Christmas Recipes: Fudge

Here's a few Christmas recipes that I looked up and think I might try... Not sure which fudge recipe I'll try but I'll let everyone know...

EASY CHOCOLATE FUDGE

Ingredients
Makes about 3 pounds
4 1/2 cups sugar
1/2 cup Dutch-process cocoa powder
1 1/2 cups heavy cream
1/2 cup (one stick) unsalted butter, plus more for fingertips
3 tablespoons light corn syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 cups chopped nuts, such as pecans or almonds (optional)
Directions
Line an eight-inch square baking pan with wax paper. In a heavy medium saucepan, whisk together sugar and cocoa. Add cream, butter, and corn syrup; cook over medium-high heat, stirring, until bubbling around the edges, about five minutes. Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees to 240 degrees), 12 to 15 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove pan from heat; let mixture rest in pan, undisturbed, until it has cooled to 160 degrees, about 40 minutes. When temperature reaches 160 degrees, quickly pour fudge onto surface, using a rubber spatula to gently empty pan while holding pan very close to surface to prevent spattering. Spoon vanilla extract over fudge; let cool until fudge is almost at room temperature, about 15 minutes. Using a long offset spatula, being pulling fudge in a figure-eight motion, moving from the bottom right, then up and over to the top left, before pulling back down to the right. Repeat, moving from the bottom left, then up and over to the top right, before pulling back down, pushing fudge onto itself. Continue in this manner until you see a sudden change in appearance of fudge, from glossy to matte, 12 to 15 minutes. Sprinkle with chopped nuts, if desired, and stir well to combine. Spread fudge onto a wax-paper-lined baking sheet; flatten with lightly buttered fingertips. Cover with wax paper; let stand at room temperature until set, at least four hours or overnight. Cut into squares before serving.

CHOCOLATE FUDGE

Tools and Materials

9-by-5-inch loaf panWaxed or parchment paperNonstick cooking sprayMeasuring cupsMeasuring spoonsMedium saucepanWooden spoonKitchen timerChef's knife
Prep: 20 minutesTotal: 3 hours and 20 minutes
Ingredients
Makes about 24 one-inch square pieces of fudge
FOR THE FUDGE
1/2 cup heavy cream
1 cup sugar
1/2 teaspoon salt
1 3/4 cups mini marshmallows
3 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
1/2 teaspoon pure vanilla extract
FOR THE MIX-INS (OPTIONAL)
3/4 cup chopped walnuts
3/4 cup crushed peppermints
Directions
Line 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside. Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan. Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. An adult should remove the pan from the heat. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts. An adult should pour hot fudge into the loaf pan. Top with remaining mints or nuts. Cool fudge in the pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. An adult should cut fudge into squares. AMAZING SHAPES You can use cookie cutters to delight your loved ones with fudge shaped as snowflake or bite-size "drops." Instead of using a loaf pan, pour a double batch of fudge into a lined and greased 9-by-13-inch pan; let cool, remove from pan, then cut with cookie cutters. For the snowflakes, dust the fudge with confectioners' sugar. Pack it in a box lined with waxed paper to avoid sticking. The fudge will keep at room temperature for ten days in an airtight container.

EXTRA EASY FUDGE
INGREDIENTS
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
DIRECTIONS
Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

REMARKABLE FUDGE

INGREDIENTS
1 cup butter
12 ounces semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar
DIRECTIONS
Line a 13x9 inch baking dish with foil and butter the foil.
In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.