Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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Trinculo's Cafe has won the
award!
December 18, 2002
It's beginning to look a lot like...we're never going to have enough
time to make'n'bake all those holiday goodies we planned to whip up. This is
a perennial problem for so many of us, we thought we'd offer a couple of easy
candy recipes for all you busy bakers to fall back on. Wishing you all a
blessed season.
Fruitcake Fudge
1 8-oz. package cream cheese, softened
4 cups powdered sugar
1 1/2 tsp. vanilla (or use rum, Frangelico, or raspberry liqueur)
12 oz. white chocolate, melted
1/2 cup chopped pecans
1/2 cup minced dried dates
/2 cup minced dried apricots
Beat cream cheese, sugar and flavoring of choice in large mixing bowl
at medium speed with electric mixer until well blended. Gradually add
melted white chocolate; mix well. Stir in nuts and fruit. Spread in
greased 8" square pan. Chill several hours. Cut into squares and store
in airtight container.
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California Fruit 'n' Nut Fudge
1/4 cup butter, softened
2 1/2 cups sugar
2/3 cup evaporated milk
12 oz. white chocolate, broken into pieces
1 7-oz. jar marshmallow creme
1/2 cup diced dried dates
1/2 cup diced dried apricots
1/4 cup zante currants or raisins
1/2 cup diced dried (not candied) cherries
1/2 cup chopped almonds
1 tsp. vanilla, rum extract or a splash of brandy
Line a 9" x 9" pan with lightly buttered aluminum foil and set aside.
Place chcocolate pieces & flavoring into a 3-quart saucepan or glass
dish and set aside.
Heat milk at medium setting until warm, then add sugar.
Bring to a rolling boil while stirring constantly with a wooden spoon.
Add marshmallow creme and butter. Bring back to a boil for 5 full
minutes by the clock once the boil resumes.
The mixture will start to turn slightly brown during the boil.
If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and pour hot mixture over chocolate and flavoring
without scraping the sides of the hot saucepan. Fold in nuts and fruit.
Mix thoroughly and pour into prepared pan.
Cool at room temperature.
Remove from pan, remove foil, cut into squares.
Store in airtight container.
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Exploring the Epicurean with The Stray Gourmet
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