Dark Chocolate Salted Caramel Pecan Fudge

I am discovering that my favorite treats to experiment with are ice cream and fudge.  When you can establish a good base recipe, it makes an excellent platform for experimentation.  I like to explore new taste options or try variations on things I've tasted elsewhere. As salted chocolates are still pretty trendy, I thought I'd give it a whirl myself.

If you are looking for an easy-to-make hostess gift for New Year's, I think you should try this.

DARK CHOCOLATE SALTED CARAMEL PECAN FUDGE

2 cups dark chocolate chips
1 cup milk chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 cup chopped pecans
1/2 cup caramel bits
1 to 1-1/2 tbsp. grinder salt

In a deep saucepan over low heat, melt together the chips and condensed milk until smooth and well blended.

Fold in the pecans and caramel bits and pour into an 8" x 8" (or 9" x 9") baking pan lined with wax paper, and spread out evenly and smoothly.

Sprinkle the salt on top.

Put in the fridge to set for at least 30 minutes before removing and cutting into bite-sized pieces.

Ready to package or to nibble at your leisure.

NOTES

I found some caramel bits at Southern Season in Charleston which I used for this recipe, but Kraft makes caramel bits too.  If you can't find those, you can small dice the wrapped caramels to add to the mix.

I also used Celtic Sea Salt (a Christmas gift from my good friend CJ) as my salty sprinkle, but you can use whatever kind you'd like.  You want a nice rough grain salt to stand out on top of your treat. 

Treat boxes are pretty easy to find these days, I get mine from Not Just Paper in Durham, NC (red ones), but you can also find them in Michael's or AC Moore's (usually white ones).  I use 1/2 pound boxes lined with wax paper.

Then I either pre-cut the fudge into bite-sized pieces (will fit 8-10 depending on what you call bite-sized) or cut out a piece that just fits in the box and include a little plastic knife in the box so your recipient can cut their own pieces.  Tie up with a decorative ribbon and you're all set.

Dad's Favorite Congo Bars

For the pater's birthday this year, I had a request for the Congo Bars like his grandmother used to make.  Wasn't sure what to expect, but the best way to describe them is chocolate chip nut bar on steroids. Chewy and crunchy-crusted and big and delicious.  You'll find out why Dad is such a fan.

CONGO BARS

2-3/4 cups sifted flour
2-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup shortening
2-1/4 cups brown sugar
4 eggs
1 cup chopped nuts (I used walnuts)
1 (12 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla

Mix together flour, baking powder, and salt.  Set aside.

In a deep saucepan, melt shortening.

Once liquid, mix in brown sugar and mix to a paste.

Remove from heat and allow to cool slightly.

Add in eggs, one at a time, mixing well after each egg.

Add in dry ingredients, a bit at a time until all is well blended.

Stir in vanilla then fold in nuts and chocolate chips.

"Pour" mixture into a greased 8"x 12" pan (can use 9" x 13") and spread out evenly.

Bake at 350 degrees for 25-30 minutes or until center is cooked through (use a toothpick to test).

Remove from oven, slice, scarf down, enter Congo Bar coma.

NOTES

Do NOT melt shortening and brown sugar together. Someone may have learned the hard way that if you do them together they form a crumbly mixture (versus a smooth paste) and thus can't be mixed well with other ingredients. 

Congo Bars ARE supposed to be "cakey and moist" in the center, not "raw and doughy."  

Ooey Gooey Crunchy Chewy Monster Eyeballs

I know using "eyeballs" in a food title is problematic but it's almost Halloween!!!  I will warn you that while these are adorably disturbing, they are a little messy to make...but delicious.

Ooey Gooey Crunchy Chewy Monster Eyeballs

1-1/4 cup dried apricots, small chopped
1 cup dates, small chopped
1 cup pecans, small chopped
1 cup flaked, sweetened coconut
1 can (14 oz.) condensed milk
4-5 graham crackers, crushed
1 (16 oz.) package milk chocolate CandiQuik
Wilton candy eye

In a large bowl, mix together dried apricots, dates, pecans and coconut.  Add the condensed milk and mix until well blended.

Put the mixture in the fridge for about 30 minutes, letting it firm up.

Add enough crushed graham crackers to keep the mixture from being too moist and enough that you can easily roll it into 1-1/2" balls.  Place balls on a cookie sheet covered with wax paper.

Melt the chocolate bark over low heat.  Once ready to go, dip the balls in the chocolate, shake off any excess, and replace on wax paper.  Pop a candy eye on the top before the chocolate hardens.

Spooktacular!  Nice little rush sugar for all the little ghoulies to enjoy.

Espresso Chocolate Cheesecake Bites

Here's a little bite-sized chocolate treat.  Goes great with coffee or tea or just whatever you happen to be drinking.

Espresso Chocolate Cheesecake Bites

1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup sugar
1 tsp. vanilla
1/3 cup cocoa powder
2 tbsp. flour
3 tsp. instant espresso
1 tsp. hot water
1/2 cup honey graham cracker crumbs
2 tbsp. butter, melted

Beat cream cheese until light and fluffy.

Add in eggs, sugar, and vanilla.  Blend until smooth (or mostly smooth) and creamy.

In a small bowl, blend together cocoa powder and flour.  Add to the cream cheese mixture a bit at a time until well blended.

Dissolve the instant espresso in the hot water and add to the batter.  Blend together.

In another bowl, pour the melted butter into the graham cracker crumbs and mix until the crumbs are moistened through.

Line mini muffin tins with mini muffin cups and press about 1 tsp. of crumb batter into the bottom of each.

Fill each cup to with the espresso-cream cheese mixture.

Bake at 375 degrees for 15 minutes or until batter is set.

Remove from oven and transfer cheesecake bites to a cooling rack.

Once the bites are at room temp, move to a lidded container and refrigerate until cooled through.

NOTES

1/3 cup graham cracker crumbs = 2-1/2 full graham crackers

Makes about 2-1/2 dozen bites.

Good and Good for Everyone: Hershey's

Before I start on tonight's topic, just a quick follow-up to last weekend's post.  According to several of my post-post taste testers, the fun thing about using shredded cooked parsnips is that in consistency and texture it's very similar to shredded coconut.  It's moist and chewy, but without the super sweetness of coconut, so if you know someone who has a tree nut allergy or just doesn't like coconut, cooked shredded parsnips is a viable alternative. 

HERSHEY'S

So, chocolate...who doesn't know the name Hershey's, or better yet, who hasn't enjoyed one of their myriad of delicious products?  Have always been a fan, but after Mom and Dad's last trip to Hershey, PA, they shared some info that made me an even bigger one.

Did you know that Milton S. Hershey actually had little to no schooling?  Did you know he started out by making carmel candies?  Did you know that he didn't find success until his 40s?  Did you know there's a Milton Hershey School in Pennsylvania?

The history of Hershey's is a fascinating one (which you can find it in more detail at www.hersheys.com).  It's founder Milton S. Hershey (1857-1945) was from a Mennonite family in Pennsylanvia but moved around a great deal as a child as his father attempted (unsuccessfully) several different ventures to support his family.  His mother did not emphasize book learning, as it had proven to do his father no good, so Milton's success came without what he considered the benefit of a good education.

Like his father he attempted several ventures before finding some small success with making caramel candy which he learned as an apprentice to a candy and ice cream maker named Joe Royer in Lancaster.  His first exposure to the world of chocolate-making came during his trip to the 1893 World's Columbian Exposition in Chicago where he was enthralled with a set of German chocolate-making machinery.  He bought the equipment and had it installed in Lancaster where he started making his own chocolate.  In 1900, the first Hershey's chocolate bars hit the market and the rest is delicious history.

But chocolate was not Milton's only legacy.  In 1909, he and his wife, Catherine, founded the Hershey Industrial School.  Being childless themselves, they used a portion of their wealth to establish a school where young orphaned boys could come not only to live and be cared for, but to receive a sound education and training in several trades and occupations so that the children would be able to earn a livelihood when they left the school.

In 1918, three years after the early death of his wife, Milton made the school the principal recipient of the bulk of his fortune in order to provide for its perpetual continuation.  In 1951, six years after his own death, the name of the school was changed to the Milton Hershey School.  In 1968, the first non-white male student was enrolled and in 1976, the first female student was enrolled.  Today the school still exists, providing education and training for boys and girls, pre-kindergarten through grade 12, from families of low income and social need.  Students attend for free and receive housing, education, clothing, meals and as well as medical and religious services.

This is just a little didyaknow but do know there's more to the story of Milton Hershey's, a tale of good taste and great deeds.  I hope I have intrigued you enough to read more about it or at least realize that when you enjoy your Hershey product, behind every tasty bite there's a story of an enterprising man who left the world a little sweeter for everyone.

Hershey's In A Nutshell Product History

1900   Introduction of the Hershey's Chocolate Bar
1907   Introduction of Hershey's Kisses
1908   Introduction of Hershey's Milk Chocolate with Almonds
1925   Introduction of Hershey's Mr. Goodbar
1926   Introduction of Hershey's Syrup
1938   Introduction of Hershey's Krackel
1939   Introduction of Hershey's Miniatures
1971   Introduction of Hershey's Special Dark  
1989   Introduction of Hershey's Symphony bars
1994   Introduction of Hershey's Cookies'n'Creme

Parsnip-Almond Chocolates

 

Okay, so who's an evil culinary genius...ah, that would be me.  You may be cringing a bit at the idea of parsnip-almond chocolates, but SUCCESS!  I think they are delish! 

Parsnip-Almond Chocolates

3/4 cup grated parboiled parsnips
1/2 cup almond slices, food processed fine
2 tsp. sweetened condensed milk
3/4 cup dark chocolate, melted

Cook a parsnip until fork tender.  I cut a large parsnip into large pieces and cooked them on high for 4-5 minutes.

Once the parsnips are cooked, allow to cool to room temperature before grating. 

I used almond slices instead of whole almonds to process because it took less time and I was able to get them into smaller pieces quicker since they were already sliced.

In a bowl, mix together the grated parsnips, almond crumbs, and condensed milk.  Once mixed, chill the mixture until ready to roll.

In a small pan over low heat, melt your chocolate pieces.

Remove mixture from fridge and roll into 1" balls.  Put back in the fridge to firm up.

Dip the balls in the chocolate, coating them thoroughly and set on a piece of waxed paper.

Once all the balls are coated, put back in the fridge and allow the chocolate to set.

Remove from fridge and impress yourself, wow your friends, and the blow the minds of total strangers. :D

Congo Bars

 

Was scratching my head to come up with a post for tonight, and Dad suggested (again) trying out the old family recipe for Congo Bars.  I've never tried the originals, and I think it turned out the way it's supposed to, but in any case, the best way to describe what resulted is a deep dish chocolate-chip-nut cookie bar.  Big smile.  Pass the milk.

Congo Bars

2-3/4 cups flour
2-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup shortening
2-1/4 cups brown sugar (not packed)
4 eggs
1cup nuts, chopped
1-1/2 cups chocolate chips
1 tsp. vanilla

Mix flour, baking powder and salt in a bowl.  Set aside.

Melt shortening in a deep, heavy bottom pan.

Add in brown sugar.  Stir until well mixed.  Remove from heat and allow to cool slightly.

Add in the eggs, one at a time.

this is egg #2 being added

Add in dry ingredients until well blended.

Fold in nuts, chocolate chips, and vanilla.

 

Pour mixture into a well-greased 8x10 baking dish.

Bake at 350 degrees for 25-30 minutes, or until golden brown along the edges cooked through in the center.

NOTES

I used a mix of pecans and walnuts for my nut mix because it was what I had in the freezer.

I used a mix of milk chocolate, dark chocolate, and semi-sweet chips because it was what I had in the cupboard.

If you don't want to use shortening, you can substitute margarine instead.

Yes, I was too lazy to go the store so made due with what was on hand, but it did not adversely affect the results, so 'speriment away, my friends.

Chocolate Caliente, Mayan style

Now that the weather in NC has been snowy and chilly and very keep-indoorsy, I keep thinking back to my visit to Antigua where I was able to enjoy for the first time the wonderful treat of Guatemalan hot chocolate at the Choco Museo.

If you did not know, hot chocolate actually originated in Central America but which is not any hot chocolate you're familiar with, it was a whole different beast.

The concoction was made from the seeds of the fruit of Cacahuaquchtl, meaning not just the cocoa tree, but the Tree, the tree of the Mayan gods.  The seeds were roasted in earthenware pots and then crushed by rolling them between two stones to create a powder.  The powder was then whisked together with boiling water to make a beverage.  To this drink was added either chili, honey, musk, spices or ground maize (if you wanted a heartier beverage).  It was considered a sacred food and was used for royal or religious ceremonies.  It could be consumed hot or cold.

It was the Spanish conquistador, Don Hernan Cortes who, recognizing the commercial value of the product, brought the cocoa bean to Europe.  There's a whole long story to go with that as to how it evolved and changed over the centuries to become which is commonly recognized today as "hot chocolate" but that's a story for another day.

I haven't had a chance to get out and check myself yet, but rumor has it that you can buy the bars of drinking chocolate in the U.S., which are not like regular chocolate bars, but rather bars of pressed cocoa that is crumbly until mixed with boiling water.

The first time we were at the Choco Museo, I ordered a Chocolate Caliente, Mayan style with hot milk (though I had the choice of hot water), chili and honey.  It was rich and spicy (probably because I added three pinched of chili), but what I loved the most about it was the process.  As you see in the photo above, they brought each ingredient out in its own container.  You started by putting the chocolate paste in the earthenware mug, then added the honey, a pinch or two of chili and then stirred in the hot liquid.  SO GOOD!

My second visit, I tried the Chocolate Caliente, Conquistadore style with hot milk again, cinnamon stick pieces, and whole cloves.  Gotta admit, I liked kicking it Mayan style better, but the idea of being able to add other spices was intriguing and fun.

Since I've been home, I've tried a couple of K2 make-at-home adaptations. 

Faux Mayan:  since I had used cacao nibs before, I ground some up in a coffee grinder to make a base powder and then added hot water, pinch of chili powder, cinnamon stick, and honey.  Very savory, not very sweet, slightly grainy, but an interesting taste sensation. Very addictive.

So American:  the other one that you might want to try out is using Hershey's Special Dark syrup, pinch of chili powder, and honey with hot milk.  Closer to home, more on the sweet side but with a chili kick. Tasty.

If you're feeling adventurous some cold wintry night, try kicking it old-old school.  I think you'll have some fun.

NOTE

Want to send a shout out to my friend Nicole who made me the ceramic cup with the skulls that is now my official drinking chocolate cup.  Thank you!

Joyeux Macaroons

 

I've been wanting to do a good coconut macaroon recipe for a while.  For some reason, to me coconut macaroons are the epitome of reception desserts.  Bite sized, chewy, decadent, delicious. 

Joyeux Macaroons

1/3 cup softened butter
3 oz. softened cream cheese
3/4 sugar
2 tsp. orange juice
2 tsp. almond extract
1 egg yolk
1-1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
6 cups sweetened coconut flakes, loose packed, divided
Hershey's Almond Kisses, unwrapped

In a mixing bowl, cream together butter, cream cheese and sugar.

Add in OJ, almond extract and egg yolk and blend until smooth.

In a smaller bowl, mix together the flour, baking powder, and salt.  Add into the butter mixture a bit at a time, making sure it is well incorporated.

Fold in 3 cups of the coconut flakes.

Set dough in the fridge for at least 45 minutes, or until easy to roll without getting dough all over your fingers.

Once the dough was ready, roll into 1-1/2" balls.

Roll the dough balls in the leftover coconut flakes and space evenly on an ungreased cookie sheet.

 

Bake for 11 minutes or until golden brown.

While the cookies are baking, unwrap Hershey's Almond Kisses.  When the cookies are done baking, remove from oven and press one Kiss into the center of each.  Let sit on the cookie sheet for a few minutes before transferring them to a cookie rack to cool.

Serve up on a pretty platter and enjoy.