82 • NuWave
®
PIC Gold Complete Cookbook
Simple Fudge
Yield: 1 kilogram
12 oz sugar
1 (5-oz) can evaporated milk
4 oz butter
16 oz small marshmallows
8 oz semi-sweet chocolate pieces
4 oz walnuts (optional)
2 grams vanilla
Directions:
1. Line 20x20x5-cm baking pan with
foil, extending foil over edges.
2. Butter foil; set pan aside.
3. Butter sides of medium saucepan.
4. In saucepan, combine sugar,
evaporated milk, and butter.
5. Cook and stir on Medium-High
(190°C) for 10 minutes
until mixture boils.
6. Reduce heat to Medium (135°C)
and cook for additional 6 minutes,
stirring constantly.
7. Remove saucepan from heat.
8. Add marshmallows and chocolate;
melt until mixture is combined.
9. Beat by hand for 1 minute.
10. Spread fudge evenly in
prepared pan.
11. Cover and chill for 2-3 hours
or until rm.
12. When fudge is rm, use foil to lift
fudge from pan.
13. Cut into squares.
14. Store tightly covered in refrigerator
for up to 1 month.
Classic Cherries Jubilee
Serves: 6
4 oz white sugar
30 grams cornstarch
2 oz water
2 oz orange juice
½ kilogram Bing or other dark, sweet
cherries, rinsed and pitted (you may
substitute frozen, pitted cherries)
2 grams nely grated orange zest
2 grams vanilla extract
2 oz brandy
24 oz vanilla ice cream
Directions:
1. Whisk sugar and cornstarch in a
medium sauce pot.
2. Stir in water and orange juice,
bringing to boil on Medium (135°C),
whisking until thickened.
3. Stir in cherries and orange zest,
returning to boil before
reducing heat.
4. Simmer for 10 minutes.
5. While cherries are cooking, spoon
ice cream into serving bowls.
6. Remove cherries from heat and stir
in cherry extract.
7. Pour in brandy and ignite with
a long lighter.
8. Gently shake pan until blue ame
has extinguished itself.
9. Spoon cherries atop ice cream.
To Next Page
Loading...
