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Titanium Complete Cookbook
Simple Fudge
Yield: 2 pounds
1½ cups sugar
1 (5-ounce) can evaporated milk
½ cup butter
2 cups small marshmallows
1 cup semi-sweet chocolate pieces
½ cup walnuts (optional)
½ teaspoon vanilla
Directions:
1. Line 8x8x2-inch 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 (375°F) for 10 minutes
until mixture boils.
6. Reduce heat to Medium (275°F) 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
½ cup white sugar
2 tablespoons cornstarch
¼ cup water
¼ cup orange juice
1 pound Bing or other dark, sweet
cherries, rinsed and pitted (you may
substitute frozen, pitted cherries)
½ teaspoon nely grated orange zest
½ teaspoon vanilla extract
¼ cup brandy
3 cups 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 (275°F),
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.
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