Fudge and Peanut Brittle Time

Ok, so it didn't go as planned but I now have some great peanut brittle and fudge.  I thought I would tell you about how you can't ruin fudge and after 20 plus years or making fudge I found out you can.  Normally, if the fudge is too firm I just melt it down add a little milk and it is perfect.  Well, it turned out a little firm so, I melted it down, and had a little accident with the milk and ruined it.  But now we have wonderful fudge sauce.  So I went to the store, got some more ingredients and off we go again.  Here are some pictures with a couple words of advice, and my recipes.  

When making peanut brittle I first butter my cookie sheets and then place them in the freezer to chill while I make the peanut brittle.  Then I pour the hot mixture over it and spread.  Then place back in the freezer and in about an hour, take it out of the freezer, turn it over on the counter, break up the pieces, and there you have it.

Cassie helping with the first batch. I have found that if you cut up the chocolate and set it by the stove as you cook, the  chocolate pieces become soft and are easier to stir when you add the hot mixture.

here is my fudge sauce :)

The finished peanut brittle

Lilly totally relaxed.

The good fudge.  

 Fudge:
4 1/2 c sugar
1 can evaporated milk
1/2 c butter
mix and boil 8 minutes or till soft ball stage.  Then stir over 1 1/2 cups semisweet chocolate chips and 7 oz cut up Hershey chocolate bar.  Sir until melted- then stir in warm marshmallow cream.  Cool.

Peanut Brittle
  3 c sugar
1 c water
1 1/2 c corn syurp (white)
cook fast and stir constantly until 280 degrees.  add 1 pound unsalted spanish nuts.  Bring to 312 degrees.  Remove from heat and Add 1/2 cup butter.  Mix together 1/2 tsp salt, 1 tsp vanilla and 1 tsp baking soda.  Add to mixture.  Pour onto greased table.  Cool and pull.

Enjoy and God bless
Alicia