Candy

Let’s talk chocolate. Let’s talk tradition. Let’s talk about easy, perfectly soft but firm, delicious fudge. Then let’s butter a dish and make some. I love that I have so many great memories of cooking in the kitchen with my mom. I bet over the course of years I type the lines “one of my favorite memories with my mom is….” a billion times. Christmas was always a time of baking and candy making. I’m sure my mother would never describe herself as a great candy maker, but I would. Sometimes she would hover over a project I would become involved in and sometimes she would let go and let me learn for myself. I remember the year of 8 gingerbread houses that a friends and I made and delivered to the elderly in the town. We had gingerbread and royal icing and bits of candy everywhere. My mother would walk through and smile and encourage me. This fudge recipe is not as intricate or tedious as a gingerbread house. It’s simple and it’s versatile. When I was younger I used to like to make it with no add-ins. Straight soft buttery chocolate, yum! Now that I am older and have a more experienced palate I do like to try adding different things. You will too!

Here’s a visual of what I used to make this fudge. The nuts and mini marshmallows are optional.

Start by taking that stick of butter you have before you, unwrapping it and cheating just a bit. Set the butter on a dish and use the wrapper to butter a 9 x9 baking dish. Using a smaller dish will just make your fudge thicker. If you need to use a bit more of your butter–go for it–just try to keep the total used under a teaspoon so we don’t mess with the recipe. Then toss down some of those mini-marshmallows. The amount is up to you but I don’t know anyone who bites in to a piece of fudge and gets an extra piece of marshmallow and says “Oh dang, another marshmallow.” I went a bit minimal because I am going to throw a few into a middle layer.

This is how mine looks.

If you are going to add nuts or other add-ins, now is the time to prep those so that you are ready when the fudge is ready to pour. Take some time and cut your butter into about 4 pieces so that it melts well when the time comes. Measure out 2 cups of milk chocolate chips, this is about the measurement of one 12oz bag of chocolate chips. Now it’s time to get to boiling the sugar mixture.

In a large pot, combine 2 cups sugar, 3/4 cup evaporated milk and 20 large marshmallows. Before turning on the heat give this mixture a good stir to start the sugar on it’s way dissolving. Turn the heat to medium-high and bring to a boil stirring slowing and constantly to avoid scorching. Bring to a boil. Continue to stir the boiling mixture for 6 minutes. Remove from heat and add butter chunks and chocolate chips. Stir gently until the butter and chocolate chips have melted.

Pour into your buttered dish.

Here’s a photo of mine as I stopped halfway to add more marshmallows and a few nuts. Notice how I left a corner with no nuts? That corner is for my 15 year old.

Continue pouring the last of your delicious fudge over the top of your middle layer of selected add-ins.

Set aside and allow to cool completely before cutting. Or–grab a spoon and taste that corner–you know you want to 🙂 Cool completely. I like to let it set overnight. Cut with a sharp knife and share it with your chocolate loving friends. Enjoy!

Momma's Easy Fudge

Make this easy, soft but firm, delicious fudge for any occasion. I like to layer in the nuts rather than stirring them into the mix. It seems to turn out better that way!

Author: Sweet Suppertime

Recipe type: Candy

Ingredients

2 cups sugar
20 big marshmallows
¾ cup evaporated milk
2 cups milk chocolate chips
½ cup butter
nuts, marshmallows or other add-ins of your choice

Instructions

Butter a 9 X 9 baking dish. I like to use the paper from the butter I am using in the recipe stealing a bit of the butter from the cube if necessary.
Prepare any add-ins by chopping nuts or setting aside marshmallows.
Slice cube of butter into 4 chunks.
In a large pan stir together 2 cups of sugar with ¾ cup evaporated milk and 20 large marshmallows.
Turn heat on to medium-medium high and bring the candy mixture to a boil, stirring constantly to avoid scorching.
When the mixture comes to a boil, boil for 6 minutes and remove from heat.
Stir in butter and chocolate chips and gently stir until they have melted.
Pour into buttered dish.
**You may wish to layer add-ins on the bottom of the pan before a first pour, adding more add-ins to the middle and finally finishing the pour. Don't race, but work quickly.
Allow to completely cool and set. I like to let mine set overnight.

Fun! Fun, fun, fun. Making marshmallows is fun. I actually sang in the kitchen “It’s a marshmallow world in the winter….” while I made these. Really though, how can you go wrong when you are working with sugar and sprinkles and the end result is a light, airy, white marshmallow? It’s like making happiness!

The first time I made marshmallows I was with a young women’s group. As I recall I was about 16. I remember being amazed that a person could actually make marshmallows. Since then I have made these on several occasions and every time I do I have the same giddy feeling. Making marshmallows is sort of like creating an epidemic in the house. You start pulling out ingredients and the kids ask, “What are you making mom?” You tell them that you are making marshmallows and for some reason they linger because it’s so out of the ordinary. Before long you have all sorts of help and the laughter starts to flow. At our house we love chocolate covered marshmallows, marshmallows in hot chocolate and eating marshmallows right out of the bag, so this recipe is a winner all the way around. I have a granddaughter who is particularly fond of marshmallows and I look forward to having sticky marshmallow making fun with her in the years to come.

Preparing for the stickiness which is about to beset you–line a 13 x 9 baking pan with buttered foil. I like to lay my tinfoil flat on the counter to butter it and then fold it into the baking pan rather than trying to butter the nooks and cranny’s of a tinfoil lined pan.

Start by sprinkling 2 packages of gelatin into 1/2 cup cold water. Set aside.

In a two quart saucepan, combine sugar, corn syrup and 1/3 cup water. Stir until sugar is well incorporated before turning on the heat. Cook to softball stage. (235° to 240°), stirring only until the sugar is dissolved. I have a great candy thermometer but always find myself double checking my thermometer with cold water and a spoon, something my mother taught me as a young girl. The basic theory is that you drop a spoonful of of candy syrup in the cold water and then you try to form it into a ball. If you remove the ball from the water it will quickly flatten in your hand. This same test can be done all the way through most of the stages of candy making. You’ll find that the candy will move fairly quickly to the 220° stage and then take quite a while to move to the softball stage. This is not a time where I leave the kitchen. Keep an eye on the thermometer. It’s not rocket science, but it does take some patience.

Once your candy has reached the desired 235° to 240°, remove the pan from the heat and add the softened gelatin. Give it a couple of stirs and set it aside of 10 minutes to cool. Set a timer. While the candy syrup is cooling, separate one egg and beat the egg white on high speed into stiff peaks. I used my stand mixer for this.

After the 10 minute cooking period, in a large bowl ( now you know why I used my stand mixer), slowly add the candy syrup while beating at high speed until the candy stands in soft peaks. Add 1/2 teaspoon vanilla and whip just to incorporate.

Using a buttered spatula, pour the whipped marshmallow into your foil lined, buttered 13 X 9 baking pan. Work quickly without being stressed. It’s so pretty! Set your beautiful pan of marshmallow aside to cool completely, allowing it set, uncovered, for about 6 hours, or overnight. I can guarantee that you will have a crowd when it’s time to cut the marshmallows. My husband found his way to the kitchen to wield our pizza cutter.

Turn the set marshmallow out onto a lightly floured work surface. I am using parchment. Lightly flour the top of your marshmallow. Grab a gallon size plastic bag with a seal and put 2 heaping tablespoons of flour in it. This is where you will deposit the cut marshmallows as you cut them. You will have to work in batches. So…. butter pizza cutter and cut your marshmallows into squares–or triangles–or whatever creative thing you can do with a pizza cutter. **you can use confectioners sugar (aka powdered sugar) instead of flour

Toss these sticky little puffs of deliciousness into your plastic bag and give them a shake. If you need to, reach your hand in and separate the obstinate ones so that they all get a bit of flour. As you take them out of the bag, place them on a baking sheet covered in parchment. In order to get the last of the loose flour off of the mallows, I cover mine with a cooling rack, take them outside or work over the sink, and give them a shake. You could also use a large strainer if you don’t own a cooling rack. I’ve been known to get out the blow dryer and blow the excess flour away when I get desperate. It’s all part of the fun!

So.. now we have made marshmallows! What are you going to do with them?

We drizzled ours with a bit of chocolate and added a few sprinkles.

Marshmallows

This is such a fun recipe to make. Take a bit of time to get ready for this project and it will make it run as smooth and airy as these marshmallows. These make a whimsical and unique gift.

Author: Sweet Suppertime

Ingredients

2 envelopes unflavored gelatin ( i used KNOX brand)
½ cup cold water
1 cup granulated sugar
1 cup light corn syrup
⅓ cup water
1 egg white
½ teaspoon vanilla extract
Optional Decorations
Chocolate, melted for drizzling or dipping
Sprinkles

Instructions

Line a 13 x 9 baking pan with buttered foil. It's easiest for me if I butter the foil while it's laying flat and then fold it into the pan.
Soften gelatin by sprinkling it over ½ cup of cold water. Set aside.
In a 2 quart saucepan, combine sugar, corn syrup and ⅓ cup water. Stir until the mixture is well on its way to having the sugar dissolved.
Now turn on the heat and stir only until the sugar is dissolved.
Cook to softball stage.
Remove pan from heat.
Using a wooden spoon, stir gelatin into the candy syrup and set the syrup aside to cool for 10 minutes.
Separate one egg and in a large bowl beat the egg white to stiff peaks.
After the allotted 10 minutes of cooling time, slowly add the syrup to the egg white, beating at high speed.
Continue beating until the candy stands in soft peaks.
Pour into prepared pan and allow to cool and set for about 6 hours ( or overnight).
When you are ready to cut the marshmallows, put 2 heaping tablespoons of flour into a gallon bag with a good seal. This is where we will toss the cut mallows.
Turn the finished pan of marshmallow out on to a lightly floured surface.
Using a knife or pizza cutter that has been sprayed with cooking spray or buttered, cut the marshmallows into desired shapes and sizes.
Toss the cut marshmallows into your gallon size bag in small batches. Shake to coat and remove to a parchment lined baking sheet.
Once all of the marshmallows are coated with a very thin layer of flour, they should stop sticking. This can leave you with a bit too much flour, however.
Lay a cooling rack over the top of the marshmallows and invert to get rid of the additional flour. I've been known to take the blow dryer outside with me to blow away the unnecessary flour.
Your marshmallows are ready for eating, decorating or gifting.
Have fun.
**if you prefer you can use powdered sugar rather than flour when working with the marshmallow cutting and bagging process.