Orange Creamsicle Fudge

 photo: grouprecipes.com

Orange Creamsicle Fudge


Ingredients:

• 6 -ounces (1.5 sticks) butter shopping list
• 2- cups granulated sugar
• 3/4- cup heavy cream
• 1- package (12 oz) white chocolate chips
• 1- jar (7 oz) marshmallow cream (or fluff)
• 1- tablespoon orange extract
• orange (or a combination of red and yellow) food coloring

Instructions:

Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.

Continually stir the mixture until the butter melts and the sugar dissolves.

Brush down the sides with a wet pastry brush.

Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.

Stir until the white chocolate has melted and the fudge is completely smooth.

Working quickly, pour about a third of the white fudge into a bowl and set aside.

To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth

Pour the orange fudge into the prepared pan and spread it into an even layer.

Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.

To cut, pull the fudge out of the pan using the foil as handles.

Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

Source: http://www.grouprecipes.com/97188/orange-creamsicle-fudge.html

White Chocolate Cinnamon Pretzels

 photo credit: http://www.yourcupofcake.com

White Chocolate Cinnamon Pretzels

original recipe: http://www.yourcupofcake.com/2011/02/white-chocolate-cinnamon-pretzels.html

Ingredients:

• 1 bag of pretzels (16-18 oz) I used the thatch ones because they would catch more chocolate
• 2/3 cup oil
• 1/3 cup sugar
• 1 ½ teaspoon cinnamon
• ½ cup cinnamon sugar for sprinkling
• 1 cup white chocolate chips

Instructions:

1.    Whisk together oil, sugar, and cinnamon.
2.    Pour pretzels into a microwave safe bowl and pour oil mixture in.  Stir until coated.
3.    Microwave for 1 minute, remove and stir.  Microwave 45 seconds more.
4.    Spread pretzels evenly onto two cookie sheets covered in parchment paper.
5.    While still warm, sprinkle cinnamon sugar generously.
6.    Melt white chocolate (on low heat, be careful not to burn) and drizzle over cooled pretzels.
7.    Store in an airtight container.

Ghirardelli English Toffee Recipe

 photo credit: http://www.ghirardelli.com

Ghirardelli English Toffee Recipe

original recipe: http://www.ghirardelli.com/recipes-tips/recipes/english-toffee

Ingredients:

• 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
• 3/4 cup pecans, finely chopped
• 1 cup butter
• 1 cup sugar
• 2 tablespoons water
• 1/8 teaspoon salt (optional)
• 1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.

With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.

In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard.

Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.