Jewel Studded Holiday Fudge With Ginger And Cranberries Recipes

HOLIDAY FUDGE

Steps:

• Lightly butter a 9x13 inch baking dish. Set aside.
• Combine milk, butter, sugar, and salt in a large heavy saucepan. Bring to a boil over medium-high heat. Then cook, stirring constantly, for 6 minutes.
• Combine marshmallow cream, candy bar, and chocolate chips in a large bowl. Pour hot sugar syrup over mixture, stir until chocolate is melted and well blended. Stir in walnuts and vanilla. Pour into prepared baking dish. Allow to cool before serving.

CRANBERRY JEWEL FUDGE WITH VARIATIONS

Steps:

• In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, for 5 minutes or until smooth. Stir in vanilla. Pour into parchment paper-or foil-lined 8-inch square metal cake pan. Refrigerate for about 1 hour or until firm.
• CRANBERRY TOPPING: In bowl over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate for about 3 hours or until firm. Remove from pan; peel off paper. With hot dry knife, cut into pieces. Makes 3 lb. about 48 pieces.
• SNOW-BALL CHOCOLATE FUDGE: Omit Cranberry Topping. Stir in 2 cups miniature marshmallows.
• CANDY-COVERED FUDGE: Omit cranberry Topping. Sprinkle 3/4 cup candy coated chocolate pieces onto hot fudge; press lightly.
• Canadian Living Gifts from Your Kitchen.

CRANBERRY FUDGE

Steps:

• Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

JEWEL STUDDED HOLIDAY FUDGE WITH GINGER AND CRANBERRIES

Steps:

• Line a 20cm-square baking tin with non-stick baking parchment.
• Combine the sugar, evaporated milk, cream, butter and salt in a heavy-based pan. Slowly bring to a rolling boil: the mixture should be bubbling briskly. Reduce the heat and simmer for 15-20 minutes, stirring constantly, until the mixture reaches the soft-ball stage (115°C on a sugar thermometer), which is when a little of the mixture, dropped into a jug of cold water, forms a ball that is soft when pinched.
• Remove the pan from the heat and beat the mixture vigorously with a whisk for 3-5 minutes - the fudge should lose its gloss and begin to look grainy.
• Stir in the ginger pieces, cranberries and vanilla extract, then pour the mixture into the lined tin. Leave to cool, then transfer to the fridge.
• Allow the fudge to chill for at least 2 hours before cutting it into small squares.