1 tablespoon ice-cold butter or 1/2 to 1 teaspoon flavoring *
* Use 1/4 teaspoon for non-citrus flavors, such as raspberry, apricot, etc. Use
1/2 teaspoon for citrus flavors such as lemon, lime and orangeAdd 1/2 teaspoon more
when using yogurt, sour cream or buttermilk
3 to 4 drops food coloring for stronger color
1 (2-quart) size package Kool-Aid Brand Unsweetened Soft Drink mix plus
additional 1/2 teaspoon baking soda
1/2 cup chopped nuts
1/2 cup miniature marshmallows, plain or colored
Put all ingredients except butter or flavoring into a 6-quart saucepan.
Grease and line a 10 x 5-inch pan.
Freeze 1 tablespoon butter.
Put 1/2 inch water into kitchen sink.
Dissolve sugar, stirring constantly with wooden spoon over low heat until
sugar is dissolved. Gritty sounds will cease, and the spoon will glide smoothly
over the bottom of the pan. Test by drawing your finger through the spoon to
make sure it does not feel sugary. Increase heat to medium and bring to a boil.
Wash down any crystals that may have formed with pastry brush dipped in hot
water, using as little water as possible. Reduce heat while retaining the boil.
Stir almost constantly, especially around the sides. Depending on the dairy
product/gelatin combination you use, the mixture may start to cook down and
change color slightly.
Test in ice-cold water when mixture thicken and bubbles become noisy. A
ball, formed in ice water, should hold its shape until heat from your hand begins
to flatten it and should be slightly chewy. Temperatures are very approximately
so watch the bubbles and the thickening of the mixture. On the average, the
temperature should be 236 degrees F to 238 degrees F.
Remove saucepan from heat and place it in the sink. Add, without stirring,
frozen butter or flavoring, as well as any food coloring and Kool-Aid. Then
allow to cool.
Stir when lukewarm and "skin" forms on top (110 degrees F). Stir
fudge thoroughly but not vigorously by hand (gelatin may tick to bottom of pan
so use a scraping motion to free it, with electric mixer, or in food processor.
Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its
sheen, become lighter in color or streaked with lighter shades, give off some
heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with
each stroke; by mixer, mixer waves will become very distinct; by food processor,
fudge will flow sluggishly back to center when processor is stopped.
Add any optional ingredients before fudge totally candies.
Pour, score and store when cool in airtight container in refrigerator or
at room temperature.
Yield: 1 pound
The recipe may be doubled if you have a large stockpot and if you process with
an electric mixer.
Black Cherry Lazy Summer Day Fudge: Use black cherry gelatin and 8 ounces black
cherry yogurt, with or without fruit. Use a total amount of 3/4 teaspoon baking
soda if the yogurt has no fruit; use 1 teaspoon for yogurt with fruit. As an option,
you can use 1 teaspoon kirschwasser instead of the butter, and you may also add
4 drops red food coloring.
Grand Marnier Lazy Summer Day Fudge: Use strawberry-vanilla gelatin and 1 cup
sour cream. The total amount of baking soda should be 3/4 teaspoon. The mixture
will foam up and bubble. You can add 2 teaspoons Grand Marnier along with the butter.
Key Lime Lazy Summer Day Fudge: Uses lime gelatin and a 6 ounce container key
lime yogurt plus 1/4 cup milk. The total amount of baking soda should be 3/4 teaspoon.
Lemonade Lazy Summer Day Fudge: Use lemon gelatin, 2 1/4 cups sugar, 1 cup milk
and a total of 1 teaspoon baking soda. After removing saucepan from heat, stir in
a 2-quart size unsweetened Kool-Aid Brand Lemonade Mix. For a very tart lemonade
taste, use 1/2 teaspoon pure lemon extract instead of butter after removing from
heat. For a sweeter lemonade fudge, increase sugar to 3 cup and the milk to 1 1/4
Orange Sherbet Lazy Summer Day Fudge: Use orange gelatin and 1 cup milk. Increase
baking soda to 1 teaspoon total. After removing saucepan from heat, stir in a 2-quart
size unsweetened Kool-Aid orange-flavored mix. At this point you can add 1/2 teaspoon
Cointreau instead of butter. This makes a soft fudge.
Peaches 'n' Cream Lazy Summer Day Fudge: Use sour cream and 8 ounces peach yogurt.
Use 3/4 teaspoon baking soda total. After removing saucepan from heat, you can add
1 tablespoon peach-flavored schnapps, if desired.
Raspberry Lazy Summer Day Fudge: Use raspberry gelatin and 8 ounces of raspberry
yogurt. Increase baking soda to 3/4 teaspoon total.