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Skillet Chocolate Fudge

Ingredients: 3 Cup(s) Sugar; minus 1 Tablespoon 1 Cup(s) Half-and-half 1/4 Cup(s) Light corn syrup 5 1/2 Ounce(s) Unsweetened baking chocolate 4 Tablespoon(s) Butter 1 1/2 Teaspoon(s) Vanilla 1/4 Teaspoon(s) Salt 1 1/4 Cup(s) Pecans; coarsely chopped Directions: In a large, heavy bottomed frying pan, mix sugar and half-and-half. Bring to boil over low heat, then add corn syrup and stir gently a few times. Insert candy thermometer and cook, without stirring, until it registers between 236 and 238 degrees. (On humid or rainy days, or if your kitchen is humid, cook to the higher temperature.) Do not remove thermometer. Remove frying pan from heat and allow to cool; sprinkle chocolate pieces over hot syrup and add chunk of butter, but DO NOT STIR. Do not move or agitate syrup in any way. Allow chocolate and butter to melt. When syrup has cooled to 110 degrees on candy thermometer, remove thermometer. Spoon and scrape contents of pan into bowl of electric mixer. Add vanilla and salt and turn mixer on to low speed. Beat until candy begins to harden. Immediately scrape and spoon candy out of mixing bowl onto flat surface;it will still be warm. With both hands, knead candy hard for a moment, then knead in pecans. Line an 8x8-inch square pan with plastic wrap. Press fudge firmly into pan, flattening it on top, and pressing it into corners. Cover tightly and let sit for about 6 to 8 hours or overnight. Remove fudge from square pan with aid of plastic wrap. With a sharp knife, cut fudge into 8 lengthwise rows. Then make 6 more rows at right angles to first cuts. Note: if peppermint fudge is desired, omit vanilla and substitute 1/4 teaspoon peppermint extract or to taste.
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Microwave on high 1 to 1 1/2 minutes or u Chocolate-raspberry truffle cheesecake Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside. Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until Chocolate chip cookie variation Thin cookie: 1. baking soda is increased to make flatter batter 2. replace egg with milk and batter spreads 3. white sugar for brown sugar creates crispness Puffy cookie: 1. shortening melts at a higher temperature; stays solid longer = tender cookie Plain chocolate frosting Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: 1/2 BREAD EXCHANGE + All about chocolate #2 TO SUBSTITUTE FOR: 1 (1-ounce) square unsweetened chocolate----use 3 tablespoons unsweetened cocoa and 1 tablespoon shortening. 1 ounce semisweet chocolate----use 3 tablespoons semisweet chocolate chips or 1 (1-ounce) square unsweetened choc Chilly chocolate In a medium bowl, stir together cocoa powder, sugar substitute, and salt. Slowly pour in 1 cup of the milk and whisk until smooth. Whisk in remaining 2 cups of milk and vanilla. Fill 4 (8 oz.) glasses with ice. Pour Chilly Chocolate over ice and serve. Brownies ( fudge #2 ) Preheat oven to 350oF. Melt chocolate and butter together in top of double boiler over hot water. Remove from heat. Beat sugar and eggs together in large bowl; add chocolate mixture. Stir in flour and vanilla; mix well. Fold in nuts. Pour batte Cappuccino chocolate heart cakes 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl Mocha chocolate chip cheesecake * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~-------------------------------------------------------------------------- In large bowl, combine grham cracker cr Chocolate liqueur shells With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set Chocolate lava muffins (alton brown)tte Melt chocolate, butter, vanilla. Using a hand mixture add eggs. Sift in dry ingredients. Mix until batter lightens (about 5 minutes). Chill batter. Butter muffin tins. Sprinkle with cocoa powder. Use a 4 oz. scoop to fill muffin tins. Bake 375F for 1 White chocolate and pecan brownies Preheat oven to 350F. Line bottom of 13x9x2-inch baking pan with aluminum foil. Butter and flour foil and sides of pan. Stir unsweetened chocolate in top of double boiler set over simmering water until chocolate melts. Remove chocolate from over water and Brach's chocolate peanut crunch ice cream In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. Brownies ( fudge #1 ) 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool.  2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat Broiler fudge frosting Creme butter, brown sugar and cocoa until fluffy add creme. Stir in chopped nuts. Spread lightly over a cake after it has cooled in pan 10 to 15 minutes. Place cake in broiler with top of frosting about 4-inches away from heat source. Broil about 1 min