.  Uncover and cook, stirring occasionally, 5 minutes or until mixture reaches soft ball stage (236F). Remove from heat; add chocolate, stirring until melted.  Stir in pecans and vanilla.  Spread in a buttered 8-inch square baking dish.  Cool completely; cut into 1 1/2 inch squares.  Yield:  About 3 dozen.

I'm reading Katie Fforde's Weading Season. Her Brit Lit is great - light and funny, with lots of mishaps. I needed a break from mysteries for a bit!


susan miura said...

Mmmm--this sounds decadantly delicious -- even better than the stuff at the Wisconsin fudge shops!

Kathleen Ernst said...

That takes me back. I haven't had fudge in years. Never tried orange. Peanut butter is best!