22.12.11

Fudgey Goodness

No comments:

I'm not normally a big fan of fudge.
It's usually just too sweet for me.
It seems like it is just pure, unadulterated sweetness with not much flavor, that gets stuck in my teeth and makes them hurt.
Sometimes I can stand a little bit if eaten alongside a large cup of black coffee...
but then I have a sugar rush AND a caffeine high, alongside my normally excitable personality, and well... that is just a combination that most of my friends want to avoid.
You should probably trust my friends on this one.
Right, friends?
BUT, this fudge worked its way right past my natural fudge-liking defenses, directly into that little place in my heart where sweet things reside.
You know... the sweet-things spot?
The place that pulls me back to the kitchen over and over and uses up copious amounts of sugar, flour, and butter.
The place that I've never heard my friends or family complain about as long as I share.
Yeah, that spot. 
This fudge is now there.


It is indeed very sweet, but it also has a hint of saltiness, and a hint of sour cream. It's good stuff. Really good stuff. Besides, with these ingredients, how can you possibly go wrong?



And because I love you, I'm going to tell you how to make this fudge without even using a candy thermometer!
Also because I'm too lazy to use a candy thermometer...
But that is totally beside the point, and not what we are discussing right now.
We are discussing fudge.
Stay on topic, please.


For the candy base, mix the sugar, margarine, and sour cream in a saucepan. Heat this to 234 degrees. OR, to "soft ball stage." What this means is, you let it boil for a very long time, stirring constantly. Check the mixture by taking a small spoonful on a metal spoon, and dunking it into a bowl of cold water. If it immediately swirls off of the spoon into the water, it is not done. If it sticks to the spoon completely, it's getting close. It is done when you can pull the candy off of the spoon in a little soft ball after dunking it in cold water. Hence, the name "soft ball stage."


See? Soft ball. Now turn off the heat.


Add the white chocolate.


And the marshmallow cream. Melt this yumminess in completely.



Then add the nuts.


And the dates. Mix them in well, then pour this yummy goop into your buttered pan, and let it cool.
No really, let it cool. 
Before you try to eat it. 
It's really hot. 
Burns your mouth. 
And fingers.


When it hardens into fudge, cut into cubes and eat it. With a big cup of black coffee. 


White Fudge

2 c sugar
3/4 c sour cream
1/2 c margarine
12 oz white chocolate (almond bark)
7 oz marshmallow cream
3/4 c chopped nuts
3/4 c chopped fruit (I used dates)

Mix sugar, sour cream, and margarine in saucepan and heat to 234 degrees, or soft ball stage.
Turn off heat and add white chocolate and marshmallow cream. Melt completely, then fold in nuts and fruit. Pour into buttered 9x9 pan and cool completely. Cut into pieces and serve. 


21.12.11

Bread Pudding

No comments:

Hey guess what?
It's almost Christmas.
Hey, don't look at me like that. I'm just saying.
And offering the proximity of Christmas as a sort of explanation of my choice of recipes for today. Because everyone knows that bread pudding is a Christmassy sort of food.



So, have mercy on that loaf of stale bread and redeem its existence by making this nommy bread pudding. And vanilla sauce. Please don't forget the vanilla sauce.


Two loaves of bread, chopped up into cubes.
Drizzle melted butter over the bread, and toss together. 
In another bowl, mix milk, eggs, sugar, spices, and vanilla.


Add the milk mixture to the bread, along with raisins. Toss together until all the bread cubes are wet, then let sit for 10 minutes to soak.



Put in greased pan, bake at 350 degrees for about an hour, or until when you press on the top, it feels firm.


Bread Pudding

Ingredients
2 loaves bread
6 lg. eggs
7 c. whole milk
1 1/2 c sugar
2 t. vanilla
1/3 c melted butter
1 c raisins
3Tb cinnamon
2Tb nutmeg

Directions
Preheat oven to 350 degrees. Butter a 9x13 dish, or a pie pan, or a bread loaf pan (whatever you like).
Cube bread, drizzle with butter. Toss together.
In another bowl, mix eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
Add milk mix and raisins to bread. Toss together, let sit for 10 minutes.
Pour into buttered pad. Bake at 350 degrees for about an hour if in a loaf pan, or about 45 minutes in a shallow pan.




Vanilla Sauce for Bread Pudding

1/2 c sugar
1 1/2 Tb cornstarch
1c water
2Tb butter
2 tsp vanilla

Mix sugar and cornstarch in small saucepan. Add water, bring to a boil. Stir constantly, allow to simmer until it begins to thicken. Add butter, stir until melted. Add vanilla. Simmer until correct thickness.