KitchenAid Mixer KSM8990OB User Manual

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of 70
 
37
Chocolate Fudge
Butter
2 cups sugar
1
⁄8 teaspoon salt
3
⁄4 cup evaporated milk
1 teaspoon light corn
syrup
2 squares (1 oz.
each) unsweetened
chocolate
2 tablespoons butter
or margarine
1 teaspoon vanilla
2 cup chopped
walnuts or pecans
Butter sides of heavy 2-quart saucepan. Combine sugar,
salt, evaporated milk, corn syrup, and chocolate in pan.
Cook and stir over medium heat until chocolate melts and
sugar dissolves. Cook to soft ball stage (236°F) without
stirring. Remove immediately from heat. Add butter
without stirring. Cool to lukewarm (110°F). Stir in vanilla.
Pour mixture into mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 8 minutes, or
until fudge stiffens and loses its gloss. Quickly turn to
Stir Speed and add walnuts, mixing just until blended.
Spread in buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat, 1 mg
chol, 12 mg sod.
Creamy No-Cook Mints
3 ounces light cream
cheese
1
⁄4 teaspoon mint
flavoring
2 drops green food
color or color of
choice
4
1
⁄4-4
1
⁄2 cups powdered
sugar
Superfine sugar
Place cream cheese, flavoring, and food color in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 30 seconds, or until smooth. Continuing
on Speed 2, gradually add powdered sugar and mix
about 1
1
⁄2 minutes, or until mixture becomes very stiff.
To make mints, dip individual flexible candy molds in
superfine sugar. Press in mint mixture. Turn out onto
waxed paper covered with superfine sugar. Repeat until
all mixture is used. OR: Shape mixture into
3
⁄4-inch balls,
using about 1 teaspoon for each ball. Roll in superfine
sugar. Place on waxed paper covered with superfine
sugar. Flatten slightly with thumb to form
1
⁄4-inch thick
patties. If desired, press back of fork lightly on patties to
form ridges.
Store mints, tightly covered, in refrigerator. Mints also
freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g pro, 13 g carb,
0 g fat, 1 mg chol, 12 mg sod.
COOKIES, BARS, AND CANDIES

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