1. TRIPLE Chocolate Fudge
INGREDIENTS:
3 1 / 3 C sugar
1 C butter
1 C packed brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows (cut in half)
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate (chopped)
1 tsp. Vanilla extract
2 C chopped pecans
Quantity - 5 1 / 2 pounds
METHOD:
Take a large saucepan,combine first four ingredients in it. Now dissolved and cook stirring over medium heat until the sugar is. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Take the mixture, remove from heat and stir until melted marshmallows.
Now stir in the chocolate chips until they melt. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pour pecans and then into a greased 15 "x 10" x 1 "baking pan. Churchill prepared the material until it becomes solid. AndFinally, cut into squares.
2. PERFECT PEPPERMINT PATTIES
INGREDIENTS:
Confectioners sugar 1 kg "
3 T butter or margarine, soft
2 to 3 tsp. Peppermint extract
1 / 2 tsp. Vanilla extract
1 / 4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening
Quantity-5 dozen
METHOD:
Combine first four ingredients in a bowl. Add milk to the mixture and mix well. Roll into 1 inch balls and a waxedPaper-lined baking sheet and chill for 20 minutes.
Now, with a glass of flat to 1 / 4 "and chill for 30 minutes. Take a bath or melt in microwave-safe bowl, chocolate chips and shortening. Dip patties and harden on wax paper.
3. MARSHMALLOW PUFFS
INGREDIENTS:
36 large marshmallows
1-1/2 C semisweet chocolate chips
1 / 2 C chunky peanut butter
2 T butter or margarine
Quantity - 3 dozen
Line a 9-inch square pan withFoil and butter the foil evenly. Now, arrange marshmallows in the pan. Melt chocolate chips, peanut butter and butter in a water bath or in a microwave-safe bowl. Pour the chocolate sauce over the marshmallows. Chill completely and cut between marshmallows.
4. EASY TRUFFLES
Servings: 64
INGREDIENTS:
8 oz Semi-sweet chocolate
1 / 3 C milk
1 / 3 c Unsalted butter
2 pcs egg yolks, lightly beaten
1 / 4 t vanilla extract
1 x unsweetenedCocoa
Quantity - 1 pound (about 2 dozen). About 75 calories per.
METHOD:
Take a saucepan melt chocolate with milk and butter in it over low heat. They stir stirring constantly. Then remove from heat.
Stir 1 / 4 cup hot mixture into egg yolks, whisk yolks into chocolate mixture to give a cooking pot. Add vanilla, beat well and enabled it. Pour cover the finished mixture into small bowl and refrigerate until firm. (or you can also refrigerate at least 2 days in thisPoint.)
Form teaspoons into balls, roll in the cocoa, shake off the excess.
