Homemade sweets

Because we all need to eat sometime or another. Chocolate cake especially welcome.
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darknit
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Joined: Wed Oct 12, 2011 5:20 pm

Re: Homemade sweets

Postby darknit » Sat Nov 25, 2017 7:50 pm

I'm not looking, I'm not looking, I'm not.... :love1:

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sweetpea
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Location: Wales

Re: Homemade sweets

Postby sweetpea » Sat Nov 25, 2017 10:45 pm

darknit wrote:I'm not looking, I'm not looking, I'm not.... :love1:

:lol: I know the feeling darknit :lol: :lol:

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saliha
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Location: Finland

Re: Homemade sweets

Postby saliha » Sat Dec 09, 2017 6:36 pm

Chocolate Marshmallow Fudge

Image

Comments:
This creamy, rich fudge is lightened by the marshmallows. The fudge will keep, uncut, in the refrigerator for 1 week, tightly wrapped in aluminum foil. Cut into bars or squares before serving or packing into gift boxes. Makes a great holiday gift.

Ingredients:
4 tbsp.(1/2 stick) unsalted butter, melted
1 cup firmly packed light brown sugar
1 cup granulated sugar
1/4 cup light corn syrup
1/2 cup half-and-half (milk/cream)
1/8 tsp. salt
4 oz. bittersweet or semisweet chocolate, coarsely chopped
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows

Instructions:
Lightly butter an 8-inch square pan.

In a large, heavy saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234°F, 7 to 10 minutes.

Remove from the heat and let cool until almost room temperature, or 110°F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Stir in the walnuts by hand.

Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired, to serve or give as a gift.

Makes 16 (2-inch) bars.

Source: https://www.williams-sonoma.com/recipe/ ... fudge.html
DON'T KNIT AND DRIVE . . . . . you could drop a stitch!

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sweetpea
Posts: 1292
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Location: Wales

Re: Homemade sweets

Postby sweetpea » Sun Dec 10, 2017 5:52 pm

Sorry won't be trying that recipe as i don't like Fudge

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darknit
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Joined: Wed Oct 12, 2011 5:20 pm

Re: Homemade sweets

Postby darknit » Sun Dec 10, 2017 5:53 pm

I love fudge but am not that keen on marshmallows - but I can leave them out can't I?

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saliha
Posts: 210
Joined: Tue Aug 29, 2017 4:16 pm
Location: Finland

Re: Homemade sweets

Postby saliha » Sun Dec 10, 2017 6:17 pm

I don´t think that it´s a big problem to leave marshmallows out. You can also replace them with something else like nuts or raisins or what ever.
DON'T KNIT AND DRIVE . . . . . you could drop a stitch!


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