Deep In the Dish of Texas

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Pomegranate Fudge

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Pomegranate Fudge

I love making fudge at Christmas and the thought of pomegranate seeds in fudge intrigued me so I decided to give this recipe a try and I'm glad I did.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 25 pieces

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 3 cups chocolate chips, choose your variety based on how sweet you want your fudge. I used semi-sweet and milk.
  • 1 cup pomegranate arils (seeds)

Instructions

  • Line a 9 X 9 pan with wax paper or parchment paper. Sprinkle about 1/4 cup of the pomegranate arils in the bottom of the pan.
  • Add the sweetened condensed milk and the chocolate chips to a microwave-safe bowl. Melt the milk and chocolate chips, in the microwave, on high for 1-2 minutes, stopping every 30 seconds to check and stir.
  • Gently fold in the remaining pomegranate arils and gently pour the mixture into the prepared pan.
  • Refrigerate for at least 2 hours before cutting and serving.

Notes

This fudge can store in the refrigerator for up to 1 week.

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Strawberry Pecan Fudge

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Strawberry Pecan Fudge

The is by far the easiest fudge I've ever made. I think I will experiment with other frosting flavors and maybe other nuts.

Ingredients

  • 1 16 ounce can Strawberry Frosting
  • 1 12 ounce bag White Chocolate Chips
  • 2/3 cup Chopped Pecans

Instructions

  • Lightly spray a 9 X 13 pan with cooking spray.
  • Put the white chocolate chips in a microwave safe bowl and melt them, in the microwave, on high for 1-2 minutes, stopping every 30 seconds to check and stir.
  • Stir in the entire can of strawberry frosting.
  • Stir in the pecans.
  • Spread into prepared pan and chill in the refrigerator for at least 30 minutes.
  • Cut into square and serve or give away.

Notes

This fudge will keep, refrigerated, for up to 2 weeks.

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Salted Whiskey Caramels

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Salted Whiskey Caramels

As a rule, I am not a big fan of whiskey, but I am a BIG fan of caramels and these are delicious. Cooking with sugar is dangerous, so have all your ingredients ready to go before you start and be careful.
Servings 64 caramels

Ingredients

  • 5 tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 2 ounces (1/4 cup) whiskey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 tablespoon kosher salt, for sprinkling (you may not need all of it)

Instructions

  • Line a 9 X 9 pan with wax paper, allowing the paper to drape over the ends. Lightly spray the wax paper with cooking spray.
  • In a 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon kosher salt over medium-high heat to boiling, stirring frequently. Once the mixture begins to boil, remove from the heat and set aside.
  • In a 3-quart saucepan, mix together sugar, corn syrup, and water. Turn on medium-high heat and heat to boiling WITHOUT STIRRING. Boil until the sugar turns a warm golden brown.
  • When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture, while stirring. The mixture is going to spurt and bubble like crazy, just be careful. Cook the mixture over medium-low heat for about 10 minutes, until the mixture registers 248 degrees F (firm ball stage) on a candy thermometer.
  • Pour caramel into prepared pan and cool for 10 minutes. After 10 minutes, sprinkle with up to 1 tablespoon kosher salt. Allow the caramel to cool completely.
  • Cut the caramels into squares and wrap individually in parchment or wax paper.

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2014 Christmas Baking

As usual, I will be making candies and cookies for Christmas this year.  Since I am still recovering, I will only be making 12 instead of my usual 25.  Here’s my list:

  1. Strawberry Pecan Fudge
  2. Salted Whiskey Caramels
  3. Pomegranate Fudge
  4. Chocolate Almond Cookie Clusters
  5. Billionaire Bars
  6. Shortbread Bites
  7. Acorn Fudge
  8. Dark Chocolate Stars
  9. Snickers Fudge
  10. GingerSnaps
  11. Spritz Cookies
  12. White Chocolate Cranberry Fudge

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