Arianna Answers All

Posts Tagged ‘recipe’

So, I attended my local writing group’s mini-retreat last weekend. I brought fudge. It was a roaring success. So, I was only half kidding when I said my next recipe would be Cherry Cheesecake Fudge. Surprisingly enough, I found a recipe. Who would have known you could put two of the most delicious desserts together?

Cherry Cheesecake Fudge

Ingredients

2 3-oz. packages cream cheese, cubed and at room temperature
2 1/2 c. granulated sugar
2/3 c. evaporated milk
3 c. Mini Marshmallows
1 ½ c. dried cherries
12 oz (one bag) white chocolate chips
1/4 cup of butter
1 tsp. pure vanilla extract
1 tsp. almond extract

Directions

Wash 1-2 cups of cherries in lemon juice, pat dry and set aside (no moisture left on them) Place parchment paper or “release” aluminum in a 9 inch pan.

In a large saucepan, combine the butter, sugar, milk, and marshmallows and bring to a rolling boil over medium heat, stirring constantly. Boil for five minutes (Or until candy thermometer reaches 234 degrees). Keep stirring! Remove from heat and stir in the cream cheese and chips until smooth and melted.

Add cherries and extracts, stirring well. Pour mixture into pan and let sit at room temperature. When firm, cut into squares to serve.

Optional: Sprinkle the top of the fudge with white or yellow cake mix before the fudge sets. Store in refrigerator (if it lasts that long)

Enjoy!
Arianna

Penutty that is! Today I’m featuring a fudge classic: Peanut Butter fudge. I am a total peanut butter junkie. Put it in fudge, and I’m in heaven. DELICI-O-SO GOOD! Yummy!

Peanut Butter Fudge 

Ingredients

4 c. white sugar
1 (12 fluid ounce) can evaporated milk
1c. butter
1 c. crunchy peanut butter
1 (7 ounce) jar marshmallow creme
Some butter to grease the baking dish and saucepan

Directions:

Butter a 9×13 inch baking dish and set aside. Butter a 3-quart saucepan.

Place buttered saucepan over medium heat, and combine sugar, evaporated milk and butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Leche Quemada (“Burnt Milk Fudge”) is a Mexican caramel-like candy that is very popular in Texas. Because Tuesday is Cinco del Mayo, I thought it would be a perfect time to showcase this delicious treat.

Leche Quemada (Burnt Milk Fudge)

Ingredients:

5 lb. sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat’s milk (or substitute evaporated milk)
2 c. light corn syrup
1 tbsp. salt
1 tbsp. Mexican vanilla extract
4 tbsp. butter
1 c. pecans (optional)

Directions:

Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly–make sure to scrape the burned bits off the bottom as they develop–until the the temperature reaches 245 degrees. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.

When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12″ baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.

Happy Cinco Del Mayo everyone!

Arianna

Guess what? Today is the first day of Spring. So I thought I would spring this recipe on you all.  <insert rimshot>

Caramel fudge

The flavor of this fudge comes from caramelized sugar. Is that why it’s called caramel?

Ingredients

1/2 c. butter or margarine
1/4 tsp. baking soda
2 c. light cream
6 c. granulated sugar, divided
8 1/2 c. (2 pounds) pecans, broken

Directions:

Combine 4 cups sugar and cream in a heavy 4-quart saucepan and set aside.

Put the remaining 2 cups sugar in a heavy 10-inch skillet over medium heat, stirring constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F (Oops, apparently we are supposed to magically know when it reaches 246 degrees. It would have been nice if they included mention that you need a candy thermometer ). I. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.

This recipe seems rather complex and convoluted. But I am a caramelphile (This should be a word, don’t you think?), and just couldn’t pass it up. If there are any brave souls that try this recipe feel free to let me know how it turns out for you.

Happy Friday!
Arianna