Step One in the Cooking Week Frenzy is accomplished. I made a double batch of fudge and my hard candy. I found glbutt containers with dome lids that have removable plastic liners at Tall Mouse (think "Michaels"). Also found a string of pretty, colored jingle bells, 3 of which fit perfectly in each dome lid. Made my batch of stained glbutt candy and filled the glbutt containers. Amazingly, the division of candy between the five containers was perfect. Red food coloring for the cinnamon candy and green for the peppermint. Wowser! Turned out very pretty, if I do say so myself.
Tomorrow: let the cookie baking begin!! (This taking December off work idea was *brilliant*!)
Chocolate Velvet Fudge
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desserts
3 squares unsweetened chocolate; cut into pieces 1 cup milk 3 cups sugar 3 tablespoons light corn syrup 1-8 teaspoon salt 3 tablespoons butter 1 1-2 teaspoon vanilla 1-2 cup chopped pecans or walnuts
Combine chocolate and milk in 3-quart heavy saucepan. Cook over low heat, stirring constantly until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook without stirring until mixture reches the soft ball stage (236 to 238 degrees). Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to lukewarm (110 degrees). Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and pour quickly into a lightly buttered 8' square pan. (Do not scrape pan.) Mark in 36 pieces while still warm; when cold and firm, cut. Makes about 1 1-2 pounds.
Stained Glbutt Candy
desserts
4 cups sugar 1 3-4 cup light corn syrup 1 cup water 1 teaspoon flavoring oil or 1 tablespoon flavo food color, as desired
3 Cookie Recipe e.cookbooksHi All, Found 3 interesting Cookie - Recipe e.cookbooks. I will post the content of the 3 books here, so if it appeals to you, there will also be a link...
Line a 15 x 11-inch baking pan with foil and lightly grease or sprinkle evenly with a light coating of powdered sugar. Set aside.
Butter sides of a medium pot. Combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil. Boil rapidly until candy thermometer registers 300*F (150¡ C), hard-crack stage.
Immediately remove from heat and stir in flavor extract or oil and food color.
Pour into prepared pan. Let cool completely.
When hard, remove from pan. Break into pieces with kitchen mallet.
Note: For multiple flavors and colors, divide candy mixture after cooking; flavor and color each as desired.
Yield: 2 1-2 pounds candy.
Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
