I originally found this recipe in the Orlando Sentinel in Dorothy Chapmans food column. She found the recipe in
the 1991 Better Homes and Gardens Grand Holiday Cooking. This recipe is well worth the effort.
This is so easy and yet it is probably the best fudge I've ever had. I usually omit the pecans. My niece used this recipe, substituting 3-4 drops peppermint extract for the orange zest, and earned a blue ribbon at the county fair. Even my 12-16 year old 4H girls had no problems making it. Note: make sure you use fresh orange zest. Dried will make the fudge bitter. Also make sure you don't get any of the bitter white part of the rind when you are zesting your orange.
I've tried a number of recipes for making fudge from the microwave, but after experimenting, I've found this one that I came up with to work great, quickly and easy. I've tossed boiling fudge with microwave fudge into one recipe. What I love about this recipe that I came up with is that you don't have to use a drop of water, and you don't have to add any sugar to it. I'm not sure about using semi sweet chocolates, but the sweet chocolates worked great for me.
Note your microwave needs to be 750 to 950 watt. If your microwave is higher need to lower your cooking times and if your microwave is less you will need to increase your cooking time. I'm sorry I did not update this sooner.
I wasn't sure how bitter, raw cranberries could turn into this tart-sweet holiday treat. They would be great year-round; however, you must start with fresh cranberries. The following is the original recipe. I had a 7.5 oz pkg of organic cranberries, so I reduced everything by a third. I also only had the ground versions of the cinnamon and cloves. It stilled turned out great, but I would use the whole versions next time.
These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.
These are not your ordinary peanut butter cups. The filling is creamy, smooth and oh so good. I was looking for a recipe close to what I could get at Rocky Mountain Chocolate before they changed the recipe and ruined them. While making buckeyes I got the inspiration to try. I find buckeyes too sweet and they don't have as big a peanut butter flavor as I was craving.
This is what I came up with. Close in my opinion but then again it's been nearly 7 years since I had one from Rocky Mountain Chocolate. But these sure do fill the void. These are meant to be rich and decadent. The use of silicon cups makes it much easier to coat with chocolate than paper would be. When you peel back the silicon, you're left with a perfect beautiful rippled cup. It leaves you thinking "did I really make these".
I experimented with the chocolate. I preferred milk chocolate to semi sweet chocolate chips. I used Belgian fondue chocolate (comes in wafers), it melted easier and smoother than chocolate chips. The chips melted in your hands fast and was a little more messy to eat. I also preferred regular peanut butter to light. It gave me the consistency I desired. But use what you like. Makes 12 but you might want to share one with a friend, or maybe not!
These are To Die For. A neighbor brought these over for the holidays and I have to tell you, they are addicting!! They are easy to make too, what more could you ask for?? The recipe does not call for it, but I add the zest of 1 lemon and also a glaze on top made with fresh lemon juice and powdered sugar.