(no subject)

[nverland]

Chocolate Cherry Fudge
Makes 3 dozen pieces

1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces semisweet chocolate, coarsely chopped
1 jar (7 ounces) marshmallow creme
1 cup chopped slivered almonds
1 cup chopped dried cherries
1 teaspoon almond extract

1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).

2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.

3. Add, almonds, cherries and almond extract; mix until well blended.

4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.



Eggnog Fudge
Makes 3 dozen pieces

1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
1/2 teaspoon ground nutmeg
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans,
1 teaspoon rum or rum extract

1. In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

2. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).

3. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.

4. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.



Sea-Salted Caramels
Makes 3 dozen pieces

1 cup (2 sticks) butter
1 1/2 cups brown sugar
3/4 cup sugar
1/4 cup dark corn syrup
1/2 cup light corn syrup
1 cup whipping cream
1 teaspoon vanilla
1 teaspoon sea salt

1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well.
Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).

2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.

3. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.



Pistachio Toffee
Makes 3 dozen pieces

1 1/4 cups shelled pistachios, divided
1 cup (2 sticks) butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup water
1 tablespoon corn syrup
6 ounces white chocolate, coarsely chopped

1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.

2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.

3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.

4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.

5. Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in airtight container.