As promised, here are Gaby's fudge recipes. I take no responsibility for the outcome. I see a candy thermometer is called for, so that may leave out some folks, but maybe if someone makes this, we can have a picture and a recipe review. For those who cook. My dessert is frozen chocolate Slim-Fast with almonds. Easy, easy recipe.
Maybe next week, I'll put up some more recipes if I can get some pictures. Kathy (corn dip?), Debby (blackened snapper?). Anyone else?
Maple Pecan Fudge
3/4 cup pecan, chopped
2 cup sugar, brown
1 cup cream, whipping
1/2 cup syrup, maple, pure
2 tbsp butter, cut into small pieces (notice this)
1 tsp soda, baking
1 tsp vanilla
Maple Pecan Fudge
Spread pecans on baking sheet; bake in 350°F (180ºC) oven for 8 minutes or until fragrant.
Grease 8-inch (2 L) square glass baking dish; line with foil; leaving 1-inch (2.5 cm) overhang.
Grease foil and set aside.
Grease side of heavy saucepan.
Add sugar, cream, maple syrup, butter and pinch of baking soda.
Cook over medium heat stirring constantly with wooden spoon until dissolved and boiling.
If mixture does not foam up high when it boils, stir in remaining baking soda.
Boil without stirring for 8 minutes or until candy thermometer registers soft-ball stage of 238ºF (114ºC) or 1/2 teaspoon (2 mL) syrup dropped into very cold water forms soft ball that flattens when removed from water.
Immediately pour into clean wide-bottomed bowl, without scrapping pan clean.
Let cool on rack to 100º F (38º C) 1 to 2 hours.
With wooden spoon beat in vanilla.
Beat for about 7 minutes or until very thick and most of the gloss disappears.
(Or use heavy-duty mixer with paddle attachment and beat fudge at medium-low speed for about 15 minutes.)
Quickly stir in pecans.
Immediately scrape into prepared pan; smooth top.
Let cool on rack.
Using foil overhang as handles, remove from pan; cut into squares.
Yield: 1 pound
Old Fashioned Milk Chocolate Fudge (for final refferences.)
3 tablespoons plus 1 teaspoon butter (again)
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup half and half
2 ounces milk chocolate, chopped
1 teaspoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts, toasted
Line a 8 by 8 by 2 inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter.
Combine the sugars, cream, chocolate and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 20 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens.
Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan.
Using a knife, score the mixture into individual squares. Let the mixture set completely!!. Carefully lift the foil from the pan and cut the fudge into individual squares.