Christmas baking: my famous fudge

Most people have a standard list of family favourites that get made every year, ones that are expected as it wouldn’t be Christmas without them. My mom always makes shortbread, Mrs. Claus’ mudpies (oatmeal/coconut/chocolate no bake macaroon type things YUM!) and butter tarts. I also always make mudpies, and I’ve tried my hand at traditional Scottish shortbread and rum balls. This year my son and I are going to make festive shaped sugar cookies. But one thing that I always make, and is always requested (I’ve had marriage proposals from old co-workers over this stuff) is my fudge. In no way am I trying to claim this recipe as my own, it’s not, I did not come up with the idea, it was all Kraft! I do however tend to buy the Presidents Choice version of the chocolate bar because it is half the price. ENJOY!

Toblerone Fudge

What You Need
3/4 cup canned evaporated milk
1/2 cup butter
1/2 cup sugar
1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces (buy a cheaper store brand version; it works just as well. I have also made this with the dark chocolate and white chocolate versions: BIG HIT, but they take a little longer to set!)
Make It
LINE 8-inch square pan with parchment paper, with ends of paper extending over sides. Bring milk, butter and sugar to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat. ADD chocolate; stir until completely melted. Pour into prepared pan.
REFRIGERATE 3 hours or until firm. Use paper handles to remove fudge from pan; cut into squares. Keep refrigerated.
Tips froms the Kraft experts: Make sure that you bring the sugar, butter and evaporated milk slowly to a boil on MEDIUM heat. Bringing the mixture to a boil to quickly on HIGH heat will cause the butter to rise to the top. Only use regular (full fat) evaporated milk, 2% or fat free evaporated milk will not work. The fudge will not set. Do not replace butter with margarine, the fudge will not set.

(Warning: this does contain nuts because it has the almond nougat in the chocolate bar)

The hardest part about this recipe is waiting until the stuff has set! It is super easy to make, and it never fails to set (which can be the problem with making fudge) I usually make a double batch and use a 9×13 pan, it goes fast so I recommend a double batch :)

I’m joining in the recipe link up over at the Newlyweds, come and check out some really great recipes!

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