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With Fudge, Carmels,Cherries,Chocolate

Updated on December 12, 2011

Fudge Carmels

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.


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.


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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