Candy Week Entry #3 - Fudge

Ever since I was a kid, this was one of my MUST HAVE items at Christmas.  Mom always made sure to have a batch (or two!) of fudge on hand!  Over the years I have made many different versions of fudge recipes - but my favorite always comes back to the creamy delicious version with marshmallow crème.  (Some also call it fantasy fudge.)

The fudge is quick, easy, virtually foolproof, and VERY delicious.

Fudge keeps for a while, so make this one of the first items you bake this holiday season, and then you can snack on it a little each day.

(you had better make two batches - you will be glad you had extras!)

Print this recipe card: CLICK HERE!

Ingredients

·         3 c. sugar

·         ¾ c. butter (1 ½ sticks)

·         1 small can (5 oz.) evaporated milk

·         1 bag semi sweet chocolate chips

·         1 jar (7 oz) marshmallow crème

·         1 t. vanilla

Instructions

·         In a large saucepan, melt butter on medium heat.

·         Stir in sugar, and evaporated.  Mix well.

·         Bring mixture to a boil and continue stirring until the candy thermometer reads 240 degrees.

**always continuously stir**

·         Once at 240, remove from heat.

·         Immediately stir in chocolate chips until melted.

·         Immediately stir in marshmallow crème.

·         Add vanilla.

·         Pour into parchment lined pan.

·         Chill for 2-3 hours.

·         Cut fudge into small squares.

Fudge is best kept chilled until you are ready to display it for eating.

Candy Week Entry #2 - Homemade Caramels

Caramel.  A beige to dark brown confection made by heating a variety of sugars.  Some have suggested its origin in the Arabic phrase "kurat al milh" which means “ball of sweet salt”.

I AGREE!

The buttery richness of fresh homemade caramels are perfect for any time of the year.  This treat is rich, so you don’t want to have them around every day - but for special occasions I would suggest whipping up a batch.  The holidays are the perfect time for you to try making these yourself!

Print a copy of this recipe card: CLICK HERE!

Ingredients

·         1 c. butter

·         2 ¼ c. brown sugar

·         Pinch of salt

·         1 c. light corn syrup

·         One 15 oz. can sweetened condensed milk

·         1 t. vanilla

Instructions

-In a large saucepan, melt butter on medium heat.

-Stir in brown sugar, salt, and corn syrup.  Mix well.

-Add sweetened condensed milk (and candy thermometer).

-Turn up heat, stir constantly, and bring mixture to 248 degrees.

-Stir continuously, but avoid scraping the bottom of your pan.  **Watch closely- if you get past 250 you may ruin your caramels!**

-Remove from heat and stir in vanilla.

-Pour into parchment lined pan.

-Let set at room temperature for 6-8 hours.

-Cut caramels into desired sizes.  Caramels are perfect for dunking in chocolate too!

-Try seasoning some of your completed caramels (in chocolate or not) with sea salt.

-Wrap caramels in waxed paper.

Individually wrapped caramels placed in a nice decorative box make great gifts for friends, co-workers, or any special person in your life.

Hard Candy

I was introduced to the art of making ‘hard candy’ by my good friend Karyn last Christmas… and it has become one of my signature holiday items!  Karyn deserves all the credit.  I say art- because make the candy at first appears simple… but it can be dangerous - so be careful!

This candy can be served in dishes around your house, bagged up and given along with holiday gifts, or placed in decorative boxes and given to friends and family.  Again- the beautiful colors make this a beautiful gift.

There aren’t a lot of steps to making the candy, so it really makes the toughest part about the flavoring.  Deciding what flavors to make is half the fun!

Here is what I think are the most traditional flavors to make:

·         Anise

·         Cinnamon

·         Spearmint

·         Wintergreen

My friends and I have also had some luck with the following flavors:

·         Tangerine

·         Vanilla Butternut

·         Watermelon

·         Blue Raspberry

Truth be told- it looks so pretty that even if no one liked to eat it, I would still make batches and batches every year!  Happy Candy Making!!

Print a copy of this recipe: CLICK HERE!

Hard Candy Recipe

Ingredients

·         2 c. sugar

·         2/3  c. light corn syrup

·         3/4  c. water

·         1/4  t. food coloring

·         1 dram flavoring oil*

*you can’t use flavoring extract- it must be oil*

Instructions

In a large saucepan (on the stove), mix together the sugar, water, and corn syrup.  Consistently stir over medium heat until all the sugar has dissolved.

Once sugar has dissolved, bring mixture to a boil over medium heat - and DO NOT STIR.

Place candy thermometer in your mixture.

Still- no stirring.

When syrup temperature reaches 260 degrees - add your desired food coloring.

Still- no stirring.  The boiling will mix in the food coloring.

Remove from heat at exactly 300 degrees.

Let the mix sit for 1-2 minutes while the boiling subsides.  Then add flavoring.  (stand back- when you add the oil there is a strongly scented steam that will be produced that can be dangerous to nose, mouth and eyes)

Stir in flavoring.

Quickly pour mixture into greased candy molds (or a greased cookie sheet w/ edge).  Mixture will harden very quickly, so you have to move fast.

Allow candy to sit for 2-3 hours.

When hard- break candy apart from the molds (or use a mallet to break about cookie sheet candy).

Candy can be served plain or dusted with powdered sugar or extra fine granulated sugar.

Place candy in your favorite dishes or gift boxes.

To order flavoring oils, candy molds, and much more - visit my favorite candy supply company on-line at www.lorannoils.com - they are reasonably priced and ship quickly so there is still time to make candy for this Christmas!

Extra Tip: Once you are done making this delicious candy, cleaning the dishes that are used to make the candy sometimes appears to be challenging.  Just soak in water for an hour… rinse… and repeat soaking.  The excess candy residue will dissolve off the dishes very easily if you are patient and just use hot water.

Pecan Pie

Not that I am one to make a guarantee- but I do believe that this is the EASIEST and BEST TASTING Pecan Pie recipe you will find!

J

Perfect for Thanksgiving and Christmas… try it out!  Your friends and families will LOVE IT!

Pecan Pie is my absolute favorite pie!  (It could be in the running for my favorite dessert of all time too- I’m not willing to make that claim today though.)  Many people associate Pecan Pie with the South.  A true Southern cook probably also will make their Pecan pie with a bourbon or whiskey… but it is SO GOOD without too!  (I argue that it is better!)

Print a copy of this recipe: CLICK HERE

Ingredients:

·         1 c. white corn syrup

·         1 c. brown sugar

·         1/3 t. Salt

·         1/3 c. Melted Butter

·         1 t. Vanilla

·         3 eggs

·         2 ½  c. Pecans

·         Pie Crust (store bought or homemade… it’s up to you!)

Instructions

·         Preheat Oven to 350

·         In a large mixing bowl beat eggs.

·         Mix in the corn syrup, brown sugar, salt, melted butter, and vanilla - mixture should be smooth

·         Roll out pie crust into a greased pie pan

·         Pour the pie filling into the shell

·         Sprinkle the pecan pieces evenly over the top of the pie; some will sink - this is okay

·         Cover pie with foil and bake for one hour

·         Remove foil from pie and bake for another 30 minutes until pecans brown and pie is done

Minnesota Mud Pie!

Okay.  This really isn’t a “pie” in the traditional sense of the word, but it has something that everyone likes… CHOCOLATE!  The recipe also sounds a little complex when you read through all the instructions… but it really isn’t that bad- so please try it… YOU WILL LOVE IT!  While it isn’t a Martha Stewart recipe, Martha did have a guest on her show cook this and it definitely got the Martha Stewart seal of approval… so that’s good enough for me!

You will need something unique for this recipe… a springform pan.  Not every house has a springform pan - but you should.  (you can use it for a lot of cakes and pies, including cheesecake!)  You can pick one up for about $10 at most any store that sells baking pans, cookie sheets, etc…

You could use another pan instead of a springfoam - but it won’t look as nice!

So, take a look at the recipe.  Brave the kitchen and do all the steps.  Remember that your reward for finishing will be a delicious dessert that you can share with your family and friends… or eat your self!  I had to resist eating the whole pie in a single sitting!

Make one for your next gathering.

*For seasonal gatherings you can die your whipped crème red/pink or green - or even crush up candy canes to sprinkle on top of the whipped crème.  It takes the dessert to another level (in presentation) and is sure to be a hit at your next holiday party.*

Print Page 1 of the Recipe: CLICK HERE

Print Page 2 of the Recipe: CLICK HERE

Ingredients:

Crust

·         40 Oreo Cookies - Crushed

·         5 Tablespoons melted butter

Cake

·         4 T. butter

·         6 oz chocolate (most use dark chocolate - I use milk chocolate)

·         2 T plus 1 t. of espresso powder

·         ¼ c. coffee

·         ¼ t. salt

·         1 T. vanilla extract

·         6 large eggs (separated into egg whites and egg yolks)

·         1 c. sugar

Chocolate Pudding

·         ¾ c. sugar

·         ½ c. cocoa powder

·         ¼ c. cornstarch

·         ¼ t. salt

·         4 egg yolks

·         2 ½ c. whole milk

·         3 T. butter

·         2 t. vanilla extract

·         3 oz chocolate (most use dark again - I use milk chocolate)

Instructions:

Preheat oven to 300 degrees.

Cookie Crust (layer 1)

• Spray a 9-inch springform pan with nonstick cooking spray
• Place oreo cookies in a blender or food processor; process to very fine crumbs. You should have about 3 ½ cups (it will feel like a LOT). Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
• Pour crumb mixture into prepared pan and press evenly across the bottom of the pan and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
• Transfer crust to oven and bake until dry to the touch, about 5 minutes. Transfer pan to a wire rack and let cool.

Cake (layer 2)

Increase oven to 350

• Place butter and chocolate in a double boiler to melt; stir to combine. Remove from heat.
• In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.
• With a mixer, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
• In a clean bowl, use mixer to beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.
• Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not over mix. Pour into cooled cookie crust and transfer to oven.
• Bake until cake is set but still jiggles slightly (not lots- otherwise the center will be very runny) - this can be anywhere between 40-50 minutes.  As long as the cake isn’t burning I recommend baking longer than not.  Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Home Made Chocolate Pudding (layer 3)

·         In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

·         Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

·         Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Top with whipped crème!

If you are going to serve it right away, home made whip crème adds a great flavor too!  (It, however, doesn’t keep its form too long - so if you are going to keep this in the refrigerator for a while I recommend using a whipped topping like Cool Whip - or topping when you serve with something easy like Redi Whip.)