Sparkling Icy Crunch Fudge Recipes

Steps:

• In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
• Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

Steps:

• Line an 8 inch square pan with waxed paper, using two 15" by 7" strips. Cross one strip over the other, at right angles; so that strips hang equally over all sides of the pan. This makes removal much easier.
• Unwrap candies and put them in a heavy-duty freezer bag. Smash with a wooden meat mallet or the bottom of a heavy pot until finely crushed.
• In a 1.5 - 2 L microwave-safe bowl, stir together chocolate chips and condensed milk.
• Microwave, uncovered, at medium power for 1 minute. Wearing oven mitts, remove bowl from microwave; stir well.
• Return to microwave and and heat again, uncovered, at medium power for another 1 minute. Remove bowl once again; and stir well until smooth.
• Measure out 1/4 cup crushed candy, set aside. Pour remaining crushed candy into chocolate mixture and stir well. Using a stiff, heatproof spatula, scrape fudge into prepared pan. Push mixture into all four corners of pan until evenly distibuted, smoothing top with spatula.
• Sprinkle reserved candy evenly over top, pressing down gently with your hands so it sticks to the fudge. Fold paper over top of the pan. Refrigerate 1-2 hours, until firm.
• Lift fudge out of pan by grasping edges of waxed paper. Place on a board, and carefully peel off waxed paper. Cut into small squares. Put each square in a paper candy cup. Arrange in festive gift boxes.
• Can be stored, refrigerated for up to 3 days.

Steps:

• Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.