Polka Dot Fudge Recipes

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
• Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
• Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)

Steps:

• combine milk sugar and salt in saucepan.
• cook and stirring constantly bring to a boil.
• cook 5 minutes ,stirring constantly remove from heat add marshmallows chips mint and nuts stir.
• pour into greased 8x8 pan.
• put mint candies on top.
• press lightly into fudge
• cool cut.

Steps:

• For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees. While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze for at least 8 hours.
• For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the chocolate is melted and the mixture is smooth.
• For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the mixture comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet. With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes.
• To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the freezer for a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter. , Spread in a greased 15x10x1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.