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Recipes to Live By


the December OEC News? At Tanksgiving, we had no leftover sweet potatoes and not one of the many Christmas celebrations I attended served sweet potatoes. I didn't even serve them at my own event. I made Christmas lasagna and fudge, instead. If you tried it, please let me know how it turned out. (Maybe next year.) I did make something marvelous this Christmas. I


D


made the most delicious fudge. My daughter, Farris, and I made cookies-n-cream fudge, peppermint candy fudge, and salted caramel fudge. Te salted caramel fudge was the best, in my opinion, and I have the belly to prove it. We made two batches of the salted caramel and although the ingredients did not change, the results did. I can see all of you experts out there nodding your heads knowingly. Well, this is what I learned: Tere is no bad fudge. Tere is soft fudge and firm


Salted Caramel


Fudge This recipe is the result of combining recipes from allrecipes.com, Six Sisters Stuff website, the Jet Puffed marshmallow creme jar, and Farris Tedder.


ear readers, did any of you try the Leftover Sweet Potato and Toasted Pecan Grilled Cheese sandwich recipe I first wrote about in


Tory Tedder-Loffland The Gift That Keeps On Giving


fudge, but if it makes it to the baking dish—meaning it didn't burn in the pan—it is good fudge. I also learned using a glass bowl as a makeshift double boiler will not allow your fudge to register at the "soft ball" stage on a candy thermometer although it is good for melting without risk of burning (unless I did something wrong). Let's just say, the consistency was not coming together until I poured the mixture into the saucepan for some direct heat. Tis batch was the first and absolutely delicious. Obviously, it cooked longer than the 5 minutes and was firm. Te second batch, I made as directed and it made a softer, creamy fudge. In full disclosure, the picture below is not my fudge, although mine looked just as beautiful. I packed all the fudge away for various Christmas parties and gifts before ever taking a picture! I almost made another batch just for photos, but do you really think I wouldn't also eat it? Fudge is gift that keeps on giving and as my belly can attest, there is a no return policy!


INGREDIENTS 7 oz. jar of Marshmallow Creme 1 1/2 c. Sugar 2/3 c. Evaporated Milk 1/4 c. Butter 1/4 tsp. Salt 2 c. Milk Chocolate Chips


DIRECTIONS


Line an 8 x 8 inch baking dish with aluminum foil and set aside.* In a large saucepan over medium heat, combine the marshmallow


cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes stirring constantly. Remove from heat and pour in semisweet chocolate chips and


milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Melt the caramel chips in the microwave (follow the package


directions). Pour over the fudge creating a blanket of caramel. Sprinkle sea salt sparingly over the top. A little salt goes a long way. Chill in refrigerator for 2 hours, or until firm. *Is this really the best way? I tried wax paper, too. Both stick, but the wax paper may have been a tad easier to get out of the glass dish.


1 c. Semisweet Chocolate Chips 1/2 c. chopped Nuts 1 tsp. Vanilla Extract 1 bag Caramel Chips Sea Salt for topping


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January 2014


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