With Fudge, Carmels,Cherries,Chocolate
2/3 cups Hershey's Cocoa
2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 cup evaporated milk
1/2 cup water
1/4 cup butter
1 teaspoon vanilla
Combine cocoa, sugar, corn syrup and salt in a heavy saucepan (3-quart).Add evaporated milk and water.Bring to a boil over medium heat,stirring constantly.Cook,stirring frequently,until mixture forms a firm ball in cold water(245 F).Remove from fire;drop in butter and vanilla,stirring to completely blend in butter.Pour into buttered 9" square pan.Cool.Cut into squares(use scissors), and wrap in waxed paper.
MAKES ABOUT 6 DOZEN CARAMELS
Cherries and Chocolate Fudge
1 can(14 ounces) sweetened condensed milk
2 cups (12 ounce package) semi sweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup candied cherries
1 teaspoon almond extract
candied cherry halves are optional
Line 8 inch square pan with foil.In medium microwave safe bowl combine sweetened condensed milk and chocolate chips; stir lightly.Microwave at HIGH (100%) 1 1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred.Stir in almonds,cherries and almond extract.Spread evenly in prepared pan.Cover;chill until firm.Cut into 1 inch squares.Garnish with cherry halves,if desired. Cover; store in refrigerator.
MAKES ABOUT 4 DOZEN SQUARES
Black Forest Cake
1 (20-ounce) cans tart pitted cherries, undrained
1 cup granulated sugar
A cup cornstarch
1/2 teaspoons vanilla extract
2 (9-inch) chocolate cake
layers, baked and cooled
3 cups cold whipping
1/3 cup confectioners' sugar
Drain cherries, save 1/2 cup.Combine saved cherry juice cherries,granulated sugar and cornstarch in saucepan.Cook and stir over low heat until thickened. Add vanilla and stir.Split each cake layer in half horizontally. Crumble one half layer; set aside.Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form.Save 1 1/2 cups whipped cream for decorative piping.Place one cake layer on serving plate. Spread with 1 cup whipped cream;top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.Frost cake sides with remaining whipped cream; pat gently with saved cake crumbs.Spoon 1 1/2 cups saved whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
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