Well, this is actually closer to being a ganache than to real fudge. But no matter. Quick to make. Kid friendly. You can load this up with chopped nuts and drop teaspoonfuls on a cookie sheet covered with waxed paper, then top with a pecan or other whole nut if you like. But most people seem to prefer it plain.
Oil an 8 inch square baking dish or spray with cooking spray. Fold a sheet of waxed paper to fit along the bottom of the dish and up two sides. Smooth into oiled dish.
Have all ingredients at room temperature.
One 14 oz. can sweetened condensed milk
2 to 4 Tablespoons butter
11.5 oz. bag (2 cups) Guittard milk chocolate chips (or other milk chocolate chips)
1 cup Nestle mini semi-sweet chocolate chips (or other semi-sweet chocolate chipe)
Melt all ingredients over medium heat in a heavy-bottomed saucepan, stirring constantly. This won't take long. When smooth, remove from heat and quickly stir in one to two teaspoons vanilla. Quickly spread evenly in pan. A stiff but flexible nylon or silicone scraper helps. Cover and chill until firm. Slide a knife around the edges of the pan and lift out cold fudge to remove waxed paper. Cut into small pieces - it is very rich. Keep tightly covered.
NOTE: If you use the maximum amounts of butter and vanilla, this fudge will be quite soft at room temperature. It will hold its quality best if refrigerated until shortly before serving.
Showing posts with label Desserts - Candy. Show all posts
Showing posts with label Desserts - Candy. Show all posts
Monday, February 14, 2011
Monday, December 20, 2010
Grandma's Almond Toffee
Similar to commercial "Almond Roca"but better. This toffee is not too hard - easier to chew than some English toffees. David's Mom has made 8 batches for Christmas this year (plus other candy). I think this is the over-all favorite of her holiday candies. Though various family members have additional favorites.
Prepare a jelly roll pan (about 10 x 15 inches with a lip) by lining with aluminum foil and generously buttering the foil. Have ready the following ingredients:
2 cups salted butter (one pound) - bring to room temperature
2 cups sugar - room temperature
2 cups chopped, toasted almonds - divided
1 pound milk chocolate (about 2 2/3 cups of Guittard milk chocolate chips, for example)
It is important that the butter and sugar both be at room temperature, or the candy will separate. Grandma uses cane sugar for candy. You will need an accurate candy thermometer.
Heat butter and sugar together in a heavy saucepan while stirring constantly. When butter and sugar have melted together, attach candy thermometer to the pan with the bulb in the candy. Start with medium-high heat and adjust heat to bring candy to a boil, then to keep it boiling. Boil, stirring constantly and vigorously, for about 5 minutes, then add about half of the chopped almonds. Continue to cook and stir vigorously until candy reaches 300 degrees (optimum final temperature may be slightly different at high altitude or low barometric pressure. You can look up general adjustments for candy making). Be very careful. The thermometer and candy are HOT.
Pour toffee into prepared jelly roll pan. Cool toffee. I think you could probably score the candy for easier breaking before it is completely cool, but Grandma doesn't bother because people tend to want to eat big chunks of it.
When the toffee is cool, melt milk chocolate over hot water (bring water to simmer in a double boiler, remove from heat and place chocolate in the top of the double boiler over the hot water). I think Guittard milk chocolate chips would be a good choice if you don't buy milk chocolate in bulk. If the weather is humid, you might want to use part "milk chocolate dipping wafers" and part milk chocolate to stabilize the chocolate. "Frost" the cooled toffee with the melted chocolate. Sprinkle with remaining chopped, toasted almonds (may not take an entire cup). Cool until chocolate solidifies. Break into pieces and enjoy.
If you wanted something closer to an "Almond Roca" presentation, I believe that you could also score the warm toffee, cool and break it into pieces before dipping in milk chocolate and rolling in chopped almonds. Sounds like a lot of work.
Allergy information: Contains milk products and nuts but no corn or wheat.
Prepare a jelly roll pan (about 10 x 15 inches with a lip) by lining with aluminum foil and generously buttering the foil. Have ready the following ingredients:
2 cups salted butter (one pound) - bring to room temperature
2 cups sugar - room temperature
2 cups chopped, toasted almonds - divided
1 pound milk chocolate (about 2 2/3 cups of Guittard milk chocolate chips, for example)
It is important that the butter and sugar both be at room temperature, or the candy will separate. Grandma uses cane sugar for candy. You will need an accurate candy thermometer.
Heat butter and sugar together in a heavy saucepan while stirring constantly. When butter and sugar have melted together, attach candy thermometer to the pan with the bulb in the candy. Start with medium-high heat and adjust heat to bring candy to a boil, then to keep it boiling. Boil, stirring constantly and vigorously, for about 5 minutes, then add about half of the chopped almonds. Continue to cook and stir vigorously until candy reaches 300 degrees (optimum final temperature may be slightly different at high altitude or low barometric pressure. You can look up general adjustments for candy making). Be very careful. The thermometer and candy are HOT.
Pour toffee into prepared jelly roll pan. Cool toffee. I think you could probably score the candy for easier breaking before it is completely cool, but Grandma doesn't bother because people tend to want to eat big chunks of it.
When the toffee is cool, melt milk chocolate over hot water (bring water to simmer in a double boiler, remove from heat and place chocolate in the top of the double boiler over the hot water). I think Guittard milk chocolate chips would be a good choice if you don't buy milk chocolate in bulk. If the weather is humid, you might want to use part "milk chocolate dipping wafers" and part milk chocolate to stabilize the chocolate. "Frost" the cooled toffee with the melted chocolate. Sprinkle with remaining chopped, toasted almonds (may not take an entire cup). Cool until chocolate solidifies. Break into pieces and enjoy.
If you wanted something closer to an "Almond Roca" presentation, I believe that you could also score the warm toffee, cool and break it into pieces before dipping in milk chocolate and rolling in chopped almonds. Sounds like a lot of work.
Allergy information: Contains milk products and nuts but no corn or wheat.
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