Cranberry Jewel Fudge With Variations Food

CRANBERRY FUDGE

Steps:

• Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

CHRISTMAS FUDGE

Steps:

• Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Boil for 4-5 minutes, stirring constantly.
• Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into foil-lined 8-inch square baking pan.
• Sprinkle with additional nuts if desired.
• Chill until firm.
• Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
• Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
• Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.

CRANBERRY JEWEL FUDGE WITH VARIATIONS

Steps:

• In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, for 5 minutes or until smooth. Stir in vanilla. Pour into parchment paper-or foil-lined 8-inch square metal cake pan. Refrigerate for about 1 hour or until firm.
• CRANBERRY TOPPING: In bowl over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate for about 3 hours or until firm. Remove from pan; peel off paper. With hot dry knife, cut into pieces. Makes 3 lb. about 48 pieces.
• SNOW-BALL CHOCOLATE FUDGE: Omit Cranberry Topping. Stir in 2 cups miniature marshmallows.
• CANDY-COVERED FUDGE: Omit cranberry Topping. Sprinkle 3/4 cup candy coated chocolate pieces onto hot fudge; press lightly.
• Canadian Living Gifts from Your Kitchen.

CHOCOLATE FUDGE

Steps:

• Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.
• Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.
• Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
• Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
• Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
• Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122°F.
• If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.
• Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
• Pour mixture into prepared pan and leave until almost set.
• Mark out squares with an oiled knife and leave to set.
• Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
• Should keep 3-4 weeks if stored properly.

CHOCOLATE FAVORITES

Steps:

• In a saucepan, melt chocolate and butter over low heat. Gradually blend in sugar and flour. Remove from heat.
• Blend in egg yolks one at a time, beating well after each addition. Stir in vanilla.
• In a medium bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture. Remove 1 cup egg-chocolate mixture and blend with sour cream.
• Place paper baking cups into mini muffin pans. Spoon 2 teaspoons egg-chocolate mixture into each cup. Top with 1 teaspoons sour cream mixture.
• Bake at 350°F for 10 minutes. Cool completely. Cover. Chill at least 2 hours.

CRUSTY HOMEMADE BREAD - WITH VARIATIONS

Steps:

• BASIC:.
• In small bowl, dissolve yeast in wter.
• In large bowl, mix 3 1/2 cups flour and salt.
• Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky). DO NOT knead.
• Cover with plastic wrap; let rise at room temperature 1 hour.
• Punch down dough.
• Turn onto a lightly floured surface.
• Pat into a 9" square.
• Fold dough into thirds, forming a 3" square.
• Turn dough over; place in a greased bowl.
• Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
• Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
• Line Bottom of a disposable foil rosting pan with parchment paper.
• Dust with cornmeal.
• Turn dough onta floured surface.
• Knead gently 8 times; shape into a 6" round lof.
• Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
• Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
• Preheat oven to 500. Using a sharp knife, make a slash (1/4" deep) across top of loaf.
• Cover pan tightly with foil.
• Bake on lowest oven rack for 25 minutes.
• Reduce oven setting to 450.
• Remove foil; bake 25-30 minutes longer or until deep golden brown.
• Remove loaf to a wire rack to cool.
• CHEDDAR CHEESE Variation:.
• Prepare bread dough as directed.
• Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
• CRANBERRY n ORANGE Variation:.
• Prepare bread dough as directed.
• Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.

WHITE CHRISTMAS JEWEL FUDGE

Steps:

• Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• Variations:.
• Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
• Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.