Candy

Hurricane Fudge

October 29, 2012

Hurricane Fudge

Today is the perfect day to make fudge that is if you still have power.  Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe.  Hunker down and eat fudge!

INGREDIENTS

2 Cups Sugar

2/3 Cup Evaporated Milk

12 Regular Size Marshmallows

1/2 Cup Unsalted Butter

1/8 Teaspoon Kosher Salt

8 Ounces Semisweet Chocolate Chips

1 Cup Chopped Nuts – Optional

1 Teaspoon Vanilla Extract

Prepare an 8×8 inch pan by greasing with butter.  Set aside.  In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt.  Cook over a medium heat and stir constantly until the mixture is bubbly.  Boil and stir for 6 minutes.  Remove from the heat and stir in the chocolate chips.  Stir until completely melted.  Add the chopped nuts, if you are using nuts, and the vanilla.  Spread into the greased pan and place in the fridge for 5 hours.  Remove from the fridge and cut into squares.  Makes about 2 dozen pieces of fudge. 

Irish Cream Truffles

March 15, 2012

Irish Cream Truffles

These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.

INGREDIENTS

1 Cup Whipping Cream

1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces

4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces

2 Teaspoons Vanilla Extract

1/8 Teaspoon Salt

¼ Cups Butter

3 Tablespoons Irish Cream Liqueur

2/3 Cup Unsweetened Cocoa

In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.

English Toffee

December 8, 2011

English Toffee

INGREDIENTS

1 Cup Unsalted Butter

1 1/3 Cups Sugar

1 Tablespoon Light Corn Syrup

3 Tablespoons Water

1 Pound Bittersweet Chocolate

1 Pound Ground Pecans

Melt the butter and sugar in a medium size saucepan over a medium-low heat. Add the corn syrup and water. Boil over a high heat until the candy thermometer reads 300° F. Pour onto a greased cookie sheet. Melt the chocolate over a low heat in a small saucepan. Evenly spread the toffee with the melted chocolate. While the chocolate is still warm cover with the ground pecans. Cool for 20 minutes and then cut into pieces. Serves 10

Christmas Fudge

December 5, 2011

Christmas Fudge

INGREDIENTS

1 Pound Milk Chocolate Chips

1 Pound Semi-Sweet Chocolate Chips

2 ½ Tablespoons Butter

1 Pint Marshmallow Cream

2 Cups Chopped Walnuts

1 Twelve Ounce Can Evaporated Milk

4 Cups Sugar

Lightly butter one 9×13 inch baking pan. In a large bowl combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and walnuts. Set aside. In a large saucepan combine the evaporated milk and sugar over a medium heat. Stir constantly and bring to a boil for 4 minutes. Pour the hot sugar mixture over the chocolate mixture and stir with a large spoon until well blended. It is best to do this quickly before the fudge begins to harden. Once this is well blended pour the fudge into the prepared baking pan. Spread out and smooth into the pan. Set aside for 6 hours to cool and harden. Cut into 1 inch squares when you are ready to serve. Makes 115 pieces.

Meringue

May 22, 2011

Meringue

There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue.  Different preparation techniques produce these results.  French meringue is the method best known to home cooks.  Fine white sugar is beaten into egg whites.  Italian meringue is made with boiling sugar syrup, instead of white sugar.  This leads to a much more stable soft meringue which can be used in various pastries without collapsing.  In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff.  This type of meringue is safe to use without cooking.  It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues.  Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools.  Then it is baked.

INGREDIENTS

2 Egg Whites

¼ Teaspoon Cream of Tartar

1 Pinch Salt

½ Cup Sugar

½ Teaspoon Vanilla Extract

Preheat oven to 375° F.  Line baking sheet with parchment paper and set aside.  In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy.  Add cream of tartar and salt.  Beat on high speed until stiff.  Beat in sugar one tablespoon at a time.  Fold in vanilla.  Drop batter by heaping teaspoonfuls onto prepared baking sheets.  Place in oven and turn oven off. Leave in the oven for 5 hours.  Makes 12

English Chocolate Toffee Truffles

February 13, 2011

      

English Chocolate Toffee Truffles

INGREDIENTS

¼ Cup Heavy Cream

¼ Cup Whole Milk

1 Tablespoon English Toffee Syrup

6 (1 ounce) Squares Chopped Bittersweet Chocolate

4 (1ounce) Squares Chopped Milk Chocolate

8 Ounce Bag English Toffee Chips – Divided

Combine cream, milk and English toffee syrup in a medium saucepan.  Bring to a boil.  Remove from heat.  Combine bittersweet and milk chocolate in a heatproof bowl.  Pour hot cream mixture over chocolates, stirring gently until completely melted.  Mix in ½ of the English toffee chips.  Pour mixture into an airtight container and refrigerate.  Chill for at least one hour.  Using a small ice cream scoop or a small melon baller, scoop a small amount of ganache.  Using your hands, roll ganache to form 1 inch truffles.  Coat truffles with remaining toffee chips.  Makes about 24 truffles

         

Basic Chocolate Truffles

February 10, 2011

Basic Chocolate Truffles

INGREDIENTS

2 Pounds Good Quality Chocolate

1 Quart Heavy Cream

¼ Pound Butter

1/3 Cup Grand Marnier (or liqueur of choice)

Cocoa Powder

Melt chocolate and cream over a double boiler and whisk in butter & liqueur.  Continue to whisk as the mixture cools and thickens.  Pour into a storage container and refrigerate.  To serve, scoop with a melon baller and roll in powdered cocoa.  Truffles are soft and are not suitable for packaging as gifts.  These truffles are easy to make and melt in your mouth good.  Makes approximately 32

.

Latest Recipes

Mushroom Linguine With Brown Butter & Thyme

Mushroom Linguine With Brown Butter & Thyme

Baked Sweet Potato Fries

Baked Sweet Potato Fries

Healthy Autumn Apple & Kale Raw Salad

Healthy Autumn Apple & Kale Raw Salad

Pork Belly Cubano

Pork Belly Cubano

Blueberry Skillet Cake

Blueberry Skillet Cake