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the appetizer:

Get ready for the holidays with The Complete Baking Cookbook by George Geary, featuring recipes like Orange Cranberry Cookies; Marble Layer Cake; and Tiger Swirl Fudge.

Cookbook

 

Tiger Swirl Fudge

Tiger Swirl Fudge

 

Makes 24 pieces

This is the simplest fudge recipe I know.

 

17-by 11-inch (43 by 28 cm) rimmed baking sheet, lined with parchment paper

  • 2 lbs white chocolate, finely chopped 1 kg
  • 1/2 cup creamy peanut butter 125 mL
  • 4oz bittersweet chocolate, finely chopped 125g

1. In a bowl set over a saucepan of steaming, not boiling, water, melt white chocolate. Add peanut butter, stirring until blended and creamy. Pour onto prepared baking sheet. Smooth with offset spatula to edges of baking sheet.

2. In same bowl, set over lightly simmering water, melt bittersweet chocolate. Drizzle over white chocolate. Using the tip of a knife, swirl chocolates to create a marble effect. Refrigerate (this is an exception to the refrigeration rule) until firm, for 30 minutes. Break into pieces. Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.

 
  • from
  • The Complete Baking Cookbook
  • by George Geary
  • Robert Rose 2007
  • $24.95/trade paperback
  • Full-color photographs
  • ISBN-10: 0-7788-0165-9
  • ISBN-13: 978-0-7788-0165-8
  • Recipe reprinted by permission.

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The Complete Baking Cookbook

 
 
 
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This page created November 2007


 

 
 

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