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Wednesday, December 22, 2010

Sea Salt Cashew Brittle

The picture did not turn out so great , but the brittle sure did. It's a simple recipe and you don't even need a thermometer to make it. The recipe comes from the January 2011 Cooking Club magazine and I tweaked it just a little bit. I used less nuts and not as much salt, but so far there have been no complaints. The brittle turns out to have a light crunchy texture that is easy on the teeth!
Sea Salt Cashew Brittle
1 cup sugar
1 cup light corn syrup
1 tablespoon unsalted butter
2 cups lightly salted cashews
2 tsp baking soda
1 tsp coarse sea salt
Line a large rimmed baking sheet with foil; butter foil. Heat sugar, syrup and butter in heavy large saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.
Boil, without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Continue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.
Remove from heat; stir in baking soda. Immediately pour onto baking sheet. Working quickly, spread mixture with a spatula as thin as possible. Sprinkle evenly with salt. Cool completely, break into pieces.
Can be made 2 weeks ahead. Store in airtight container at room temperature.

Sunday, December 12, 2010

White Chocolate - Candy Cane Fudge

If you like peppermint bark at the holidays as much as I do, you'll love this recipe! It takes it up a few notches and is rich and creamy to boot. The recipe was published in the January 2011 Cooking Club magazine. I prefer to use Bob's candy canes because I think they have the best flavor, but you can use whatever brand you like.

White Chocolate - Candy Cane Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-0z) pkg. white baking chips
1 ( 7-oz.) container marshmallow creme
1 tsp. vanilla extract
1/3 cup finely crushed candy canes
1/4 cup coarsely crushed candy canes

Bring sugar, butter and milk to boil in large saucepan over medium-high heat. Reduce to medium, boil until mixture reaches 234 degrees, gently stirring occasionally. Remove from heat.

Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan. Sprinkle with coarsely crushed candy canes. Refrigerate 4 hours or until firm.