Archive for the ‘Bittersweet’ Category

Simple Fudge


Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

  • 1-1/2 cups sugar
  • 1 5-ounce can (2/3 cup) evaporated milk
  • 1/2 cup butter
  • 2 cups tiny marshmallows
  • 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon vanilla
  1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
  2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
  3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
  4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
  5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
  6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

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Chocolate-Raspberry Turnovers


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 20 minutes
Bake: 11 minutes

  • 1 package (6 ounces) fresh raspberries (about 1 cup)
  • 3/4 cup bittersweet or semisweet chocolate chips
  • 1/3 cup seedless raspberry jam
  • 2 tubes (8 ounces each) refrigerated crescent dough
  • 1 egg whisked together with 1 tablespoon water
  1. Heat oven to 375°F. Line a large baking sheet with nonstick foil. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir to combine, breaking up raspberries slightly.
  2. On a lightly floured surface, unroll one tube crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons filling onto one half of a rectangle.
  3. Brush edges of dough with egg-water mixture. Fold dough over filling to enclose, then seal edges and crimp with a fork. Transfer to prepared sheet. Pierce turnover center once or twice to vent. Brush top with egg wash. Repeat with remaining dough and filling.
  4. Bake at 375°F for 11 minutes until golden brown. Cool slightly on wire rack. Serve warm.

**Personal Review:  I put it in the oven for 11 minutes, checked on them, and then let them sit for about another five until they turned brown. These did come out awesome though! I’ll be making them again!**