Chocolate Marshmallow Fudge

Ingredients:

1 1/2 cups (150 grams) toasted and roughly chopped pecans or walnuts

1 can (5 ounces) (160 ml) evaporated milk

4 tablespoons (56 grams) unsalted butter

2 cups (400 grams) granulated white sugar

1/4 teaspoon salt

1 - 7-ounce jar (198 grams) marshmallow cream

2 cups (340 grams) semisweet chocolate chips

1 1/2 teaspoon pure vanilla extract

To toast nuts:  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans or walnuts on a baking sheet and toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Marshmallow Fudge: First line the bottom and sides of a 9 x 9 x 2 inch (23 x 23 x 5 cm) pan with aluminum foil. 

Pour the evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 1/2 - 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. (During this time it will caramelize slightly and if you test the mixture after 5 minutes with a candy thermometer it will read between 230 - 234 degrees F (110 - 112 degrees C).

Remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth (can use a wooden spoon or a wire whisk). Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving.

Makes about 81 - one inch (2.5 cm) pieces of fudge. Preparation time 45 minutes.

Raspberry White Chocolate Shortbreads

All-purpose -универсальный 

Powdered sugar –сахарная пудра

Preserves - варенье

Ounce - унция

Whisk –сбивать

Beat - взбивать

Flatten – выравнивать

Dough - тесто

Wrap in - заворачивать

An airtight container – герметичный контейнер

Ingredients:

Shortbreads:

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered sugar

1 teaspoon pure vanilla extract

Filling:

1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves

2 ounces (60 grams) white chocolate, grated

Homemade Raspberry Preserves: (optional)

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened

1/4 cup (50 grams) granulated white sugar

A few drops of fresh lemon juice

Shortbreads:  In a separate bowl whisk the flour with the salt.  In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough.  Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.)  Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam.  Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.

Makes about 12 sandwich cookies.

Note: You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Homemade Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.