Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.
- 1 lb. white chocolate, broken into pieces
- 1 can condensed milk
- 1 1/2 cups pistachio nuts, toasted and chopped
- 3/4 cup dried cranberries, chopped
- 3/4 cup macadamia nuts, toasted, divided
- 1 tbsp. finely grated lime zest
Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.
Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.
Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.
Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.
To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.
There won’t be any leftovers, I promise.
Gin Fudge Topped With Shredded Lime
I am sure for some of you it is too early to think of Chrsitmas, BUT as we do our Christmas baking November 11, this is appropriate. Also, it will give you all the opportunity to pick and choose what you want to serve at your Open House, Christmas Celebrations, New Years….whatever.
This is an adult version of fudge so act accordingly.
- 1/2 cup unsalted butter, plus a little extra
- 1 1/2 cup plus 1/3 cups sugar
- 1 1/4 cups whipping cream
- 2 tbsp. Gin
- 4 oz. chopped white chocolate
- 3 tsp. finely grated lime zest
Grease an 8 inch baking dish with butter and line with criss cross pieces of parchment paper, overhanging by 1 inch on all sides.
In a large suacepan, melt the butter, add the sugar and whipping cream, stirring constantly until the sugar has dissolved and it has come to the boil. Reduce the heat and attach a candy thermometer to the side of the pot and reduce the heat to low.
Stir this until it reaches the temperature of 236F (113C). Remove from the heat and vigorously stir in the gin and white chocolate until the chocolate has melted and is really smooth.
Pour into the prepared cake pan and now, sprinkle the lime zest over the entire surface. Cool down to room temperataure, uncovered.
Wrap with plastic wrap and place in the refrigerator overnight and when ready to serve, cut in small pieces and set out on your prettiest plate.
You are the best Hostess….ever!
Lime Cookies
These are a really nice citrusy bite of deliciousness. Easy to make and easier to eat.
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup of butter, room temperataure
- 2 large eggs
- 1 tbsp. grated fresh lime zest
- 1 tbsp. lime juice (fresh)
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- pinch of salt
Heat oven to 400 degrees. Combine all the ingredients in a mixer bowl and beat at low speed, scraping the bowl often until really well mixed.
Drop by rounded teaspoonfuls on a parchment lined cookie sheet and bake for 9-10 minutes just until the edges are lightly browned.
Glaze
- 2 1/2 cups icing sugar
- 1/4 cup lime juice
- grated lime zest
Mix together until completely smooth. Frost the cookies while still warm and sprinkle with grated lime zest.