Monday, December 19, 2011

Rocky Road Fudge

This is my mom's fudge recipe!  I love the nuts and marshmallows in it!  I like it best with milk chocolate chips, but my mom prefers semi-sweet.  It makes a very large batch that can be cut into many pieces.  This is one of the candies that go in our Christmas candy boxes.  When I cut it into individual pieces, I wrap it in saran wrap so it doesn't dry out.  If you're going to serve it right away, you don't need to wrap it.

If you want the fudge to be less firm, boil it for 7 minutes instead of 9.  (I prefer 9!)  I usually do 30 ounces (2 1/2 bags) chocolate chips, to also make it a little more firm, but 2 bags is sufficient. 

40 large marshmallows
2 cups chopped nuts
24 - 30 ounces chocolate chips

2 cubes butter
12 ounce can evaporated milk
4 cups sugar
1 teaspoon vanilla

Cut 20 large marshmallows into pieces and freeze for about an hour.  Butter a 9 x 13 inch pan.  Have nuts ready chopped ready to go.

When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl.  Thinly slice the 2 cubes of butter and put in the bowl with the chocolate chips.

In a very large saucepan combine the evaporated milk, sugar and the other 20 marshmallows.  Stir constantly and bring to a full boil.  Boil 9 minutes (UT).  Start timing when it reaches a full boil.  Turn the heat down but keep it boiling.  Stir constantly.

Pour over chocolate chips and butter.  Do NOT scrape the syrup out of the pan!  Stir fudge until it thickens and loses it's gloss, about 1 - 5 minutes.  Add 1 teaspoon vanilla, chopped nuts and frozen marshmallow pieces.  Stir until combined.  Pour into buttered 9 x 13 inch pan.  Let set.  Makes 5 pounds.

White Fudge

This white fudge is super easy and has a great taste!  The recipe comes from Dottie Collard.

4 cups sugar
1/2 cup butter
1 pint sour cream
7 ounces marshmallow cream
2 cups chopped nuts
2 lbs white chocolate
1 tablespoon vanilla

In a large sauce pan bring the sugar, butter and sour cream to a full boil.  Boil for 5 minutes.  Take off the heat and add marshmallow cream, nuts, white chocolate and vanilla.  Stir until ingredients are combined and melted.  Pour into a buttered cookie sheet, or 9 x 13 inch pan if you want it thicker.

Note:  I used Vanilla A'peels for the white chocolate.  They worked great!

Monday, December 5, 2011

Caramel Pecan Cheesecake Pie

Wow!  This pie is delicious!  It's certainly not low-fat, but it tastes fabulous!
It's a nice twist on Pecan Pie.

Unbaked GF pie crust
1 8 ounce pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) caramel ice cream topping

Prepare the pie crust.  In a small bowl beat the cream cheese, sugar, 1 egg and vanilla until smooth.  Spread into pastry shell.  Sprinkle with pecans.

In a small bowl whisk remaining eggs.  Gradually whisk in caramel topping until blended.  Pour slowly over pecans.

Bake at 375ยบ for 35 - 40 minutes or until lightly browned.  (Loosely cover edges with foil after 20 minutes if pie browns too quickly.)  Cool on a wire rack for 1 hour.  Refrigerate for 4 hours or overnight before slicing.

Note:  I used Smucker's Caramel ice cream topping.

Thursday, December 1, 2011

Lemon Cream Cheese Pie

I made this pie for Thanksgiving this year and my husband said it was his favorite!  Certainly a keeper!  First, prepare a GF baked pie crust and cool.

Cream Cheese filling:
4 ounces cream cheese, softened
4 tablespoons butter
1 cup powdered sugar

Lemon filling:
1 1/2 cups sugar
3 tablespoons featherlight flour
3 tablespoons corn starch
dash of salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons lemon peel
1/3 cup lemon juice

Beat cream cheese filling ingredients until light and fluffy.  Spread into the bottom of GF baked pie crust.  Refrigerate to set.

In a large saucepan mix sugar, gf flour, cornstarch, and salt.  Gradually stir in water.  Cook over medium heat until thick and bubbly.  Remove from heat and set aside.  In a medium bowl, beat egg yolks with a fork.  Gradually stir 1 cup of hot filling into egg yolks.  Return to saucepan, stir and bring to a gently boil for 2 minutes.  Remove from heat and stir in lemon peel and butter.  Stir in lemon juice and cool.  When cooled, spread filling over cream cheese mixture. Cover and refrigerate for at least an hour.  Serve with whipped cream.

Note:  I used 1 lemon for the peel and the juice.  It's not enough juice for 1/3 of a cup, so I used as much fresh and I could squeeze out, and added lemon juice concentrate for the rest.  It worked great!