It has been over 3 months since I wrote anything. Not that I've not been cooking, I did not have the time to sit and write. I'm planning to post at least a couple recipes every week in the upcoming new year.
This past week I have been baking quite a lot. I got this easy recipe for fudge from a colleague. It is known as Mrs. Eisenhower's Fudge. It is easy to make and tastes awesome.
Ingredients:
4 1/4 Cups granulated sugar
1 pinch salt
1 2/3 Cups evaporated milk(one 12 ounce can)
2 Tablespoons butter
2 Cups semisweet chocolate pieces
3(4 ounce) semi-sweet chocolate baking squares
1 pint marshmallow creme(two 7 ounce jars)
1 teaspoon vanilla extract
2 Cups chopped pecans
Directions:
1. In a large saucepan, combine the sugar, salt, milk and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
2. Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
3. Pour into a buttered 11x16-inch Jellyroll pan and store in a cool place for several hours to harden before cutting into 1-inch squares.
4. Store in a covered tin.
This past week I have been baking quite a lot. I got this easy recipe for fudge from a colleague. It is known as Mrs. Eisenhower's Fudge. It is easy to make and tastes awesome.
Ingredients:
4 1/4 Cups granulated sugar
1 pinch salt
1 2/3 Cups evaporated milk(one 12 ounce can)
2 Tablespoons butter
2 Cups semisweet chocolate pieces
3(4 ounce) semi-sweet chocolate baking squares
1 pint marshmallow creme(two 7 ounce jars)
1 teaspoon vanilla extract
2 Cups chopped pecans
Directions:
1. In a large saucepan, combine the sugar, salt, milk and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
2. Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
3. Pour into a buttered 11x16-inch Jellyroll pan and store in a cool place for several hours to harden before cutting into 1-inch squares.
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