Copy-Cat Holiday Treats: #4 of---Several

Keeping You Posted on Chocolate and Other Good Things to TR-eat—for yourself or others.

I’ve been posting ideas for homemade, original and copy-cat, gifts you can make for Christmas, quickly and cheaply.  I’ve encouraged you to look at the myriad gift catalogs filling your mailbox with a new eye — copying not buying. I’ve “talked” a little bit about how to recreate the expensive food and treat offerings from these catalogs.

I am continuing to share more of my ideas on holiday goody-gifts.

Again, I am not doing this to rush the season—rather to give you a chance to think about and plan ahead for the season. Most, probably all, cheap, simple and quick. Three of my favorite words!

Today: Fudge and it’s Many varieties. 
Fudge is one of the most popular confections in many areas of the world. It is said to have originated at one of American’s Seven Sister Colleges in the late 19th century. There are many, many fudge recipes available. Here are a few using my three favorite words: Simple, Cheap and Quick.!

Easy Oven Fudge
Butter a 8x8 inch square pan. Set aside.  In 3-quart baking dish place in order: ½ cup milk, 1 cup butter (no substitutes), 2/3 cup unsweetened cocoa powder and 2 lbs powdered sugar.  DO NOT STIR. Place in preheated 350 degree oven for 15 minutes or until butter is melted. Carefully transfer to a mixing bowl. Add 2 tsp vanilla extract and beat on high for 2 minutes. Stir in 1 cup chopped nuts if desired. Cool before cutting. Store in refrigerator.

This recipe is from allrecipes.com. After making it exactly as above, I took the advice of other readers’ comments and made it using Imperial margarine (or I Can’t Believe It’s Not Butter sticks) and heating it in the microwave for 3 minutes. It tasted great but was softer than the original batch .  Readers suggested a variety of other flavorings or additions, including swirling warmed peanut butter throughout the fudge.

Simply Fudge
½ cup margarine
½ cup milk
Two 4-serving size packages of chocolate cook-type pudding mix
1 pound confectioners (powdered sugar)
2 tsp vanilla

Butter 8" square pan and set aside. In saucepan, melt margarine. Stir in milk and pudding mixes. Bring to a boil and boil one minute, stirring constantly. Remove from heat. Using electric mixer, beat in powdered sugar. Stir in vanilla. Spread into prepared pan. Chill. Cut into small squares.

Easy Fudge
12 ounce package chocolate chips
1 can or 1 recipe sweetened condensed milk
3/4 cup nuts of your choice, chopped
Butter 8" pan and set aside. Melt chips. Stir in condensed milk. Stir in nuts. Pour into prepared pan. Let cool. Cut into small squares.

Peanut Butter Fudge I
1-1/4 cups peanut butter, creamy or nutty as desired
12 ounce package butterscotch chips
1 can or 1 recipe sweetened condensed milk

Line a 9-inch square pan with foil, letting two sides of foil extend to top of pan for easy removal. Lightly butter foil and set aside. Warm peanut butter over low heat. Add butterscotch chips and slowly heat until melted. Stir in condensed milk. Pour into pan. Let cool. Remove from pan by rasping foil. Cut into squares.

Peanut Butter Fudge II
3/4ths of a 20 ounce package of vanilla almond bark
1 can or 1 recipe sweetened condensed milk
dash of salt
½ cup peanut butter
½ cup roasted peanuts, chopped
1-1/2 tsp vanilla
Line 9-inch square pan with waxed paper, letting two sides of paper extend to top of pan for easy removal. Butter lightly. Set aside. In saucepan over low heat, melt bark. Stir in milk and salt. Remove from heat. Stir in peanut butter, mixing until creamy. Stir in peanuts and vanilla. Spread evenly in prepared pan. Chill until firm. Tun onto cutting board, peel off paper and cut into small squares.

Peanutty Chocolate-Mallow Fudge
12 ounce package semi-sweet chocolate chips
4 cups mini-marshmallows
1 cup chunky peanut butter
Line 9-inch square pan with waxed paper, letting two sides of paper extend to top of pan for easy removal. Butter lightly. Set aside. Melt chocolate pieces and peanut butter over very low heat, stirring until smooth. Remove from heat. Fold in marshmallows. Spread into prepared pan. Chill until firm. Peel off paper. Cut into small squares.

Condensed Milk (equals one 15 ounce can)
2/3 cup sugar
1/3 cup boiling water
1/4 cup margarine1 to 1-1/2 cups dry powdered milk (amount varies with types and brands of powdered milk)

Put sugar, boiling water and margarine in a blender or food processor. Process at low speed until smooth. While turning processor on and off, add dry milk 1/4 cup at a time until the condensed milk is the right consistency (thick and creamy like the commercial product).
Note: success varies when using this homemade condensed milk in a recipe that requires baking.

Tomorrow: Peanut Clusters and More Peanut Clusters


‘til we eat again,
          Simply Gail