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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Top box: Dark Chocolate Fudge and Peanut Butter Fudge; Middle box: Traditional Peanut Brittle
Yield: Makes about 2 pounds or 64 candies
Ingredients:
1/2
cup whipping cream
1/2
cup light corn syrup
3
cups (18 ounces) semisweet chocolate chips
1-1/2
cups powdered sugar, sifted
1/2
cup chopped walnuts (optional)
1-1/2
teaspoons vanilla
Preparation:
1.
Line 8-inch square baking pan with foil, extending edges over sides of pan.
2.
Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
3.
Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
This recipe appears in:
Candy
