Merry Christmas Fudge

Merry Christmas Fudge

2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries

Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.

Cristmas Fudge with variations

Cristmas Fudge and others
Book: Cook'n with Pillsbury
Makes 36 servings

2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts

1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.

Variations

Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.

Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.

Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.

Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.

Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.