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Рецепт Cherry Walnut White Chocolate Fudge
by Global Cookbook

Cherry Walnut White Chocolate Fudge
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Ингредиенты

  • 1 c. Walnuts
  • 3 c. Sugar
  • 1 c. Whipping cream
  • 1/2 c. Butter
  • 1/4 c. Light corn syrup
  • 8 ounce Premium white chocolate,, minced
  • 1 tsp Vanilla
  • 1 c. Minced dry cherries, *1 Tart cherries and fresh mint leaves, for garnish

Инструкции

  1. YIELD: 64 candies
  2. NOTES:*1: To Prepare Cherries take: 1 package (3 ounces) dry cherries; 1/2 c. kirsch. Place cherries on cutting board. Finely chop into uniform pcs with chef's knife. Combine cherries and kirsch in small bowl. Cover with plastic wrap; let stand at room temperature overnight.
  3. DIRECTIONS:
  4. PREHEAT oven to 375 degrees F. To toast walnuts, spread on baking sheet. Bake 6 to 8 min till lightly browned and fragrant, stirring occasionally.
  5. Remove from baking sheet to cutting board; cold slightly. Chop walnuts into uniform pcs with chef's knife, set aside.
  6. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of heavy large saucepan.
  7. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat till sugar dissolves and mix comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in warm water.
  8. Gently brush crystals down into sugar mix or possibly let them collect on brush bristles. Dip brush frequently into warm water to clean off bristles.)
  9. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mix but not touching bottom of pan.
  10. Continue cooking about 6 min or possibly till sugar mix reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently.
  11. If candy thermometer is not available, use cool water test for candy.
  12. Remove from heat; let stand 10 min. (Don't stir.)
  13. Add in white chocolate and vanilla; stir 1 minute or possibly till chocolate is melted and mix is smooth. Stir in cherries and reserved walnuts.
  14. Spread proportionately in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with sharp knife while fudge is still hot.
  15. Chill till hard. Cut along score lines into squares. Garnish, if you like. Store in airtight container at room temperature.