Let's Cook

Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Thursday, December 12, 2013

Chocolate Rum Balls---the Easy Way!

I am not sure that this falls under the category of Southern Food but it does contain rum and chocolate so it definitely should be included!! Somewhere, I have in a stack of cookbooks, my tried and true recipe for chocolate rum balls that is made by crushing vanilla wafers, melting chocolate, mixing in a bit of Karo syrup...etc. You get the picture! BUT...this year, I was in a hurry and well, I guess I got lazy. I found this recipe and tweaked it a bit and I have to say, I may never bother to find that old recipe. This one is just too yummy and too easy!

Chocolate Fudge Rum Balls

1 box of your favorite 13 x 9 size brownie mix
Rum (my fav is coconut rum)

Make the brownies according to the directions except maybe cook them an extra minute or two. We need them to be dry! Once they are cool, cut in large squares and crumble into a mixing bowl. (Again, if they aren't crumbling, just run them through the toaster oven for a minute or two)

Pour about 1/2 to 3/4 cup of your favorite rum over the crumbs and mix with your hands. This is going to be sticky. Chill for about 20 minutes then roll by spoonfuls into balls. Place on a wax paper lined cookie sheet and chill again for about 20-30 minutes. (So you need a little patience for this but it is so worth it!)

While the chocolate rum balls are chilling in the frig, sift together 2 Tbsp good quality unsweetened cocoa with a cup of confectioner sugar. Pour into a zip lock baggie.

Remove the balls from the frig and drop into the zip lock with the sugar/cocoa mixture and shake a bit to coat. Place the balls back on the cookie sheet and let them set for a bit and then put into an airtight container. I let these "cure" in the frig for about 5 days before serving.

The only picture I don't have here is the empty container! They didn't last long and got rave reviews from my girls!

Tuesday, November 26, 2013

Grandma George's Fudge

It's been a crazy week. The one thing I despise more than traveling on the Sunday after Thanksgiving is traveling on the day before Thanksgiving! Typically I plan better and get the traveling done much earlier in the week but this year, the weather has not cooperated.It's all good though because I cannot wait to see the kiddos and grandkids!!

For me, Thanksgiving signals "Let the Baking Begin". I love to bake...I also love to eat it but I enjoy it much more that other likes to eat what I bake! So I wanted to share a few favorite recipes that I like to make and share with others during this festive time of the year.

Christmas is not the same without fudge...chocolate fudge to be exact. Now, I know that the recipe that is tried and true that involves boiling canned milk and adding chocolate chips is a big hit. I get that. I never turn it down. BUT, I believe if you are wanting to learn some of the real arts of cooking, one must learn how to make REAL fudge. You know, the boil the sugar, milk, etc. to softball stage. To help with this, you can always use a candy thermometer to get that fudge to the soft ball temperature but I am going to make an attempt to tell you how. Never fear, you probably won't get it right the first time because it usually takes practice. If you do get it right...well, then kudos!!

This recipe came out of my Grandma George's cookbook. "Mammy George" was my daddy's momma. She was almost 5'2 and was about as round as she was tall. She had blue gray hair and had the sweetest giggle. She also was my partner in crime. I was allergic to cats and dogs and whenever I was allowed to spend the night, my step-mothers last words were "leave the cats alone!" Of course, as soon as she had left and was no longer within sight, Grandma let me go outside and catch my favorite kitten. Life was good at the farm!

OKAY....the recipe:

Grandma George's Fudge

3/4 cup milk
2 cups sugar
1/2 cup cocoa
1 Tbsp Karo syrup
pinch of salt

Boil at medium heat until this makes a soft ball in cold water OR 234 on candy thermometer. Remove from heat and add:
Butter the size of a walnut (I always thought that meant 2 Tbsp--big walnut I guess!)
1/2 tsp vanilla

Let cool without stirring until the bottom of the pan feel warm to the touch. THEN beat with a mixer until the fudge loses its glossy look. It will also begin to "mound" as you beat it. Pour into a well buttered 8x8 pans.

TIPS: On rainy days, let the empty pan "warm" just a little on the stove first before adding ingredients. Stir the fudge constantly until it reaches a full rolling boil and then begin checking it for the softball stage...(1/2 cup of cold water. Let two or three drops of fudge drip into the cold water. It has reached soft ball stage when you put your fingers into the water and can roll it into a soft ball that holds its shape with your fingertips.) Also, a stainless steel pot with a copper bottom just tends to make the best fudge!!