February 27, 2009

You had me at “Rum”

Posted in Fudge Filled Friday at 12:00 am by Sidney

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 arianna@ariannaskye.com. 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

cherry_nut_fudge

Ingredients:

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

Directions:

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.

Enjoy!
Arianna

PS: Tune in on Monday when I blog about my Vegan fudge tasting experience 🙂

1 Comment »

  1. Ashley Ladd said,

    February 28, 2009 at 9:29 pm

    I’m an author and would love the promo but I don’t have my own personal fudge recipe. I’ve only ever made it using the recipe on the back of the marshmallow creme jar. But I’ll have to try yours. 🙂

    Reply

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