- OMAHA STEAKS - Thanksgiving Dinners Shipped FREE! (Valid 12/28/2019) Have you seen the DEAL OF THE DAY at Omaha Steaks?
I really enjoy finding old recipes that have been around forever, and promoting them on Texas Cooking. Today's example is Marshmallow Fudge, which is more popularly known the as the Fantasy Fudge recipe on the back of jars of Kraft Marshmallow Creme. Read on to the recipe to see the twist in preparation.
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Enjoy this Texas Cooking recipe and have a great week!
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According to Austin food writer Addie Broyles, this recipe is famously known as Fantasy Fudge, printed on the side of the marshmallow creme container. Instead of using marshmallow creme, however, we melt mini marshmallows which melt in a cinch! There's no coccoa powder in this recipe. It's melted bittersweet chocolate - and the result tastes marvelous. Fantasy Fudge indeed!
- 2 tablespoons unsalted butter, plus more for brushing
- 1 ¼ cups sugar
- ¼ teaspoon kosher salt
- 5 ounces evaporated milk
- 1 ¼ cups mini marshmallows
- 9 ounces chopped bittersweet chocolate
- 1 teaspoon vanilla extract
- Lightly brush an 8-inch baking pan with butter, then line with parchment paper. Leave a 2-inch overhang on both sides. Lightly butter the parchment and set aside.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk and salt.
- Over medium high heat, bring mixture to a boil stirring constantly. Cook for 3 minutes more, until pale golden and thickened slightly.
- Remove from heat and stir in the mini marshmallows until mostly melted. Add the chopped bittersweet chocolate and the vanilla extract.
- Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into a prepared pan. Smooth the top with a rubber spatula.
- Refrigerate until firm, at least 2 hours. Remove the parchment from the fudge and cut into 36 squares.
- Fudge can be stored refrigerated, covered in plastic up to one week.
Lone Star List
Here are some things that caught my eye this week!
- Evolving Table: Mashed Sweet Potatoes recipe (with three variations), Happy Mothering: The Best Homemade Buttermilk Ranch Dressing recipe
- Austin Women: Meet P. Terry’s Full-time Birthday-cake Baker Susie Nutting has the sweetest job in fast food.
- Texas BBQ Posse: Reflections after a decade on the BBQ Trail
- Texas Monthly: Recipe: Instant Pot Cranberry Sauce With Three Texas Twists - No matter which version you choose—margarita, chipotle, or grapefruit - it's delightfully easy to make. Paula Forbes.
- Texas Standard: An Invasive Duck, Beloved By Some, Is Dividing Pearland Residents
- Mexican Please: Chicken Chile Verde
- NYT: Celery Is Ready for a Starring Role Long relegated to the stockpot and the crudité tray, this versatile vegetable is Thanksgiving’s unsung hero - and deserves a special spot on your menu.
- Southern Living: Southerners Enjoy Barbecue for Every Meal - Even Breakfast
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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