Saturday, December 23, 2006
We don't need no stinkin' candy thermometer!
I have never mastered candy making, so I rely on 'cheater' type recipes. Not being a fan of the marshmellow creme faux fudge, I've settled on this cheater style stir up fudge:
3 oz. softened cream cheese
1/4 t almond extract (or other flavoring)
2 oz. melted chocolate or 2 oz. cocoa powder
2 1/2 c. confectioner's sugar.
Beat cheese to soften, add chocolate and other ingredients together. Press into greased pan and chilluntil firm.
Variations: use white chocolate chips , then add chopped glace cherries and almonds or pecans,
use dark chocolate, add a glaze of dark chocolate on top,
use wimpy milk chocolate and add mint flavoring and a mint frosting on the top,
use peanut butter chips and peanut butter, then marble with chocolate fudge (had to add a t. ofbutter to the peanut butter to make it mix together.
I was feeling cheap and bought an 8 oz dark chocolate candy bar and melted it instead of buying the baker's chocolate (the candy bars are on sale this time of year for $1.25 at Wal-Mart)