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Sugarless Almond Rocha Fudge
Recipe
3
Squares unsweetened chocolate
2 Tablespoons Giradelli unsweetened Cocoa
powder
8 ounces cream cheese cut into small pieces
3 Tablespoons butter
4 Tablespoons heavy cream
½ teaspoon vanilla
½ cup Splenda
Melt butter and unsweetened chocolate
squares in microwave; stir in remaining
ingredients.
Allow to set up in refrigerator
In a saucepan combine:
¼ cup Davinci carmel syrup
2 Tablespoons Butter
Cook this over medium heat until it is
reduced to ½ the amount. Cool - Pour over
fudge. Top with ½ cup chopped almonds.
May be stored refrigerated or cut into
squares and frozen.
Cut into quarters. Cut each quarter into 14
squares = 1 Grams carbs per piece
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Almond Roca
2 cup (1 pound) butter
....2 cup Sugar.....
0.5 cup Whole almonds .....1 lg Package chocolate chips.....
0.5 cup Walnuts ground in a
-blender.....
Melt butter over high heat.....
Add sugar, stirring until it foams up well....
Continue over high heat, adding almonds....
Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted.....
(Take it off the heat for a moment if it starts to smoke.
).... Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides....
Tilt to spread evenly...
After 5 minutes, pour on chocolate chips....
When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper.....
Scatter ground walnuts over the top, shaking to distribute evenly....
Candy is thoroughly cooled when the chocolate is dull looking.....
(Cool at least three hours at room temperature.
).... Break into pieces and it's ready to eat....Store in air-tight container.
Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
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Chocolate Covered Cherries
60 Maraschino cherries w/stems
3 tb Butter
3 tb Light corn syrup
2 cup Powdered sugar
1 lb Chocolate, melted
Drain cherries for several hours.
Combine softened butter and corn syrup.
Stir in powdered sugar.
Chill if too soft.
Shape 1/2 teaspoon mixture around each cherry.
Place on baking sheet with wax paper and chill until firm.
Dip cherries into chocolate by stem.
Chill for 1 to 2 weeks.
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Joann's Peanut Brittle 1 cup Sugar
0.5 cup Light corn syrup
1 ds Salt
1 To 1/2 C shelled raw peanuts
1 tb Butter or margarine (I use
-margarine)
1.5 ts Soda
1 ts Vanilla
Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt casserole Stir in peanuts.
Microwave on high until light brown, 8 - 10 minutes.
Sitr in remaining ingredients until light and foamy.
Quickly spread on greased baking sheet.
Spread as thinly as possible for more brittle candy.
Yield: 1 lb.
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Peanut Butter Fudge
0.75 cup Peanut butter
.....0.5 cup Soft butter or margarine
.....0.5 cup Light corn syrup
.....1 ts Vanilla
......0.5 ts Salt
.....4 cup Sifted confectioners' sugar.....
0.75 cup Chopped peanuts, or other
-nuts
.....Servings: 2 pounds
DIRECTIONS: Mix well: peanut butter, butter, corn syrup, vanilla and salt.
Gradually stir in sugar.
Knead until smooth.
Gradually add nuts.
Pack into an 8x8x2" pan.
When firm, cut in squares.
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