The Rural Voice, 2002-12, Page 44Rural Living
Chocolate how sweet it is
Selected by Bonnie Gropp
When it comes to Christmas we all
know there is going to be some self-
indulgence. So if there's ever a time
for the decadent taste of chocolate
it's during the festive season.
Candies. squares and desserts are a
sweet treat to savour. Save the guilt
for the new rear!
CHOCOLATE CASHEW
BRITTLE
1 cup (250 mL) sugar
1/2 cup (125 mL) golden corn
syrup
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) chopped
cashews
1 tbsp (15 mL)"butter or margarine
1 (1 oz/30 g) square unsweetened
or semi -sweet chocolate, chopped
1 tsp (5 mL) vanilla
1 tsp (5 mL) baking soda
Spray cookie sheet and metal
spatula or spoon with no -stick
cooking spray.
In 2 -quart (2 L) glass bowl, stir
sugar, corn t yrup and salt with
wooden spoon until mixed.
Microwave on HIGH (100%) 7-8
minutes or until syrup is golden.
(Syrup is very hot; handle carefully)
Stir in cashews. Microwave 1-2
minutes or until nuts are lightly
browned.
Immediately stir in butter,
chocolate, vanilla and baking soda
until chocolate is melted and mixture
is foamy.
Quickly pour onto cookie sheet;
spread evenly with spatula.
Cool; break into pieces. Store in
tightly covered container.
CREAMY PEANUT FUDGE
2 cups (500 mL) finely chopped
peanuts
1 1/2 cups (375 mL) granulated
sugar
2/3 cup (150 mL) evaporated milk
1/4 cup (50 mL) butter
1/4 tsp (1 mL) salt
2 cups (500 mL) miniature
marshmallows
1 pkg (300 g) peanut butter chips
2 squares semi -sweet chocolate,
melted
40 THE RURAL VOICE
Rocky Road squares are a family, favourite. The perfect combination of texture
and flavour make them hard to resist.
Line 13x9 -inch (3.5 L) baking pan
with foil. Sprinkle 1 cup (250 mL) of
the peanuts over bottom of pan; set
aside.
In large saucepan, combine sugar,
evaporated milk, butter and salt.
Cook and stir over medium heat until
mixture comes to full rolling boil.
Cook 5 minutes, stirring constantly.
Remove from heat.
Add marshmallows and peanut
butter chips; stir vigorously 1 minute
or until marshmallows melt and
blend. Pour over peanuts in pan.
Sprinkle remaining peanuts over
fudge; press down lightly.
Chill until firm, about 2 hours.
Drizzle with melted chocolate. Cut
into 1 -inch (2.5 cm) squares.
FRUIT AND NUT WHITE
FUDGE ROYALE
1 1/2 cups (375 mL) granulated
sugar
3/4 cup (175 mL) evaporated milk
1/4 cup (50 mL) butter
9 squares (6 oz/180g) white
chocolate
2 cups (500 mL) miniature
marshmallows
1 cup (250 mL) red glace cherries
(not maraschino), washed and halved
1/2 cup (125 mL) assorted nuts,
coarsely chopped
1 tsp (5 mL) grated orange rind
In heavy saucepan, bring sugar,
evaporated milk and butter to full boil
over medium heat, stirring
constantly; boil for 4 minutes, stirring
constantly. Reduce heat to low. Add
white chocolate; stir until completely
melted. Remove from heat.
Add marshmallows; stir until
melted. Stir in cherries, nuts and
orange rind. Pour into 8 -inch (2 L)
square foil -lined cake pan. Chill until
set. Cut into 1 -inch (2.5 cm) squares.
Store in refrigerator.
NUTTY CARAMEL CRISPS
1/2 cup (125 mL) corn syrup
1/2 cup (125 mL) creamy or extra -
smooth peanut butter
1/2 cup (125 mL) packed brown
sugar
3 cups (750 mL) crisp rice cereal
1/2 cup (125 mL) peanuts
no -stick cooking spray
1 cup (250 mL) ,semi -sweet
chocolate chips, melted
1/4 cup (50 mL) finely chopped
peanuts
In Targe saucepan combine syrup,
peanut butter and brown sugar. Cook
and stir over medium heat until
smooth and sugar dissolves. Remove