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01 July 2004 @ 06:35 am
For jducoeur  
I said I would post some of my recipes, but in the upgrade to OS X, it's sometimes hard to find my recipes (and they are all in html for posting on the web)

Cranberry Fudge

0.3 cups evaporated milk
2.5 cups granulated sugar
0.3 cups cranberry juice concentrate
0.25 cup butter
6 ounces Marshmallow Fluff
11 to 12 ounces white chips (vanilla chips)
1 cup Craisins
0.5 teaspoon orange extract

Line a nine- by nine-inch pan with aluminum foil and set aside. Place white chips, orange extract, craisins, and marshmallow creme (fluff) into a three-quart saucepan or Pyrex bowl and set aside. Heat milk at medium until warm and then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Reduce flame to minimum setting which maintains the boil. Continue to boil for eight full miutes. At four minutes into the boil add the cranberry juice concentrate and stop the timer. The cool cranberry juice will probably stop the boil. Bring the solution back to a boil and restart the timer for another four minutes. You want to boil for a total of eight minutes, or if using a candy thermometer continue boiling until the boiling temperature reaches 235 degrees Fahrenheit, but do not exceed nine minutes rolling boil total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, orange extract, and marshmallow creme without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

The recipe is a good basis for most recipes involving a watery liquid. For my fruitcake fudge, I usually soak any fruits or nuts I am putting in the recipe with the alcohol, which stops the massive sugar splattering you can get when the alcohol boils. For anything other than the microwave fudge recipes and the "never fail fudge" that is on the Marshmallow Fluff containers (and really does work well), a good candy thermometer is a necessity. If this recipe peaks your interest, I can also post the eggnog fudge and a few others I have on my computer.
 
 
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