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Three Holiday Fudges


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Basic Fudge

Have everything prepared and ready to go. All three fudges start the same way: line an 8x8-inch pan with a piece of heavy-duty aluminum foil large enough to hang over the edges. Grease heavily with butter. Set aside.

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Put 1 bag (12-ounces) white chocolate chips and 1 cup marshmallow fluff in a medium saucepan. Cook over low heat, stirring constantly, until smooth and blended. Remove from heat.

Merry Cherry Fudge

Immediately mix in 1/2 cup quartered red candied cherries, 1/2 cup quartered green candied cherries, and 1/2 cup chopped walnuts. Pour into prepared pan. Let sit at room temperature overnight. Next day, grab foil and pull out of pan. Cut into 36 pieces.

Peppermint Chocolate Drizzle Fudge

Immediately mix in 1 cup coarsely crushed peppermint candy (the easiest way to crush peppermint candy is to put it in a plastic bag and pound gently with a hammer). Pour into prepared pan. Let sit at room temperature overnight. Next day, put 3 tablespoons of semi-sweet chocolate chips and 1 tablespoon of solid vegetable shortening in a microwave-safe bowl. Process for 30 seconds then mix. If it isn't smooth enough to pour, repeat. Drizzle over fudge. Let sit a few hours or until drizzle is hard. Grab foil and pull out of pan. Cut into 36 pieces.

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Church Window Fudge

Immediately mix in 1 cup of mixed candied fruit and 1 cup chopped pecans. Pour into prepared pan. Let sit at room temperature overnight. Next day, grab foil and pull out of pan. Cut into 36 pieces.

Source: My own. These were "desperation" recipes. One Christmas, I waited too long to buy chocolate chips and they were all gone. I had to come up with something else.

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Food and Recipes Recipes Baking & Desserts Candies FudgeDecember 7, 2007
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