Christmas Fudge Recipes; Chocolate Marshmallow Candy or Penuche Recipes

My sister is known for her fudge recipes. She has been making fudge for years and everyone looks forward to getting their share for testing. This year she started making it in October and passing it out.

My fondest memories go back many years to making the old fashioned peanut butter fudge with help from my mother. As you might remember, I told you we didn’t have measuring cups or measuring spoons. We used a regular tea cup and teaspoons from the silverware. Mom would help me to measure the ingredients. I learned to do this when making taffies or brittles as well.

We certainly did not have a candy thermometer. Mom taught me to test the candy by dropping a little bit into a cup of cold water. When the mixture formed a soft ball, it was ready to remove from the heat. Back then if you wanted something sweet you had to make it, so I had to learn Mom’s way of measuring and testing for doneness. (By the way, for cakes we didn’t have toothpicks. Mom taught me to pull a straw from the broom, wash it to sanitize and dry it; then test the cake.) How times have changed!

Fudge should be smooth, creamy, soft and pliable; never sugary. The fudge syrup is heavy and tends to boil up in the pan. It should be stirred frequently during the last stage of cooking and the heat lowered to prevent scorching. When the cooking is finished the syrup should be poured onto a clean dry pan or a marble slab to cool. Before pouring wipe away any crystals from the edge of the pan. After fudge has cooled to lukewarm beat with a heavy spoon or candy paddle.

• 1/3 Cup Hersheys cocoa


• 3 Cups sugar


• 1/8 Teaspoon salt


• 1 ½ Cups whole milk


• 2 Tablespoons real butter


• 2 Teaspoons vanilla


• 1 Cup peanut butter

Combine the cocoa, sugar, salt and milk in a heavy saucepan. Bring to a boil and reduce the heat to medium. Continue boiling until temperature reaches 238F degrees stirring occasionally. Remove from heat and quickly stir in the butter, vanilla and peanut butter. Stir briskly to blend and pour onto a buttered platter. Cool before cutting.

I make many fudge recipes from the following. I have substituted white chocolate for the chocolate bits and then add coconut or peanut butter. Try white chocolate and black walnuts. Use your imagination.

EASY MARSHMALLOW FUDGE

• 4 ½ Cups granulated sugar


• 2/3 Cup butter


• 1 Large can evaporated milk


• 3 Small packages chocolate chips


• 1 Jar marshmallow cream


• 1 Cup chopped nuts (OPTIONAL)

Mix sugar, butter and milk in a heavy saucepan; bring to a full boil. Cook for eight minutes. Blend in chocolate chips and marshmallow cream. Stir in the nuts. Pour into buttered pan. Cool and cut into squares.

PENUCHE RECIPE

Penuche recipes are considered the same as fudge recipes. Because they are not chocolate I can’t think of them as fudge but just “penuche.” Whatever you want to call them, these recipes make very delicious candy.

• ½ Cup butter


• 1 Can (5 ounces) evaporated milk


• 1 Pound light brown sugar


• 1 Teaspoon vanilla


• ¾ Cup chopped walnuts

Heat butter and milk in a heavy saucepan over low heat until butter melts.

Add in brown sugar slowly while mixing; turn heat to medium high and stir constantly.

When mixture comes to a boil stir vigorously for 3 to 4 minutes; mixture should display frothy bubbly texture.

Add vanilla and stir for ½ minute; remove from heat and add nuts.

Beat mixture for several seconds; pour into a buttered 8 inch square pan.

Cut into desired pieces and refrigerate.

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