February 27, 2009
You had me at “Rum”
ATTENTION: Please—please—PLEASE—Did I say please?—send me your personal fudge recipes. My inbox feels neglected. It’s hard work looking up all these recipes by my lonesome. Plus, if you’re an author and have a book coming out, what a great way to promote your new release as well as your stellar baking abilities? Oh! Another thing! If you don’t have a recipe but have a request, feel free to email me too, and I’ll see what I can come up with. Again, that email address is firstname.lastname@example.org. And Now I return you to today’s blog, which is already in progress…
No, I swear I’m not an alcoholic. It just seems the good fudge recipes have liquor in them. This one just popped out at me while I was perusing some recipe sites.
Cherry Nut Rum Fudge
3 c. sugar
1 sm. can (5 oz.) evaporated milk
3/4 c. butter
12 oz. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 c. chopped pecans
1 c. candied cherries, chopped
1 tsp. rum
Combine sugar, milk and butter in heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook for 5 minutes or candy thermometer reaches 237 degrees (soft ball stage).
Remove from heat, add chocolate pieces, stir until smooth and melted; beat in marshmallow cream, nuts, cherries and rum until well blended.
Spoon into buttered 8 x 8 x 2 inch pan; let stand until set. Cut into squares. Store between layers of waxed paper in a metal tin with tight lid. Makes 3 pounds.
PS: Tune in on Monday when I blog about my Vegan fudge tasting experience 🙂