HOT FUDGE
Gooey, chocolatey hot fudge is a cinch to make at home and will make any ice cream sundae feel truly special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.
DIVINITY CANDY
Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h50m
Yield Makes 4 dozen
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
- With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
- Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.
COUNTRY HOUSE FUDGE- MARTHA DIXON
My Mom makes this amazing fudge every year at Christmas. It's very smooth, creamy, gooey and rich- not all dry and hard like alot of recipes I've tried. It's unlike any recipe I've found. You'll love it. You'll blow everyone away when you serve this! It calls for 4 cups nut meats but you can substitute those for whatever goodies you like (my all-time favorite is cherries). You can also add different flavorings to make your favorite! My Mom has made this with crushed cookie crumbs, nuts, coconut, peanut butter, caramel, cherries, raspberry flavor, mint flavor, rum flavor marshmallows... there are so many I can't remember them all. The recipe comes from a cookbook called "Martha Dixon's Copper Kettle Cook Book" from 1963. Martha Dixon was quite well-known at that time and had a cooking TV show that was really popular back then. There was no Food Network back then. It was Julia Child and later the Galloping Gourmet... remember them? Anyway, her show was on TV for several years. Some of you may remember her.
Provided by Realtor by day
Categories Candy
Time 20m
Yield 234 1 inch squares, 117 serving(s)
Number Of Ingredients 10
Steps:
- This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time.
- Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on).
- Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended.
- Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.
COUNTRY HOUSE FUDGE
I have been making this fudge for about 15 years. It is a holiday must. My relatives demand it. It makes 2 - 9x13 inch pans, so there is plenty to share.
Provided by Roger Wiggins
Categories Chocolate Fudge
Time 15m
Yield 117
Number Of Ingredients 10
Steps:
- Butter 2 - 9x13 inch pans. Set aside.
- In a large bowl, place chocolate chips and broken up chocolate bars. Make a depression in chocolate pieces, then scoop marshmallow creme into it.
- In a medium saucepan, cook sugar, salt, butter, and milk for about 8 to 10 minutes. (Start timing after boiling begins) Remove from heat, add chocolate chip mixture, vanilla, and chopped nuts. Mix RAPIDLY with large wooden spoon. Pour into buttered pans.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.1 g, Cholesterol 3.4 mg, Fat 6.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 31.9 mg, Sugar 13.5 g
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