{"id":33934,"date":"2016-12-09T11:42:58","date_gmt":"2016-12-09T16:42:58","guid":{"rendered":"https:\/\/awesomejelly.com\/?p=33934"},"modified":"2016-12-09T11:42:58","modified_gmt":"2016-12-09T16:42:58","slug":"how-to-make-the-best-homemade-fudge","status":"publish","type":"post","link":"https:\/\/awesomejelly.com\/how-to-make-the-best-homemade-fudge\/","title":{"rendered":"How To Make The Best Tasting Homemade Fudge!"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong>Homemade fudge is simply the best! I personally have so many fond memories of the holidays associated with homemade fudge! Every Thanksgiving and Christmas season my family home was filled with homemade fudge. Little plates filled with fudge could be found all over our house! Why? Because it was incredibly tasty!\u00a0<\/strong><\/p>\n<p><strong>Here is how you can make your own homemade fudge, guaranteed to satisfy your family and friends over the holidays!<\/strong><\/p>\n<div id=\"attachment_33935\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-33935\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-33935 size-full\" src=\"https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge1.jpg\" alt=\"fudge1\" width=\"500\" height=\"689\" srcset=\"https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge1.jpg 500w, https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge1-218x300.jpg 218w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-33935\" class=\"wp-caption-text\">foodiecrush<\/p><\/div>\n<div class=\"ERSIngredients\">\n<h1 class=\"ERSIngredientsHeader ERSHeading\">Ingredients<\/h1>\n<ul>\n<li class=\"ingredient\"><strong>1 stick butter, or 8 tablespoons (room temperature)<\/strong><\/li>\n<li class=\"ingredient\"><strong>12 oz. package Ghirardelli semi sweet chocolate chips<\/strong><\/li>\n<li class=\"ingredient\"><strong>2 cups of sugar and<\/strong><\/li>\n<li class=\"ingredient\"><strong>\u2154 cup evaporated milk, until mixed<\/strong><\/li>\n<li class=\"ingredient\"><strong>12- 15 large, fresh marshmallows<\/strong><\/li>\n<li class=\"ingredient\"><strong>\u00be cups chopped nuts (I use pecans)<\/strong><\/li>\n<li class=\"ingredient\"><strong>1 teaspoon vanilla<\/strong><\/li>\n<\/ul>\n<h1 class=\"ERSClear\">Instructions<\/h1>\n<\/div>\n<div class=\"ERSInstructions\">\n<ol>\n<li class=\"instruction\"><strong>In a large mixing bowl, add:<\/strong><\/li>\n<li class=\"instruction\"><strong>stick butter, or 8 tablespoons (room temperature)<\/strong><\/li>\n<li class=\"instruction\"><strong>oz. package Ghirardelli semi sweet chocolate chips<\/strong><\/li>\n<li class=\"instruction\"><strong>Set aside<\/strong><\/li>\n<li class=\"instruction\"><strong>In a large pan stir together:<\/strong><\/li>\n<li class=\"instruction\"><strong>cups of sugar and<\/strong><\/li>\n<li class=\"instruction\"><strong>\/3 cup evaporated milk, until mixed<\/strong><\/li>\n<li class=\"instruction\"><strong>Then add 12- 15 large, fresh marshmallows<\/strong><\/li>\n<li class=\"instruction\"><strong>Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you\u2019re sure the sugar has melted; don\u2019t let it change color.<\/strong><\/li>\n<li class=\"instruction\"><strong>Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:<\/strong><\/li>\n<li class=\"instruction\"><strong>\u00be cups chopped nuts (I use pecans)<\/strong><\/li>\n<li class=\"instruction\"><strong>teaspoon vanilla<\/strong><\/li>\n<li class=\"instruction\"><strong>Continue to stir vigorously until it is very well mixed. [I kind of beat it by hand with the spatula]<\/strong><\/li>\n<li class=\"instruction\"><strong>Spray an 11\u201d x 7\u201d Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut. FYI Recently I\u2019ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller<\/strong><\/li>\n<\/ol>\n<p><em>Recipe\/images via: <a href=\"http:\/\/www.foodiecrush.com\/\">Foodiecrush<\/a><\/em><\/p>\n<div id=\"attachment_33937\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-33937\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-33937 size-full\" src=\"https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge2.jpg\" alt=\"fudge2\" width=\"500\" height=\"701\" srcset=\"https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge2.jpg 500w, https:\/\/awesomejelly.com\/wp-content\/uploads\/2016\/12\/fudge2-214x300.jpg 214w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-33937\" class=\"wp-caption-text\">foodiecrush<\/p><\/div>\n<\/div>\n<h1 style=\"text-align: center;\"><span style=\"color: #000000;\">Like<\/span>\u00a0<span style=\"color: #00ccff;\">\u272a<\/span> <span style=\"color: #000000;\">Share\u00a0<\/span><span style=\"color: #00ccff;\">\u272a <span style=\"color: #000000;\">Be\u00a0Awesome<\/span><\/span><\/h1>\n<p>&nbsp;<\/p>\n<!-- Simple Share Buttons Adder (7.4.18) simplesharebuttons.com --><div id=\"ssba-classic-2\" class=\"ssba ssbp-wrap left ssbp--theme-1\"><div style=\"text-align:left\"><span class=\"ssba-share-text\">Like it? 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I personally have so many fond memories of the holidays associated with homemade fudge! Every Thanksgiving and Christmas season my family home was filled with homemade fudge. Little plates filled with fudge could be found all over our house! Why? Because it was incredibly tasty!\u00a0 Here is how you can make your own homemade fudge, guaranteed to satisfy your family and friends over the holidays! Ingredients 1 stick butter, or 8 tablespoons (room temperature) 12 oz. package Ghirardelli semi sweet chocolate chips 2 cups of sugar and \u2154 cup evaporated milk, until mixed <\/p>\n","protected":false},"author":1,"featured_media":33938,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1564,1,41],"tags":[350,600,1000,5671,2434,894],"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/posts\/33934"}],"collection":[{"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/comments?post=33934"}],"version-history":[{"count":1,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/posts\/33934\/revisions"}],"predecessor-version":[{"id":33939,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/posts\/33934\/revisions\/33939"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/media\/33938"}],"wp:attachment":[{"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/media?parent=33934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/categories?post=33934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/tags?post=33934"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/awesomejelly.com\/wp-json\/wp\/v2\/yst_prominent_words?post=33934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}