White Christmas Fudge
David's Note: You'll be dreaming of this White Christmas Fudge long after the holidays are over, so keep this recipe handy! Serves 36 Directions: 1 (14-oz) can sweetened condense milk 2 tablespoons unsalted butter 1/4 teaspoon salt 4 cups (1 lb., 5.25 oz.) chopped white chocolate 1 teaspoon pure vanilla extract Red jell food coloring Green jell food coloring Preparation: 1. Lightly spray the bottom of a "9 x 9" baking pan. Cut a piece of parchment paper into a "9 x 18" triangle lining the pan, making sure the paper sticks to the bottom and the edges over hang. (You'll use the excess paper to pull the fudge out of the pan.) 2. Cook over medium-low heat until the butter is melted and the mixture is hot. Do not boil. Remove the saucepan from the heat, add the chocolate and vanilla and stir until the chocolate has melted completely. 3. Pour the mixture into the prepared baking pan and quickly insert a bamboo skewer or toothpick into the red jell food coloring jar and dot the fudge about 12-14 times. Repeat the process with the green food coloring. (You'll need to dip the bamboo skewers or toothpicks at least 2 time into the jell colorings to have enough color in the fudge.) As quickly as possible, with a clean toothpick, swirl the fudge until most of the color has blended and a pretty pattern has formed. 4. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let it cool completely for at least 12 hours, or overnight. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
