Christmas Countdown: Dec 11 - Fudge Heaven

One of my favorite things to make and experiment with every year at Christmas time is fudge - because you can share it! Fudge is that one thing that you really can only allow yourself to eat once a year during the holidays, but isn't it so worth it!? Every year I like to try at least one new fudge recipe so that I can at one point feel that I truly know what the best fudge recipe is out there. Last year, I made a Peppermint Fudge that I think is one of my all time favorites! This year I tried a fudge with a secret ingredient - velvetta cheese - I know it sounds SO gross - but it is from Paula Deen's recipes so I knew it had to be good and it was! But OH SO DEADLY! So here are three fudge recipes - Chocolate Peppermint Walnut Fudge, (Velvetta) Chocolate Fudge, and a yummy easy Peanut Butter Fudge one that everyone always likes!

CHOCOLATE PEPPERMINT WALNUT FUDGE

4 tbsp unsalted butter, cut into pieces, plus 1 tbsp, melted
3 1/3 cups sugar
1 1/3 cups heavy cream
1 tsp salt
16 oz semisweet baking chocolate, coarsely chopped
1 cup walnut halves, toasted and coarsely chopped
1 tbsp bourbon (I use rum extract instead) and peppermint extract

Lightly coat an 8x8x2-inch nonstick baking pan with the melted butter, then line with plastic wrap.

Combine the remaining butter, sugar, cream and salt in a medium saucepan over medium heat. Bring to a boil, stirring frequently to completely dissolve the sugar. Turn the heat down (so the mixture does not boil over) and continue to boil while stirring frequently until the mixture reaches 230 degrees, about 6 minutes. Use a digital thermometer for an accurate reading.

Remove from heat. Add the chopped chocolate and stir carefully with a whisk. Stir until the chocolate has melted and been completely incorporated. Add the walnuts, bourbon and peppermint extract and stir with a rubber spatula until incorporated. Pour the fudge into the prepared pan, spreading evenly with the spatula. Cover with plastic wrap and refrigerate until firm, about 2 hours.

To serve, remove the top layer of plastic wrap. Flip the pan upside down on top of a cutting board. Remove the plastic wrap. Cut into pieces of desired size. Store in tightly sealed plastic container in the refrigerator. Bring to room temperature before serving.

The fudge will retain the peppermint flavor for several days if stored in the refrigerator. For long-term storage (up to several weeks), freeze the fudge in a tightly sealed plastic container to prevent dehydration and to protect it from refrigerator or freezer odors.

Makes 3 pounds.

VELVEETA FUDGE

Spray a 9 x 13 inch cake pan with cooking spray

Ingredients:

• 1/2 pound Velveeta cheese, sliced
• 1 cup butter
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts, pecans, walnuts (optional)
  
• 2 (16-ounce) boxes confectioners' sugar
• 1/2 cup cocoa powder

Directions

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

EASY PEANUT BUTTER FUDGE

2 cups white sugar

1/2 cup milk

1 (7 ounce) jar marshmallow creme

1 1/3 cups peanut butter

Boil milk and sugar in a medium saucepan for three minutes over medium-high heat. Immediately stir in the marshmallow creme and peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares and serving.