Fudge for the holidays

The holiday season is here. Here are three different fast and easy fudge recipes that will please any crowd.

Peanut Butter Fudge
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup evaporated milk
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla

Cook sugar, butter, milk, and salt to soft ball stage (235 degrees F-240 degrees F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick, and holds shape. Pour into well-buttered shallow pan. Cool and cut into squares.

Christmas Berry Mocha Fudge
(Makes about 117 squares)

1/4 pound butter
12 oz. can of evaporated milk
3 1/2 cups of sugar
1 heaping tablespoon of instant coffee
10 ounces Hershey’s Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in 1-inch squares when cooled.

Double Chocolate Fudge
(Makes about 117)

1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar

Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for four minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about six hours. Cut into 1-inch squares when ready to serve.

* * *

David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.