COOK'S CORNER : `OH, FUDGE! WHERE'S MY RECIPE?'.Byline: Marge Powers For Mary Bradley Mary Bradley (born 10 May 1942) is an Irish politician. Born in Derry, Bradley attended the North West Institute of Further and Higher Education before working as a care assistant. of Van Nuys, who has lost a variety of fudge recipes she clipped out of the paper years ago, here are some ideas. Marina Castle sent along several tried and true recipes that are a little different than the usual fudge - and two of her creations - Mexican Orange Fudge and Divinity Fudge Noun 1. divinity fudge - white creamy fudge made with egg whites divinity fudge - soft creamy candy - follow. Glenda Warren shared recipes that are popular at Christmas time - including Butterscotch but·ter·scotch n. 1. A syrup, sauce, candy, or flavoring made by melting butter and brown sugar together. 2. A golden or tawny brown. Fudge, Creamy Chocolate Fudge and Caramel Fudge. Natalie Haughton, the food editor, opts for quick fudges that you can turn out in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. , and includes one of her favorites made in the microwave oven - Easy No-Fail Fudge - from her ``365 Great Chocolate Desserts Cookbook.'' It uses a can of sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. condensed milk condensed milk: see milk. , as does the Double Chocolate Orange Nut Fudge, which is a recipe from Kraft Foods Kraft Foods Inc. (NYSE: KFT) is the largest food and beverage company headquartered in North America and the second largest in the world after Nestlé SA. The Philip Morris Company (now known as Altria Group), a company that produces tobacco products, acquired Kraft for . Now you have a variety of choices when the fudge-making mood strikes. Keep in mind that a plate or tin of fresh fudge makes a thoughtful hostess, thank-you or cheer-up gift. MEXICAN ORANGE FUDGE (Shared by Marina Castle, Sunland) 3 cups sugar 1/4 cup boiling water 1 cup nondairy non·dair·y adj. Containing no milk or dairy products: nondairy coffee creamer. liquid coffee cream 1/4 teaspoon salt 2 teaspoons grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. orange peel 1 cup chopped pecans OR walnuts Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water, stirring to mix. Add remaining 2 cups sugar, coffee cream and salt. Place over medium heat and stir until all ingredients are blended together and mixture boils. Cook to 238 degrees F on a candy thermometer without stirring. Remove from heat and cool to lukewarm. When lukewarm, beat until candy loses its gloss and holds its shape. Fold in orange peel and nuts. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 squares. DIVINITY FUDGE (Shared by Marina Castle, Sunland) 3 cups sugar 1 cup water 1 cup light corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. 3 egg whites 1 teaspoon vanilla 1 cup chopped nuts In a pan, boil sugar, water and corn syrup together to 260 degrees F (hard ball stage) on a candy thermometer. Beat egg whites until very stiff in a large bowl of an electric mixer. Add syrup in a thin stream, beating constantly with electric beater beat·er n. 1. One that beats, especially a device for beating: a carpet beater. 2. A person who drives wild game from under cover for a hunter. until cool. Add vanilla and nuts. Drop by spoonfuls on wax paper. Cool. VARIATIONS: Use peppermint peppermint: see mint. peppermint Strongly aromatic perennial herb (Mentha piperita, mint family), source of a widely used flavouring. Native to Europe and Asia, it has been naturalized in North America. , almond OR lemon flavorings. Food coloring, candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: chopped cherries OR coconut may also be added. BUTTERSCOTCH FUDGE (Shared by Glenda Warren, Woodland Hills) 1 cup chopped walnuts 1 jar (7 ounces) marshmallow creme Marshmallow creme is a uniquely American food item. It is a very sweet, spreadable, marshmallow-like confection and is popular amongst young children. Marshmallow Fluff and peanut butter are the fillings of a sandwich, the Fluffernutter. 1 1/2 cups sugar 2/3 cup evaporated evaporated reduced in volume by evaporation; concentrated to a denser form. milk 1/4 cup butter 1/4 teaspoon salt 1 package (12 ounces) butterscotch-flavored chips 1 teaspoon orange extract 1 teaspoon grated orange peel Spread 1/2 cup walnuts evenly on bottom of pan; set aside. Foil-line an 8-inch square pan. Spread 1/2 cup walnuts evenly on bottom of pan; set aside. In a large saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt; bring to a full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly, over moderate heat. Remove from heat. Add butterscotch chips; stir until chips melt and mixture is well blended. Stir in orange extract and orange peel. Pour into prepared pan. Sprinkle remaining 1/2 cup walnuts on top. Chill in refrigerator until firm, about 2 hours. Makes about 2 1/3 pounds fudge. CREAMY CHOCOLATE FUDGE (Shared by Glenda Warren, Woodland Hills) 1 jar (7 ounces) marshmallow creme 1 1/2 cups sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 1 package (11 1/2 ounces) milk chocolate chips (2 cups) 1 package (6 ounces) semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate chips (1 cup) 1 to 2 cups chopped walnuts 1 teaspoon vanilla In a large saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly, over moderate heat. Remove from heat. Add milk and semisweet chocolate chips; stir until chips melt and mixture is well blended. Stir in walnuts and vanilla. Pour into a foil lined 8-inch square pan. Chill in refrigerator until firm, about 2 hours. Makes 2 1/2 pounds fudge. CARAMEL FUDGE (Shared by Glenda Warren, Woodland Hills) 3/4 cup butter OR margarine 2 cups packed brown sugar 1/2 cup evaporated milk 1 teaspoon vanilla 3 cups sifted powdered sugar 1 cup chopped walnuts In a heavy 2-quart saucepan, melt butter. Add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add evaporated milk and continue cooking and stirring until mixture comes to a boil. Remove from heat. Cool until lukewarm, 110 degrees F on a candy thermometer. Stir in vanilla. Gradually add powdered sugar, beating vigorously until mixture is a fudge-like consisency, about 2 minutes. Stir in nuts. Spread candy into a buttered 8x8x2-inch pan. Chill. Cut into squares. Makes 3 dozen squares. EASY NO-FAIL FUDGE 1 package (12 ounces) semisweet chocolate chips (2 cups) 2 squares (1 ounce EACH) unsweetened chocolate, cut up 1 can (14 ounces) sweetened condensed milk Dash salt 1 1/2 teaspoons vanilla 1 1/2 to 2 teaspoons grated orange peel 1 cup chopped walnuts OR pecans In a 1-quart glass bowl, combine chocolate chips, unsweetened chocolate and sweetened condensed milk. Heat in microwave oven on high power 2 1/2 to 3 minutes or until chocolate melts and mixture is smooth when stirred. Stir in salt, vanilla, orange peel and nuts. Spread evenly in a wax paper-lined 8-inch square baking pan. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. 2 hours or until firm. Cut into 16 squares. Store, covered, in refrigerator. Makes 16 pieces. From ``365 Great Chocolate Desserts'' by Natalie Haughton; HarperCollins. DOUBLE CHOCOLATE ORANGE NUT FUDGE 1 package (8 ounces) semisweet chocolate squares 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla 1/2 cup chopped nuts 1 package (6 ounces) white baking chocolate squares 1 teaspoon grated orange peel Microwave semisweet chocolate and 3/4 cup sweetened condensed milk in a medium microwavable bowl on high power 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and nuts. Spread in a foil-lined 8-inch square pan. Microwave white chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate and remaining sweetened condensed milk in a medium microwavable bowl on high power 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Stir in orange peel. Spread evenly over semisweet chocolate layer. Refrigerate 1 1/2 hours or until firm. Cut into squares. Makes 4 dozen. Can you help? If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. I have lost a recipe for enchilada pie made with layers of tortillas. Can anyone help? - A reader I've lost my recipe for a baked dessert made with fresh bread and apple sauce plus other ingredients. I would be most grateful, if someone could help me? - Billie Irsfeld Sherman Oaks |
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