Fudge Letter

Dear Band Families;

Once again it is time for the Colonel Gray Music Department Craft Fair, the major fundraiser of our music department. The Craft Fair will take place on Friday, November 23th from 5:30-9:00 and Saturday, November 24th from 10:00am-5:00pm.

Students and their families are asked to make fudge. The students are credited for each batch of fudge made and these credits are put towards their “account” which is used to offset their costs for the annual band trips – Please note – all band students are encouraged to use this fudge sale as an opportunity to increase their travel account credits.

Important Information:

~ The suggested recipes below are considered double batches.

~ Please ensure the fudge comes to a full rolling boil before timing.

~ Chocolate is the most requested fudge at the craft fair, however, feel free to use your own recipes, as specialty fudges add color and diversity when packaging to sell.

~ Do not use peanut butter, nuts or Skor bits in your fudge.

~ Fudge is to be cut in 1 ½ inch squares, packed in a disposable container and labeled with the student’s name and grade so they can receive proper credit.

~The fudge is to be delivered to the band room on Thursday, Nov. 22nd.

~ Please note: There is no refrigeration available at the school, therefore, to avoid having to discard fudge too soft to cut and/or pack, please do not send in fudge that requires refrigeration.

~When preparing fudge for the craft fair, please follow food safety guidelines as outlined in the attached links on the PEI Department of Health and Wellness, Environmental Health website:

Safe food pamphlet: http://www.gov.pe.ca/photos/original/doh_foodsafety.pdf

Handle With Care: http://www.gov.pe.ca/health/index.php3?number=1021519&lang=E


Brown Sugar Fudge

1 cup butter

3 cups firmly packed brown sugar

1 cup evaporated milk

1-2 tsp. vanilla

Pinch of salt

1 kg. Icing sugar

Butter a 9”x 13”pan. Bring all ingredients except icing sugar to a full rolling boil. Boil hard 2-3 minutes (at least 2 full minutes). Remove from heat and gradually add icing sugar until smooth and thick. Electric beaters work best for this. Pour into greased pan. Cool slightly and cut into 1 & 1/2” squares.

Chocolate Fudge

1 & 1/3 cup evaporated milk

3 & 1/3 cup white sugar

1 tsp. salt

4 tbsp. butter

3 cups miniature marshmallows

3 cups chocolate chips

2 tsp. vanilla

Butter a 9”x13” pan. Mix milk, sugar, salt & butter over medium heat. Bring to a rolling boil and then boil for 5 minutes. Remove from heat. Add remaining ingredients, stirring vigorously until melted and blended. Pour into grease pan. Cut before hardened into 1 & 1/2 inch squares.

For those who would like to try something different…

Orange Creamsicle Fudge

3 cups white sugar

¾ cup butter

2/3 cup cream

Combine in saucepan over medium heat in a heavy bottomed pot. Bring to a rolling boil and then boil for 5 minutes.

Remove from heat.


7 oz Fluff (213 gram jar)

1 package white chocolate chips

Mix well until blended. (Electric beaters work well here.)

Remove 1 cup of mixture and set aside.

To pot add:

3 teaspoons orange food flavoring

12 drops of yellow food coloring

9 drops of red food coloring

Stir well. Pour into greased 9” x 13” pan. (Lining pan with parchment paper makes for easy removal and cutting)Pour rest of white mixture on top and swirl. Cool and cut. Cutting works best with a large sharp knife as it has a tendency to crumble.

Candy Cane Fudge

Use same base as above (sugar, butter, cream, Fluff, white chocolate chips). NO orange flavoring or food coloring. Crush 7-10 candy canes and add to mixture. Add 1 teaspoon of peppermint flavoring as well. Hint: Set aside some of the candy cane pieces to decorate the top. (9” x 13” pan as above)

Oreo Cookie Fudge

Same base once again. Add 10 – 12 crushed Oreo cookies to mixture. As above, use some to decorate the top. (9” x 13” pan as above)