Fabulous Fudge

Kay and Rex Holcombe with gift of fudge

Kay and Rex Holcombe have a tradition of giving out their amazing fudge at Christmas time. How wonderful to be the recipient!

Do you have a favorite fudge recipe?

Ruth and Al McLeod happy to consume fudge

Chocolate Peanut treats on page 162 in Tastes & Treasures cookbook are equally as decadent!


Always struggling to make fudge in my teen years, I came upon this Easy Fudge recipe. Never fails!
Ingredients:
2 and 1/2 cups white granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla

Directions:
Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.
When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.
Let cool to room temperature.
Slice and serve.

Nancy Evans and Chile Fudge Pie

Nancy has worn many hats as a Historical League member with the most important being President, Children's Holiday Party chair several times and Historymaker Gala Co-Chair. Today she wore a birthday hat at Z Tejaz surrounded by family and enjoyed a delicious gooey pie that is described as an explosion of chocolate in a brownie.

She mentioned it was her 29th birthday!


 Tastes & Treasures cookbook has a delicious Chocolate Lover's Delight Pie on page 152. Wonder which pie Nancy likes the best?

Z Tejaz Chile Fudge Pie

Ingredients:

2 teaspoons pureed ancho chilies (*)
1/2 lb butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 9 in. unbaked pastry shell

Directions:
*Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
Bring to a boil and simmer until ancho is tender.
Purée in a food processor.
Preheat oven to 325°F.
Melt the butter and let cool to warm.
Toast the chopped nuts until lightly brown.
Beat eggs well and then add sugars and flour.
Beat until smooth.
Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
Add chile puree.
Stir in nuts and chocolate chips.
Pour filling into pastry shell and bake for 45 to 60 minutes until done.

http://www.food.com/recipe/z-tejas-chile-fudge-pie-109783?oc=linkback