What would make your life a little easier over the holiday season? A winning lottery ticket? Extra cash? Well I don't have those things for you dear readers. Blogging is my part-time hobby. Teaching is my full-time job. But, I do have something you can enjoy with your family and gift to your friends. How about a fabulous fudge recipe that will make not one, but three different recipes? Meet Pretty Peppermint...
And my friend Top of the Holiday Toffee...
And last, but certainly not least Dark and Sensuous Sea Salt...
Oh yes! Three different fudge flavors with one simple base. Ho ho holidays!!
A Nickel's Worth of Fabulous Fudge
4 cups mini jet puffed marshmallows
2 cups granulated sugar
1 cup heavy cream
6 tablespoons butter
1 teaspoon salt
4 cups white or chocolate chips (see recipe variations)
Spray a 9' x 9' square baking dish with non-stick cooking spray. Set aside. Combine the marshmallows, sugar, cream, butter, and salt in a large sauce pan. Cook, stirring constantly, over medium-low heat until the marshmallows are melted. Boil for 5 minutes, stirring occasionally so the mixture does not burn on the bottom of the pan. Remove from heat. Stir in the white or chocolate chips (see recipe variations below) until smooth. Spread into the baking dish. Cool at room temperature for 4 hours before cutting.
To make the Pretty Peppermint Fudge: Use all above ingredients substituting white chocolate chips for regular chocolate chips. After the mixture has boiled, add the white chocolate chips, 1/2 teaspoon peppermint extract, and 4 drops red food coloring. Pour the mixture into your baking dish. Top with 1/2 cup crushed candy canes or peppermints. Let cool for 4 hours before cutting and serving.
To make the Top of the Holiday Toffee Fudge: Use all of the above ingredients with semi-sweet chocolate chips. After pouring the mixture into your baking dish, top with 1/2 cup toffee bits.
To make the Dark and Sensuous Sea Salt Fudge: Use all of the above ingredients with dark chocolate chips. After the mixture has boiled, add the dark chocolate chips, 1/4 cup cocoa powder, and 1/2 teaspoon coarse sea salt. Pour mixture into the baking dish and top with an additional sprinkling of course sea salt.
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