CHRISTMAS FUDGE

Christmas is almost here and everyone I know is running around looking for that last minute mini-gift for the mailman, a teacher, the newspaper boy or even the UPS man!!

This fudge recipe is the perfect answer!! Not only is it quick and easy to make, but it tastes great and I love that it can be made way ahead of schedule.

4 cups white sugar
1 twelve ounce can of evaporated milk
8 ounces of real butter (no margarine or spreads)
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 TABLESPOON vanilla
chopped nuts if desired (we like honey roasted peanuts)

In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; bring it to a boil over medium high heat.  Once it is at a full rolling boil (one that you can not stir down), turn the heat down to medium and boil for 6½ minutes (stirring CONSTANTLY). I stir with a wooden spatula that has a square end and I stir in a figure 8 (the flat blade of the spoon really scrapes the  bottom of the pan well).

After 6½ minutes at a full rolling boil, remove the pan from the heat and add the butter, a TABLESPOON of vanilla and all of the chocolate.

At first the butter will sort of stay separate from everything, but if you use a whisk, it will incorporate quickly. When it's all smooth, add the nuts if you are using them (as many as you like).

Pour into a FOIL LINED 9" x 13" pan and cool overnight in the fridge. If you are using these cute little tin foil stars (instead of the 9" x 13" pan), you can just wrap them in clear cellophane bag (after they are chilled) and tie it up with a bright Christmas bow!!

 MERRY   CHRISTMAS   FRIENDS!!!

NOTE: You can make this with any flavor chocolate chips you like.
I've tried them all and the only one I DON'T recommend is using ALL semi-sweet. The three chocolate blend listed above results in a wonderful flavor (you won't taste the white chocolate, but it adds a lot to the final taste).

Note: Make sure you use a good quality butter, not a soft spread butter or a diet butter and definitely no margarine.

APPLE PIE JAM

This jam is the perfect topping for just about anything; it is very versatile and delicious.

Apple pie jam is very economical  to make and it is just unique enough that it makes a great gift for co-workers, church friends, babysitters, etc. (any time you need a small gift from the heart for friend).

 

It really does taste just like an apple pie!!

APPLE PIE JAM

6 cups diced granny smith apples (6 or 7 apples)

1/2 cup apple juice  (you can use water in a pinch)

1/2 teaspoon butter

3 cups granulated sugar

2 cups brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (freshly ground is best)

(1) small box (1¾ oz.) Sure-Jell Premium powdered pectin

Dice the apples, then put them in the food processor for just a (very) few pulses. You don't want the pieces too small.

Cook the apples, apple juice and butter (in a large heavy pot with tall sides) over low heat until the apples are soft but not mushy.

Stir in powdered pectin and bring to a full rolling boil (one that does not stop boiling when you stir it); stir constantly.

When it comes to a full rolling boil, add the sugars, cinnamon and nutmeg. Stir well and bring back to another full rolling boil.  Keep it at a full rolling boil (while stirring) for exactly one minute, no longer.

Remove from heat and skim off any foam from the surface of the jam(if there is any). Pour the jam into HOT clean jars, leaving 1/4" head space. Wipe the rims of the jars with a CLEAN wet cloth and put on the two piece lids (hand tighten). 

Process in a hot water bath:  half pints for 10 minutes; pints for 15 minutes.  This recipe makes (7) half pint jars.

 

NOTE: As (with a lot of jams that have chunks of fruit), if you aren't careful, the fruit will "float" in the jar and it won't be evenly distributed throughout the jam. It doesn't change the taste at all, but it isn't "picture perfect" for gift giving either.

To avoid that:  After you take the cooked jam off of the heat for the last time, Sit it on a towel or a pot holder so that the pan stays as hot as possible. Let  the hot jam sit in the hot p an for five minutes before you put it in the HOT jars. Stir the hot jam every 60 seconds or so with a CLEAN spoon. After the five minutes is up, put the jam in the hot jars and proceed with the same directions.  This little trick will stop the fruit bits from floating to the top.



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