Renny Darling's

A Noisy & Boisterous Kaffee Klatch

 

Creamy Soft Velvet Fudge (My very favorite.)

If you are an impassioned fudge lover, and if you prefer the soft, velvety fudge, this is a nice recipe to consider. Miniature marshmallows and toasted almonds can be used, instead of walnuts, and you will have the best Rocky Road Fudge you have ever tasted. If you are planning to freeze this delicious confection, then freeze in large pieces. Cut fudge into 6 pieces approximately 4x5-inches and wrap securely in double thicknesses of plastic wrap and then foil. Allow to defrost, and then cut into squares to serve. It is better to freeze this in large portions, or you will be eating smaller pieces straight from the freezer.

4 cups sugar
1/2 cup butter
1 cup cream
1/2 teaspoon salt

2 jars (7 ounces, each) marshmallow cream
3 packages (6 ounces, each) semi-sweet chocolate chips
1 package (12 ounces) milk chocolate chips
2 cups chopped toasted walnuts
1 tablespoon vanilla

In a saucepan, cook together sugar, butter, cream and salt, stirring until sugar melts and mixture reaches 234° on a candy thermometer. Stir in the marshmallow cream until blended. Stir in the chocolate until blended. Stir in the walnuts and vanilla until blended.

Pour mixture into a lightly oiled 12x16x1-inch baking pan and spread evenly. Allow to cool in pan. When cool, cut into 1-inch squares and place in bon bon wrappers. Yields about 5 pounds of fudge and 192 individual squares.

To Make Rocky Road Fudge:
Substitute chopped toasted almonds for the walnuts. Then add 2 cups miniature marshmallows.

To Make Fruit & Nut Fudge:
Add 1 cup raisins to make Fruit & Nut Fudge

 

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