MUST MAKE RUDOLPH FUDGE!

Like many of you I have several Christmas Cookies that I make every year. The tried and true. Shortbread, Belgium Cookies, Thumbprints etc. I got a little bored a few years ago and started adding some different things to the Christmas treat menu. Last year I posted this recipe for Rudolph Fudge. Everytime I made it my husband devoured it. I gave it as gifts to family and friends and to my lovely Post Office ladies. I just made my first batch this year and remember why it was such a raving hit. It is the easiest treat I have ever made and possibly the most delicious, and that is saying a lot. It is not too sweet and you don't have to cook it like regular fudge.

It is called Rudolph Fudge because of the cherries.


 RUDOLPH FUDGE


 250 GRAMS DARK CHOCOLATE= 1 + 1/8TH. CUP OR 3/4 OF A 300G. BAR

 150 GRAMS MILK CHOCOLATE= 1 CUP OR 1/2 A 300G. BAR

 175 GRAMS SOFT BUTTER= 3/4 CUP

 4 TBSP. DARK CORN SYRUP

 200 GRAMS AMARETTI BISCUITS THE HARD ONES= 2 CUPS

 150 GRAMS ALMONDS, PECANS, WALNUTS OR BRAZIL NUTS= 1 CUP

 150 GRAMS GLACED CHERRIES= 1 CUP, ADD A LITTLE MORE IF YOU WANT.

 125 GRAMS MINI MARSHMALLOWS= 1/2 CUP. USE REGULAR OR RAINBOW ONES.

NOTE:  I converted the recipe and these measurements work.  The best way to do the chocolate is if
             you double the recipe use 1 300g. milk chocolate bar and 1 300g. plus 3/4 of a 300g. dark
             bar and double all other ingredients.  Trust me you will want to double this recipe.


 MELT THE BUTTER, CORN SYRUP AND CHOCOLATE SLOWLY IN A LARGE PAN UNTIL VERY SMOOTH.

 IN A FREEZER BAG BASH THE NUTS LEAVING SOME LARGE BITS. DO THE SAME WITH THE AMARETTI BISCUITS, BUT CAREFULLY THEY ARE DELICATE,  YOU WANT LOTS OF CRUNCHY BITS.

PUT EVERYTHING INTO A BOWL AND COMBINE.  DUMP INTO CHOCOLATE AND COMBINE.

PUT EVERYTHING IN AN 8" BY 8" PAN LINED WITH PARCHMENT PAPER AND REFRIDGERATE FOR ABOUT AN HOUR.

 IT WILL BE SOFTER THAN MOST FUDGE.

REMOVE THE WHOLE PIECE FROM THE PAN AND PUT ONTO A BOARD AND CUT INTO BITE SIZED PIECES, DEPENDING ON HOW MUCH YOU LIKE TO BITE. I FOUND A SURATED KNIFE,
 LIKE A LARGE BREAD KNIFE, WORKED BEST. YUMMMM!

I make this recipe in a double batch. The parchment paper is important as is the surated knife. Trust me on this one, you must make this to the letter with the ingredients and you will be so impressed by the results it will become a Christmas Classic.

 ENJOY!

 If you get a minute please pop over to RESCUE DOGS MATCH and make a little donation. We are having a hard time right now, so many dogs and no funds. You can donate 3 different ways. Pass the word along on your blogs and maybe we will have a Christmas Miracle.