Chocolate Cherry Fudge Makes 3 dozen Ingredients:


1/2 cup (1 stick) butter 3/4 cup whipping cream 2 cups sugar


12 oz. semisweet chocolate, coarsely chopped


1 jar (7 oz.) marshmallow creme 1 cup slivered almonds, chopped 1 cup dried cherries, chopped 1 tsp. almond extract


Directions:


In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring


constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage) on a candy thermometer.


Remove from heat; add chocolate and marshmallow creme; stir until smooth.


Add, almonds, cherries, and extract; mix until well blended. Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.


Eggnog Fudge Makes 3 dozen Ingredients:


1/2 cup (1 stick) butter 3/4 cup eggnog 2 cups sugar


10 oz. white chocolate, coarsely chopped 1/2 tsp. ground nutmeg 1 jar (7 oz.) marshmallow creme 1 cup pecans, chopped 1 tsp. rum or rum extract


Directions:


In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring


constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F (soft ball stage) on a candy thermometer.


Remove from heat; add chocolate and nutmeg; stir until smooth.


Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil.


Cool completely; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator. H


50


January/February 2011


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