COKLAT COOKIES ..........

BAHAN BAHAN ; ...........

1 KG MILK COMPOUND BERYL'S (BRAND NI SEDAP)
ALMOND NIB (SUDAH SIAP D CINCANG)
KRISPIES RICE

P/S.........BOLEH JUGA LETAK KACANG ATAU APA2 YG SESUAI MENGGANTIKAN
SELAIN D ATAS ..


CARA CARANYA :............

1)  CAIRKAN MILK COMPOUND IKUT BNYK MANA KITA NK GUNA.
     MENGGUNAKAN CARA DOUBLE BOILING.

2)  ALMOND NIB D SANGAI DLM KUALI TANPA MINYAK.

3)  SETELAH MILK COMPOUND TADI CAIR ..........MSKKAN ALMOOND NIB KACAU RATA.


4)  MSKKAN PULA KRISPIES RICE ......DI GAUL RATA.

5)  MSKKAN DALAM  ACUAN..........SEJUKKAN DLM PETIAIS.

6) DAH KERAS MASUK DLM ACUAN KERTAS ....

KACANG BERSALUT ....

 


BAHAN BAHAN ..........:
500gm Kacang tanah
5 Ulas bawang putih (ditumbuk)
1 sb serbuk cili
2 sb gula
3 sk garam
2 biji telur
5 sb tepung gandum
1 sb tepung beras

*sb - Sudu Besar
*sk - Sudu Kecil


CARA CARANYA ...........;
● Bersihkn kacang tanah...(bilas n jemur kering sehari sebelum nk buat
● Campur semua bahan (kacang+bwg putih+serbuk cili+gula+garam+telur)
● Gaul smpai sebati
● Masukkan tpg gandum dan tpg beras, gaul sampai sebati
● Panaskan minyak n goreng dgn api sederhana
● Bila dah masak, angkat dan tapis/tos kan minyak sebelum dimasukkan dlm bekas


 

//////////////////////////////////////////////////////////////

P/S............. BOLEH JUGA KITA PUKUL PUTIH TELUR MCM NK BUAT MERICUE....SAMPAI
                    BUIH YG XJATUH.........KEMUDIAN BARU MSK BAHAN YG LAIN..

BISKUT KEKACANG FLORENTINE........

BAHAN BAHAN ; ......
1 peket tepung florentine (Bienetta)
250 gram hirisan kacang almond
250 gram biji kuaci
250 gram kacang melon hijau /kuning
100 gram biji bijan


CARA CARA ...........

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160 C selama 5 minit
Satukan semua bahan dalam bekas
Gaul rata, hingga semuanya bersalut sempurna

Sediakan loyang 14x14 inc, alas loyang dengan kertas kek sahaja
Panaskan oven pada suhu 160C
Tuangkan adunan tadi dalam loyang dan ratakan nipis
Bakar dalam oven selama 10 minit
Sejurus keluar dari oven terus potong kepada kepingan
Simpan dalam bekas kedap udara.



L

 

Red Velvet Strawberry Cheese Brownies .............

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Bahan-bahan :
 60g mentega/marjerin
100g (1/2 cawan metrik) gula castor
1 biji telur grade A
Sedikit vanilla
1/4 sudu teh baking soda
1/4 sudu teh jus lemon atau cuka

Bahan2 yang diayak bersama:
1 cawan tepung gandum
1/2 sudu teh baking powder
1/2 sudu besar serbuk koko

Bahan2 yang dibancuh bersama, bancuh dan ketepikan sebentar:
1/2 cawan susu cair
1/2 sudu teh jus lemon atau cuka
1/2 sudu teh (atau secukupnya) pewarna merah terang (bright red)

Cara membuatnya:

Sapu loyang berukuran 7x7 inci dengan butter dan alas dasar loyang dengan kertas minyak. Pastikan kertas minyak lebih panjang dari sisi loyang supaya mudah nak keluarkan kek nanti.

Satukan mentega/marjerin dengan gula castor dan pukul hingga kembang. Masukkan telur dan vanilla dan pukul lagi hingga sebati.

Masukkan bahan-bahan yang diayak berselang seli dengan bancuhan susu, pewarna dan jus lemon (atau cuka). Kaup balikkan hingga sebati. Ketepikan.

Satukan baking soda dan jus lemon (atau cuka). Bila dah berhenti berbuih masukkan ke dalam adunan tadi. Pukul sebentar sahaja hingga sebati.

Tuang ke dalam loyang dan bakar pada suhu 180 darjah selama 20-30 minit hingga masak. Sementara menunggu RV brownies masak bolehlah sediakan lapisan keju.

Bahan2 untuk lapisan keju:

250g cream cheese
2 biji telur grade B
70g gula (boleh lebihkan jika suka lebih manis)
Sedikit vanilla
Strawberry fruit filling secukupnya (boleh didapati di kedai barangan bakeri)

Pukul cream cheese hingga lembut. Masukkan gula dan pukul lagi hingga sebati. Masukkan vanila dan telur sebiji demi sebiji. Pukul hingga rata.

Bila RV brownies dah masak, tuangkan adunan keju di atasnya (tak perlu tunggu brownies sejuk dahulu).

Sudukan atau paipkan strawberry fruit filling ke atas adunan keju secara rawak dan lorek menggunakan lidi atau hujung pisau.

Bakar secara baine marie (water bath) dengan memasukkan loyang berisi adunan tadi ke dalam loyang lebih besar yang berisi air panas mendidih.

Bakar pada suhu 180 darjah lebih kurang 20-30 minit bergantung pada oven masing-masing sehingga masak.

Bila sudah sejuk bolehlah keluarkan dari loyang

MARBLE CHEESECAKE BROWIES ...........

l

BAHAN-BAHAN BROWNIES


250 gram mentega
1 cawan serbuk koko
1/2 cawan susu sejat (mat guna "IDEAL")
1 1/2 cawan gula halus (mat guna 1 1/4 cawan)
3 biji telur gred B
1 1/2 cawan tepung gandum*
1 camca teh baking powder*
1 camca teh soda bicarbonate*(*disatukan, gaul dan ayak)
1 camca teh esen vanilla

BAHAN-BAHAN TOPPING CHEESE

250 gram cream cheese
1 biji telur gred B
3/4 cawan gula halus ( 1/2 cawan)
Parutan kulit lemon dari sebiji lemon
1 camca teh jus lemon
2 camca besar susu sejat

CARA MEMBUATNYA :-
Lenser tin berukuran (10 x 10 x 2) inci dengan mentega, alas dengan kertas minyak, biar kertas minyak terlebih dari tin. Lenser juga kertas minyak dengan mentega. Panaskan oven pada suhu 175C.
 

 

UNTUK BROWNIES :-

 Cairkan mentega (gunakan kaedah double-boiler) hingga cair, masukka serbuk koko dan kacau hingga rata. Kacau gula halus + telur dengan whisk hingga sebati. Masukkan ke dalam bancuhan koko + butter dan gaul rata. Masukkan susu cair, kacau rata. Tambah tepung sedikit demi sedikit sambil diadun hingga sekata. Tuang esen vanilla, gaul rata dan asingkan adunan ini lebih kurang 1 1/2 camca besar untuk dibuat corak atas cheese. Tuang selebihnya dalam loyang tadi, bakar 25 - 30 minit atau hingga brownies masak.

 

UNTUK CHEESE TOPPING :-

 Putar cream cheese dan gula hingga sebati, masukkan telur, parutan kulit lemon, susu sejat dan putar lagi hingga berkrim. Tuang atas brownies tadi dan ratakan. Isikan adunan brownies yang diasingkan tadi dalam piping beg, dan buat beberapa garisan lurus (atau corak yang anda gemari), kemudian lorekkan untuk mendapat hasil seperti dalam gambar. Sambung membakar selama 15 - 20 minit lagi atau hingga masak, biarkan betul2 sejuk, baru dipotong untuk dihidangkan..

Simpan brownies ni dalam peti sejuk selama semalaman atau sekurang2nya 2 jam, tujuannya, bila kita potong, ia akan menghasilkan potongan yang cantik dan licin..

Kek Batik .............

 

 

Bahan-bahan :

– 2 cawan milo

– 2 sudu besar serbuk koko

– 1 tin susu pekat manis

– 1 buku buttercup

– 1 paket biskut Marie

 

 

 

Cara buat kek batik:

1. Cairkan dulu butter dalam periuk yang dipanaskan dengan api kecil. Bila sudah cair, masukkan susu pekat dan gaul lagi hingga sebati.
2. Lepas itu, masukkan Milo dan serbuk koko ke dalam periuk. Masukkan sedikit demi sedikit sambil digaul sehingga sebati. Jangan tinggalkan sebatian ini berketul-ketul.
3. Masukkan biskut Merrie yang telah dipatahkan (tidak sampai hancur) sebelumnya ke dalam periuk, dan gaul hingga rata.
4. Lepas itu, masukkan adonan ke dalam loyang yang telah dialas dengan plastic biar mudah nak dikeluarkan.
5. Padatkan kek batik tadu dengan tekan-tekan menggunakan sudu.
6. Bila dah padat, simpan loyang ke dalam peti sejuk sekira 3 jam
7. Kalau nak makan, keluarkan dahulu kek batik kira-kira 30 menit karena pasti sudah keras sebab masuk di peti sejuk.
8. Kek batik siap di hidangkan.

Chocolate Salted Caramel Tart ..........

- 1 1/4  cup of flour
-  1/4 cup ground almond
-  1/4  cup unsweetened cocoa
-  1/4  tsp salt
-  1/4  cup sugar
-  1  stick cold unsalted butter (cut into cubes)
-  1  egg
-  1tsp vanila
-  1 tbsp ice water

BISKUT ULAT BULU ...........

 



Bahan-bahan :
300gm t. gandum
150gm t.jagung
50gm susu tepung( Biasa saya guna nespray)
180gm minyak sapi
100gm mentega
100gm gula icing
Perisa pandan hijau
Buah kurma yg dipotong memanjang, lebih kurang 6 hirisan drpd 1 biji buah kurma (Boleh jg guna jem kurma, tp, agak leceh utk dibentuk)
Castor sugar (Hiasan..tabur diatas biskut)

Cara-cara :
Putar gula icing & mentega hingga sebati. Kemudian masukkan minyak sapi, perisa pandan & susu tepung.
Putar hingga sebati. Masukkan t.jagung & tepung gandum, uli dgn tangan hingga sebati..Selalunya tepung gandum diletak kemudian dan bergantung pada adunan.
Kalau sudah dpt dibentuk tdk perlu habiskan 300gm. Slps itu, bentuk doh sekecil ibu jari, dan letakkan satu hiris buah kurma, kemudian bentuk memanjang. Tekan atasnya dgn garfu utk bentuk ulat.
Masukkan kedalam loyang & bakar pada suhu 160-180. Agak sukar utk menentukan biskut ini msk atau tdk sbb walaupun sudah msk biskutnya masih lembut, tp..
klu sdh letak diluar, ia akan mengeras sendiri. Utk menentukan dah masak tgk dibawah biskut agak kekuningan. Sesudah diangkat dr oven taburkan castor sugar diatasnya sebagai hiasan.

Peanut Butter Snowballs ............

 

Ingredients:
1 cup powdered sugar
3 tablespoons butter, softened
1/2 cup creamy peanut butter
1 lb white chocolate candy coating (or almond bark – I find this at the grocery store near the chocolate chips)
sugar sprinkles (optional- I used silver sugar sprinkles on top of mine)


Directions:
In a medium-sized mixing bowl, combine sugar, peanut butter and butter – mix well. Line a large cookie sheet with wax paper and shape dough into 1″ balls; place balls on wax paper. Chill dough balls in the fridge for about 30 minutes or until firm.
In another medium-sized bowl, melt candy coating according to directions on package (I usually microwave mine for 30-second intervals, stirring each time, until completely melted and smooth). Dip balls and place on wax paper. If you want, sprinkle the tops with sprinkles. Place balls back into the fridge to set up.
Makes about 24-30 snowballs.

Oatmeal Peanut Butter Chocolate Chip Cookies .........

Ingredients

• 2  1/2 cups all-purpose flour
• 2 cup quick-cooking rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 cup peanut butter, smooth or crunchy**
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups semisweet chocolate chips

Instructions

Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

Whisk together flour, oats, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and creamy. Add peanut butter, and mix until combined. Add eggs and vanilla, and mix until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Stir in chocolate chips.

Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 minutes, or until cookies are lightly browned but centers are still soft. (Place cookie dough in refrigerator between

baking batches.)

Cool cookies on pan for 5 minutes. Then, transfer cookies to wire racks to cool completely.

Peanut butter & chocolate chip cookies ...........

 

 

 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups (11.5-oz. pkg.) chocolate break into pieces

Instructions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Salted Caramel Shortbread

Shortbread

• 175g (1 ½ c) plain flour
• 55g (1/4 c) sugar
• Pinch of salt
• 115g (1 stick) butter, cubed
• 1 ½ tsp vanilla extract
  Method
  Shortbread
• Preheat the oven to 150°C/300°F.
• Mix together the flour, salt, and sugar. Mix the butter into the dry ingredients to form breadcrumbs then add the vanilla extract. Continue to work the mixture until it forms a dough. Make sure not to overwork the mixture as this will cause it to become tough rather than the desired crumbly texture.
• Press the dough into the prepared cake tin. You will need to be quite firm to get it to layer straight but that’s fine – we want it to be quite thick so that it cuts neatly.
• Prick the dough with the tines of a fork and bake in the preheated oven for 45 minutes until the shortbread is a light golden brown. Leave to cool in the tin.
  Caramel
• 1 tin (397ml) condensed milk
• 115g (1 stick) butter
• 110g (1/2 c) granulated sugar
• 1 tablespoon (15ml) golden syrup
• Generous pinch of sea salt
  Method
  Caramel 
• Melt the milk, butter and sugar in a saucepan. Simmer for 10-15 minutes, stirring continuously, until the syrup becomes thicker in consistency and darker in colour. When you’re happy with how it looks, stir in the salt.
• Pour caramel over the shortbread and chill until set – about an hour or so in the fridge, and about 30 minutes in the freezer.

Chocolate

• 300g milk chocolate
• 3 tablespoons (45ml) double cream
• 100g white chocolate
  
  Method
  Chocolate
• Melt milk chocolate either by zapping in the microwave in 30-second increments and adding cream or by placing in a heatproof bowl over a gently simmering pot of water and stirring. Once melted add in the double cream and stir until combined and glossy. Pour over the set caramel and coax to the edges with a knife or rubber spatula.
• Quickly – before the milk chocolate has time to set – melt the white chocolate in a similar way. Add streaky teaspoons of the white chocolate to the milk chocolate and, using a toothpick, create a swirl pattern.
  Serve
• Allow to chill in the fridge for an hour before cutting with a knife. To keep edges smooth keep a warm & damp dishcloth nearby. A warm knife will easily cut through the chocolate and by cleaning after every slice there will be no unsightly build-up of crumbs.

Bepang Kacang .........

 

 

Bahan2:-
600gm kacang tanah -(digoreng tanpa minyak dan buang kulit)
100gm bijan(pun digoreng tanpa minyak..)
600gm gula pasir..(kalau nak kurangkankan sikit pun boleh)
2 sudu besar marjerin

Cara2:-
masak gula dlm kuali hingga gula hancur dan jadi cair
kemudian masukkan marjerin
bila marjerin dah larut,masukkan kacang dan bijan gaul rata
tutup api..dan cepat2 masukkan kedalam dulang yg dah dialas dgn plastik...dan canaikan nipis...jgn tebal2 sangat sebab nanti dia jadi keras...(susah nak gigit)
sementara panas potong adunan kecil2..ikut saiz yg kita nak...kalau dah sejuk susah nk potong sebab keras...
simpan dlm bekas kedap udara....

Coconut Candy .......

 

 

Bahan2:-
3 cwn padat kelapa parut putih
2 1/2 cwn gula pasir
3/4 cwn susu cair
1/4 cwn susu pekat
secubit garam
1/2 sudu kecil essen vanilla
sedikit mentega
pewarna merah @ hijau

Cara2:-
gaul semua bahan dan masak atas api yg sederhana
kacau sampai kering dan tidak melekit
tuangkan kedalam bekas dan ratakan..
tekan2kan candy supaya mampat...
biarkan sejuk dan bolehlah dipotong2...

~ MACAROON ~

80g putih telur - suhu bilik anggaran 2 biji jika gred A

65g gula castor

80g serbuk almond

140g gula icing

pewarna

Sebelum kita mula. kita sediakan dulang pembakar terlebih dahulu.  Alas dulang pembakar dgn kertas minyak. Ambil duit syiling 20 sen dan lukis atas kertas minyak dan jarakkan setiap satu  sebanyak 3 cm. Terbalikkan kertas dan letak atas tray atau dulang pembakar. Ketepikan. Yang paling mudah kalau kita guna baking paper lebih mudah untuk tanggalkan macaroon tu. Kalau guna kertas minyak, bila macaroon dah masak nanti lepas keluar oven terus pancit dgn air belakang kertas minyak. Biar sekejap nanti macaroon tu mudah tanggal. Hati2 ye! jangan sampai tercedera pula... sebab panas tu..

Langkah 1

Satukan serbuk almond dan gula icing. Kemudian ayak. Ketepikan

Langkah 2

Dalam bekas lain kita pukul putih telur hingga kembang seperti gambar  dgn menggunakan mixer dan berkelajuan max. Kemudian masukkan gula castor sedikit demi sedikit sambil terus memutar  sehingga adunan  kental dan bertanduk seperti gambar  1 (anggaran dlm 10 minit). Adunan menjadi ringan dan gebu dan sedikit berkilat. Kalau kita terbalikkan mangkuk tu adunan putih telur tu tak jatuh. (bahagian ni kena pastikan adunan tu betul2 kental). Tapi jangan terlebih pukul ye! dia dah bertanduk aje dah ok!

Masukkan 1/4 daripada serbuk almond yg dah bercampur gula icing tadi ke dalam putih telur. Sebatikan hingga rata dgn cara kaup balik menggunakan spatula aje. Setelah rata masukkan semua baki serbuk almond sedikit sedikit dan gaulkan dgn kaedah yg sama sehingga adunan bergaul sempurna.

Kemudian boleh lah kita letak pewarna. Untuk adunan ni boleh bahagi kepada 2 bahagian sahaja kerana adunannyer sedikit.

Langkah 3

Masukkan adunan tadi kedalam beg plastik atau piping beg.

Langkah 4

Kemudian picitkan atas bulatan yg telah kita buat atas kertas minyak tadi. Siapkan sampai habis.

Ambik toothpick , pecahkan mana-mana gelembung udara yg terbentuk di permukaan macarons ini untuk mengelakkan permukaan macarons jd berlubang bila dibakar

Rehatkan macrons lebih kurang 30 - 45 mint. Pastikan macaron benar2 kering iaitu bila kita sentuh permukaan macarons ia tak melekat dekat tangan.

Panaskan oven 150C - ita cuma gunakan 140C mengikut kepanasan oven. Oven jangan panas sangat kerana nanti macarons pecah atau retak.

Letakkan tray di bahagian tengah dlm oven. Bakar selama 15 - 20 minit.

Setelah masak, letakkan macrons bersama kertas minyak atas rack dan biarkan ia sejuk. Senangkan!

  letak Nutella sedap!

~ Peanut Butter Fudge ~

Ingredients :

1/2 cup (125 grams) creamy peanut butter

2 tablespoons (28 grams) unsalted butter, room temperature

1/8 teaspoon salt

1/2 cup (55 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

9 ounces (255 grams) milk chocolate, coarsely chopped

1 tablespoon (10 grams) shortening


Method :

Line 36 miniature muffin cups with paper liners.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolates and shortening in a heatproof bowl placed over a saucepan of simmering water.

Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.

Makes about 36 peanut butter cups. Preparation time 30 minutes.



(Read more: http://www.joyofbaking.com/candy/PeanutButterCups.html#ixzz1T2YsABUV)

Simple Chocolate Fudge:~

Ingredients :

1 1/2 cups (150 grams) nuts (hazelnuts, pecans, walnuts, pistachios, almonds, and/or peanuts)

1-14 ounce can (396 grams) sweetened condensed milk

1 pound (452 grams) bittersweet or semisweet chocolate, coarsely chopped

2 tablespoons (28 grams) unsalted butter

2 teaspoons pure vanilla extract


Method :

1)First line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil.

2)Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy.

3)Stir until smooth (it will be very thick).

4)Remove from heat and stir in the vanilla extract and chopped nuts.

5)Spread the fudge into the prepared pan, smoothing the top with an offset spatula.

6)Let stand at room temperature until cool. Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into pieces.

7)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. Preparation time 45 minutes.


(Read more: http://www.joyofbaking.com/candy/SimpleChocolateFudge.html#ixzz1T2W8Dw7E)

~ Fudge Brownie ~

Ingredients :

4 ounces unsweetened chocolate (bakers chocolate squares)
1/2 pound butter or margarine
2 1/2 cups sugar
1 cup flour
4 eggs
2 cups chopped pecans or walnuts


Directions :

* Preheat the oven to 350ºF (325ºF if using a glass baking dish).
* Melt the chocolate
and butter or margarine in a heavy saucepan over low heat.
* Stir in the remaining ingredients in order, one at a time (the eggs also go in one at a time).
* Pour the mixture into a 9"x13" pan that has been lined with foil and greased.
* Bake for 20 to 25 minutes. Do not over bake - the center should still have slightly moist crumbs when tested with a toothpick inserted into the center of the brownies.
* Cool thoroughly before cutting.

Side Note :
It is even better if you refrigerate it overnight before cutting

~ Nuts Chocolate Fudge ~

How to Make Fudge :

1) Ingredients :



# 2 cups sugar
# 1 cup water
# 1 cup sweetened condensed milk
# 3 ounces unsweetened chocolate, finely chopped or grated
# 1 cup chopped toasted nuts
# 9x9 pan covered with aluminum foil and sprayed with nonstick cooking spray
# large saucepan


2) Combine the Sugar and Water .
In a large saucepan combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.




3) Bring the Sugar Syrup to a Boil.
Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.




4) Add the Condensed Milk.
Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.



5) Cook the Fudge to 235 Degrees .
After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 degrees, stirring frequently so that the candy on the bottom of the pan does not scorch. Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.




6) Add the Chocolate .
Once the candy reaches 235 degrees, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time, or you will form sugar crystals and the fudge will be grainy!

After 15 minutes, add the grated chocolate and stir to melt the chocolate.




7) Beat the Fudge .
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5-15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

Once the fudge is the proper texture, add the nuts and stir quickly just until they are evenly distributed.




8) Pour It Into the Prepared Pan .
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about 3 hours or overnight.




9) Cut the Fudge .
After the fudge is set, use a large chef's knife to cut it into small 1-inch squares to serve.




10) Your Fudge is Finished .
Once the fudge is cut, it is ready to eat! Store remaining fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.