I didn't have space for this item last week and wanted to be sure you get this recipe from "The Complete Baking Cookbook: 350 Recipes From Cookies and Cakes to Muffins and Pies" by George Geary (Robert Rose, 2007) before Christmas. I was pleased to turn to the recipe and find the author's comment, "This is the simplest fudge recipe I know."
The book itself is a keeper, starting with the basics: utensils, appliances, pans and ingredients. And throughout, it includes information appropriate to each chapter: sugar stages, tempering chocolate and working with yeast. If you get a chance to peruse the book, check out the photo of the Tiger Swirl Fudge.
Tiger Swirl Fudge
In a bowl set over a saucepan of steaming, not boiling, water, melt 2 pounds of white chocolate. Add 1/2 cup creamy peanut butter, stirring until blended and creamy. Pour onto a 17-by-11-inch rimmed baking sheet lined with parchment paper. Smooth with offset spatula to edges of baking sheet.
In the same bowl, set over lightly simmering water, melt 4 ounces of bittersweet chocolate. Drizzle over white chocolate. Using the tip of a knife, swirl chocolates to create a marble effect. Refrigerate until firm, about 30 minutes. Break into pieces. Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.
http://www.heraldtribune.com/article/20071212/COLUMNIST08/712120421
The book itself is a keeper, starting with the basics: utensils, appliances, pans and ingredients. And throughout, it includes information appropriate to each chapter: sugar stages, tempering chocolate and working with yeast. If you get a chance to peruse the book, check out the photo of the Tiger Swirl Fudge.
Tiger Swirl Fudge
In a bowl set over a saucepan of steaming, not boiling, water, melt 2 pounds of white chocolate. Add 1/2 cup creamy peanut butter, stirring until blended and creamy. Pour onto a 17-by-11-inch rimmed baking sheet lined with parchment paper. Smooth with offset spatula to edges of baking sheet.
In the same bowl, set over lightly simmering water, melt 4 ounces of bittersweet chocolate. Drizzle over white chocolate. Using the tip of a knife, swirl chocolates to create a marble effect. Refrigerate until firm, about 30 minutes. Break into pieces. Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.
http://www.heraldtribune.com/article/20071212/COLUMNIST08/712120421
