NuWave PIC2 - Simple Fudge; Classic Cherries Jubilee; Peanut Brittle; Chocolate Caramel Turtles

56 • NuWave
™
PIC2 Complete Cookbook
• 57
Simple Fudge
Yield: 2 pounds
1 ½ 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 2-quart heavy
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
wide saucepan.
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.
• 57
Desserts
Peanut Brittle
Yield: 2 pounds
2 cups raw peanuts
1 ½ cups sugar
²/3 cup Karo syrup, light
2 teaspoons baking soda
1 teaspoon vanilla
Directions:
1. Place NuWave™ Silicone Pizza
Liner on baking sheet pan or use
buttered 9x13-inch baking dish; set
aside.
2. In 10.5-inch fry pan, cook peanuts,
syrup, and sugar on Medium (275°F)
until candy thermometer reaches
296°F (147°C).
3. Remove from heat.
4. Stir in baking soda and vanilla.
5. Spread evenly in prepared pan to
cool.
Chocolate Caramel Turtles
Yield: 35 turtles
1 (16-ounce) package caramels
2 tablespoons water
¾ pound pecan halves
1 (6-ounce) package semi-sweet
chocolate chips
Directions:
1. Melt caramels and water in heavy
bottom saucepan on Medium-Low
(275°F), stirring until melted.
2. Arrange pecans in 36 groups 2
inches apart on greased cookie
sheet or parchment paper.
3. Drop melted caramel by teaspoon
onto nuts and let cool.
4. Melt chocolate chips and drizzle
enough over nuts to coat caramel.
5. Let cool for 30 minutes.
6. Transfer to air-tight container and
store in refrigerator for up to 1 month.
Bananas Foster
Serves: 6
6 rm, ripe bananas, peeled and sliced,
halved lengthwise
6 scoops vanilla ice cream
1 stick butter
¾ cup brown sugar
¾ cup rum
Dash cinnamon
Directions
1. In 11.5-inch fry pan, melt brown
sugar and butter on Medium (275°F).
2. Add bananas and roll in brown sugar
and butter mixture.
3. Sprinkle bananas with cinnamon
and sauté for about 2 minutes or
until tender.
4. Add rum, wait a few seconds, then
ambé.
5. Baste bananas until ame dies.
6. Remove from heat.
7. Place two slices over ice cream and
spoon sauce on top.
8. Serve immediately.
Tip: Peanuts will start to pop when
ready.