Count Down To Christmas

chocolate-pecan-fudge1

Chocolate Pecan Fudge

Ingredients:

  • 3 cups sugar
  • 1 ½ sticks (12 tablespoons) butter
  • 2/3 cup evaporated milk
  • 12 ounces semisweet chocolate chips
  • 7 ounces marshmallow crème
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method:

Line a 9 x 13 inch baking dish with a long sheet of foil, leaving overhang on two ends to use as handles to remove the fudge.

In a large saucepan, combine the sugar, butter and milk and bring to a full, rolling boil over medium heat. Boil, stirring constantly, until the mixture reaches 235 degrees F (soft ball stage) on a candy thermometer, about 5 minutes.

Remove from the heat, add the chocolate chips, and stir until melted and smooth. Beat in the marshmallow crème and vanilla with a wooden spoon. Stir in the pecans.

Spread the fudge into the lined baking dish and let cool to room temperature. Fold the foil to form handles and lift out the fudge. Remove the foil and cut the fudge in to squares.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  www.thasc.com

Fun Food For Halloween

Easy Candy Corn Fudge

easy-candy-corn-fudge
Thank  you to Bonnie of Gainesville for sharing your recipe.

Ingredients:
Yellow Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey – OR 1 tsp of extract of your choice (lemon, orange, etc.)
yellow food color
Orange Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey OR 1 tsp of extract of your choice (lemon, orange, etc.)
orange food color
White Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tsp vanilla extract (clear is best!) OR 1 tsp of extract of your choice (lemon, orange, etc.)

 

Method:
Line a 9×5 loaf pan with foil. Make sure to leave foil hanging over two sides of the pan for easy removal. If you are using non-stick foil – you’re done. If not, lightly spray the foil with cooking spray.
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.
Orange Layer
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.
White Layer
Combine white chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the chilled orange layer and chill for at least 2 hours.
Remove the fudge from the pan using the foil as handles. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.

Store leftovers in an airtight container for up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

Like Us On Facebook. www.facebook.com/thasc1977

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Sweetheart Fudge Cake

Sweetheart Fudge Cake

  • 1 package chocolate fudge cake mix
  • 1 teaspoon vanilla extract
  • 1/4 cup currant jelly, warmed
  • 3/4 cup heavy whipping cream
  • 3 squares semisweet chocolate, chopped
  • 1 can vanilla frosting
  • 1 carton frozen whipped topping, thawed
  • 2 pints fresh raspberries

Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9 inch heart shaped or round baking pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 inch of bottom. Brush jelly over top and sides of cakes.

In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.

In a large bowl beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with berries. Refrigerate 2 hours before cutting.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com