March 20, 2009
Guess what? Today is the first day of Spring. So I thought I would spring this recipe on you all. <insert rimshot>
The flavor of this fudge comes from caramelized sugar. Is that why it’s called caramel?
1/2 c. butter or margarine
1/4 tsp. baking soda
2 c. light cream
6 c. granulated sugar, divided
8 1/2 c. (2 pounds) pecans, broken
Combine 4 cups sugar and cream in a heavy 4-quart saucepan and set aside.
Put the remaining 2 cups sugar in a heavy 10-inch skillet over medium heat, stirring constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F (Oops, apparently we are supposed to magically know when it reaches 246 degrees. It would have been nice if they included mention that you need a candy thermometer :)). I. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.
This recipe seems rather complex and convoluted. But I am a caramelphile (This should be a word, don’t you think?), and just couldn’t pass it up. If there are any brave souls that try this recipe feel free to let me know how it turns out for you.
March 13, 2009
Yep, you guessed it. My latest recipe includes liquor. Hey, what would St. Patricks day be with out some Bailey’s in your life. I found this recipe earlier while searching for some treats to make for our annual family New Year’s Eve party. OMG! It is to DIE for. YUM!
Irish Cream Truffle Fudge
* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners’ sugar
* 1 cup Irish cream liqueur (Bailey’s is the bestest!)
* 1 1/2 cups chopped nuts
* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur (Bailey’s or DIE!)
* 2 tablespoons butter
Butter a 8×8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Enjoy, and happy St. Patty’s Day!
March 6, 2009
Sorry I’m late in posting! I am in the midst of packing for Indianapolis. I’m heading to the Write Business Conference. I get to pitch to an editor! Deep breath! Deep breath! Okay, all better!
Now onto the fudge business…
Thanks to Patty G., one of my fellow chaptermates for this interesting fudge recipe.
Here’s what Patty had to say:
“I got this recipe from the National Dairy Association about 15 years ago when I had them come and do a demonstration with my elementary class. It sounds gross, but the Velveeta gives it a unique flavor.”
Velveeta Chocolate Fudge
1 lb Velveeta
1 lb butter (margarine)
3 lbs powdered sugar
1 tablespoon vanilla
1 cup cocoa
Melt Velveeta and butter. Remove from head and add cocoa, vanilla and sugar. Pour into lined or buttered jelly roll pan and freeze. Keep refrigerated or frozen. Serve cold.
Being one who likes unique flavors (case and point: Vegan fudge) I’ll have to give this one a shot. Sounds pretty easy, too. Thanks Patty for sharing!
Happy Friday everyone!
March 2, 2009
So I found the ingredients to make the vegan fudge recipe I posted on February 21st. While at the health food store, I also discovered Green & Black’s dark chocolate (72% cocoa content). Despite the $5.49 price per baking bar, I went ahead and bought two. After all, it said it was great for vegans and vegetarians. So with Toffuti, chocolate, and a bunch of other goodies I found in hand, I made my purchase and headed home.
Being the curious gal that I am, I took a little taste of the Tofutti “Better than Cream Cheese.” I put it in quotations for a reason, by the way. Now I was really starting to worry. If the non dairy cream cheese tasted less than what I was expecting, what was the fudge going to taste like? Then again, the recipe did call for 4 1/2 cups of powdered sugar. Any bunkiness would be covered up by all that sweetness, right?
So the next day, I set out all my ingredients, took a sample of the G&B chocolate (YUM!) and followed the instructions to a tee. I put the fudge in the fridge to harden. After a few hours, much to my delight, it hardened perfectly. But the final test is obviously the taste test, right? I cut my self a little tiny piece, not expecting anything spectacular. Boy was I wrong. It was good. REALLY good. Whew! I think the combination of powdered sugar and Green & Black’s helped! LOL!
So Vegan Fudge has the official Arianna Seal of approval. YUMMY!
February 27, 2009
ATTENTION: Please—please—PLEASE—Did I say please?—send me your personal fudge recipes. My inbox feels neglected. It’s hard work looking up all these recipes by my lonesome. Plus, if you’re an author and have a book coming out, what a great way to promote your new release as well as your stellar baking abilities? Oh! Another thing! If you don’t have a recipe but have a request, feel free to email me too, and I’ll see what I can come up with. Again, that email address is email@example.com. And Now I return you to today’s blog, which is already in progress…
No, I swear I’m not an alcoholic. It just seems the good fudge recipes have liquor in them. This one just popped out at me while I was perusing some recipe sites.
Cherry Nut Rum Fudge
3 c. sugar
1 sm. can (5 oz.) evaporated milk
3/4 c. butter
12 oz. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 c. chopped pecans
1 c. candied cherries, chopped
1 tsp. rum
Combine sugar, milk and butter in heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook for 5 minutes or candy thermometer reaches 237 degrees (soft ball stage).
Remove from heat, add chocolate pieces, stir until smooth and melted; beat in marshmallow cream, nuts, cherries and rum until well blended.
Spoon into buttered 8 x 8 x 2 inch pan; let stand until set. Cut into squares. Store between layers of waxed paper in a metal tin with tight lid. Makes 3 pounds.
PS: Tune in on Monday when I blog about my Vegan fudge tasting experience 🙂
February 20, 2009
I decided to post this interesting fudge recipe I came across. Even though I’m not a vegan, it sounds divine. I’m going to make it over the weekend and will post a follow up after I’ve tried it.
• 1 ½ c. dairy-free dark chocolate chips
• 4 ½ c. powdered sugar
• 1 8 oz. tub dairy free cream cheese
• 1tbsp. cocoa powder
• 1/8 tsp. vanilla extract
Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted.
In a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Stir in the cocoa powder and vanilla extract and beat until well mixed.
Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator.
As always, Enjoy!
February 13, 2009
I LOVE—LOVE—Did I mention that I LOVE dark chocolate? The richness of it, the flavor, the texture—EVERYTHING about it. Imagine my delight to find that dark chocolate is high in antioxidants that help the heart. Screw the apple. A piece of dark chocolate a day will keep my doctor away. So, in honor of Valentine’s Day, I’m giving you another special treat – Arianna’s Heart Healthy Fudge.
Heart Healthy Fudge
• 3 c. dark chocolate chips
• 1 can fat free sweetened condensed milk
• 1 tsp. Vanilla extract
Line a 9×9 pan with wax paper. In a double boiler, melt chocolate chips, stirring constantly. Once completely smooth and melted, remove from heat and stir in condensed milk and vanilla. Pour mixture and smooth into prepared pan. Refrigerate until hardened (Varies, depending on how hard you want your fudge).
And, as always, ENJOY!
Happy Valentine’s Day!
February 6, 2009
Welcome to another installment of Fudge Filled Fridays. Since we are getting closer to that special day of romance, I thought I would give you all an extra special treat. And if you haven’t noted, I like making them EXTRA special by including a little liqueur in the mix 🙂
Please remember, if you have your own special recipe you’d like to share, please email firstname.lastname@example.org. Keep those recipes coming!
Without further ado:
Raspberry Chocolate Fudge
Yields: 3 pounds (approximate)
• 3/4 c. (1 1/2 sticks) margarine or butter
• 1 5-oz. can (2/3 cup) evaporated milk
• 1 7-oz. jar Marshmallow Cream
• 1/3 c. seedless raspberry jam
• 2 3/4 c. sugar
• 1 12-oz. package semisweet chocolate chips (You can also use Hershey’s raspberry chocolate chips, as well)
• 1 ½ tsp. raspberry liqueur (Chambord works great)
• 10 drops Raspberry Flavoring (Not needed if using raspberry chips)
Lightly grease a 13-x9-inch or 9-inch square pan. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 235°F* (soft-ball stage), stirring constantly to prevent scorching or burning. Gradually stir in chocolate chips until melted. Remove from heat. Add all remaining ingredients and mix well. Pour into prepared pan. Let sit at room temperature to cool. Cut into squares. Keep remaining fudge covered and stored in a cool place. A refrigerator works well. Heh 🙂
* High Altitude: Decrease recommended temperature (235°F) 2 degrees for every 1,000 feet above sea level.
As always, ENJOY!
January 30, 2009
Welcome to the first installment of Fudge Filled Friday, because life is better with a little bit of fudge. Every Friday, a delicious fudge recipe will be featured. Some will be from our personal files, some will be from gleaning websites, and the others will be collected from readers. If you have a favorite fudge recipe, we want to hear from you! Please email either email@example.com or firstname.lastname@example.org with those recipes.
Here is one of my favorites. You can never go wrong with a little coffee, toffee, and liqueur.
Toffee Coffee Fudge
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup coffee liqueur
• 2 1/2 tablespoons instant coffee granules
• 1 (12 ounce) package semisweet or dark chocolate morsels
• 1 8 oz pkg crushed English toffee chunks (Heath Bits ‘o Brickle works great)
• 1 teaspoon coffee liqueur
1. Line an 8 or 9-inch square pan with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
2. In a large, heavy saucepan, combine condensed milk, ¼ cup coffee liqueur, and instant coffee granules.
3. Bring to a simmer over medium heat; and let simmer for another 2 minutes, stirring constantly until mixture thickens slightly.
4. Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the toffee chunks and remaining coffee liqueur, stirring well to combine.
5. Spread evenly into aluminum lined pan.
6. Refrigerate for 2 hours or more.
7. Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.
But the most important direction of them all: ENJOY!
Have a blissful Friday!