Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.Let cool slightly, stir and then pour into butter pan or mini muffin tins.

Home Cookin Chapter: Recipes From Thibeault's Table

Walnut and White Chocolate Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla

Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.

Anyway, if you like, here is the original recipe from the jar, along with some flavor variations.

FANTASY FUDGE
3 cups sugar
3/4 cup real butter
2/3 cup evaporated milk
12 oz. Chocolate chips
7 oz. Jar marshmallow cream
1 cup chopped nuts-optional
1 tsp vanilla

Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch).

Remove from hat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices.

VARIATIONS:

Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts
Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts
Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife.
Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies.

Annie

Peanut Butter Fudge
2 sticks margarine or butter
4 cups sugar
11/2 ounces light corn syrup and enough evaporated milk to make 1 cup
1 18-ounce jar peanut butter
1 7-ounce jar marshmallow crème
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Instructions
Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares.

Tips From Our Test Kitchen: Put peanut butter and marshmallow crème into a separate bowl before starting, making it easier to add all at one time after sugar is cooked. Try lining the prepared pan(s) with overlapping wax paper greased on both sides. The fudge will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pans since not everyone likes nuts. Refrigerate fudge.

Two Ingredient Fudge

One large pkg. 12 or 10 oz. milk chocolate chips
One tub of ready made frosting - chocolate fudge
nuts are optional

I microwave the frosting 90 seconds and then microwave the chips for 90 seconds and stir them together and then I add one cup of nuts and put this mixture into an 8 x 8 greased square dish and let it set up and then cut into squares and refrigerate. You can use different flavors of frosting but I like the chocolate fudge the best. I really would think this would be less calories than the recipes above and as good and ever so easy and quick to mix up that I think if you try it you will never try another recipe than this for fudge again!

2-Minute Fudge

1 lb Powdered sugar
1/2 c Cocoa
1/4 ts Salt
1/4 c Milk
1 tb Vanilla extract
1/2 c Butter
1 c Nuts, chopped

In a 1 1/2 qt.
casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly).
Put butter over top in center of dish.
Microwave at high for 2 minutes, or until smooth.
If all butter has not melted in cooking, it will as mixture is stirred.
Blend in nuts.
Pour into a lightly-buttered 8x4x3" dish.
Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.
Cut into squares.
Makes about 36 squares.