Definition of FUDGE:
1. a soft creamy candy made typically of sugar, milk, butter, and flavoring
2. to fail to perform as expected
(1) I made Fudge + (2) I didn’t get this post up before Easter = completion of FUDGE !
Right before Easter, I made these bright little Tubs of delicious Fudge. I needed something to take to those that I v.t. The little cups and boats are actually ice cream cups. They have a plastic coating on the inside, so you can easily just peel the cups away from the fudge. No sticking! Stick a cute little striped spoon into the soft fudge, and it’s the perfect portable Tub – O – Fudge for giving as gifts to friends and neighbors, or for your next party. I wrapped the little tubs of fudge in cellophane and tied each with a bright bow.
If you haven’t tried this recipe yet . . . you must. For the recipe and no fail tutorial click here: Smooth as Silk Fudge
I was thrilled when BABBLE contacted me and told me I was one of the top 100 Mom Food Blogs of 2013. I’m honored to even be in the running with so many extremely talented bloggers. Last year I received that honor, and never expected to receive it again. When I read the email, I just about fell off my chair! I’m very thankful to those of you who take the time to read this crazy food blog. I’m especially thankful to those of you who take the time to drop me a note every now & then. Some weeks are uncluttered and my kitchen is a nice place to fall. Some weeks I find myself running in circles, and I find rest and inspiration from your blogs. I thank you, I thank you, I thank you! If you want to read some amazing blogs, click on the links above for the full top 100 list. Thank you Babble.
Remember: Some like a nut . . . some don’t.
Those who don’t like nuts, like sixlets!
This is the best darn fudge you’ll ever eat!
- 3 – (6.8 oz) Symphony Bars
- 4 cups Sugar
- 2 Cups Cream
- 2 sticks of real butter (1 cup)
- 1 tablespoon pure vanilla
- Stir together Cream and sugar in large heavy buttered pot. Place over medium heat and stir constantly just until it comes to a rolling boil. Once it starts to boil, DO NOT STIR, and put the lid on for ONE minute and then remove the lid.
- Continue Cooking to a soft ball stage, and Do not Stir
- Use your Candy Thermometer. I cook mine to about 230 degrees. Every thermometer is different, so test yours, or do the cold water test.
- Take off the heat, and add 1 cup (2 sticks) of butter that you have cut up in chunks. Do not stir.
- Add the vanilla. Do not stir.
- Let sit in the hot candy mixture for ONE minute – WITHOUT STIRRING!
- Now – Without scraping the pan, pour over 3 big (the 6.8 oz) symphony bars that you have broke up into a large bowl. Beat until very smooth with beaters.
- Pour into a greased 9×13 pan. Put in the fridge until set up.
- *I line my pan with parchment paper, that way you can lift the entire slab of fudge from the pan, and cut squares very easily.
- Once cut, put in a container with a sealed lid, and keep refrigerated. YUM!