Sunday, December 9, 2012

Simba says hello

Dylan said happy birthday

Monday, December 3, 2012

cayenne fudge

1 tsp. cayenne pepper

1. Make base fudge recipe and add cayenne pepper after marshmallow fluff.

This base recipe is the key to making any flavored fudge.

"Base" Fudge

2 1/2 c. sugar
1/2 cup real butter
2/3 c evaporated milk*
7 oz. marshmallow fluff
12 oz. chocolate chips**
1 tsp vanilla

1. Before you start, open all packages and line a 9x13 pan with wax paper.
2. Stir together sugar, milk, and butter in a medium sauce pan.
3. Cook over medium high heat (I use 7). When mixture begins to boil, boil for 5 minutes. Make sure to stir occasionally to prevent scorching and sticking.
4. After 5 minutes boiling time, turn heat off and add fluff. Stir, stir, and stir.
5. Add chocolate chips and stir until melted.
6. Pour into pan and let cool.

As a tip: I cut fudge as soon as it is completely set. I then will put it in the fridge to chill it. After it is cold, I lift it out of the pan by the wax paper and run the knife over the slices again. They should now peel right off the paper without sticking of falling apart.

Another tip: If your fudge gets hard from being exposed to the air, put it in a metal tin with a lid. It will soften back up and still taste great!

* A 12oz. can of evaporated milk will make 2 batches of fudge.
** Might be substituted in making different flavored fudge.