A mouth-wa­ter­ing treat that's de­li­ciously spiced and per­fectly sweet

Stanstead Journal - - PUZZLES -

(NC) With its tra­di­tion­ally Christ­mas-like flavours, this fudge makes a great gift for any­one with a sweet tooth. “In­spired by the tra­di­tional spiced cookie from Bel­gium and Nether­lands, the vel­vety spread used in this recipe con­tains a plen­ti­ful amount of crushed cook­ies. Flavours of cin­na­mon, nut­meg, cloves and gin­ger make a great base for home­made candy,” says Chef Tom Filip­pou, ex­ec­u­tive chef Pres­i­dent's Choice. “Mi­crowave fudge is a gift from the sugar gods - no boil­ing sugar, candy ther­mome­ters, and sore arms from stir­ring the candy un­til it cools.”

Creamy Specu­loos Fudge

In­gre­di­ents:

• 2 cups (500 mL) gran­u­lated sugar

• 1/2 cup (125 mL) evap­o­rated milk

• 1/2 tsp (2 mL) salt

• 1 cup (250 mL) PC Specu­loos Cookie But­ter

Di­rec­tions:

1. Line bot­tom and sides of 8-inch (2 L) square bak­ing dish with foil; set aside. 2. Stir to­gether sugar, evap­o­rated milk and salt in large glass bowl un­til thick and grainy. Heat in mi­crowave on high for 2 min­utes then whisk for 10 sec­onds. Re­turn to mi­crowave; heat for an­other 1 minute. 3. Whisk in cookie but­ter; heat for 30 sec­onds. Us­ing wooden spoon, stir vig­or­ously for a few sec­onds then heat for an­other 30 sec­onds. Re­move from mi­crowave and stir very well; im­me­di­ately pour into pre­pared pan, smooth­ing top with wooden spoon. Let cool on counter for a few min­utes then re­frig­er­ate to cool com­pletely. 4. Lift fudge from pan; re­move foil and cut into 64 squares.

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