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CHOCOLATEFUDGE
_Itter
2 cupss_(_mr
teaspoon_alt
cupeI,_poratedmilk
1 teaspoonlight corn
syrup
2 _qua!"es(1oz.eacJ_)
m_sweete!led cJ_ocol*_te
2 t_d)lespoons margOl"ine
or butter
1 tee_spoon i,_nill_
cup cT_Ol)pedi_>_lnuts or
])PCa!lS
Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
tmtil chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F)without stirring. Remove
immediately from heat. Add margarine without
stirring. Cool to lukewarn_ (110°F). Stir in vanilla.
Pour into mixer howl.
Attach bowl and fiat beater to mixer. Turn to Speed
2 and mix about 8 minutes, or tmtil fudge stiffens
and loses its gloss. Quickly turn to Stir Speed and
add walnuts, mixingjust tmtil blended. Spread in
buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 43 cal, 1 g pro, 7 g carb, 2 g fat,
1 mg chol, 13 mg sod.
DIVINITY
3 cupss_(gmr
cuplight cornsyrup
2 eg,g irT_ites
1 teaWoc._almc._d
extract
1 c_U &Ol)ped i_>_lnuts or
])PCa!lS
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to hard
ball stage (248°F).Remove froin heat and let stand
until temperature drops to 220°F, without stirring.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip about
1 minute, or until soft peaks form. Gradually add
syrup in a fine stream and whip about 2_ minutes
longer.
Turn to Speed 4. Add almond extract and whip
20 to 25 minutes, or until mixture starts to become
dry.Turn to Stir Speed and add walnuts, mixing just
until blended.
Drop mixture from measuring tablespoon onto
waxed paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g pro, 40 g carb,
4 gfat, 0 mg chol, 15 mg sod.
43
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