Tag Archives: mint

Christmas Sweets – Chocolate Chip Cookies and More Fudge

I don’t know many people who don’t like to munch on freshly baked chocolate chip cookies. I ran across some Christmas themed chocolate chips in my pantry last week so I made a small batch using a recipe that Dana Mears shared to FB.

If you don’t want to be tempted by having the cookies around, freeze balls of the cookie dough and bake off a half dozen or so when you get a craving for freshly baked cookies.

After a bit of a break, I only made two kinds of fudge for Christmas … chocolate-mint, decorated with crushed candy cane, and eggnog. I started with the basic vanilla fudge recipe and added in shaved dark chocolate and mint extract, or French brandy, shaved white chocolate and nutmeg, for the two kinds of fudge, respectively.

Peanut Butter and Chocolate-Mint Fudge

I know it seems like I’m a bit fudge obsessed lately but it’s the easiest sweet I can make with pantry ingredients I have right now.

And, I’m still ticked off at the thought of paying $16 a pound (check Amazon if you don’t believe me) for something anyone can make at home, without a candy thermometer. And for someone who has candy making issues, that’s a strong statement.

So, on Friday, I made Peanut Butter fudge. I wonder what substituting the peanut butter with Nutella would taste like? Anyone want to give this a try? Maybe just a half recipe.

I know it’s not pretty but I recycled an aluminum foil loaf pan cause it was the only thing I had that was the right size. There’s a block of vanilla fudge in the picture for a colour comparison.

Peanut Butter Fudge – makes about 3 pounds

2 cups brown sugar
2 cups white sugar
1 cup milk
1 1/2 cups creamy peanut butter
1 tbsp unsalted butter
1 1/4 tsp vanilla extract

Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter and butter, reduce heat to medium and bring the mixture back to boil (stirring constantly). Remove the pot from the heat once the temperature has reached 115 C/239 F or the soft ball stage. Let cool for 5 min.

Add vanilla to the mixture; stir vigorously until the fudge looses its glossy sheen. Pour fudge into a buttered 8×8″ pan. Let cool and cut into 1 inch pieces.

Trial 2: (10/20/2016) Made a half batch of the original recipe. Melted ingredients at medium-high and once it started boiling, I reduced the heat to medium (5). It only took 6-7 min. of boiling to get to the soft ball stage. Stirred for a few minutes and then put the pan into a sink with an inch or so of cold water and in a few minutes more of stirring, it was thick enough to pour. Pour FAST and scrape out with firm spatula so you get most of the stuff on the sides and bottom into your pan.

And yesterday, I made Chocolate-Mint fudge using the vanilla fudge recipe as a base. This is the best textured batch of fudge I’ve made to date.

Chocolate-Mint Variation: After letting the fudge cool, for 5 minutes, I added 1 oz of finely chopped high cocoa fat chocolate to the mixture and 1 tsp of mint extract and beat it until the chocolate had melted and the fudge had lost its sheen while still being pourable.

You can use the basic vanilla fudge recipe to make many variations by adding different extracts, food colourings to part or all of it, nuts or dried fruits. A Black Forest variation with well drained maraschino cherries and a pink fudge layer comes to mind.