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Reply
| | From:  Genie· (Original Message) | Sent: 10/10/2007 4:37 AM |
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Reply
| | | From: Genie· | Sent: 8/27/2008 2:31 AM |
| 40 Second Fudge
1 can of frosting, any flavor, we used Creamy vanilla
1 med jar of peanut butter, we put 2 cups
Put both at the same time in the microwave, heat on high for 40 seconds, mix well together, pour into a pan, 8 or 9 inch square, and
put in the refrigerator. We left in refrig overnight then took out and cut, it was wonderful. Holds it's shape and tastes great. Very
smooth.
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Reply
| | | From: Genie· | Sent: 8/27/2008 2:59 AM |
| Chocolate Toffee Crunch Squares
2 packages (11.5 oz. each) Milk Chocolate Chips
1 cup Toffee Bits
1 cup salted peanuts
1 cup halved pretzel sticks
1/2 cup Sweetened Coconut Flakes(optional)
1/2 cup White Chips
1 teaspoon shortening(do not use butter, margarine,
spread or oil)
Paper candy cups(optional)
Line 9-inch square pan with plastic wrap. Place
chocolate chips in large microwave-safe bowl.
Microwave at HIGH (100%) 1 minute; stir. If necessary,
microwave at HIGH an additional 15 seconds at a time,
stirring after each heating just until chips are
melted and mixture is smooth when stirred. Immediately
add toffee bits, peanuts, pretzels and coconut, if
desired; stir to coat.
Spread mixture into prepared pan; cover with plastic
wrap or foil. Refrigerate 45 minutes or until firm.
Place white chips and shortening in small
microwave-safe bowl. Microwave at HIGH 1 minute; stir.
If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating just
until chips are melted and mixture is smooth when
stirred. Using fork, drizzle white chips mixture over
chocolate mixture in pan. Cover; refrigerate 5 minutes
or until firm.
Bring to room temperature. Remove chocolate mixture
from pan and place on cutting board, top side up;
discard plastic wrap. Cut into 1-1/2 inch squares.
Place each square in a candy cup, if desired. Store in
covered container in a cool place.
About 3 dozen squares.
CHOCOLATE TOFFEE HAYSTACKS: Prepare chocolate mixture
as above. Instead of spreading into square pan, drop
chocolate mixture by slightly heaping tablespoons onto
wax paper-lined cookie sheet or tray. Refrigerate
until firm. Melt white chips as directed above;
drizzle over haystacks.
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:24 AM |
Chocolate Mint Sticks
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
1/4 teaspoon peppermint extract
2 large eggs
1/2 cup unsifted all purpose flour
pinch of salt
1/2 cup coarsely chopped toasted nuts, optional
Icing:
2 tablespoons butter, room temperature
3/4 teaspoon peppermint extract
1 cup sifted confectioners sugar
1 tablespoon cream
Glaze:
1 tablspoon butter
1 ounce unsweetened chocolate
Line an 8 inch square pan with foil; lightly butter bottom and sides. In a double boiler or in a microwave, melt butter and chocolate. Stir in sugar and peppermint extract. Add beaten eggs, stirring until smooth. Add flour and salt; stir in nuts. Pour into prepared pan. Bake at 350F for 20 to 25 minutes. Cool. Lift brownies from pan by foil edges and frost.
Icing:
Beat butter, peppermint, sugar and cream in a small bowl. Spread on brownies.
Glaze:
In a double boiler or in a microwave, melt together the chocolate and butter. Drizzle this over the icing. Refrigerate till well chilled. Cut into 3/4 inch x 2 inch sticks.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:35 AM |
Microwave Caramels
- 1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract - Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
- Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.
- Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.
- Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.
- Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
Makes about 72 pieces. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 5:03 AM |
Cherries and Chocolate Fudge 1 can sweetened condensed milk 2 cups semisweet chocolate chips 1/2 cup coarsely chopped almonds 1/2 cup chopped candied cherries 1 teaspoon almond extract Candied cherry halves (optional)
Line 8-inch square pan with foil. In medium-size microwave-safe bowl combine sweetened condensed milk and chocolate chips; stir lightly. Microwave at HIGH (100%) for 1 1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred.
Stir in almonds, cherries and almond extract. Spread evenly in prepared pan. Cover; chill until firm. Cut into 1-inch squares. Garnish with cherry halves, if desired. Cover; store in refrigerator.
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:38 PM |
Microwave-able Chocolate Fudge Recipe 2 cups marshmallows (either mini marshmallows or regular ones chopped up)
14 ounces (or 435ml) condensed milk
12 ounces (or 360g) semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup nuts, chopped
1+1/2 teaspoon vanilla essence
1 dessertspoon salt
In a microwave-able bowl, combine marshmallows, milk & salt.
Cook in the microwave on 'high' for 3 or 4 minutes (depending on the wattage of your microwave).
Stir until the marshmallows have melted and the mixture is smooth.
Add the chocolate chips and stir until they are all melted.
Stir in the nuts and vanilla essence.
Line a square pan (approx 8in/ 18cm) with waxed paper.
Spread fudge mixture evenly over the bottom of the pan.
Refrigerate until firm (approximately 2 hours).
Turn out onto a cutting board and remove waxed paper.
Cut fudge into squares and enjoy!
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:39 PM |
Microwave-able Peanut Butter Fudge Recipe 12 ounces (or 360g) semisweet chocolate chips
12 ounces (or 360g) peanut butter
14 ounces (or 435ml) sweetened condensed milk
In a microwave-able bowl, melt the chocolate chips and peanut butter on 'high' for approximately 3 minutes (time varies according to microwave wattage). Stir well. Add the milk and continue to stir until well combined. Pour mixture into a square pan (approx 8in/ 18cm) which has been lined with waxed paper. Refrigerate until chilled (approximately 2 hours). Turn the fudge out onto a cutting board, then removed waxed paper. Cut into approximately 40 super-delicious and easy fudge squares. | |
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