A delectable confection.
Whether Brownies or classic candied fudge.
Simple chocolate, or simply divine bittersweet creation.
Simple chopped nuts, or doubly nutty creative whimsy.
The Menu Shoppe has it covered…
great tips for great snacks. Wouldn’t be-ribboned fudge be lovely with our Check Presenters.
Bittersweet Chocolate and Walnut Fudge
1 lb bittersweet chocolate–chopped
3/4 cup (1 1/2 sticks) unsalted butter
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
3 cups sugar
1 12-ounce can fat-free evaporated milk
1 tablespoon vanilla extract
1 1/2 cups walnut pieces, toasted
Line 13x9x2-inch metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl.
Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla. Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving )
from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts
1 cup all-purpose flour, spooned in and leveled
1 cup (lightly packed) very fresh dark brown sugar
1 cup granulated sugar
1/4 teaspoon ground cinnamon
4 large eggs, well beaten
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter
Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil. In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside. In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix. Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air. Remove from the oven and let stand until almost cool. While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set. Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Store in an airtight container, layered between strips of wax paper, for up to 5 days.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers