Sunday, December 30, 2012

Homemade Marshmallow Cream and Oatmeal Scotchies!

Christmas is over and we are planning on breaking out the raclette for New Year's Eve before starting the traditional diets on Jan 1st. Before all that gets posted however I thought I would post the favorite two recipes that went on the plates this year.
Best Ever Fudge
(the secrets of creamy fudge? Homemade Cream and brushing down the pan)
Homemade Marshmallow Cream
3 large eggs whites
1/4 cream of tartar
2 Tb white sugar
1/3 c. water
3/4 c. light corn syrup
2/3 c. sugar (to be used separately)
1/2 Tb vanilla extract

Beat egg whites and cream of tartar until light and foamy. Sprinkle in 2 Tb sugar and beat until soft peaks form. Let sit. In a saucepan melt sugar and corn syrup in 1/3 c. water/ Bring to a boil and stirring continually bring to 246 degrees or firm ball stage. Take off heat and slooooowlllly drizzle in egg whites while beating. Beat 5-6 minutes (honestly, I use to stop early but it's better if you do the full time) till stiff, shiny, and beautiful!

My Favorite Fudge Recipe
1 1/2 c. sugar
2/3 c. evaporated milk
2 Tb butter (real butter)
1/4 tsp salt
7 oz marshmallow cream (you just made enough for 2 batches)
1 1/2 c. semi-sweet chocolate chips (the better the chocolate the better the fudge)
1 tsp vanilla extract
1/2 cup pecans or walnuts (optional)
Line a 8 inch dish with parchment paper or aluminum foil. In a medium saucepan boil sugar, evaporated milk, butter, and salt. Now for your secret to perfect fudge. Take a pastry brush and a cup of water. Dip the brush and when the mixture is boiling dip into the cup of water and really wet down the sides of your saucepan. A sweet elderly lady showed me this trick once for making divinity. It gets all the sugar granules that have crept up on the pan and keeps your fudge smooth instead of grainy! Keep stirring and boiling for 5 minutes or until candy thermometer reaches 234-240 degrees. The stirring also helps to keep the fudge from getting grainy or burnt! Remove from heat and quickly stir in marshmallow cream, chocolate chips, nuts and vanilla. Now use those muscles! The better you can beat the fudge the better the texture! Pour into 8 inch dish  and let cool. Enjoy!
Oatmeal Scotchies

I don't make these often. Something about these cookies makess me to lose all will power and self control. The butterscotch mixed with the oatmeal and cinnamon is the ultimate combination. My husband gets teased about liking butterscotch (I don't know, the guys in our family are wierd) but one taste and no one teases anymore.

Oatmeal Scotchies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 11-oz. package butterscotch chips

Preheat oven to 350° F.
Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets. Yep, it's pretty simple and easy.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

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