KITCHENAID 9706634D - Manual (Page 35)

35
Chocolate Fudge
Butter
2 cups sugar
1 ⁄
8
teaspoon salt
3 ⁄
4
cup evaporated
milk
1 teaspoon light corn
syrup
2 squares (1 oz each)
unsweetened
chocolate
2 tablespoons butter
or margarine
1 teaspoon vanilla
2 cup chopped
walnuts or pecans
Butter sides of heavy 2-qt saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium
heat until chocolate melts and sugar dissolves.
Cook to soft ball stage (236°F) without stirring.
Remove immediately from heat. Add butter
without stirring. Cool to lukewarm (110°F). Stir in
vanilla.
Pour mixture into mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 8 minutes, or until fudge stiffens and loses
its gloss. Quickly turn to Stir Speed and add
walnuts, mixing just until blended. Spread in
buttered 9 x 9 x 2" baking pan. Cool at room
temperature. Cut into 1" squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g protein, 7 g carb,
3 g fat, 1 mg chol, 12 mg sodium.
COOKIES,
BARS,
AND
CANDIES
Creamy No-Cook Mints
3 oz light cream
cheese
1 ⁄
4
teaspoon mint
flavoring
2 drops green food
color or color of
choice
4 1 ⁄
4
-4 1 ⁄
2
cups powdered
sugar
Superfine sugar
Place cream cheese, flavoring, and food color in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about
30 seconds, or until smooth. Continuing on
Speed 2, gradually add powdered sugar and mix
about 1
1 ⁄
2
minutes, or until mixture becomes very
stiff.
To make mints, dip individual flexible candy
molds in superfine sugar. Press in mint mixture.
Turn out onto waxed paper covered with
superfine sugar. Repeat until all mixture is used.
OR: Shape mixture into
3 ⁄
4
" balls, using about
1 teaspoon for each ball. Roll in superfine sugar.
Place on waxed paper covered with superfine
sugar. Flatten slightly with thumb to form
1 ⁄
4
"
thick patties. If desired, press back of fork lightly
on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g protein, 13 g carb,
0 g fat, 1 mg chol, 12 mg sodium.