Chocolate Dipped Peppermint Fudge for Valentines

Recipes in this Post

Finished Chocolate Dipped Peppermint Fudge

Sometimes you get lucky and someone gives you a whole bunch of boxes of Christmas Peppermint Candy Canes. I was lucky, my friend gave me six boxes of candy someone had given her. She was surprised when I said I wanted it, and she wanted to know what I was going to do with it. I said, “Make Peppermint Fudge, of course!”

Span was excited to help me because he got the job of breaking up the candy canes into more manageable pieces. First he did this with his hands, came and showed them to me and I said, “You know, breaking them goes quicker when you use a hammer.” So, he got a hammer, and he started banging away at them. I was washing dishes and didn’t realize he had started, or where he was going this. I now have little bits of candy cane on the floor in the living room. No big deal, I will vacuum them up. The point is he had a good time, and really felt he was helping.

We made the fudge last night and put it in the refrigerator to firm up. I was thinking of dipping the pieces in chocolate, but I only had unsweetened chocolate. If that happens to you, it’s not a show stopper.

How to Make Dipping Chocolate with Unsweetened Chocolate

Double BoilerI like to melt my chocolate in a double boiler. I also prefer to make my own double boiler by placing a metal bowl above pan half filled with water. The bowl’s circumference is much larger than the pan, so a) there is no chance of the chocolate falling into the water, and most importantly, b) because of the large circumference, there is little chance of steam getting to the chocolate and making it seize. Once chocolate has seized, about the only thing it’s good for is breaking up for chocolate chip cookies, or beating the heck out of it to make chocolate ganache.

Making Dipping Chocolate with Unsweetned ChocolateI found myself in a quandary as I did not have enough semi-sweet chocolate to dip all the fudge, and I didn’t want to waste time going to the store to buy more. It’s actually not a problem, you can add sugar to melted chocolate, and it will be just fine. As a matter of fact, just as in using salted butter gives you little control over saltiness in dishes, using semi-sweet chocolate also gives you limited control over the sweetness of the chocolate. The important thing to remember is that you must use the finest grain pure cane sugar you can get to avoid grittiness. Add the sugar to the melted chocolate, slowly, stirring all the while. Whatever you do, don’t let the sugar liquefy or you’ll just have a mess of seized chocolate. The ratio is about 1/4 cup of sugar to every ounce of unsweetened chocolate. You will have to test it for taste, though, depending on how sweet you want the final product.

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Ho! Ho! Ho! Eggnog Fudge

Recipes in this PostEggnog Fudge

As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.

Recipe: Eggnog Fudge

Summary: A perfect treat for the Holiday season.

Ingredients

Mis En Place Eggnog Fudge

Mis En Place Eggnog Fudge

  • 3 cups Sugar
  • 1 7-oz jar marshmallow creme
  • 1 can Sweetened Condensed Milk
  • 6 tablespoons Butter
  • 1 12-oz package good quality white chocolate chips
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brandy flavoring
  • Dried cranberries for garnish (optional)

Instructions

  1. Line a 9×9 inch pan with parchment paper.
  2. Mix sugar, sweetened condensed milk and butter together and cook until mixture comes to a boil, stirring frequently.
  3. Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
  4. Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
  5. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
  6. Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
    Eggnog Fudge cooling

    Eggnog Fudge cooling

  7. Remove the parchment paper with fudge from the pan.
  8. Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still to the fudge.
  9. Return to the refrigerator, then remove about 1 hour before serving time.

Quick notes

I suggest using flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.

Preparation time: 1 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Calories: 1019

Fat: 216

Protein: 6.2

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Cheesecake Stuffed Chocolate Dipped Strawberries

Cream Cheese Stuffed Chocolate Dipped Strawberries


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The other day, when I was perusing Pinterest, I came across something that looked fabulous. It was strawberries stuffed with cream cheese, and it was called Cheesecake Stuffed Strawberries. I pinned it, and decided it would make a nice treat for the kids in Spane’s class going to the Planetarium field trip. Last year, I made White Chocolate Rum Raisin Cookies for Mrs. Mary’s class when we went to The Natural Science Museum.

I lucked out, and strawberries were Buy One box, Get One Free. There are 24 kids in Spane’s class, plus the teacher, and possibly one or two more parents who, like me, volunteered to go on the trip to help with the children. There were enough strawberries, with a few extra for the house.

I decided to change the original recipe a little and dip the strawberries in chocolate. All the recipes on the Internet tell you to add shortening to the chocolate to temper it. I don’t like shortening, and I knew that I had dipped strawberries before without it. Of course, looking in The Joy of Cooking, I found that I didn’t need shortening at all, just a candy thermometer, that I have a nice glass one with a clip. There are instructions later in this post about how to do this.

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Rose Fudge and Black Forest Fudge – Happy Birthday to Me!

Rose Fudge Truffles and Black Forest Fudge

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It’s my birthday, and I can make anything I want to! It’s also Founder’s Night at my son Spane’s school, so I thought I should bring something to liven up the festivities. I got up early this morning and make two kinds of fudge, Rose Fudge and Black Forest Fudge. As of this writing, there are no pictures, but there will be as soon as it sets.

I love the flavor of roses, there is nothing like it. I have some rose syrup that I often put in lemonade, and love roses with peaches. What could be better in fudge?

One of my favorite cakes is a Sour Cherry Fudge cake, and I’m making that for my birthday cake (more later), so I decided to take that to the candy level as well.

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Christmas Gifts From the Kitchen

Peppermint Cookies with Cherry Center

I really like giving stuff I made in my kitchen to my friends, neighbors, and Spane’s school. So, this year I decided that I was going to give out some of the fudge and cookies that the kids made at the Kid’s Christmas Party on Saturday.

Life has been hectic since then, and Spane really wanted to help me to decorate the Roll Out Cookies. Today was also the last day of school before the winter break, a perfect opportunity to give his teacher and the front office some nice treats.

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Children’s Christmas Party

Leo (in red) and Mateo holding the White Chocolate Cherry cookies

Today is the 17th of December, in the year of our Lord, 2011. My friend Valencia had emailed me about having her child come for a sleep over a few weeks ago. Spane then came to me and asked if his other friend could sleep over. Then Spane and Noelle started practicing Rudolf the Red Nosed Reindeer at the park, and the idea sparked in my head to have a kid’s Christmas party.

So, today we’re baking and making candy. I’m writing down the recipes on cards that I’ll give to the children so we won’t have to do anything with the computer except take pictures.

Here’s what we’re going to make:

Before we get cooking, here’s a little entertainment for you. Presenting Mr. Leo, Mr. Spane, and Miss Noelle doing their rendition of Rudolf the Red Nosed Reindeer. Amber and I are backup singers (seriously, we’re off camera).


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