Raspberry Fudge

After checking in Superstore, London Drugs, IGA,Safeway, Wal-Mart, Shoppers Drug Mart and Save-On-Foods for raspberry essence and coming up empty, I almost gave up on the idea of making raspberry fudge. Then I had an epiphany and decided to try the liquor store. I am so lost when surrounded by alcohol but this lady helped me find some raspberry cordial. I was a bit apprehensive about buying such a big bottle but she said I could use it in drinks and baking.

I made this fudge in a similar way to the orange fudge but I added some white chocolate chips, raspberry liquor and a few tablespoons of raspberry jam to the top layer.

Candy Cane Fudge

More fudge! I thought it would be fun to try making some festive fudge.


1/2 cup whipping cream
1/2 cup light corn syrup
3 cups semisweet chocolate chips
1‑1/2 cups powdered sugar, sifted
1 cup crushed candy canes
1‑1/2 teaspoons vanilla
1 teaspoon peppermint essence

PREPARATION:

Line 8-inch baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Add chocolate chips; stir constantly until chips are melted. Stir in powdered sugar, candy canes and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Cut into 1-inch squares. Store in airtight container.

Chocolate Orange Fudge

This year I decided to make fudge for my friends for Christmas. It was surprisingly easy to make and tasted great!



Ingredients

2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans
2 teaspoons grated orange peel

Directions

Line an 8 x 8 inch square pan with parchment paper.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

Chocolate Truffles!!!

It had been almost 5 years since I made my last batch of chocolate truffles and I decided they would make great Christmas gifts for my friends! A little messy to make, but rewarding (not to mention delicious!). I decided to make more non-traditional ones, hence the matcha and banana flavouring added. Next time I'd like to try to make orange or raspberry flavoured ones.

Chocolate Truffles (from http://chocomap.com/chocolate-making-truffles.php)

Ingredients:

8 oz 250g Chocolate (chopped fine and set aside in a 1 quart bowl)
1/3 cup 75mL Whipping cream
1 cup cocoa powder or finely chopped chocolate or nuts to be used to coat the truffle balls.

Recipe:

1. Bring cream just to a simmer (not boil) in a heavy saucepan. Remove from heat.
2. Stir cream slowly into the chocolate by hand with spatula or spoon until all chocolate is melted. Beat by hand or using hand-held emulsion blender until smooth and emulsified.
3. Chill in refrigerator until firm (approximately 1-3 hours).
4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Roll immediately in cocoa powder or chopped chocolate.
5. Store in refrigerator well wrapped in plastic bag for 1 week, or freeze in plastic freezer bag for 1-2 months. Bring to room temperature in the bag to prevent condensation and serve.