CHAPTER 2


TRUFFLES AND FUDGE

This chapter will give you details and recipes on making Truffles and Fudge. I hope to accomplish making your candy addictions, as I know we all have, eaiser to live with using these tasty, tempting and delicious treats! With that said.....


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Truffles
Berry Truffles
Elegant Chocolate Truffles
Elegant Chocolate Truffles Variations
Peanut Butter Truffles
Fudge
Holiday Fudge
No-Beat Chocolate Fudge
Buttermilk Fudge

Truffles are probably the most elegant candy you can make. They require very little candy making experience, and are easily the ones eveyone "oooh's" about. Truffles are silky smooth, light and creamy and are usually dipped in chocolate, rolled in nuts, cocoa powder, coconut or chocolate shot. They will not stay fresh as long as other types of candy, and must be kept cool and unless frozen, should be eaten within two weeks.

Fudge is probably the most often made candy in homes today. Old-fashioned fudge is similiar to fondant and must be handled accordingly: cooled rapidly without stirring, then beaten until creamy. The fudge recipes included within this chapter include both beaten fudge as well as quick and easy foolproof recipes, in a variety of flavours to suit whatever your tastes may be.

TRUFFLES

Berry Truffles

Ingredients:
1/3 cup whipping cream
3/4 pound of white chocolate (not compound coating), melted
1/4 tsp. citric acid
1/3 cup strawberry or raspeberry jam

Line an 8-inch square baking pan with plastic wrap, and set aside. Heat cream in a 1 quart saucepan over a low heat until it begins to steam. DO NOT BOIL! Remove from heat and let stand until slightly cooled but still very warm. Place melted white chocolate in a medium size bowl. Pour the warm cream over the chocolate and beat with an electric mixer until well blended. Add citric acid and jam. Continue mixing until jam in well blended in. Spoon into prepared pan. Refrigerate 2 hours or until firm. Cut into 1 inch squares and serve immediately. Store leftovers in the refrigerator.

Makes 64 pieces


Elegant Chocolate Truffles

Ingredients:
1-1/2 pounds (about 4-1/2 cups) milk chocolate, melted (110°F/45°C)
1 cup whipping cream 1-1/2 tsps. vanilla

Line an 8-inch square baking pan with plastic wrap, and set aside. Place melted chocolate in a medium size bowl. In a 1 quart saucepan, scald the cream. Remove from heat and let cool for 5 minutes. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and poru the cream over the chocolate. Continue beating, cleaning sides and bottom of bowl several times with a rubber scraper, until the mixture is smooth and well blended. This should take no longer then 1 to 2 minutes. Pour into prepared pan. Refrigerate 6 hours or until firm. Cut into 1 inch squares and serve immediately. Store leftovers in the refrigerator.

VARIATIONS:
Flavour Desired: Add:
Cherry Nut TrufflesAdd 1 tsp. almond extract in place of vanilla, and stir in 3/4 cup chopped candied cherries and 1 cup of chopped walnuts, pecans or almonds
Mint TrufflesAdd 5 drops oil of peppermint in place of vanilla

Makes 64 pieces


Peanut Butter Truffles

Ingredients:
1 cup whipping cream
1-1/2 pounds milk chocolate, melted
1/3 cup creamy peanut butter
Tempered dipping chocolate, if desired. (recipe to follow)

Line an 8-inch square baking pan with plastic wrap, and set aside. Place melted chocolate in a medium size bowl. In a 1 quart saucepan, scald the cream. Remove from heat and add peanut butter. Transfer melted chocolate to a medium size bowl. Pour cream over the top. Using an electric mixer, beat until thick and well plended. Pour into prepared pan. Refrigerate 2 hours or until firm. Cut into 1 inch squares. Serve plain or dipped in tempered chocolate. Store leftovers in the refrigerator.
Makes 64 pieces


FUDGE


Holiday Fudge

Ingredients:
1-1/2 cups whipping cream
1 cup light corn syrup
1/4 cup butter
3 cups sugar
1 tsp. vanilla
1 cup Brazil nuts
1 cup Pecans
1 cup Walnuts
1 cup red or green candied cherries
1 cup candied pineapple chunks

Butter a 9"X13" baking pan; and set aside. In a heavy 4 quart saucepan, combine cream, corn syrup, butter and sugar. Place over a medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on a candy thermometer, and cook until soft ball stage (238°F/115°C). Remove from heat and allow it to stand undistrubed until the thermometer reads 200°F (95°C). Remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into the corners. Refrigerate 24 hours. Cut into 1 inch squares and serve.

Makes 117 pieces.


No Beat Chocolate Fudge


Ingredients:
1 (12 ounce) package of semisweet chocolate pieces
1 (7 ounce) jar of marshmallow creme
1 (12 ounce) can evaporate milk
1/2 cup butter
4 cups sugar
2 cups coarsely chopped nuts, optional

Butter a 9" X 13" baking pan; set aside. Combine chocolate pieces and marshmallow creme in a large bowl; set aside. In a heavy 4 quart saucepan, combine milk, butter, and sugar. Place over a medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Allow it to boil, stirring occasionally, for 6 minutes.

Pour over chocolate/marshmallow creme mixture. Using a woodenspoon, stir until mixture is creamy. Stir in nuts. Pour into prepared pan. Refrigerate 6 hours or until firm. Cut into 1 inch squares. Will stay fresh in the refrigerator for several weeks.

Makes 117 pieces.


Buttermilk Fudge


Ingredients: 1 cup buttermilk
1/2 cup margarine
3 TBSP light corn syrup
1 tsp. baking soda
2 cups sugar
1 tsp. vanilla
2 cups nuts, optional

Butter a 9 inch square baking pan; set aside. In a heavy saucepan, combine buttermilk, margarine, corn syrup, baking soda and sugar. Place over a medium heat and sit occasionally with a wooden spoon until the mixture comes to a boil.

Clip on a candy thermometer. Stirring occasionally, cook to 236°F (115°C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in pan and let mixture stand undisturbed until temperature cools to 210°F (100°F). Add vanilla and nuts, stir until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1 inch squares.
Store in refrigerator.

Makes 81 pieces


Hope that these help with your candy addictions!! Coming next month:

CHAPTER 3 CARAMELS