Recipe of the Day: Marshmallow Fudge *National Fudge Day*

Marshmallow Fudge

Ingredients
1-1/3 cups semisweet chocolate chips
2/3 cup fat-free sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups miniature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces

Directions
Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.

Pour into prepared pan. Refrigerate for 1 hour or until firm.

Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. Yield: 4 dozen.

Recipe found here: Marshmallow Fudge

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Recipe of the Day: Nut Fudge *National Nutty Fudge Day*

Nut Fudge

Ingredients
3 tablespoons butter, divided
12 ounces German sweet chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
2 cups pecans or walnuts, chopped

Directions
Line a 13×9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside.

In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts.

Pour into prepared pan. Let stand at room temperature until cool. Cut into squares. Store in an airtight container in the refrigerator. Yield: 2-1/4 pounds.

Recipe found here: Nut Fudge

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Recipe of the Day: Rich Cocoa Fudge

Rich Cocoa Fudge

Ingredients

3 cups sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Directions

1 Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2 Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3 Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in
1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
– Increase milk to 1-2/3 cups
– Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract
difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for
your altitude and thermometer.

Recipe found here: Rich Cocoa Fudge

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Recipe of the Day: Peanut Butter Fudge *National Peanut Butter Fudge Day*

Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme

Directions
In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yield: 3-4 dozen.

Recipe found here: Peanut Butter Fudge

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Recipe of the Day: Cookie Dough Truffles *National Candy Day*

Cookie Dough Truffles

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe found here: Cookie Dough Truffles

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Recipe of the Day: Cinnamon Peanut Brittle *National Nuts Day*

Cinnamon Peanut Brittle

Ingredients
1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions
In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.

Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy.

Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Cinnamon Peanut Brittle

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Recipe of the Day: Penuche Fudge *National Penuche Fudge Day*

Penuche Fudge

Ingredients
2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions
Butter an 8×8 inch square dish.

In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.

Let cool completely before cutting into squares.

Recipe found here: Penuche Fudge

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Recipe of the Day: Pecan Pralines *National Pralines Day*

Pecan Pralines

Ingredients
1 cup sugar
1 cup packed brown sugar
1 cup milk
8 large marshmallows
2 cups coarsely chopped pecans
2 tablespoons butter
1/2 teaspoon vanilla extract
Dash ground cinnamon

Directions
Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).

Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: about 2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Pecan Pralines

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Recipe of the Day: Microwave Peanut Brittle *National Peanut Lovers Day*

Microwave Peanut Brittle

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions

Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Recipe found here: Microwave Peanut Brittle

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Recipe of the Day: Chocolate Truffles

Chocolate Truffles

Ingredients

For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)

For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped

Directions

Chop the chocolate: Use a chef’s knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)

Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn’t cook off.)

Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.

For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.

Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.

Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)

Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.

Recipe found here: Chocolate Truffles

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