maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
For the fudge filling:
Finely chop the
aper over 2 opposite sides for handles.
Sift flour, baking
br>Add espresso
Add Peppermint syrup.
Steam milk and
mooth.
Stir in crushed peppermint.
Pour into prepared pan
ak clean.
Stir the fudge thoroughly but not vigorously
alt.
Chill the mixture for several hours (overnight is even
Bake chocolate cake mix in thin pan to make cake about 1-inch thick when baked.
Cool and cut into squares.
Slice ice cream into squares the size of your cake.
Layer with cake on bottom and top with ice cream.
Heat hot fudge topping and pour over cake and ice cream.
Can be frozen ahead of time for parties or meals.
tick. Cool completely.
Make peppermint mousse:
1- Combine white
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
This recipe for cake will be appreciated by mothers.
nto the chocolate mixture. Stir peppermint extract and vanilla extract into
nto the prepared molds. Bake for about 30 mins. Allow to
Combine sugar, butter and evaporated milk. Boil over medium heat for 5 minutes. Remove from heat. Add marshmallow cream and vanilla chips and stir. Add peppermint candy and stir. Add a drop or two of red food coloring. Let cool. Refrigerate until firm.
Combine sugar, sour cream and butter in a heavy saucepan. Bring to boil (rolling boil), stirring constantly.
Boil for 5 minutes over medium heat or until 234\u00b0 on candy thermometer.
Stir constantly to prevent scorching.
Remove from heat.
Add remaining ingredients; beat until well blended.
Pour into greased 8 or 9-inch pan.
Cool at room temperature.
Cut into squares.
Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool.
Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes.
In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture.
Pour into crust, and chill well before serving.
1/2 teaspoons of peppermint extract. Gradually beat in the