FUDGE

I'm a texture person and I like a smooth creamy fudge.  This is one of the best fudges I have ever tasted.  The secret to this fudge is a high quality chocolate and ,of course, I use Peter's chocolate.  This is very easy to make but you will need a few tools that are important to successfully make the fudge.  The most important tool when making this fudge is a marble board that is at least 24" square.  A thermometer and a heavy bottomed aluminum pan are also tools that make the process much easier and successful.

This recipe only takes about 30 minutes to make.  It is really easy but, to have success, you must follow the steps and time in cooling the cooked mixture before you add the chocolate. 

Fudge recipe:

2- Cups heavy cream
4- Cups sugar
1/8- Cup light corn syrup
1/2- teaspoon salt
1- cube real butter (1/2 Cup)
1-1/2 lbs. of Peter's chocolate  (24 oz. or about 3 Cups)

Tip:  The fudge that is pictured I used 1-1/2 lbs. of chocolate.  When cooled it cuts and holds its shape very well.  If you like a softer fudge (it won't hold its shape as well) use only 18-20 oz. of chocolate.  It won't affect the creamy smooth texture just how firm it is when it is cooled.

You can add a variety of other ingredients to make different flavors such as nuts, marshmallows, peanut butter, cookies etc.  The ideas and options are endless.

Begin by getting the chocolate chopped and other ingredients ready and set aside.  This tool is awesome for breaking up chocolate.   If the chocolate isn't measured accurately, it isn't going to ruin anything.  If you do add too much chocolate ( is it possible to have too much chocolate) it might not all melt completely.
The smaller the chunks, the better it will melt.  I don't worry about the chocolate being finely chopped because I've never heard anyone complain about having chunks of Peter's chocolate in their fudge.  Use a kitchen scale to weigh the chocolate or if measured it is about 3 cups. 

I'm making a cookies and cream fudge so I divided the 1-1/2 lbs of chocolate into 3/4 lb. Peter's white chocolate and 3/4 lb. of Peter's dark chocolate.   I am
 using Oreo cookies and I coarsely chopped them in a blender putting 3-5 in at a time and use a pulsating button until they are chopped.

I have all the ingredients in  separate bowls and set aside.  Have a dry and ungreased marble board also ready.






In a heavy bottomed aluminum pan, add the cream, sugar, salt and light corn syrup.  Turn on the stove burner from medium high to high heat.

 I have a ceramic top stove and after teaching classes on gas and coil burner stoves I have found them to be hotter than the ceramic stove top.  I cook on high heat but adjust the temperature according to your stove.  It needs to be hot enough to bring it to a full rolling boil.


Carefully stir the ingredients occasionally as it is heating.

I don't ever stir vigorously but run my spoon continuously across the bottom. I scrape the bottom of the pan to make sure there isn't any dry sugar pockets stuck to the bottom that will scorch.  By stirring carefully you prevent sugar getting up on the sides of the pan that may cause the candy to go grainy and I never have to wash down the sides of the pan.  Also, never scrape the sides of the pan when stirring.



Once it comes to a full boil, remove the spoon and clip on a candy thermometer.  Cook the mixture to 238 degrees F.  Remember to calibrate to your thermometer.

 The reason I have 2 thermometers is that I'm testing out a new digital thermometer and wanted to check its accuracy with the one I have been using for years.  I am really liking the digital one.


When it reaches the proper temperature, (which takes about 5 minutes) without scraping the pan pour onto a clean, dry, un-greased marble board.
Never scrape out the pan, this can cause it to go grainy.  I know it is hard to resist getting every last bit out of the pan.



Now, the next steps are important to follow to have the best results.  Set a timer and let it set undisturbed for 3 minutes.



After 3 minutes, cut the cube of butter and place on top.  Set timer for 2 minutes and let it set undisturbed.





After 2 minutes begin stirring in the butter.  It will be runny but you can keep it gathered with a wooden spatula and scraper.  When the butter is melted and mixed it is time to add the chocolate.





I am going to make cookies and cream so I am dividing this mixture and adding dark chocolate to one side and white to the other.  If you are doing just one flavor you don't need to divide it.





 
Add the chocolate and begin stirring and mixing.  This is when the fudge will start to set up.  Don't worry if all the chocolate doesn't melt, it will be a chocolate bonus.  Put directly in to a pan.




Do the same with the white chocolate and when the chocolate is mostly melted, add the cookies.




Spread the white chocolate on top and cover with plastic wrap to keep fresh.

Notes: This fudge gets its smooth creamy texture from the high cocoa butter content in Peter's chocolate.  When I was first
experimenting with this recipe, after I added the chocolate, you would have thought I had struck oil.  It separated and ran everywhere.  After much trial and error, I found if I let the cooked ingredients cool on a marble board, it wouldn't burn the chocolate causing the oils to separate but still be warm enough to melt the chocolate.  That is why it is important to follow the cooling time instructions.  It is also important to have the extra ingredients ready to add as soon as the chocolate is mixed in and put it in a pan.  I had a batch of fudge finished and it was perfect.  I had let it set while I prepared some nuts to add to it.  It had set for several minutes before I added the nuts and when I stirred them in I had some oil start to separate.  I don't know why.  I just make sure and quickly add the other ingredients and put the finished fudge in a pan and don't stir it any more.  If you do get some oil separating, dab it with a paper towel to absorb the oil and it will be just fine.

 The variety of flavors are only as endless as your imagination.  The fudge made with Peter's Ultra or milk chocolate will have a sweet flavor and the fudge made with Peter's Burgandy or dark chocolate has a more chocolatey flavor.  I have recently experimented mixing the dark chocolate and white chocolate to make instead of the milk chocolate.  I use different proportions to more chocolatey milk chocolate flavored fudge. Here are a few combinations I have made:

Rocky Road: Peter's milk chocolate or a mixture of Peter's dark and white chocolate, chopped walnuts, marshmallows

Salted Caramel Macadamia: Peter's dark chocolate, chopped Macadamia nuts, 1-can caramel made from sweetened condensed milk(check October 2013 post), sea salt.  I sandwiched a layer of caramel between two dark chocolate layers that had the nuts mixed in them and sprinkled sea salt on top of the caramel.

Peanut butter: Use either dark or milk Peter's chocolate for half and white chocolate the other half.  Mix 1/2 cup peanut butter in with the white chocolate layer and chopped, salted peanuts in the chocolate layer.

Peppermint: Peter's dark chocolate and white chocolate.  Mix crushed candy canes in the the white chocolate fudge and add 1/4 teaspoon peppermint oil to the dark chocolate fudge.
 The ideas are endless.


                         GO FOR IT!  This fudge is amazing.  You've got to try it to believe it.

Serving Trays

 I'm sharing a great tip that I learned from my friend Jennifer.  It is an inexpensive way to create an elegant way to serve and display your culinary confections.

All you have to have is a variety of dishes (plates, bowls, cups, goblets, candlestick holders, etc.).  You can come up with any variety of items.  I got these dishes at a second hand and dollar stores.  Use hot glue to secure the item used to separate the plates.  The hot glue holds them securely and afterwards, can be removed so that you can store the dishes easily.  If it is a little difficult to remove, warm water will soften it making it easier to separate the dishes.

 


It is amazing how something so inexpensive and simple can look so elegant and expensive.

I have heard that chocolate is good for you.  Yeehaa!  I'm going to take that health tip and run with it.
Soooo, this is what I made everyone for breakfast.  Everyone loved it and the Peter's dark chocolate made it even more nutritious and delicious!




Use any variety of berry or fruit.  Drizzle Coconut syrup and Peter's Dark chocolate on top.  Enjoy!

I have used this waffle recipe as far as I can remember.  It's so simple and we love it.

Waffles 

2 eggs
1-3/4 cup milk
1/2 cup oil
2 Tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
2 cups flour

Mix thoroughly eggs, milk, oil, sugar, baking powder and salt together with a whisk.  Add flour and  mix.  Cook in hot waffle iron.

Coconut Syrup

1 cup light corn syrup
1 cup sugar
1 cup cream
1 Tablespoon coconut flavoring

Bring to boil sugar and corn syrup.  Cook for 2 minutes.  Remove from heat and add cream and coconut flavoring.  Mix thoroughly using a whisk.
 

  It's been awhile since I have last posted anything.  The holiday were so busy with candy orders and keeping up with family and their various sports and activities.
 

 I had the opportunity to help a sweet woman in the area with her traditional candy making.  I won't say how old she is but I hope to be as active as she is in my later years.  She is a very happy, energetic woman named Editha, but was fondly nicknamed Eddy.  She asked if I would dip for her.  I was a little hesitant to dip for anyone else because I don't consider myself to be a very pretty dipper.  I don't do a lot of fancy letters and markings on my chocolates.  I'm more concerned with relying on good quality chocolate and preventing blooming.  She put my fears to rest and assured me everything would be just fine.

 
     She traditionally makes and gives chocolates as gifts at Christmas time.  She has grown from using 5 lbs. to 50 lbs. of chocolate for dipping because of her growing list of expecting recipients.  As with every experienced candy maker I know, Peter's was her preference of chocolate to use.  As we all say, "After using Peter's, nothing else will do".   Doctors are among the many on her list that start asking,around the holidays, when she will have her chocolates ready.  It just goes to show that there is something you can give the hard to buy for person that has everything.



     She includes several of her friends every year to help her with this yearly project.   Everyone was busy with their assigned duties, rolling or cutting centers, bringing me centers and moving the finished ones, putting the finished chocolates in paper cups and containers.  I was the dipper.  She had quite a system.  We did more than make candy.  We talked.  We shared ideas and recipes, learned new skills, discussed issues, solved the world's problems, and built and strengthened friendships.  At the end of our work, we sat down together to enjoy a wonderful meal that Eddy had prepared for us.


       We got a lot of candy made.  She called me and thanked me for my help and told me how happy she was with the finished candies and how beautiful they were.   Eddy, you are such a gracious and kind person.  Thank you for the learning experience.  I look forward to helping you again next year.

Brownies

Any time we brand, we have a big crew.  It takes a lot of help so we recruit a lot of family and friends to get the job done.  The pay is a chance to get to rope, train your horse and get a good meal when the works done.  I figure I put in enough time in the kitchen preparing a meal for everyone, that I can skip my turn on the ground work and go to roping. 

No matter what you serve, it’s a good dessert that makes the meal.  I learned of a few variations of brownies that I use and are a big hit.

You can use any brownie recipe.  This recipe I’m going to share is my favorite.  I have never had a homemade brownie recipe that has the chewy texture and shiny crust top like you get with a boxed brownie, until I used this recipe.

This recipe will fit a 13"x 18" cookie sheet.

Brownie recipe:

1-1/2 cups flour

2 Tablespoons cocoa

1/2 teaspoon salt

 Put dry ingredients in bowl and mix with wire whisk. 

1 cup butter (2 sticks)

10 oz. Peter’s dark chocolate (Burgandy) chopped

1-1/2 cups granulated sugar

½ cup light brown sugar

6  large eggs

Over medium heat, melt butter.  Add chocolate and stir until melted.

Remove from heat and add sugars.  Stir sugars until no longer looks grainy.  I think this is the secret to getting the shiny crust on top of the brownies. 

Add eggs and mix thoroughly with whisk.        

Pour mixture into dry ingredients and fold in until just mixed.  Do not over beat.

Pour into 13" x 18" greased cookie sheet and bake 350 degrees F for 25-30 minutes or until toothpick comes out clean when inserted in center.

This is the finished brownie and it has that crust and chewy texture that I love.

 Variations to Brownies

 I got this first variation idea from Caprice.  This is soooo good.  Thank you Caprice.

Pour over top of un-cooked brownie batter:

1 can sweetened condensed milk

2-4 chopped Almond Joy candy bars

I wanted more stuff on top so I made my own.

*1 batch of coconut center (Coconut center recipe available on my DVD #2)

*Peter’s chocolate chunks  (Everything is better with lots of Peter’s chocolate.)

*Chopped almonds

Bake at 350 F for 25-30 minutes or until done.

This second variation I got from my sister-in-law Carlene. 

Spread miniature marshmallows on top of baked brownie and put in middle rack in the oven.  Turn on the oven to broil.  Watch carefully because it only takes a few minutes until melted or slightly brown.

Melt Peter’s milk chocolate (Ultra) and ½ cup peanut butter.  Add rice krispy until coated well.  Spread on top and let cool.

                               These brownies are some of my favorite.  You'll love them!

Trina's Energy Bars

My daughter’s volleyball team won the district tournament which qualified them for the Volleyball State  Tournament.  It was going to be a long bus ride so they assigned each girl to bring different snacks.  Josey was assigned to bring a couple of boxes of granola bars.  She encouraged me to make a recipe I got from Trina call Energy Bars.  She said everyone likes them a lot better than granola bars.  They taste great and have some very nutritious ingredients, which makes coaches and moms happy.

TRINA'S ENERGY BARS

In a large bows mix the dry ingredients.

4 cups Rice Krispies

3-1/2 cups whole oatmeal

1-1/2 cup nuts (any kind you like-Peanuts, Almonds, Sunflower seeds, etc.)

Then you can add whatever else you would like such as:

Craisins

Raisins

Marshmallows

Etc.

Melt together over low-med. heat.

2-sticks of butter

1-1/2  16oz. pckg. Marshmallows

1/4 -1/2  cup honey

1 cup peanut butter

 

When melted, add to dry ingredients and mix thoroughly.  Press into greased 13" x 18" cookie sheet and cool.  Melt  Peter’s chocolate and peanut butter (everything is better with Peter's chocolate).  Spread on top of cooled bars and cool until chocolate is set.

 I cut them up and packaged them individually in ziplock sandwich bags.  


                        I can say that energy bars are the snack of Champions.  Way to go team!

 

When I learn of good recipe, I have to share it with everyone.  My daughter, Cassidy, brought over one day, a sample of some caramel she had learned how to make on Pinterest.  It was for dipping apples in.  It was the most fantastic caramel dip I have ever had.  I asked her the recipe and she said it just was a can of sweetened-condensed milk that had been cooked.  I have heard of this before, but had never tried making it.  After trying the caramel, I was sold on it.  I immediately had to have more and so the next day I made a can.  Well, when I find something good, I have got to tell everyone I come in contact with about it.  I figured if I was going to take the time to make one, I might as well fill the pan.  I wanted all my friends and family to try it, so I got a bigger pan.  I'm a little fanatic about things I like.  My husband says I don't do anything half way, I've got to beat the H--- out of it.  Oh well, I've got lots of apples on my trees and it makes a great gift.

This is so easy to make and once it is done you can store it on your shelf and have a great gift to give any time.

Instructions:  Remove labels from cans of Sweetened Condensed Milk.  You can use any brand.  I liked the Eagle Brand because it had a pull top and is so convenient if you don't have a can opener handy.

  Put unopened cans in a pan large enough to cover the can with water.  You can notice that I have a large pan so that I can do several at a time, or as Val says, beat the H--- out of it.  You may put a small towel, lids, or rack on the bottom of the pan.  This will prevent any scorching on the bottom of the bottom cans.

Put enough water in the pan to cover cans completely.  Turn stove burner on to high and bring to boil.  Continue boiling 2-4 hours ( when you are cooking several cans you need to cook for 4 hrs.).  The longer it is cooked, the thicker and more caramelized.   DO NOT LET IT BOIL DRY.  You must keep the cans covered with water.  As it boils, the water will evaporate.  Add water as needed, checking every 15 minutes.  If you have a lid on the pan, you won't have this problem as much but I would still keep checking it every 15 minutes.

Notice the big pan I have.  It's so I can do a whole case.  Yep, I'm a fanatic.  I also found that even with the the labels peeled off, there is still some glue residue that gets on the inside of your pan and it doesn't wash out.  You might want to use an old pan that you don't cook with.

After boiling for 2-4 hours, remove heat and let cool.  I don't know how long it will store on the shelf.  It doesn't stay there very long.  This makes a great quick treat.  You can put some decorative wrap around the can and give it as a gift with a bag of apples.  It has really been a hit with everyone that I have shared it with.

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