Showing posts with label chocolate fudge. Show all posts
Showing posts with label chocolate fudge. Show all posts

Tuesday, December 22, 2015

Fudge and Fried Chicken as Christmas Traditions by Cleo Coyle





Over the weekend, the Wall Street Journal featured a story on a popular modern Christmas tradition in Japan--fried chicken. And not just any fried chicken. Apparently, Kentucky Fried Chicken is the place many go for their holiday meal. The tradition is so popular customers must make reservations months in advance. According to WSJ, Japan’s "Christmas-chicken tradition" dates back to the early 1970s when a non-Japanese customer came into a KFC store in Tokyo to buy fried chicken as a turkey substitute. 

See the video below to learn more...

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Cleo Coyle has a partner in 
crime-writing—her husband. 
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For Italian-Americans like my husband and I, the Feast of the Seven Fishes has been part of our Christmas celebration. And so are cookies. Lots and lots of cookies. Many of the holiday treats in our childhood homes were laced with anisette or rum. While I enjoyed those flavors as a child, my husband and his brother were bigger fans of their mom's chocolate fudge. Her recipe was simply the one found on the Marshmallow Fluff jar with a few exceptions. Every year she would vary what was added. Some years there were walnuts or cashews, other years salted peanuts or pecans, and then there were maraschino cherries, raisins, or M&M candies.

Our parents are no longer with us, and the holiday is a little less bright because of it. Naturally, with December 25th approaching, Marc longed for a batch of his mom's chocolate fudge. And since I was scheduled to post a recipe here for Christmas week, I thought I'd combine the two while trying my hand at my mother-in-law's "add-in" tradition. My choice--macadamia nuts.

The results? Marc said the macadamia nuts tasted better than any of the varieties he'd eaten in past years. High praise indeed. 


So let's get that fudge going...



Marc's Mother's Chocolate Christmas Fudge*

*Recipe slightly adapted from a jar of Marshmallow Fluff made by Durkee-Mower, Inc.

Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)

Ingredients:

4 tablespoons butter 
2 ½ cups white, granulated sugar
1 (5-ounce) can evaporated milk 
7.5-ounce jar of Marshmallow Fluff 
½ teaspoon table salt 
1 teaspoon vanilla 
1 (12-ounce) package semi-sweet chocolate chips 
1/2 to 3/4 cup finely chopped macadamia nuts (measure after chopping)

(1) First line a 9x9 or 8x8 pan with parchment or wax paper, allowing a little extra to hang over the sides for handles. (You will use the handles to lift the fudge block out of the pan for easy cutting.) Lightly butter the paper to prevent sticking.

(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended. 

(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for about 6 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts. 

(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)




Free Recipe PDF


To download a free PDF of this recipe that
you can print, save, or share, click here.




Merry Christmas, Everyone!




Eat with Joy to the World!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


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Tuesday, August 16, 2011

Make Fab Fudge in your Microwave from author Cleo Coyle




“Oh, chocolate fudge I’ll eat. What I can’t swallow is fudging, as in fudging statistics, fudging results, fudging the truth. Mathematicians call it a fudge factor—putting an extra calculation into an equation just so it will work out as expected. It’s what we law enforcement types call a scam.” 

~ Detective Mike Quinn, Murder by Mocha 


Scamming does indeed play a role in the plotline of my latest Coffeehouse Mystery, Murder by Mocha, but there is no fudging in this fudge recipe. The claim that you can make it in a microwave is true, and the results are delicious.

I’m especially confident stating this because my husband is a fudge fiend. While growing up, he gobbled homemade fudge that was continually cooked up by his mom. He enjoys sampling the treat wherever he travels; and every year, for his birthday, I ship handmade fudge to our New York home from the famous fudge makers of Mackinac Island, Michigan.


Cleo Coyle, spouse to a
fudge fiend is author of
The Coffeehouse Mysteries
Marc was highly skeptical about this recipe, but after tasting it—and more of it, and even more of it, he declared it to be nearly as good as his mother's. 

Microwave fudge is nothing new, of course. You will find renditions of it all over the Net. This (crunchless) chocolate-hazelnut version is simply my take on the ingredients, ratios, and process. Why do I say crunchless? Because the light note of hazelnut in this treat comes not from actual nuts but Nutella, so the fudge stays smooth, creamy, and dreamy!



I’m sure 99% of you know what Nutella is, but for the 1% who don’t it’s a delicious spread (not unlike peanut butter) that blends chocolate and hazelnuts. If you’ve never bought it, look for it in your grocery where peanut butter is sold. 








Cleo Coyle's
Smooth and Dreamy
Chocolate-Hazelnut
Microwave Fudge

For a free PDF of this recipe that you can save, share, or print, hit the "print friendly" button on the bottom of this post or click here.

Ingredients:

1 (14 ounce) can of sweetened condensed milk
2 tablespoons unsalted butter
1 (12-ounce) package of good quality semisweet chocolate chips
1/4 teaspoon Kosher salt
1-1/2 teaspoons pure vanilla extract
1/2 cup Nutella chocolate-hazelnut spread (room temperature)

Step 1 – Prep pan: Crisscross the bottom of an 8 x 8 square pan with two sheets of parchment paper. The parchment sheets should be long enough to extend, like handles, over the edges of the pan. 

Step 2 – Melt with microwave: Place the milk into a microwave safe bowl. Cut the butter into the milk. Pour in the chocolate chips, and microwave it all for 30 seconds. ONLY 30 seconds. Remove and stir. Nuke it for another 30 and remove to stir again. This should be enough time to melt the chocolate and butter. If not, continue microwaving and stirring in 20 second increments until everything is melted.

NOTE: Do not simply microwave this mixture for 2 solid minutes without stirring. You run the risk of scorching the chocolate and completely ruining the fudge. Once chocolate is burned, there is no saving it. Be sure to melt it slowly, in increments. 



Step 3 – Finish the fudge: Into the melted mixture, sprinkle the salt and measure in the vanilla and Nutella. 


NOTE: Nutella should never be cooked in a microwave (this advice is also written on its label). High heat alters the texture and flavor, which is why I'm careful how I use it in recipes. What I want you to do is simply stir the Nutella into the warm, melted mixture that comes out of the microwave. Be sure to stir from the bottom, lifting and folding to blend everything well.






Step 4 – Chill and cut: Now pour the chocolate mixture into your lined pan. Using a rubber spatula or back of a spoon, smooth the top, leveling it off. Chill the pan in the refrigerator until firm—this will take approximately 3 hours. Remove and cut into small squares. To store, place fudge in an airtight container and keep in the refrigerator, and, of course...





Eat with joy!

~ Cleo Coyle, author of 






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The Coffeehouse Mysteries are national bestselling
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Mysteries
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