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My Recipes-of-the-Week are featured here on my Home page. You can find 2000 of my kitchen-tested recipes using the Recipes tab, watch over 125 Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. "We are all in this food world together." ~Melanie

12/05/2019

~ Six Recipes for Fabulously-Flavored Holiday Fudge ~

IMG_6733Fudge is especially popular on the the boardwalks of the East coast in the Summertime.  That said, it is also perfect for gift-giving during the holidays.  Because it can be made several weeks in advance and stored (covered) in the the refrigerator, I like to make several flavors, then, assemble gift-boxes containing assorted flavors to share with family and friends.  It's a fun, relaxing way to ease into the holiday spirit, and it's a great addition to a tray of assorted cookies too.

This all-American confection dates back to the late 1880s.

IMG_6722Fudge originated in America in the latter 19th Century.  Recipes began appearing in periodicals and advertisements in the late 1880's, and, it gained in popularity because it could be made at home on the stovetop with a few ingredients and without the need for special equipment.  Sugar, butter and milk got heated to the soft-ball stage (240ºF), then, it got beaten while it cooled so that it acquired a smooth, creamy consistency.  It appealed to people who were looking for an alternative to candy that fell in between expensive, fancy candies and the cheapest of sweets.

Like many good things, fudge was created by accident.

IMG_6722Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

6a0120a8551282970b0240a4cb2f81200dI've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, a recipe I was given by my mom's neighbor Agnes is so delicious, user-friendly and foolproof, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fabulous fudge.  I adore the Jersey shore.

The ideal pan & the ideal way to prepare a pan for fudge:

IMG_5996A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

IMG_5994 IMG_5994Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

My basic (foolproof) "Killer Fudge" recipe:

When I was growing up, our neighbor loved to bake and her sweet treats made their way to our table often.  Every year, on Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed to take his first taste of her dark chocolate fudge. "That's a killer."  Mom's and dad's guests roared with laughter and "Killer Fudge" got its name.

14  ounces sweetened condensed milk (1 can), NOT evaporated milk

2  teaspoons vanilla extract + up to 2 additional teaspoons each of 2 additional extracts or flavorings (up to 6 teaspoons total extract)

4  ounces mini-marshmallows

4  ounces salted butter

16  ounces "chocolate-product-morsels" such as:  dark chocolate, milk chocolate, white chocolate, butterscotch, cinnamon, peanut butter, etc.

6-8 ounces optional add-ins such as: lightly-toasted chopped nuts and/or sweetened flaked coconut, peppermint bits, toffee bits, chopped dried fruits, etc.

Dark Chocolate Lover's Killer Dark-Chocolate Fudge:

IMG_6104Milk-Chocolate & Toasted-Coconut Lover's Fudge:

IMG_6359Butterscotch & Bits-O-Toffee Brickle Lover's Fudge:

IMG_6509Cinnamon-Apple Maple-Walnut Lover's Killer Fudge:

IMG_6613Double-Cherry & Double-Vanilla Lover's Killer Fudge:

IMG_6278Ultimate-Best Peanut-Butter Lover's Killer Fudge:

IMG_6666

"We are all in this fabulously-flavored fudgy food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

12/03/2019

~The Ultimate-Best Peanut-Butter Killer Fudge Recipe~

IMG_6666If it's full-throttle roasted-peanut flavor and crunch you crave, there's no need to look elsewhere for a peanut butter fudge recipe. Lightly-roasted peanuts, crunchy peanut butter, peanut-butter morsels, and, peanut butter flavoring team up in my version, and, trust me, nobody can eat just one piece of this peanutty fudge.  There's more.  This recipe (which has been tested, tasted and approved by many experienced cooking friends) is super-easy to make, not to mention foolproof, so, for those who've never tried making fudge before, or novice cooks, this recipe is ideal.

IMG_6626Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Killer Peanut Butter Fudge is a spin-off of Agnes's base recipe.

IMG_6645Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

6a0120a8551282970b0240a4cb2f81200dI've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

IMG_5996A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

IMG_5994 IMG_5994Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Killer Peanut-Butter Fudge:

IMG_6522To make killer peanut-butter fudge:

4  ounces miniature-sized marshmallows

1  14-ounce can condensed milk

2  teaspoons each:  peanut butter flavoring and pure vanilla extract

4  ounces cubed salted butter

16 ounces peanut butter morsels

6-8  ounces coarsely-chopped and lightly-toasted peanuts 

1/2  cup chunky peanut butter

IMG_6530~ Step 1.  Be sure to choose raw, unsalted, peanuts -- not the roasted, salted peanuts that come in a can. While they're great to eat out-of-hand, they are too salty to use in this recipe. Place peanuts in a shallow baking pan. Toast on center rack of preheated 350º oven, 6-8 minutes, stopping to toss with a spoon about every 2 minutes during the process.  Remove from oven and cool about 15-20 minutes.

IMG_6004 IMG_6524 IMG_6524 IMG_6531 IMG_6531 IMG_6531 IMG_6531 IMG_6531~Step 2. In a 4-quart saucepan, stir together the condensed milk, peanut butter flavoring, vanilla extract and marshmallows.  Over low heat, melt  marshmallows into the condensed milk, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

IMG_6013 IMG_6548 IMG_6548 IMG_6548~Step 3.  With saucepan on the still warm stovetop, add and stir in the butter pieces, peanut butter morsels, peanuts and peanut butter.  Stir constantly and somewhat vigorously, until the butter and chocolate morsels have melted into the marshmallow mixture and the mixture is smooth (except for the brickle bits) and uniform in color, approximately 1-2 more minutes.

IMG_6553 IMG_6553 IMG_6567 IMG_6567~Step 4.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

IMG_6621 IMG_6621 IMG_6628~ Step 5.  Transfer fudge from pan to cutting board by pushing up on the removable pan bottom, by  pulling up on the plastic wrap, or, by inverting pan and pushing down on pan bottom. Remove plastic wrap and peel back parchment. Using a ruler and a knife, measure and score top.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

IMG_6640The Ultimate-Best Peanut-Butter Killer Fudge Recipe: Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: shallow baking pan; spoon; 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; kitchen shears; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

IMG_6657 2Cook's Note: Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

11/30/2019

~Double-Cherry & Double-Vanilla Lover's Killer Fudge~

IMG_6278Cherry-vanilla is one of my favorite flavor combinations.  Cherry-vanilla or black-cherry-vanilla cream soda, cherry-vanilla ice-cream, cherry-vanilla milkshakes, cherry-vanilla yogurt and cherry-vanilla biscotti are amongst my favorite things.  While I didn't invent the idea for cherry-vanilla fudge, once I got my hands on a great base recipe for making fudge, cherry-vanilla was the first spin-off I made (for myself), and, after tasting it, I think you'll agree it's perhaps the best rendition in print or on internet, as, it uses a combination of dehydrated tart "sour" pie cherries and pure cherry extract, instead of neon-colored candied maraschinos (which taste nothing like cherries).

IMG_6248Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring.  Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second.  Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot.  When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often.  

Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge -- we came to expect it.  No matter what the flavor, with or without lightly-toasted nuts and/or coconut added to it, it was always a hit.  When my now forty-something son was about three, he was allowed his first taste of Agnes's dark chocolate fudge. "That's a killer."  Mom's guests roared with laughter and "Killer Fudge" got its name.

My Cherry-Vanilla Fudge is a spin-off of Agnes's base recipe.

IMG_6253Fudge is an America institution that originated in America.  Like many things, it happened by accident. Fudge was first documented in 1886 by students who were making and selling it at the Malmesbury School in Baltimore, Maryland.  As the story goes, they were trying to make caramels and "fudged" the recipe. This probably explains why fudge, along with another historical accident, salt water taffy, are sold as staples on the boardwalks of the Eastern Shore.  True American-style fudge is very smooth and creamy, not grainy, crumbly or cloyingly, tooth-achingly sweet.  When served at room temperature, it is almost spreadable, and, on the boardwalks they traditionally serve it accompanied by a little plastic "tasting" knife. Fudge is often gussied up with additions of nuts and/or dried fruit, or, by swirling two flavors together.

6a0120a8551282970b0240a4c9fab3200dI've tasted a lot of fudge in my lifetime (mostly while walking the boardwalks of the NJ and Maryland shores), but quite honestly, Agnes's delicious, user-friendly recipe is so wonderful, I've never been inclined to experiment with other versions (which all to often complicate the process to the the point of "why bother").  I am here to tell you:  you don't need a degree in food science, a marble slab, or even a candy thermometer to make great fudge.  I am a purist about a lot of things, but let's get real:  fudge was born out of error -- how complicated do we need to make it?  BTW:  Fralinger's in Ocean City, NJ, is one of my all-time favorite "haunts" for purchasing all flavors of salt water taffy and fudge.

The ideal pan & the ideal way to prepare a pan for fudge:

IMG_5996A bit about the ideal "fudge pan": After fudge is cooked (on the stovetop), it gets transferred to a baking pan to cool.  Most recipes require an 8" x 8" x 2" or 13" x 9" x 2" pan, and most folks have one or both.  That said, for a perfect presentation, professional baking pans with square-edged corners (instead of rounded ones) are ideal. Better than that, are square pans with square-corners and removable bottoms, which make removing the fudge remarkably easy.  A few years ago, I made a small investment of about $20.00 per pan in several sizes (4" x 4", 6" x 6", 8" x 8", 9" x 9", 10" x 10" and 12" x 12").  I love them.

IMG_5994 IMG_5994Having a pan like this is not a requirement for any fudge recipe, but it does make for fudge with pretty, uniform corners when cut.  Prior to preparing fudge, line an 8" x 8" x 2" baking pan with plastic wrap that drapes over the sides by 2"-3". Cut an 8" x 8" square of parchment and place it in the bottom atop the plastic wrap.

Making, cooling & slicing Killer Cherry-Vanilla Fudge:

IMG_6198To make killer cherry-vanilla fudge:

4  ounces mini-marshmallows

1  14-ounce can condensed milk

2  teaspoons each: pure cherry extract, pure vanilla extract and, vanilla bean paste

4  ounces cubed salted butter

16 ounces white chocolate morsels

6-8  ounces coarse-chopped, dehydrated sour cherries, snipped in half

IMG_6004 IMG_6199 IMG_6199 IMG_6199 IMG_6199 IMG_6199 IMG_6199~Step 1. In a 4-quart saucepan, combine the condensed milk, cherry and vanilla extracts, vanilla bean paste and marshmallows.  Over low heat, melt the marshmallows into the mixture, stirring constantly until the mixture is smooth, uniform in color and foamy, 5-6 minutes.  Turn the heat off.

IMG_6013 IMG_6013 IMG_6218 IMG_6218 IMG_6218~Step 2.  With saucepan on the still warm stovetop, add and stir in the butter pieces, white chocolate morsels and dehydrated cherries.  Stir constantly and somewhat vigorously, until the butter and chocolate morsels have melted into the marshmallow mixture and the mixture is smooth and uniform in color, approximately 2 minutes.

IMG_6224 IMG_6229 IMG_6230 IMG_6230~Step 3.  Transfer fudge to prepared pan.  Using a rubber spatula, distribute fudge into sides and corners of pan.  Give the pan several vigorous back and forth shakes to evenly distribute the fudge.  Set aside, uncovered, for 1 hour -- the surface of the fudge will appear matt and dry (no longer glossy or wet).  Cover with the plastic wrap that is draping over the sides of the pan and refrigerate 6-8 hours or overnight.  Overnight is best as the fudge is very firm and easier to cut.

IMG_6242 IMG_6242 IMG_6245~ Step 4.  Transfer fudge from pan to cutting board by pushing up on removable pan bottom, or by  pulling up on the plastic wrap, or by inverting pan and pushing down. Remove plastic wrap and peel back  parchment. Using a ruler and a large knife, measure and score top of fudge.  Cut into 32 logs or 64 squares.

Arrange fudge on a plate, cover w/plastic wrap & keep refrigerated until 10-15-20 minutes prior to serving slightly-softened.

IMG_6260Double-Cherry & Double-Vanilla Lover's Killer Fudge:  Recipe yields Recipe yields 32, 1" x 2" logs, or, 64, 1" squares.

Special Equipment List: 1, 8" x 8" x 2" baking pan, preferably w/straight-edged corners and removable bottom; plastic wrap; parchment paper; kitchen scale; kitchen shears; 4-quart saucepan; large spoon; cutting board; ruler; large chef's knife

IMG_6270Cook's Note: Once cut into desired-sized pieces, store fudge in an airtight container, separating layers with parchment or wax paper, in a cool, dry, place, or in the refrigerator, for up to a month.  To make a large, triple batch of fudge (all at once) for the holidays, cook it on the stovetop in an 8-quart stockpot and pour it into a 16" x 12" x 2"  professional-type rectangular-shaped cake pan.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)