Million-Dollar Fudge
Submitted by Rebecca Russell , Editorial Manager
This is my go-to fudge recipe , with thanks to Maimie Eisenhower ! It ’ s delicious , creamy and foolproof .
INGREDIENTS
• 12 oz semisweet chocolate morsels
• 12 oz Baker ’ s German sweet chocolate , broken into small pieces
• 2 cups marshmallow cream
• 4 ½ cups sugar
• Pinch of salt
• 2 tbsp butter
• 1 ½ cups ( 12 oz ) canned evaporated milk
• 2 cups coarsely chopped nuts ( pecans or walnuts )
DIRECTIONS 1 . Butter a 9x13 baking pan , or mist it with nonstick cooking spray . 2 . Stir together the semisweet chocolate , German chocolate and marshmallow cream in a large bowl . 3 . Bring the sugar , salt , butter and evaporated milk to a boil in a medium saucepan over medium-high heat . Boil for one minute . Reduce the heat and simmer seven minutes , stirring continuously . 4 . Pour the hot syrup over the chocolate mixture and stir until smooth . Stir in the nuts . 5 . Pour into the prepared pan . Let stand undisturbed at room temperature until firm , preferably overnight . 6 . Cut the fudge into small squares . Store in an airtight container for up to two weeks .
Some people prefer the texture of this fudge when it is chilled after it is cut .
Brown Butter Rice Krispie Treats
Submitted by Brenna Visgilio , Executive Producer | Makes roughly 30 treats
The brown butter and sea salt add a slightly “ grown-up ” flair to this childhood classic . I ’ m no baker by any means , but they ’ re highly requested and I always bring them places I want to make a good impression .
INGREDIENTS
• 1 stick of butter
• 1 box of family sized Rice Krispies
• 1 pack of large marshmallows
• 1 pack of mini marshmallows
• Sea salt ( optional )
DIRECTIONS 1 . Melt the stick of butter in a large pot until browned ( DO NOT BURN ). 2 . Turn off the heat , pour in the large marshmallow bag plus half the mini marshmallow bag . Save the rest of the mini marshmallows .
3 . Stir the butter and marshmallows until fully incorporated . You can turn the heat on low if everything cooled too quickly , but careful not to burn .
4 . Once butter and mallows are fully mixed , pour in the bag of Rice Krispies a little at a time to make mixing easier . Make sure to use a rubber spatula for easier mixing . Then add in the rest of the mini marshmallows .
5 . Pour everything into two baking dishes and spread with rubber spatula and parchment paper . Make sure not to press the mixture too much into the dish , as they will get dense and the fluffier the better . If you ’ re feeling sassy , add a little sea salt on top .
6 . Put in fridge for an hour to cool and harden . Then , use a knife to cut the individual squares . Serve at room temperature and enjoy !
22 THE OVERABOVE FAMILY COOKBOOK