Candy

The Absolute Creamiest Rum Raisin Walnut Fudge

621

Now, this recipe is for rum raisin walnut fudge, but you can go many ways...made with vanilla instead of rum extract, without the raisins, without the nuts. No matter, I can't say enough about this recipe....it doesn't require a candy thermometer and you don't have to use a spatula to get all the marshmallow fluff out of the jar, because there IS no marshmallow fluff. IT IS FOOLPROOF and comes out perfect every time...yes, every time. It's not grainy either. This recipe makes 5 pounds...hal

20
**You can use chocolate chips (I use Nestle's) or you can use a combination of dark, milk, etc., as long as you have 26 oz. Also, before you start, have the chocolate in a separate bowl, the nuts chopped, the raisins in a bowl, the marshmallows opened, the extract nearby and your 9x13 pan foiled, greased with vegetable spray ...everything ready to go. Stir together in a large dutch oven, over moderate heat, the butter, evaporated milk (remember evaporated, NOT sweetened condensed) milk, salt and the sugar. I use a big wooden cooking spoon with a hole in it. Bring to a boil. Turn down heat to medium low, almost low...the mixture should still be boiling. Cover and boil for 5 minutes (make sure to set a timer) then turn off heat. Add marshmallows and stir until they are all melted. Add the chocolate, stirring until melted as well. At this point, you will add the extract, raisins and nuts. Stir until combined. Pout into the 9x13 pan. The fudge will start to set rather quickly, so get it out of the pan, even it out and let it sit while it cools. Yes, you can eat what's left in the pot or on the spatula...just be careful cause sometimes it's still pretty hot. When cooled lift out of the pan and cut into squares.

Blood Orange Tart Recipe

521

Looking for a blood orange tart recipe? Look no further as this is the perfect dessert recipe to end an awesome family lunch or dinner. A zesty and sweet-tart recipe that compliments a summer grill party.

You can use a few different kinds of fats for the pie crust— such as butter, lard, or shortening. But, the taste of the butter is much better than any other type of fat. To make a perfect and flaky crust, make sure that your butter is cold and your water is ice water.

As for the Swiss meringue, do not separate the egg whites directly into your mixing bowl. You need to make sure that you don't get even the slightest amount of yolk on your egg whites. Yolks and water are the most common enemy of a great Swiss meringue. It will prevent aeration and will ruin the whole batch of whites.

Filling:
5 large egg yolks
6 tablespoons cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup blood orange juice
2 tablespoons butter
1 zest of lemon
Meringue:
1 tablespoon cornstarch
1/3 cup cold water
1/4 teaspoon cream of tartar
1/2 cup sugar
5 large egg whites
Crust:
2 cup AP flour
¼ tsp salt
½ cup frozen butter
1/2 cup cold water
8
  1. For the crust: Sift dry ingredients into a bowl.
  2. Dice cold butter into a ½ inch cubes.
  3. Mix butter into dry ingredients until you have small clumps.
  4. Roll out the crust to fit...
    See the full directions on my site
Nutritions

Calories
554

Sodium
212mg
8% DV

Fat
21g
33% DV

Protein
9g
18% DV

Carbs
91g
30% DV

Fiber
5g
20% DV

Broiled mackerel with quinoa

153

The fish is cooked in the oven on broil. In less than 30 min, your food will be ready. You can eat it with almost anything (rice, quinoa, potatoes, salads).

For the fish::
4 whole fish -mackerel ( gutted and cleaned )
5 lemon grass ( stalks )
1 ginger root peeled ( 1 thump size )
clove(s) garlic ( peeled )
handful coriander ( chopped )
2 each limes ( zest and juice )
1 shallot ( chopped )
1/3 cup olive oil
1 tablespoon salt
For sauce::
2 tablespoons wine vinegar
1/3 cup olive oil
1 tsp mustard
1/2 tsp. pepper
1/2 tsp salt
4
  • 1.Make four small cuts on each side of your fish.
  • 2.Put all of your seasonings in a food processor and chop them.
  • 3.Insert the mixture in your fishes bellies and small...
    See the full directions on my site
Nutritions

Calories
396

Sodium
2083mg
86% DV

Fat
34g
52% DV

Protein
2g
4% DV

Carbs
23g
7% DV

Fiber
1g
6% DV

Chocolate Zucchini Bread

92
Photo by Viana Boenzli

You've absolutely got to try my Chocolate Zucchini Bread. There is no flavor of zucchini...zip, zilch, nada. All you'll taste is fluffy chocolatey goodness.

1 large egg ( at room temperature )
1/4 c butter ( melted, but not hot )
1/4 c applesauce
1-1/2 tsp vanilla extract
1/2 c light brown sugar ( packed )
1/2 c granulated sugar
2 c all-purpose flour
1/2 c cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 c zucchini ( peeled and finely shredded )
1 c chocolate chips ( divided )
Flaky sea salt
Vegetable shortening ( for greasing pan )
8
Nutritions

Calories
675

Sodium
265mg
11% DV

Fat
21g
32% DV

Protein
12g
24% DV

Carbs
120g
40% DV

Fiber
9g
39% DV
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