Million Dollar Fudge

Million Dollar Fudge

Nothing says Christmas like a rich and nutty fudge!

 

The whole family will love this classic fudge recipe!

Ingredients

4 ½ c. sugar 12 oz. chocolate chips
Pinch of salt 12 oz. German sweet chocolate
2 Tbsp. butter 1 pint marshmallow cream
1 13-oz. can evaporated milk 2 c. chopped nuts

Preparation

1. Combine first four ingredients. Bring to a boil in a pot over medium heat, stirring constantly. Boil 6 minutes.

2. Combine chocolates and marshmallow cream in a large bowl. Pour boiling syrup over them and blend well.

3. Add nuts. Pour into a buttered, foil-lined 9×13-inch pan. Cool before cutting.

Makes about 30 2-inch squares.

Nutritional Information: Calories: 270; Fat: 13g; Cholesterol: 5mg; Sodium: 60mg; Total Carbohydrates: 43g; Dietary Fiber: 2g; Sugars: 38g; Protein: 3g.

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Christmas Cut-Out Cookies

These butter cookies have that classic flavor, the one so we associate with the holidays.

Michelle got this recipe from her grandmother.

Ingredients

⅔ c. shortening 2 tsp. baking powder
1 c. sugar ½ tsp. salt
½ tsp. vanilla ⅓ c. whole milk, plus 1 to 2 tablespoons for frosting
2 eggs 1 c. confectioner’s sugar
3 cups flour, plus a little more for rolling out dough

Preparation

1. Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix shortening and sugar until light and fluffy, then mix in vanilla and eggs.

2. Stir dry ingredients together. Mix while alternately adding dry ingredients and milk to shortening mixture.

3. Roll out dough on a floured board. Cut out shapes with cookie cutters and place on baking sheet about 2 inches apart. Bake 10-12 minutes.

4. For frosting, mix confectioners’ sugar and milk to a spreadable consistency. Frost when cookies are cool. Sprinkle with colorful sugars or sprinkles before frosting sets.

Makes about 24 cookies.

Nutritional Information (per single cookie): Calories: 170; Fat: 6g; Cholesterol: 15mg; Sodium: 105mg; Total Carbohydrates: 26g; Dietary Fiber: 0g; Sugars: 14g; Protein: 2g.

by

Michelle Mahnke

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