HAPPY 4TH OF JULY!
I hope that all who celebrate have a wonderful holiday and enjoy the long weekend with family and friends! I will be taking a break to spend some time with my own family but I will be returning to The Simply Delicious Kitchen on Monday, July 9th with all new tips, tricks, information and recipes. As always, thank you all for your continued support! xoxo
Since I was itty-bitty my mom has always made homemade fudge for Christmas. It was such a treat as a kid because she would only make it one time a year and when it was gone, it was gone. As I got older and started hosting the holidays myself I continued the tradition of making homemade fudge at the holidays. It’s a treat that everyone always loves and even though it’s super easy to make everyone will be so impressed that you actually made homemade fudge!
The nice thing about this fudge is that you can change it up with whatever add-ins that you prefer. My mom would always make a plain batch and another batch with walnuts which is super simple and pleases most everyone. For fun, I started making my fudge in different ways just to change up the flavor profile. I’ve made it with graham crackers and marshmallows for a yummy S’mores version, I’ve made it with Craisins® and shredded coconut (pictured above) and a few times I did batches of Rocky Road fudge which had both nuts and marshmallows. The possibilities are pretty limitless with this recipe so go ahead and add your own signature touch to the next batch you make!
- 3 cups (18 oz) of semi-sweet OR dark chocolate chips
- 1 (14 oz) can of sweetened condensed milk
- dash of Kosher salt
- 1 1/2 tsp pure vanilla extract
- Red and green decorative sugar sprinkles
- 1/2 -1 cup chopped walnuts or other add-ins (optional)
In a pan set over low heat combine the sweetened condensed milk, chocolate chips and salt and stir until melted and smooth. Remove from the heat and stir in the vanilla extract and any add-ins such as nuts, marshmallows, etc.
Spread the fudge mixture into a 8X8 pan lined with wax paper and sprayed very lightly with cooking spray. Sprinkle with colored sugar sprinkles. Chill until firm and then cut into bite-sized cubes.
**Tip – Keep the cut-up fudge covered with plastic wrap and refrigerated until ready to serve. It becomes very soft at room temperature.**
Thanksgiving is only a week away so naturally I am beginning to daydream about all of the delicious food I’ll be gobbling up in just a few short days. One dish that is a staple at our Thanksgiving dinner is my Mom’s Sweet Potato Casserole. It’s hands down the BEST I’ve ever had! I don’t even like sweet potatoes but I could eat this yumminess all day long. The sweet pecan topping is really what makes this dish, it adds just the right amount of crunchy sweetness to the potatoes without being too overpowering. It’s perfect! Consider adding this side dish to your menu, I promise you’ll be the star of Thanksgiving if you serve this casserole at your next holiday feast!
For the sweet potatoes
- 3 cups cooked mashed sweet potatoes (from 2 lbs raw OR two 16oz cans)
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs, well beaten
- 1 tsp pure vanilla extract
- 1/3 cup milk
For the pecan topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 2 1/2 tsp melted butter
- 1/2 cup chopped pecans
Preheat oven to 350ºF. Combine the mashed sweet potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Spoon into a 2 qt. casserole dish.
Combine the brown sugar, flour, butter, and pecans until well mixed. Sprinkle over the top of the sweet potatoes.
Bake for 20 minutes or until heated through. Makes 8 servings.
**Tip – You can assemble the casserole in advance and bake later. The casserole can be refrigerated uncooked for up to 2 days. Increase the cooking time if baking the casserole directly from the refrigerator**