National Fudge Day: Fudge Recipe Round-up & S'mores Fudge

Today is National Fudge Day. I love fudge, and I've posted lots of fudge recipes over the past year or so. I thought I'd do a round-up of some of those fudge recipes and add a new one for S'mores Fudge. I know what I'll be making today.

Goldie's Fudge
Foolproof Dark Chocolate Fudge
Peanut Butter Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Walnut Fudge
Triple Chocolate Sour Cherry Fudge
Bailey's Irish Cream Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge
Philly Fudge

Here's a new recipe for National Fudge Day! Add it to the S'mores recipes from National S'mores Day!

S'mores Fudge

There are lots of recipes out there, but I'm not good with a candy thermometer, so I was more than happy with the results from this recipe adapted (only slightly) from nosetotailathome.com.  If you're looking for organic marshmallow creme, try Toonie Moonie or Ricemellow Creme... or go for the old American Marshmallow Fluff.

Ingredients
2 & a 1/2 cups sugar
1-7 oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup sweet butter
12 ounces dark (65-75% dark chocolate, broken) or semi-sweet chocolate chips
1 tsp Madagascar vanilla extract
1 small bag mini-marshmallows (rough measurement/experiment!)
1 1/2 cups graham cracker crumbs
6 tbsp sweet butter, melted

Start with these directions, and you'll think you're at the campfire making s'mores:
The night before you make the fudge, spread the bag of mini- marshmallows out on a fireproof surface  take a kitchen torch to them. Make sure you get a toasty color all over to maximize the smokey taste. Cool for a few minutes and then put in a bowl, cover with saran wrap and put in freezer overnight.

Here's where it gets even more interesting:
The next day preheat  oven to 375 degrees. Melt butter, and mix together with the crumbs in a 11 x 7 inch pan. Press mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon. Bake crust for 8 minutes and then let cool.

In a very large glass bowl, combine sugar, marshmallow creme, evaporated milk and butter. Put the bowl in  microwave for two minutes. Take bowl out and whisk mixture until even. Put  bowl back in microwave and do another two minutes. After four microwave/whisks, beat in chocolate and vanilla until well blended. Pour over your graham cracker crust, and then remove your frozen toasted marshmallows and carefully press into the setting fudge. Set, cut and serve.

It's like being at the campfire, especially with the smokey marshmallows!

Bailey's Irish Cream Fudge

St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned, you can find some great recipes in some unusual places: Food associations, Travel Sites, and other product site.

Bailey's comes in different 'flavors', and your fudge can change, too, if you use their Mint Bailey's Irish Cream or the Coffee Irish Cream or Creme Caramel Irish Cream. Try them all. Want to make your own Irish Cream? There's a recipe below.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz. dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz. jars of marshmallow creme
2 teaspoons of Madagascar vanilla extract
2/3 cups of Bailey's Irish Cream
2 cups of chopped nuts (optional)
4 1/2 cups of granulated sugar
1-12oz. can of evaporated milk
1/2 pound of unsalted butter, softened

Directions:
1. In a very large bowl, combine the milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
2. Line a 10 X 15 baking pan with foil and spread lightly with butter.
3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
4. Pour the milk mixture into the the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
5. Pour the fudge into the prepared pan and chill until set.