Gourmet Chocolate Excellence
Volume 2: Confections
By
Cocoa Billionairious
© 2011 All Rights Reserved
TABLE OF CONTENTS
CANDY
Chocolate Candy.............................................................................................................................................4
Chocolate Caramels.......................................................................................................................................5
Chocolate Christmas Candies....................................................................................................................6
Chocolate Coconut Candies.......................................................................................................................7
Chocolate Dipped Candies.........................................................................................................................8
Chocolate Drop Candy................................................................................................................................9
Chocolate Mints............................................................................................................................................10
Easy Chocolate Peanut Candy..................................................................................................................11
Easy Turtle Candy.........................................................................................................................................12
English Butter Chocolate Toffee..............................................................................................................13
Layered Mint Chocolate Candy...............................................................................................................14
Never Fail Toffee...........................................................................................................................................15
Peanut Raisin Chocolate Clusters...........................................................................................................16
Rocky Road Candy........................................................................................................................................17
Soft Chocolate Caramels............................................................................................................................18
Triple Chocolate Candy Cane Kisses.....................................................................................................19
Perfect Peppermint Patties........................................................................................................................20
Marshmallow Puffs.....................................................................................................................................21
Chocolate Egg a la Crème.........................................................................................................................22
Peanut-Butter White Chocolate Dreams............................................................................................23
FUDGE
10 Minute Fudge........................................................................................................................................24
Apple Peanut-Butter Fudge....................................................................................................................25
Baked Fudge Drops....................................................................................................................................26
Bourbon Fudge............................................................................................................................................27
Grenadine Fudge........................................................................................................................................28
Candy Bar Fudge........................................................................................................................................29
Cheese Fudge...............................................................................................................................................30
Chocolate Crème Fudge..........................................................................................................................31
Chocolate Fudge.........................................................................................................................................31
Chocolate Marshmallow Fudge...........................................................................................................32
Chocolate Mint Cookie Crunch Fudge.............................................................................................33
Chocolate Peanut-Butter Fudge..........................................................................................................34
Creamy Mocha Fudge.............................................................................................................................35
Diabetic Fudge...........................................................................................................................................36
Double Chocolate Fudge........................................................................................................................37
Fudge.............................................................................................................................................................38
Samoa Fudge..............................................................................................................................................39
Hazelnut Fudge.........................................................................................................................................40
Jello Pudding Fudge................................................................................................................................41
Kahlua Creamy Fudge............................................................................................................................42
Microwave Fudge....................................................................................................................................43
Nutty Chocolate Mint Fudge...............................................................................................................44
Old Fashioned Chocolate Fudge........................................................................................................45
Pistacchio Swirl Fudge..........................................................................................................................46
Sugar Free Fudge....................................................................................................................................47
White Chocolate Cherry Almond Fudge.......................................................................................48
White Chocolate Ribbon Fudge........................................................................................................49
Fool Proof Dark Chocolate Fudge.....................................................................................................50
Triple Chocolate Fudge........................................................................................................................51
Quick And Easy Peanut-Butter Fudge...........................................................................................52
White Chocolate Fudge......................................................................................................................53
CHOCOLATE BARS
Chocolate Peanut-Butter Bars.........................................................................................................54
Vienna Chocolate Bars.......................................................................................................................55
Black And White Chocolate Bars...................................................................................................56
Chocolate Candy Bar..........................................................................................................................57
Chocolate Crunch Bars......................................................................................................................58
Chocolate Merengue Bars................................................................................................................59
Peanut-Butter Bars..............................................................................................................................60
Reeses Bars..............................................................................................................................................61
Snicker Bars............................................................................................................................................62
Chocolate Truffle Loaf With Raspberry Sauce..........................................................................63
Substitutions And Information........................................................................................................64
CANDY
Chocolate Candy
10 Large Marshmallows
1/4 Cup Butter
1 Cup Sweetened Shredded Coconut
1 1/4 Cups Semi-Sweet Chocolate Chips
1 Cup Rice Crispies
1 Cup Cocoa Crispies
Line a 13 X 9 pan with Aluminum foil and spray it with Pam. Combine marshmallows, butter,
and chocolate in a microwavable bowl for 4 to 6 minutes. Be sure to check and stir every 2
minutes until the mixture is melted. Stir in Rice Crispies, Cocoa Crispies and coconut. Spread
the mixture in a pan quickly using a buttered spatula. Chill in the refrigerator and cut into
small finger-sized bars. Makes up to a dozen or more.
Chocolate Caramels
2 Cups Sugar
3/4 Cup Light Corn Syrup
1/8 Teaspoon Sea Salt
4 Squares Unsweetened Chocolate
2 Cups Light Cream
1 Teaspoon Vanilla Extract
3/4 Cups Chopped Nuts
In large heavy saucepan, combine sugar, syrup, salt, chocolate and 1 cup cream stirring
constantly until mixture comes to a full boil. Add in the remaining cream gradually, so that
boiling does not stop. Continue cooking and stirring until it reaches a firm-ball stage
(248~F.). Remove the mixture from the heat. Stir in vanilla extract and nuts. Pour into a
buttered 8 inch square pan and refrigerate. When cold, turn it out on the cutting board and
cut into 3/4 inch squares. Makes up to a pound or more.
Chocolate Christmas Candies
1 Cup Butter or Regular Margarine
1/2 Cup Creamy Peanut Butter
2 1/3 Cup Graham Cracker Crumbs
2 Cups Sifted Confectioners Sugar
2 Cups Sweetened Flaked Coconut
1 Cup Walnuts
6 Ounces Semi-Sweet Chocolate Chips
1 (2 ½") Paraffin Piece Sliced Into Strips
In a 2-quart saucepan, combine the peanut butter and butter over medium heat, stirring
constantly, until melted. Remove from the heat. In a bowl, combine the graham cracker
crumbs, confectioners' sugar, coconut, and walnuts. Pour the peanut butter mixture over the
graham cracker mixture tossing until well blended. Shape the mixture into 1/2-inch balls.
Line your baking sheets with waxed paper and place each ball on top of it . Cover with
aluminum foil and refrigerate until chilled. On the top of a double boiler, combine the
chocolate chips and paraffin over hot water and stir until melted. Dip the balls in the
chocolate. Place each ball on the baking sheets and let stand until the chocolate is set. Cover
with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy.
Chocolate Coconut Candies
1 Cup Mashed Potatoes Warm or Cold
1 Pound Powdered Sugar
1 Teaspoon Almond Extract
1 Pound Sweetened Flaked Coconut
12 Ounce Bag Chocolate Chips
2 Tablespoons Vegetable Shortening
In large bowl, mix potatoes, powdered sugar, and almond extract. Stir in the coconut and
drop by rounded teaspoonful sized balls onto waxed paper. If mixture is too soft, refrigerate
until able to handle. Heat chocolate chips and shortening over low heat until melted. dip 1
ball at a time until coated and place on waxed paper. Chill balls until firm. About 4 dozen
candies.
Coconut Bars:
Press the mixture into an ungreased 13x9x2 pan and pour the melted chocolate on top.
Refrigerate and chill until firm. Cut into bars 2x1. *Makes About 4 dozen bars.
Chocolate Dipped Candies
1 Pound Milk Chocolate Chopped
¼ Cup Luke Warm Water
Strawberries
Cherries
Bananas
Caramels and Caramel Creams
Dinner Mints and Soft Peppermint Candies
Whole Nuts
Marshmallows
Peanut Brittle
Candy Corn, Indian Corn and Mellow Cream Pumpkins etc
Place the chocolate in the upper part of a double boiler. In the lower part, pour in 1/4 cup of
lukewarm water (120 F). Stir constantly and beat thoroughly until melted. Using a fork or
confectioner's dipper emmerse one piece at a time into the melted chocolate. When the
surface is entirely coated, drain and place on waxed paper. Use the left over chocolate to
make a swirl over the top of each chocolate dipped confection. Set in cool place to harden.
Makes up to a pound or more depending on the number of items.
Caution:
Always keep the water at even temperature in the double boiler. Make sure that the room is
cool and free from steam for desirable results. You can use Fruits, nuts, mints, and other
candies to dip in chocolate.
Chocolate Drop Candy
6 Ounce Chocolate Chips
1 Cup M&M Peanut and M&M Chocolate (½ Cup Each)
1 Cup Peanut Butter Chips
1 Cup Marshmallows
1 Cup Roasted Peanuts
1 Cup Raisins
In a 2 qt. microwaveable mixing bowl, place chocolate chips on HIGH (100%) for 2-3
minutes. Stir the chocolate until smooth. Add the other ingredients, and stir into the
chocolate chip mixture. Drop by spoonful onto waxed paper. Cool. Yields 2 1/2 dozen pieces
of candy.
Chocolate Mints
12 Ounces Chocolate Chips
4 Ounce Can Condensed Milk
1 Teaspoon Peppermint Flavoring
In a Double Boiler, melt chocolate and milk slowly over low heat. Stir in peppermint to the
chocolate mixture and drop in small spoonfuls onto waxed paper. Allow the mints to dry and
set for several hours or overnight. Store in a covered container, but Do Not Refrigerate.
Makes up to a dozen or more.
Easy Chocolate Peanut Candy
12 Ounce Bag Chocolate Chips
2 (10 Ounce) Bags Peanut Butter Chips
1/2 Cup Peanuts
Using a glass or ceramic microwaveable bowl, put two 10-ounce bags of peanut butter chips
and one 12-ounce bag of semi-sweet chocolate chips on HIGH (100%) for 90 seconds.
Stir and continue heating in 20 second intervals until chocolate and peanut butter chips are
melted. Add in the peanuts and stir. Put by spoonfuls on cookie sheet covered with waxed
paper or parchment. Let cool. These Candies can be frozen. Makes up to a a dozen or more.
Easy Turtle Candy
4 Ounces Pecan Halves (about 72)
24 Caramel Candies
1 Teaspoon Vegetable Shortening
6 Ounces Semi-Sweet Chocolate Chips
Heat oven to 300º degrees and cover a cookies sheet with lightly greased aluminum foil using
the shiny side upward. To create the turtle candy, place 3 pecan halves in a "Y" shape on the
foil. Place 1 caramel candy in center of each "Y". Bake each candy just until the caramel is
melted for about 9 - 10 minutes. In a double boiler, heat the shortening and chocolate chips
over low heat until chocolate is melted. Spread the chocolate over each candies and
refrigerate for 30 minutes. Makes 2 dozen turtles.
Chocolate English Butter Toffee
2 Sticks Butter
1 Cup Sugar
1 Tablespoon Corn Syrup
1 Teaspoon Vanilla Extract
6 Ounces Semi-Sweet Chocolate Chips
3/4 Cup Almonds, Roasted And Diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and water over
medium heat stirring often until butter melts. Cover and bring to a boil over medium-high
heat for 1 min. Remove cover and place a candy thermometer in the pan. Cook over
medium-high heat until syrup reaches 300º F, stirring often after mixture reaches 250º F to
prevent scorching. Reduce heat to medium if the mixture begins to darken at sides of pan.
Stir in vanilla and pour the toffee immediately into a well-buttered 9-inch square metal pan
(do not use glass, or candy will be too difficult to remove). Let the mixture cool completely at
room temperature.
Turn the pan to make the toffee slide out onto a sheet of wax paper. Use half of the melted
chocolate to spread over toffee and sprinkle half of almonds on top, pressing lightly into
chocolate. Let stand at room temperature until chocolate is almost set. Turn the toffee over
and spread uncoated side with remaining chocolate and with remaining nuts. Let stand
overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight
container at room temperature. Makes up to a dozen or more.
Layered Mint Chocolate Candy
10 Squares Semi-Sweet Chocolate
1 Can Sweetened Condensed Milk, Divided
2 Teaspoon Vanilla
1 Package White Chocolate Squares
1 Tablespoon Peppermint Extract
Few Drops Of Green Food Coloring
In heavy saucepan, over low heat, melt semi-sweet chocolate with 1 cup sweetened
condensed milk. Remove from heat stir in vanilla. Spread half the mixture into wax paper line
8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at
room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining
sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring.
Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved
melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board.
Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about
1-3/4 lbs.
Never Fail Toffee
2 Cups Sugar
1 1/2 Cups Butter or Margarine
2 Tablespoons Water
1/2 Cup Slivered Almonds
1 Large Milk Chocolate Bar Broken Into Morsels
In a heavy saucepan, combine sugar, butter and water, cook, stirring constantly to the soft-
crack stage. Add the almonds, cook, stirring to hard-crack stage. Pour immediately on
unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread
melting chocolate to cover the toffee. Let it cool and cut into pieces. Makes up to a dozen or
more.
Peanut Raisin Chocolate Clusters
1 Large Egg white
1/4 Cups Sugar
3/4 Cups Raisins
3/4 Cups Raisins
3/4 Cups Chocolate Chips
In a bowl, beat the egg white until frothy adding sugar gradually. Continue beating the egg
white until light. Stir in raisins, peanuts and chocolate chips. on Line a cookie sheet with
parchment paper or on a buttered and floured cookie sheet. Place in the mounds on the
sheet and bake in preheated oven 375 º F for 8 to 10 minutes or till browned. Let the clusters
cool. Makes 24 candies.
Rocky Road Candy
6 Ounces Chocolate Chips
1 Ounce Unsweetened Chocolate
1 Tablespoons Butter or Margerine
2 Large Eggs
1 1/4 Cup Powdered Sugar
1/2 Teaspoon Vanilla
2 Cup Planters Cocktail Peanuts Salted
2 Cup Miniature Marshmallows
In a large saucepan, melt chocolate chips, chocolate and butter over low heat, stirring until
smooth. Remove from heat. Beat eggs until foamy and add in the sugar, salt and vanilla
mixing it well. Blend the egg mixture into the chocolate mixture. Stir in peanuts and
marshmallows. Drop by teaspoonfuls onto waxed paper. Chill in refrigerator for 2 hours or
until firm. Remove just before serving and store the left overs. Makes about 4 dozen.
Soft Chocolate Caramels
1/2 Pound Sugar
9 Ounces Fresh Heavy Cream
2 Ounces Cocoa Powder
1 1/4 Ounces Clover Honey
In a copper pan(or a pan not lined with tin), cook all the ingredients together until the
mixture reaches the firm ball stage consistency. Test the stage of the cooking by dipping your
clean thumb and index finger into cold water, then into the mixture and repeat. This should
be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the
tip of the fingers. Using a marble slab, oil it and pour this cooked sugar onto it. Use 4 oiled
rulers to make a framework making sure it is of an even thickness of 2/3 in. Let cool and cut.
Makes a pound or more.
Triple Chocolate Candy Cane Kisses
4 (3 Ounce)Chocolate Bars-
(2 Semi-Sweet , 1 Milk & 1 White Chocolate)
1/2 Cup Crushed Candy Canes
Using a microwave safe ceremic or glass dish, Melt the 3 kinds of chocolate in 3 separate
bowls. Stir half of the crushed candy into the semi-sweet chocolate, but reserve a bit for
sprinkling. Stir the remainder or the crushed candy canes into the milk and white chocolates.
Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the
milk and white chocolates. Sprinkle with crushed candy. Let harden. Makes up to a dozen or
more.
Perfect Peppermint Patties
1 Pound Confectioners Sugar
3 Tablespoons Softened Butter or Margarine,
2 to 3 Teaspoons Peppermint Extract
1/2 Teaspoon Vanilla Extract
1/4 Cup Evaporated Milk
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
2 Tablespoons Vegetable Shortening
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and
place on a waxed paper-lined cookie sheet. Chill for 20 minutes in the refrigerator. Flatten
with a glass to 1/4". Chill for another 30 minutes. In a double boiler or microwave-safe bowl,
melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Makes
about 5 dozen.
Marshmallow Puffs
36 large Marshmallows
1-1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Chunky Peanut Butter
2 Tablespoons Butter or Margarine
Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a
double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour
over the marshmallows. Chill completely. Cut between marshmallows. Makes 3 dozen.
Chocolate Egg a la Creme
Serving Size: 12
1/2 Cup Light Corn Syrup
1/4 Cup Softened Butter
1 Teaspoon Vanilla
1/4 Teaspoon Salt
3 Cups Powdered Sugar
4 Drops Organic Yellow Food Coloring
2 Drops Organic Red Food Coloring
1 (12 Ounce)Bag Milk Chocolate Chips
2 Tablespoons Vegetable Shortening
1) In a large bowl, combine the corn syrup, butter, vanilla, and salt. Beat well with an electric
mixer until smooth. 2) Add one cup of powdered sugar, at a time while mixing by hand after
each addition to a creamy consistency. 3) Remove about 1/3 of the mixture, and place it in a
small bowl. Add the food colorings, and stir well. 4) Refrigerate and cover both mixtures for
at least 2 hours, or until firm. 5) Prepare a cookie sheet by brushing it lightly with vegetable
shortening. When mixtures are firm, roll them into a small, marble-sized ball from the
orange filling and wrap a portion of the white filling (approx. twice the size) around it. Form
this filling into the shape of an egg, and place it on the cookie sheet. Repeat process with the
remaining filling ingredients, then refrigerate these "eggs" for 3-4 hours, or until firm. 6)
Microwave the chocolate and milk chocolate chips with the shortening in a glass or ceramic
bowl on HIGH for 1 minute. Take time to stir the chocolate half way through, and microwave
again for 1 minute more stirring again. 7) Use a fork to dip each “egg” into the chocolate. Tap
the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill in the
refrigerator for 1 to 2 hours. 8) After chilling, dip each candy once more, and chill for several
hours, or until completely firm. Makes a dozen eggs.
Peanut Butter White Chocolate Dreams
1/2 Cup Crunchy or Smooth Peanut Butter
1/2 Cup Powdered Sugar
2 Tablespoons Heavy Cream
12 Ounces Imported White Chocolate
1/2 Cup Toasted Almonds Finely Chopped--
18 Whole Natural Almonds
18 Paper Candy Cups
In a microwave safe glass bowl or dish, heat peanut butter on High for 30-40 seconds to
soften. Mix in powdered sugar and cream until the mixture is stiff, not runny. In a medium
glass bowl, melt white chocolate in microwave oven on Medium for 1-1/2 to 2-1/2 minutes,
stirring once halfway through cooking time, and until melted and smooth. Stir in chopped
almonds. Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2
inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little
peanut butter mixture on top of white chocolate in each cup and spread around with back of
spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using
back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate to chill until
firm. Store candies in refrigerator for up to a week. Makes a 18 dreams.
FUDGES
10 Minute Fudge
3 Ounces Unsweetened Chocolate( 3 Squares)
4 Tablespoons Margarine
4 1/2 Cups Powdered Sugar
1/3 Cup Instant Nonfat Dry Milk
1/2 Cup Light Corn Syrup
1 Tablespoon Water
1 Teaspoon Vanilla Extract
1/2 Cup Chopped Nuts
On top of 2 quart double boiler, melt the chocolate and margarine. Stir corn syrup, water,
and vanilla into chocolate mixture. In a bowl, sift together 1 ¼ cup of the powdered sugar
and half the dry milk. Add into the chocolate mixture. Stir in the remainder of the sugar and
dry milk in as the second additions. Continue stirring until mixture is well blended and
smooth. Remove from heat and stir in nuts. Grease an 8-inch square baking pan and turn the
mixture into it. Let it cool and cut the fudge into squares. Makes up to a dozen or more.
Apple Peanut Butter Fudge
6 Ounces Semi-Sweet Chocolate Morsels
1/2 Marshmallow Fluff Jar
1/2 Cup Creamy Peanut Butter
1 Teaspoon Vanilla
2 Cups Sugar
2/3 Cups Motts Apple Juice
1 Cup Chopped Peanuts
In a bowl, mix the semi-sweet chocolate morsels, half jar marshmallow fluff, peanut butter
and vanilla until well blended. Set the bowl aside. In buttered heavy 2-quart saucepan put in
a candy thermometer and combine the sugar and apple juice stirring until sugar dissolves
and the mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir
frequently. Remove from heat and quickly add marshmallow mixture. Stir until just blended.
Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired.
Refrigerate to cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Baked Fudge Drops
2/3 Cup Sweetened Condensed Milk
1/8 Teaspoon Sea Salt
1 1/2 Cups Sweetened Shredded Coconut
1/4 Teaspoon Vanilla
Multicolored Candy Sprinkles
In a bowl, combine all ingredients together and mix well. Use a teaspoon to scoop out
portions onto a greased baking sheet. Decorate with bright colored sprinkles and bake in a
preheated moderate oven at 350º degrees F for 15 minutes. Makes a dozen or more.
Bourbon Fudge
2 Cups Semi-Sweet Chocolate Chips
1 14 Ounce Can Sweetened Condensed Milk
1/4 Cup Maker's Mark Bourban
1/2 Teaspoon Orange Extract
¾ Ounce Slivered Almonds
In large microwave safe bowl, combine chocolate chips and milk and cover loosely. Cook for
3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange
extract mixing it well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds.
Pour mixture in pan and let stand until firm or chill in refrigerator. Makes up to a dozen or
more.
Grenadine Fudge
1 Cup Semi-Sweet Chocolate Chips
1 Cup White Chocolate Chips
14 Ounce Can Sweetened Condensed Milk
1/4 Cup Grenadine
1/2 Tsp Vanilla Extract
¾ Ounce Package Slivered Almonds
In large microwave safe bowl, combine chocolate chips and milk and cover loosely. Cook on
High for 3 minutes. Remove from microwave and stir until smooth. Add grenadine and
vanilla extract mixing it well. Grease an 8 inch square pan and sprinkle bottom of pan with
almonds.Pour mixture in pan. Let stand until firm or chill in refrigerator. Makes up to a
dozen or more.
Candy Bar Fudge
1/2 Cup Butter or Margarine
1/3 Cup Baking Cocoa
1/4 Cup Packed Brown Sugar
1/4 Cup Milk
3 1/2 Cup Confectioner's Sugar
1 Teaspoon Vanilla Extract
30 Caramels, Unwrapped
1 Tablespoon Water
2 Cups Salted Peanuts
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Milk Chocolate Chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on
HIGH for about 3 minutes until mixture boils. Stir in confectioners' sugar and vanilla. Pour
the mixture into a greased 8-in. square baking pan. In another microwave-safe bowl,
unwrap caramels with water and heat on HIGH for 2 minutes or until melted. Stir peanuts
into the caramel and spread over cocoa mixture layer. Microwave chocolate chips on HIGH
for 1 minute or until melted and spread over caramel layer. Chill in refrigerator until firm.
Makes 2-3/4 pounds.
Cheese Fudge
2 Sticks Softened Butter
8 Ounces Cubed Pasteurized Process Cheese,
1 1/2 Pound Powdered Sugar
1/2 Cup Cocoa
1/2 Cup Non-Fat Dry Milk
2 Teaspoons Vanilla
2 Cups Coarsely Chopped Nuts
In a large saucepan, melt butter and cheese over medium heat while stirring frequently. Until
melted. Remove from heat and set aside. In a bowl, sift together sugar and cocoa adding it to
the cheese mixture, mixing it well. Stir in non-fat dry milk, vanilla and nuts. Turn into a
9x9x2-inch pan. Chill in the refrigerator until firm. Makes 3 pounds.
Chocolate Creme Fudge
3 Cup Sugar
3/4 Cup Margarine
2/3 Cup Evaporated Milk
12 Ounces Semi-Sweet Chocolate Chips
7 Ounces Marshmallow Crème
1 Cup Nuts
1 Teaspoon Vanilla
In heavy 2.5 qt. saucepan with a candy thermometer, combine sugar, margarine, and milk
bringing it to full rolling boil while stirring constantly. Continue boiling 5 minutes over
medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent
scorching. Remove from heat and stir in chips until melted. Add marshmallow creme, nuts
and vanilla beating until well blended. Pour into greased 9"x13" pan. Cool at room
temperature and cut into squares. Makes approx 3 lb.
Chocolate Fudge
2 1/2 Cups Sugar
1/2 Cups Margarine or Butter
2/3 Cup Evaporated Milk
1 (7 Ounce) Jar Marshmallow Crème
2 Cups Semi-Sweet Chocolate Chips
3/4 Cup Chopped Walnuts
1 Teaspoon Vanilla
Line 9 inch square or 13x9 inch pan with buttered foil that extends over sides of pan. In a
large saucepan, combine sugar, margarine and evaporated milk bringing it to a boil over
medium heat for 5 minutes stirring constantly. Remove from heat and add marshmallow
creme and chocolate chips mixing until smooth. Stir in walnuts and vanilla. Pour into the
buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares and
refrigerate until firm. Remove fudge from pan by lifting and removing foil from sides of
fudge. Using large knife, cut through scored lines and store in refrigerator. Makes about 3
pounds--36-48 squares.
Chocolate Marshmallow Fudge
1 Large Can Evaporated Milk
1/4 Pound Butter
4 Cup Sugar
2 (6 Ounce) Packages Chocolate Pieces
1/2 Jar Marshmallow Cream
Chopped Nuts
In saucepan, combine first three ingredients and cook to 234º F or until it forms a soft ball in
cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add
chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate and chill until firm. Cut into
squares. Makes a dozen or more.
Chocolate Mint Cookie Crunch Fudge
1 1/2 Cup Granulated Sugar
1/3 Cup Unsweetened Cocoa Powder
1 (5 Ounce) Can Evaporated Milk
1/2 Stick (1/4 Cup) Butter Or Margarine
1 Cup (6 Ounce) Mint-Flavored Semi-Sweet Chocolate Chips
16 Round Chocolate Sandwich Cookies
Line a 8" Square Pan With Greased Foil
In heavy 3 quart saucepan, Add in milk, butter, sugar and cocoa. Bring to a boil over
medium heat, stirring constantly. Boil vigorously for 5 min without stirring. Remove from
heat and add chips stirring until melted and smooth. Line a pan with wax paper and spread
1 cup of the mixture in lined pan. Top with cookies and spread remaining fudge evenly over
top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.
Makes a pound or more.
For an extra minty flavor use 16 Pepperidge Farms Milano Mint Cookies.
Chocolate-Peanut Butter Fudge
1 Cup Semi-Sweet Chocolate Chips
1/4 Cup Light Brown Sugar
2 Tablespoons Soy Milk
1/2 Cup Oatmeal
1/3 Cup Chunky Peanut butter, Room Temp.
In a steaming bowl, combine chocolate, sugar and soy milk placing it in a larger pot with
some water in it to cook over low heat until the chocolate has been smoothly melted. Stir in
the oatmeal. With a spoon, drop the peanut butter in by rounded teaspoonfuls. Swirl it
around until it is evenly distributed but not blended in. Line a small, shallow baking dish with
wax paper. Use a cake spatula to pat the chocolate mixture in the dish. Refrigerate for several
hours until chilled and firmly set. Cut into 1" squares. Makes a dozen or more.
Creamy Mocha Fudge
1/2 Cup Cocoa
3 1/2 Cup Icing Sugar
1/4 Cup Whipping Cream
1/2 Cup Butter or Margerine
2 Tablespoons Very Strong Coffee
1/2 Cup Coarsely Chopped Pecans
In large bowl, stir together the cocoa and icing sugar until well blended with no lumps. In a
saucepan, melt butter over medium heat. Add coffee and beat with an electric beater till
smooth and fold in the pecans. Turn the mixture onto a wax paper lined loaf pan. Smooth top
with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.
Makes a dozen or more.
Diabetic Fudge
14 1/2 Ounces Evaporated Milk
3 Tablespoons Cocoa
1/4 Cup Oleo
Liquid Sweetener (To Equal 1/2 Cup Of Sugar)
1/4 Teaspoon Salt
1 Teaspoon Vanilla
2 1/2 Cup Graham Cracker Crumbs
1/4 Cup Nuts
In a saucepan, combine milk and cocoa and beat well. Add oleo, sweetener, and salt bringing
it to a boil. Remove from heat and stir in remaining ingredients except 1/4 cup graham
crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker
crumbs and chill. Makes 32 Balls.
Double Chocolate Fudge
2 Cups Semi-Sweet Chocolate Chips
1 1/2 Ounce Package Milk Chocolate Chips
14 Ounce Can Sweetened Condensed Milk
2 Tablespoons Cream or Milk
2 Teaspoons Vanilla Extract
1 Cup Chopped Walnuts
In saucepan, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1
TBSP cream and 1 tsp vanilla over low heat. Remove from heat and stir in 1/2 cup walnuts.
Spread the mixture evenly into a-9-inch square pan lined with aluminum foil. In another
saucepan, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP
cream and 1 tsp vanilla over low heat. Remove from heat and stir in the remaining walnuts.
Spread milk chocolate mixture over the fudge in pan. Chill the chocolate for 2 hours or until
firm. Turn fudge onto cutting board. Peel off the foil and cut into squares. Store loosely
covered at room temperature. Makes about 2 1/2 pounds.
Fudge
1 Bag Semi-Sweet Chocolate Chips
1/2 Bag Butterscotch Chips
1 Regular Size Can Eagle Evaporated Milk
Vanilla Extract
Combine all the ingredients in a microwave-safe bowl and microwave for 2 minutes. Stir and
pour the mixture into 8 x 8 inch bowl and let cool. Makes up to a pound of fudge.
Samoa Fudge
1/2 Cup Crushed Samoa Girl Scout Cookies
2 Cups Sugar
6 Ounces Heavy Cream
12 Regular Marshmallows
1/2 Cup Butter
1 Teaspoon Vanilla
6 Ounces Milk Chocolate Chips
In a sauce pan, heat together the sugar, heavy cream, marshmallows and butter until it
comes to a boil for 5 minutes. Remove the pan from heat and add vanilla and chocolate chips.
Mix thoroughly until the chips have melted. Add crushed Samoas and mix well. Pour the
mixture into 8-by-8-inch buttered pan and cool. Makes up to a pound of fudge.
Hazelnut Fudge
3 Cups Sugar
1 Cup Milk
1/2 Cup Corn Syrup
3 Ounces Unsweetened Chocolate Chips
1 Cup Butter
2 Teaspoons Vanilla
1 Cup Oregon Hazelnuts Chopped
In a saucepan, cook the sugar, milk, corn syrup and butter using a candy thermometer with
the temperture 238º. Pour the mixture into a mixing bowl and add the vanilla. Let the
mixture cool for 15 minutes and beat until thick. Stir in the nuts and pour into a buttered
pan. Makes a pound or more fudge.
Jello Pudding Fudge
1 Package Jello Chocolate Pudding and Pie Filling
Made For Cooking
2 Tablespoon Butter
1/4 Cup Milk
1 1/2 Cups Sifted Confectioners Sugar
1/4 Cup Chopped Nuts
In a saucepan, combine the pudding, butter and milk bringing it to a full, yet gentle boil for 1
minute. Remember to stir constantly. Remove the pan from the heat. Quickly blend in sugar
and the nuts. Pour mixture into a greased 8x4-inch pan. Let it cool in the refrigerator and
cut into squares. Makes 1 lb of fudge.
Kahlua Creamy Fudge
1 1/3 Cups Granulated Sugar
7 Ounce Jar Marshmallow Crème
2/3 Cup Evaporated Milk
1/4 Cup Butter
1/4 Cup Kahlua
1/4 Teaspoon Salt
2 Cups Semi-Sweet Chocolate Morsels
1 Cup Milk Chocolate Morsels
2/3 Cup Chopped Nuts
1 Teaspoon Vanilla
Line an 8" square baking pan with Aluminum foil. In 2 quart saucepan, combine the sugar,
marshmallow crème, milk, butter, Kahlua and salt. Bring the mixture to a rapid boil, stirring
constantly for 5 minutes. Remove the pan from the heat and add all of the chocolate stirring
until melted. Add nuts and vanilla to the chocolate mixture. When the mixture is well
blended, turn it onto the prepared pan and refrigerate until firm. To serve, cut in squares.
Makes about 2 ¾ pounds.
Microwave Fudge
2 Cups Miniature Marshmallows
14 Ounce Can Condensed Milk
1/8 Teaspoon Salt
12 Ounces Semi-Sweet Chocolate Chips
1 Cup Milk Chocolate Chips
1/2 Cup Nuts
1 1/2 Teaspoons Vanilla
In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4
minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted.
Stir in nuts (may use up to 1 cup) and vanilla. Line 8 or 9 inch square pan with wax paper.
Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper
and cut into squares. Makes 32 pieces of fudge.
Nutty Chocolate Mint Fudge
7 Ounce Jar Marshmallow Cream
1 1/2 Cups Sugar
2/3 Cup Evaporated Milk
1/4 Cup Butter
1/4 Teaspoon Salt
1 1/2 Cups Nestles Mint-Chocolate Chips
1/2 Cup Chopped Nuts
1 Teaspoon Vanilla Extract
In heavy gauge saucepan, Bring the combined marshmallow cream, sugar, evaporated milk,
butter and salt to a FULL ROLLING BOIL over medium heat while stirring constantly. Remove
pan from the heat and add the Mint- Chocolate chips stirring until chips are melted and the
mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill
until firm, about 2 hours. Cut into 1-inch squares. Makes a Pound or more fudge.
Old Fashioned Chocolate Fudge
1 1/2 Cups Milk
4 Ounces Unsweetened Chocolate Squares
4 Cups Sugar
3 Tablespoons Light Corn Syrup
1/4 Teaspoon Salt
3 Tablespoons Butter or Margarine
1 1/2 Teaspoon Vanilla
In medium-size heavy saucepan, combine the milk and chocolate cooking over low heat until
chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to a boil.
Using a candy thermometer, cook without stirring to 234ºF. The consistency should be able
to form this syrup into a soft ball when dropped into cold water by the teaspoonfuls. Remove
from heat at once. Add vanilla and butter or margarine, but do not stir in. Cool mixture in
pan to 110ºF, or until lukewarm. Beat mixture with a wooden spoon until mixture thickens
and begins to lose its gloss. (This will take about 15 minutes.) Spread in a buttered 8x8x2"
pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
Pistachio Swirl Fudge
3 Ounce Package Cream Cheese
14 Ounce Can Sweetened Condensed Milk, Divided
1/2 Teaspoon Vanilla
6 Ounces 3 Pack Semi-Sweet Chocolate Pieces
1 Tablespoon Sweet Butter or Margarine
1/2 Cup Coarsely Chopped Pistachio Nuts
Using a 1 quart microwave-safe bowl, place cream cheese in small and microwave on HIGH
(100%) for 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the
sweetened condensed milk and the vanilla. Using and electric hand mixture, beat on low
speed just until mixture is smooth and set aside. Place remaining sweetened condensed milk,
semi-sweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on
medium (50%) for 2 to 3 1/2 minutes or until mixture is glossy and can be stirred smooth.
Stir the mixture twice. Stir in pistachio nuts and spread chocolate mixture evenly into
prepared wax paper lined pan. Drop cream cheese mixture, by spoonfuls, over chocolate;
swirl lightly over chocolate. Place in refrigerator or firm at room temperature. Cut the
mixture into 4 lengthwise and 4 crosswise cuts which will make 25 even squares. Cut each
square diagonally in half. Store in airtight container with waxed paper between layers. Keeps
best if refrigerated. Makes 50 Fudge Pieces.
Sugar Free Fudge
16 Ounces Softened Cream Cheese
2 (1 Ounce) Unsweetened Chocolate Squares
1/2 Cup Sugar Substitute
1 Teaspoon Vanilla Extract
1/2 Cup Chopped Pecans
In a microwave-safe glass dish, melt the chocolate on HIGH for 1 to 2 minutes stirring half
way through until melted. Set aside and let it cool. In a small mixing bowl, beat the cream
cheese, sweetener and vanilla until smooth. Stir in pecans and pour into an 8-inch square
baking pan lined with Aluminum foil. Cover and refrigerate overnight. Cut into 16 squares.
Serve chilled. Makes 16 Squares.
White Chocolate-Cherry Almond Fudge
1 1/2 Cups Granulated Sugar
2/3 Cup Whole Milk
1/2 Stick Butter or Margarine
1 1/2 Cups White Chocolate Chips or Vanilla Chips
1 Teaspoon Vanilla Extract
1/2 Cup Sliced and Toasted Almonds
1/2 Cup Dried Cherries or Cranberries
Line a 8" square pan with greased Aluminum foil. In a heavy 3 quart saucepan, mix sugar
and milk. Add butter and bring to a boil over medium heat, stirring constantly., Boil
vigorously without stirring for 5 minutes. Remove the pan from heat. Add chips and vanilla
to the mixture and stir. Use a whisk to beat the mixture until chips melt and the mixture is
smooth. Stir in the almonds and cherries until well blended. Spread the mixture in the
prepared pan. Refrigerate for 6 hours until firm. Invert the pan, peel off the foil, invert the
fudge and cut in 1" squares. Makes a Pound of fudge.
White Chocolate Fudge
2 Cups Sugar
3/4 Cup Sour Cream
1/2 Cup Margarine
12 Ounces White Chocolate
7 Ounce Jar Marshmallow Cream
3/4 Cup Walnuts
In a saucepan, mix together the sour cream and margarine bringing it to a full rolling boil.
Boil the mixture until it reaches the soft ball stage (use a teaspoon full of syrup to drop into
cold water, and when it turns into a ball it is ready). Remove the pan from heat, and add
chocolate until melted, add marshmallow creme and nuts, put into a greased 8 or 9 inch pan,
cool at room temperature, cut in squares. Makes a pound of fudge..
White Chocolate Ribbon Fudge
1 1/4 Pounds Chopped White Chocolate
14 Ounces Sweetened Condensed Milk
1 1/2 Teaspoons Rum Extract
1 1/2 Teaspoons White Vinegar or Lemon Juice
1 1/2 Cups ChoppedWalnuts
6 Ounces Semi-Sweet Chocolate Chips
Dash Salt
In a microwave safe 2-qt glass bowl, melt white chocolate with sweetened condensed milk in
microwave on Medium for 3 to 4 mins, or until melted and the mixture is smooth when
stirred. Stir in rum extract, vinegar, and salt and mix well. Stir in walnuts. Spread half of
white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate for
about 10 minutes, or until almost set. Spread melted semi-sweet chocolate over white
chocolate and refrigerate for 10 minutes or until almost set. Carefully top with remaining
white chocolate mixture, spreading evenly over all and refrigerate until firm for about 2
hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container. Makes
25 squares.
CHOCOLATE BARS:
Chocolate Peanut Bars
1 Cup Creamy Peanut Butter
1 Cup White Corn Syrup
1/2 Cup Packed Brown Sugar
1/2 Cup White Sugar
6 cups Crushed Cornflakes Cereal
1 Cup Semi-Sweet Chocolate Chips
2/3 Cup Peanuts
In a large saucepan, cook the combined the peanut butter, corn syrup, brown sugar and
white sugar over medium heat stirring occasionally until smooth. Remove pan from heat
and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated. Press the
entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before
cutting into I “ inch bars. Makes a pound or more bars.
Vienna Chocolate Bars
2 Sticks Butter
2 Egg Yolks
1 1/2 Cups Sugar
2 1/2 Cups Flour
10 Ounces Seedless Raspberry Jelly
1 Cup Semi-Sweet Chocolate Chips
1/4 Teaspoon Salt
4 Large Egg Whites
Preheat oven to 350 º. In a bowl, cream together the butter with the egg yolks and 1/2 cup
sugar. Add flour and knead with fingers. Pat batter out with fingers on greased cookie sheet to
about 3/8" thickness. Bake mixture for 15 to 20 minutes until lightly browned. Remove from
oven. Spread with jelly and top with chocolate chips. Beat egg whites and salt until stiff peaks
form. Fold in remaining cup of sugar. Gently spread on top. Bake for additional 24 minutes.
Cool and cut into 2"x2" bars. Makes a pound or more.
Black and White Chocolate Bars
1 Pound REAL White Chocolate
1 Pound Chocolate Chips
3/4 Cup Evaporated Milk
1/4 Cup Margarine
1 Teaspoon Vanilla or Other Extract
1/2 Cup Hazelnuts and/or Walnuts
**Before you begin, make sure to use only the white baking chocolate with cocoa in the
ingredients, or else the recipe will not turn out right**
Line the inside of an 8" square baking pan with plastic wrap and set aside. Pre-heat the oven
to 350º F, and place nuts on a cookie sheet to bake until skin begins to flake off. Use a clean
towel to rub and remove the skins . Pulse the nuts in a food processor, or crush them by
putting them in a bag and using a hard object to break them into pieces. Using two medium-
sized bowls over two double boilers, melt each chocolate separately. Using a sauce pan,
combine the evaporated milk and melting margarine over medium heat. Remove from heat
and reserve. Add half the milk and margarine mixture to the melted chocolate chips and mix
well. Pour the mixture into the lined baking dish making sure to spread it evenly. Refrigerate
for 3 minutes. Add balance of milk mixture to the melted white chocolate, and the vanilla
and blend it well. Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate for a full 24 hrs or until firmly set. Slice the firm mixture into bars. Store chilled.
Makes a Pound or more.
Chocolate Candy Bars
12 Envelopes Hot Cocoa or Rich Hot Chocolate Mix
12 Tablespoons Cold Water
12 Tablespoons Golden Raisins
12 Teaspoons Creamy Peanut Butter
12 Teaspoons Chopped Nuts
In small bowl, stir cocoa mix with water, but save envelope that mix came in. Stir in raisins,
peanut butter and nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand
against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge. Makes a dozen candy bars.
Chocolate Crunch Bars
1/2 Cup Clover Honey
1/3 Cup Margarine
1/4 Cup Hot Cocoa Mix, Rich Hot Chocolate Mix or Carob Powder
1 Cup Nature's Path Flaxplus Pumpkin Granola, Divided
1 Cup Dry Milk
In a bowl, blend together every ingredient except the granola, and mix to a stiff dough. Knead
one half of the dough in the granola. Slice the dough into equal sized 2 inch portions. Roll
each bar into the remaining granola. Line a baking sheet with wax paper and place each one
on top of it. Refrigerate until firm and serve. Makes up to a dozen bars.
Chocolate Meringue Bars
1/2 Cup Margarine
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Large Eggs Separated
1 1/2 Teaspoons Vanilla
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Tablespoons Milk
6 Ounces Chocolate Chips
1 Cup Brown Sugar
1/2 Cup Nuts
Using an electric mixing bowl, beat the margarine, sugars, egg yolks, and 1 tsp. vanilla. In a
bowl, mix the dry ingredients, and add the milk to it. Spread the mixture in a 9"x13" pan
and sprinkle with the chocolate chips. Beat the egg whites to soft peaks, beat in brown sugar
and ½ teaspoon of vanilla. Fold in nuts and spread carefully over the chocolate chips. Bake
for 30-35 minutes at 325º degrees F. Makes a Pound of bars.
Peanut Butter Bars
3/4 Cup Butter
2 Cups Chunky Peanut Butter
1 1/2 Cups Crushed Honey Graham Crackers
1 Pound Powdered Sugar
6 Ounces Chocolate Chips
1 Tablespoon Crisco Oil
In a bowl, Combine the butter, peanut-butter, graham crackers and powdered sugar together
until well blended. Knead the dough until it is smooth. Line a 9 x 13" pan with wax paper,
and press the dough into the pan making sure that it is even on all sides. In a saucepan,
melt chocolate chips with the oil stirring until fully melted. Spread the chocolate over the
mixture in the pan. Refrigerate to chill for 1 hour, and cut into bars. Makes a pound of bars.
Reese's Bars
1 Cup Melted Butter Or Margerine
2 3/4 Cups Icing Sugar
1 Cup Peanut Butter
2 1/2 Cups Graham Cracker Crumbs
12 Ounces Semi-Sweet Chocolate Chips
In a large bowl, mix the first four ingredients together and press into an ungreased 9 x 13
pan. In a microwaveable bowl, melt the chocolate chips and pour over the peanut butter
mixture. Let cool slightly and then cut into bars before the chocolate hardens completely.
Makes a dozen or more bars.
Snicker Bars
11 1/2 Ounces Milk Chocolate Chips
2 Tablespoons Vegetable Shortening
30 Vanilla Caramels
2 Tablespoons Water
1 Cup Chopped Peanuts
In a microwavable dish, melt chocolate chips and shortening in microwave stirring until
smooth. Pour 1/2 of chocolate mixture into 8" foil lined pan. Refrigerate for 15 minutes or
until firm. In a microwaveable dish, heat the caramels, butter and water in bowl stirring half
way through until smooth. Add in the peanuts and pour the mixture over first chocolate
mixture. Refrigerate the mixture for 15 minutes or until sticky. Reheat remaining chocolate. if
necessary, pour over top, chill, cut and enjoy . Makes a pound or more bars.
Chocolate Truffle Loaf With Raspberry Sauce
2 Cups Heavy Cream
3 Egg Yolks Lightly Beaten
16 Ounces Baker's Semi-Sweet Chocolate
1/2 Cup Light Karo Syrup
1/2 Cup Butter or Margerine
1/4 Cup Powdered Sugar
1 Teaspoon Vanilla
Sauce
10 Ounces Frozen Raspberries; Strained and Pureed
1/3 Cup Light Karo Corn Syrup
Fresh Raspberries For Garnish
Line a loaf pan with plastic wrap. In a large bowl, mix a 1/2 cup of heavy cream with the egg
yolks. In a 3 quart pan, melt chocolate, corn syrup and butter over medium heat. Add the egg
mixture and cook for 3 minutes while stirring constantly. Let the mixture cool to room
temperature. Beat the remaining heavy cream, sugar, and vanilla into a soft peak stage. Fold
the cream into the chocolate mixture and pour into the lined pan. Refrigerate the mixture
overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan by
turning it upside down. Serve sliced, topped with rapsberry puree, a dollop of whipped
cream, and a couple of fresh raspberries. Makes a Pound.
Substitutions And Information
Bourban 1 1/2 to 2 Teaspoons of Vanilla Extract
Grenadine Non-alcoholic Grenadine or Pomegranate Syrup
Kahlua Non-alcoholic Coffee Liqueur or Coffee Syrup; For the Rum base
White Grape Juice, Apple Juice, or Pineapple Juice mixed with ½ to
1 Teaspoon of Non-alcoholic Rum, Vanilla or Almond Extract.
Rum White Grape Juice, Apple Juice, or Pineapple Juice mixed with ½ to
1 Teaspoon of Non-alcoholic Rum, Vanilla or Almond Extract.
Coffee Non-alcoholic Coffee liqueur or Coffee Syrup. 1/2 to 1 Teaspoon
Chocolate Extract combined with instant Coffee.
For Non-coffee Drinkers: Coffee alternatives are Cafix, Kaffree Roma or Ayurveda
Herbal Coffee Substitute, Pero, Teechino, Genmaicha, and
Roastaroma.
For more information on alternatives:
http://www.recipetips.com/kitchen-tips/t—904/alcoholsubstitutions.asp
http://en.wikipedia.org/wiki/Kahlúa
http://altmedicine.about.com/cs/dietarytherapy/tp/080402.htm
http://www.wildflavors.com/index.cfm ?
fuseaction=home.viewpage&page_id=CE67F369-CFBA-BA9B-986280FF2A30C791
Photographer: Lucian Alexandru for Picture_238.jpg on the cover.
http://www.morguefile.com/archive/browse