|
Quick & EasyBy Beverly Barbour
IT'S NOT TOO EARLY TO THINK ABOUT ST. VALENTINEWe've just cleared the decks of all of the Christmas cookies and candies and other calorie-laden temptations when the mischievous saint who travels with those chubby, little, arrow-toting angels start whispering sweet sounding recipes into our ready ears. We, being moral must succumb? Herein lie a few offerings to the Gods and the humans you love, all of them variations of everyone'S favorite candy...fudge. BLACK FOREST FUDGENamed after the popular German cake flavored with chocolate, cherries and Kirshwasser. You skip the liqueur in the in this tasty version which can be poured into a pan or into paper candy cups. 6 ounces bittersweet or semi-sweet chocolate, chopped Line 9 x 5-inch loaf pan with foil;grease. Place first 4 ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, water and butter in heavy saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down side of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil to 230 F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer; about 17 minutes. Immediately pour hot syrup over chocolate mixture in bowl (do NOT scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours. Lift fudge from pan, using foil as aid. Fold down foil and cut into 24 pieces. Can be made 2 weeks ahead and refrigerated in airtight container. Let stand at room temperature for 30 minutes before serving. Makes 24 pieceS. Easy and marshmallow are two words that make my heart sing. Dorothy Hofbauer of Ravenna, NE used both in this mint fudge recipe. EASY MINT FUDGEMint and chocolate are almost as good together as raspberries and chocolate. 4 cups granulated sugar Butter 13 x 9-inch cake pan or line pan with aluminum foil and butter the foil. Combine sugar, milk and butter and cook to soft ball (234-236 F) stirring constantly. Remove from heat. Add mint wafers and marshmallows and stir until blended. Add nuts before pouring or cut into squares when cool and top each with walnut half. Makes 80 pieces. Don't despair if your sweetheart shouldn't eat sugar. The makers of artificial sweeteners have ridden to cupid's rescue. SUGARLESS CHOCOLATE FUDGEDiabetic exchange: 1 serving=3 fat; 147 calories;.84 mg sodium, 31 mg cholesterol, 5 gm carbohydrate, 3 gm. protein, 14 gm fat. 2 packages (8 oz.) cream cheese Butter 8-inch square pan or line and butter foil. Beat cream cheese, chocolate, artificial sweetener and vanilla, until smooth. Stir in pecans and pour into pan. Cover and refrigerate over night. Serve chilled. Makes 16 pieces. Lydia Miller of Garnett, KS makes the easiest fudge in the world. THREE INGREDIENT FUDGEThis is a good recipe for a six year old to make all by her/himself. 2 cups (12 oz.) semi-sweet chocolate chips Grease, or line with foil and grease, an 8 x 8-inch pan. Melt chocolate chips in double boiler or microwave. Blend in condensed milk. Pour into prepared pan and chill until firm. Cut into squares and press walnut half into each square. Makes 61 1-inch pieces. CUPID MUST REALLY LOVE CHOCOLATE!
Copyright/Privacy
Copyright 1995-2011. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |