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Dec 2 2015

TRIPLE TEMPTATION FUDGE

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12339319_968732326526578_1668275140947052662_o

  • 3 cups semisweet chocolate chips, 18 oz
  • 2  cans ( 14 oz each) sweetened condensed milk
  • 1 tsp vanilla extract
  • 3 cups white chocolate chips, 18 oz
  • 1/2 tsp almond extract
  • Kelly green concentrated food coloring
  • 1/4 cup chopped,toasted,shelled unsalted pistachios
  • 1/2 tsp cinnamon extract
  • Red-red concentrated coloring

MAKE CHOCOLATE LAYER:

Line 2 (9”x5”) loaf pans with foil. In pot, combine semisweet chocolate chips and 1 can milk. Cook over low heat, stirring often, until melted and smooth. Stir in 1/2 tsp vanilla. Divide between loaf pans; smooth tops.

MAKE WHITE LAYER:

In  clean pot, combine white chocolate chips and remaining can of milk. Cook over low heat, stirring often, until melted and smooth. Stir in remaining vanilla. Remove from heat. Spread 1 cup mixture over fudge in each pan.

MAKES PISTACHIO LAYER

Transfer 1/2 cup remaining white mixture to bowl; stir in almond extract and tiny amount of green food coloring, then pistacios. Drop by spoonfuls over white layer in 1 pan. Using toothpick, in 1/4 intervals dot surface with green coloring, using knife, swirl through white and green fudges.

MAKE CINNAMON SWIRL LAYER:

Stir cinnamon extract and tiny amount of red coloring into remaining white mixture in pot.Drop by spoonfuls over white layer in remaining pan. Using toothpick, in 1/4 intervals dot surface with red coloring; with knife, slightly swirl through fudges. Cover pans; refrigerate until set, 2 hours. Use foil to lift fudge from pans; remove foil. Cut into squares. Make 70 squares.

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Categories: ~CHRISTMAS COOKIES~ 

Tags: fudge, temptation fudge, triple temptation fudge recipe 

Dec 2 2015

DIPPED CANDY CANES AND PRETZELS

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2

Take your pick- sweet and salty or sweet and pepperminty (or both)! Any way you choose, they’ll love unwrapping these impressive little snacks all glammed up for the season!

  • 1  1/2 cups semisweet or white chocolate chips, 9 oz
  • 1 tsp oil
  • 24 candy canes or 12 pretzel rods
  • Assorted nonpareil, snowflake and confetti sprinkles, jimmies and/or crushed candy canes
  • Strawberry fruit rolls, such as Fruit by the Foot
  • Light corn syrup

DIP PRETZELS AND CANDY CANES:

Line baking sheets with wax paper. In microwave safe bowl, combine chocolate chips and oil; microwave on high in 20 second intervals, stirring, until melted and smooth. Dip each candy cane halfway or pretzel three-quarter way into chocolate, spreading with small spatula or back of spoon and allowing excess to drip off.

SPRINKLE COATED:

Immediately sprinkle candy canes and pretzels with nonpareils, sprinkles or candies. Place on baking sheets. Let dry, about 1 hour.

FRUIT-ROLL WRAPPED:

Let dipped pretzels dry completely. Unroll fruit roll; cut crosswise into 13” long strips, leaving paper backing on. If roll is not perforated, cut lengthwise into 3 strips, or separate along perforations, leaving paper on. Lightly brush top side of each piece with corn syrup. Press on nonpareils. Place nonpareil side down on surface; peel off paper. Brush plain side with corn syrup; wrap around and press onto pretzel, nonpareil side out. Attach sprinkles with melted chocolate. Makes 24 candy canes or 12 pretzels

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Categories: ~CHRISTMAS COOKIES~ 

Tags: candy canes, dipped candy canes, dipped candy canes and pretzels, dipped candy canes and pretzels recipe, pretzels 

Dec 1 2015

SPARKLING IRISH CREAM TRUFFLES

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2

These glittering little morsels are spiked with irresistible Irish Cream!

  • 16 oz semisweet chocolate, chopped
  • 1/4 cup Irish cream liqueur, such as Baileys, or heavy cream
  • 1/4 cup butter
  • 2 egg yolks
  • 1 tbsp oil
  • Wilton Gold shimmer dust and red and white edible glitter

MAKE TRUFFLE MIXTURE:

In heatproof bowl set over pot of hot (not simmering) water over low heat, combine 8 oz chocolate, liqueur and butter; cook, stirring, until instant-read thermometer inserted into mixture registers 160* F. Stir in yolks; heat, stirring constantly, until thermometer again registers 160* F, about 1 minute. Pour into 8” square pan. Cover; refrigerate until just firm, 2-3 hours.

SHAPE TRUFFLES:

Line jellyroll pan with wax paper. Cut chocolate mixture into 24 squares; roll into balls. Place on pan; refrigerate at least 30 minutes.

DIP AND DECORATE TRUFFLES

In microwave-safe bowl, microwave remaining chocolate with oil on High in 10-second intervals, stirring, until melted. Dip balls in melted chocolate to coat; with fork transfer to same pan, allowing excess chocolate to drip off. Sprinkle with shimmer dust and glitter. Refrigerate at least 1 hour. Store in refrigerator until ready to serve. Make 24 truffles.

 

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Categories: ~CHRISTMAS COOKIES~ 

Tags: irish cream, irish cream truffles, sparkling irish cream truffles, truffles 

 




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