Fudge

January 18, 2012 Leave a Comment

 

Chocolate Fudge

We usually use this chocolate fudge for gift baskets at Christmastime

This is a Christmas favorite. It is soft, chocolatey, and melts in your mouth.

¾ cup evaporated milk

1 ¾ cup white sugar

1 ½ cups miniature marshmallows

1 ½ cups semisweet chocolate chips

1 ½ teaspoons vanilla extract

½ cup pecans or walnuts (optional)

 

In a small saucepan, combine the evaporated milk and sugar. Heat at medium high. Bring it to a slow boil, and let it boil for 1 minute. Turn the heat to low and stir in marshmallows, chocolate chips, vanilla extract, and nuts. Stir until the chocolate chips and marshmallows are melted.

Pour into a buttered 9×13 inch pan. Let it cool. When cool, cut into squares. Fudge can be kept for about a month. 

 

 

Filed Under: candies, gluten-free recipes, Other desserts Tagged With: , , ,

Mom’s Cream Cheese Frosting

July 2, 2011 Leave a Comment

creamcheesefrosting This is my mom’s frosting recipe, and it tastes perfect on almost every type of cake. Add food coloring or cocoa for variations.  The picture at the side is of this frosting on the Gluten-Free Carrot Cake.

Ingredients:

4 ounces, (½ a stick) cream cheese

¼  cup (½ a stick) butter

1 teaspoon vanilla extract

2 1/2 cups powdered sugar, more or less

1/4 cup cream, half and half, or milk

In a double boiler (see ‘tips’ section if you don’t know what this is), melt the butter and cream cheese, the butter until it is completely melted, the cream cheese until it is soft. Beat with electric mixer, then add vanilla extract and one cup of the powdered sugar. Beat, then add another cup. If the frosting is at about the right consistency and tastes sweet enough, then don’t add the remaining half a cup of powdered sugar. If you think it needs more, add the rest, and continue adding sugar until you think it is just right. Once frosting is at its perfection, you can add food coloring if you like. If you want chocolate frosting, add a tablespoon of cocoa. Spread onto your cake, cookie, or cupcake, with a knife or small rubber spatula.

Filed Under: cakes, candies, cookies, gluten-free recipes

Almond Toffee

February 4, 2009 1 Comment

This toffee, like most toffees, is very sweet and delicious. It has become one of our family’s favorite travel foods,(because we can’t eat in restaurants)because not only does it keep well, but it is a nice treat, and is very quick to prepare.

1 cup butter

1 cup brown sugar

2 ½ cups almonds, (sliced)

1 cup semisweet chocolate chips

Preheat oven to 375 degrees. Lightly butter a 13 by 9 by 2” baking pan. Set aside. Combine butter and brown sugar in a saucepan, and bring to a boil at medium high, heat.(It is not like watching water boil. It is just little bubbles that slowly rise and slowly fall.) As soon as it starts to boil, remove it from burner immediately. Stir in two cups of the almonds. Do not stir in the last half cup. Pour into the prepared pan, and bake for fifteen minutes. Remove from oven and sprinkle with chocolate chips. Note: the toffee will not be hard when removed from oven. Do not put the toffee back in the oven. Instead, let the chocolate chips soften just because of the heat coming off the hot toffee. When the chocolate chips are melted, spread them out over toffee, with a knife. When chocolate chips are spread evenly over toffee, sprinkle remaining almonds over top of the chocolate. Cut the toffee before it is completely hardened. Let it cool completely. Remove it from pan, once cooled, and store it in a airtight container.

Filed Under: candies

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