I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts

Friday, April 2, 2021

Chocolate Peanut Butter Fudge

Silky, rich fudge that's so easy to make, it's going to be our new favourite candy treat!


Ingredients:
2 cups semi sweet chocolate chips 
1 can sweetened condensed milk
1/3 cup peanut butter 


In a saucepan combine the chocolate chips with the condensed milk and heat on low for 8-10 minutes, stirring occasionally,  until the chocolate is melted.

Remove from heat and add the peanut butter. Stir together. It will already be starting to thicken.


Pour into a parchment lined 8 X 8" baking pan and refrigerate 1-2 hours to set.


Once set lift the fudge out of the pan and slice off the rough edges. (Those are the testers!)


Then cut the rest of the fudge.



Can be stored for a fews days in an air tight container at room temperature or for longer refrigerate.

Who's keeping fudge any longer than a few days anyways ?!?!?!!!

Thanks Marlana on Homecook Foodies Unite FB group for sharing this recipe. 




Monday, December 23, 2013

Bailey's Caramel Fudge


This fudge is soooooo creamy !!!


I wanted a Bailey's fudge that had cream in it.  Couldn't find one, so I worked with a few recipes and came up with this.  Fiddled with the creams and added caramel spread just for fun!

2 cups brown sugar
1 cup white sugar
1/4 cup 35% cream
1/4 cup milk
1/2 cup 10% coffee cream
1/4 cup Bailey's Irish Cream Liquor (plus 2 Tbsps. for later)
2 Tbsp. Log Cabin Syrup
2 Tbsp. caramel spread
2 Tbsp. butter

Butter a piece of foil, then line an 8 X 8 pan with it.  (Easier to butter the foil first)
Mix all the ingredients in a pot and cook to boiling.  Use a good sized pot so you don't boil over. Boil until it reaches 238F on a candy thermometer (softball). Remove from heat and cool to 120F.  Do not stir.  You really need to use the candy thermometer, guessing doesn't work.
Add 2 more Tbsp. of Bailey's then beat until it loses the glossy sheen.  I actually took the pot outside (in the winter) to beat it.  It started thickening pretty quickly.
Pour into the 8 X 8 pan to set.

Really......let it set.  Don't be tempted to eat it with a spoon because it will set and make lovely squares. 
Hope you like it.

This is our friend, Bayley.  No relation to Baileys : )