Thursday, January 18, 2018
Features and More

You Asked for It: Cooked fudge

I would like a fudge recipe that is cooked. Thank you.

Fran Georgiou, St. Petersburg

Jo Ann Sanderson of Temple Terrace shares a two-flavor fudge recipe her daughter got when she was in Scouts many years ago. Each child had to make the recipe for Christmas and not one batch failed. Although this recipe takes some time, it is worth it. The best part about the recipe is you do not need a candy thermometer. Even though there are equal amounts of semisweet and butterscotch chips, the butterscotch flavor is more prominent. The recipe calls for walnuts, but they are easily omitted. While the recipe is delicious as it is written, it would be fun to experiment with other flavor combinations such as all semisweet chips or semisweet and peanut butter chips. The recipe makes two 8- by 8-inch pans of fudge making it a perfect holiday gift giving treat. I used a wire whisk to stir the chocolate and marshmallow creme. It combined the mixtures more quickly than with a spatula or wooden spoon.

Recipe request

Jacki Jackson of Sun City Center would like the recipe for spaghetti with meat sauce from Papa Nick's that used to be in Ellenton.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Please include your name, city and phone number. Phone numbers will not be published.

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