If I tell you the secret ingredient, it won't be a secret, now, will it? I've posted the recipe here a number of times, I believe, over the years. Here you go:
* Exported from MasterCook Mac *
Fudge - Mavis Kent's recipe
Starship Troopers IIOmManiPadmeOmelet 2 of my favourite films are British, Peter O' Toole in "The Ruling Clbutt" and the film "The Magic Christian" with Ringo Star and Peter Sellers and the proverbial...
Recipe By : posted to r.f.cooking by Barb Schaller 12-24-05 Serving Size : 100 Preparation Time :0:00 Categories : Candy
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1-2 cups sugar 2 small cans evaporated milk (1-1-4 cups) 2 sticks margarine (1 cup) 2 cups milk chocolate chips -- (12 oz.) 1 cup semisweet chocolate chips -- (6 oz.) Nuts -- to your liking 1 tsp. vanilla About 2-3oz. cream cheese (the secret ingredient that's not part of the original recipe)
Boil sugar and milk for 10-12 minutes on medium and stir. Use 3-qt. sauce pan. Maybe 10 minutes, per Sandy. In a bowl, combine the rest of ingredients , pour sugar-milk mixture over and stir until melted (Sandy does this in her mixer!!). Pour into greased 9x13Ó. Refrigerate until firm. There you have it.
NOTES: 2005 - used 1 stick margarine, 1 stick unsalted butter. I never measure the vanilla. I toasted the walnuts. Poured into 3 foil "bun" pans (maybe 5x8" ?) for gifts for friends and Rob's sister. USE A MIXER to mix it.
Source : Sandy, December 11, 1993. (Mavis Kent's recipe.) Merle Fossum and Gary Kovic were all over it!
* Exported from MasterCook Mac *
Happy WhateverI really wanted to send out some sort of holiday greeting but it is so difficult in today's world...
Caramels
Recipe By : Barb Schaller, posted to r.f.cooking 12-24-05 Serving Size : 1 Preparation Time :0:00 Categories : Candy
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whipping cream -- (1 pint) 2 cups sugar 3-4 light corn syrup 1-2 cup butter (1 stick)
In a *large heavy saucepan* (mine was Mom's - cast aluminum and about 5-quart size) combine ONE cup of the whipping cream, the sugar, corn syrup, and butter. Stirring, bring to a rolling boil and slowly add the remaining CUP of cream, stirring so the boil doesn't break. Cook to 246¡ for a firm caramel, a little less for a softer one. My 2005 batch may challenge dental cement. Nope - I just ate a small piece and it's chewy but do-able. Pour into a buttered 9" square pan, cool, cut and wrap.
It took about 20 minutes to get to temp after adding the cream. Cut and wrap in taffy wrap. Makes about 75 pieces from a 6x10" pan.
Espresso TrufflesTruffles are pretty simple, really. The basic recipe, called "ganache" is simply chocolate and cream. For truffles, you want what's called "firm ganache", a...
Can also (I've done it, but not this year -- it was late last night) put a mess of pecan pieces on a baking sheet and drop globs of caramel on top. Remove the cooled caramel-nut globs and dip in chocolate or put some chocolate on top to make turtle-like treats. If you want to make it difficult, arrange pecan halves neatly and neatly drop the caramel in the center to hold them together. I don't bother.
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There you go, It's 6:40 a.m., Chris is in the shower, Rob's at the Y, and I've got to wrap a few of these caramels for the Apple guy.
Merry Christmas. --
