Kazmierczak - The Ultimate Christmas Recipes and Recipes For Christmas Collection 50 Christmas Candy Recipes Fudge, Brittle, Toffee, Truffles, Bark, Caramels and Clusters
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50Christmas Candy Recipes Fudge, Brittle, Toffee, Truffles, Bark, Caramels andClusters TheUltimate Christmas Recipes and Recipes For Christmas Collection ByPamela Kazmierczak
Copyright Information: All rights reserved. No part of this book may beused, reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright December 2013 by Pamela Kazmierczak
After awhile I wanted to do something to thankall of my loyal customers, whether it is people who spent money on my books ordownloaded them during a promotion. I decided to create a website with brand newrecipes and let all my customers know about it, so they could get one or twonew free recipes from me everyday! Please visit my Website Life Food Happiness to check outmy other recipes! I hope you enjoy them! Of course, I always want to do things to make mycustomers happy. So I decided that on my website I would also publish a dailypost on which of my cookbooks on Amazon are free that day! So if you arethinking of downloading a cookbook but not sure which one to try and you enjoymy recipes, you might want to know more about my freekindle cookbooks. Be sure to check out my website and bookmark it.Feel free to leave comments and let me know what you think! Finally If you do enjoy this cookbook, I wouldappreciate it if you could go back to Amazonand leave me a review! I am always looking for input on how to improve mycurrent cookbooks and what people do like, so I can keep that in mind whencreating future cookbooks! Thank You So Much For Downloading This Book! Pamela Kazmierczak
Cook until a soft ball egde will appear. Stirconstantly so as not, to overheat. Transfer the mixture into a prepared bowl withgarnished butter and let it cool for about 1 hour. Add in the vanilla extract and pour into anelectric blender to mix well and becomes smooth and sticky. Pour the mixture into a baking pan then set asideto cool until becomes firm and hard. Serving suggestion: You can add toppings to the fudge and sprinklechocolate chips to add more of its yummy taste.
Ingredients: 12 ouncesof sugar 1 ounce ofunsalted butter 1 - 6ounce can of evaporated milk 4 ouncesof dried sweetened cranberries 12 ouncesof white chocolate, chopped Directions: Heat a saucepan in a medium heat fire. Add thesugar and evaporated milk. Stir frequently and bring to boil until it mixevenly and the sugar completely dissolved. Remove from the heat and gradually add thecranberries and chocolate until it melted and thickens. Pour the mixture into a separate baking pan, whichwas buttered with the one ounce of butter, and set to cool in a fridge for anhour. Serving suggestion: Decorate the box with a Christmas decorativeribbons nicely wrapped for holiday presents of cranberry fudge.
In a separate pan, add the sour cream, sugar andbutter stir continuously in a medium heat until such time the sugar is evenlydissolved. Continue to boil until it reaches a soft ball stage. Remove thepan from the heat combine the white chocolate and marshmallow crme and stir. Stir in the peppermint extract then transfer into the preparedpan. Top with crushed peppermint candy and chill until firm. Use the foil to remove the fudge from the pan then cut intopieces by 1 inch each.
Keep refrigerated prior to serving. Serving Suggestion: Serve with a warm beverage such as Chai Tea or Hot Chocolate. Best served when chilled.
Stir and blend until melted and add salt and bringto boil. Remove the heated pan from the heat then add the milk chocolatechips then gently stir the mixture until it becomes smooth. In a chocolatemixture, fold in the cranberries then stir the vanilla extract. In a prepared pan pour in the mixture and let it cool then cutaccordingly into one inch pieces. Serve cold. Serving Suggestion: Enjoy the creamier taste of this cranberry fudge.
Best eatenwhen it is chilled served with a flavorful citric juice.
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