We're giving you fudge for Christmas, and you get to make it
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The C Shop Chocolate Fudge
A batch of C Shop Chocolate Fudge

Can you forgive us?

We're breaking traditions ...

... and you'll need to rewrite your Christmas list.

There will be no C Shop Christmas candy production this year.

We really need to get that floor done in the back storage room so that, and a few other projects, are taking priority.

Of course, we don't want to leave you completely in the lurch. Our early Christmas gift to you is our fudge recipe! Invite friends and family over and have some fun making fudge and give it out at the holidays. 

This really is the scaled down recipe for our chocolate fudge. You'll need a probe thermometer that can be clipped on the side of your pot. You don't need a copper candy kettle, but you do need a large heavy pot. You'll also need a kitchen scale and a pastry brush.

This makes almost 4 pounds so make sure you prepare enough pans to receive the fudge. 3 or 4 loaf pans and/or 8x8 baking pans should do the trick depending on if you add walnuts.
+ The C Shop Chocolate Fudge +
Yield about 3.75 pounds

1 lb 14 oz white sugar
4 oz (1 stick) salted butter
1 15-oz can evaporated milk
12 oz dark chocolate, chunked
10 oz marshmallows
1 tsp vanilla
2 oz invert sugar, honey, or corn syrup*
1 lb walnuts (optional)

Have all your ingredients ready. Spray fudge pans with pan spray. If your pans aren't non-stick, line them with parchment as well.

Combine butter, sugar, and evaporated milk in a heavy-bottomed pan. Stir on medium heat with a wooden spoon. When mixture reaches a boil, wash down the sides of the pan and spoon with a pastry brush dipped in water. Cook to 238° F. 

Add in chocolate chunks and stir until melted. Turn off heat and add marshmallows and vanilla. Stir until well combined. Stir in walnuts if used. Pour fudge into prepared fudge pans.

Let cool completely. Slice and wrap tightly in aluminum foil or Saran Wrap for best results. If using other plastic wrap, shelf life is diminished. Enjoy within a month. Freezes well. 

* We use invert sugar, but you can use honey or corn syrup or omit this ingredient. It will make the fudge texture slightly smoother and improve its keeping ability.
The C Shop Chocolate Fudge
3 lb pan of C Shop Chocolate Fudge
If you make fudge this winter, take a photo and tag us on Facebook. We'd love to see it!
P.S. In December: C Shop Cinnamon Rolls!
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