Swetha's Fusion
Where there is Fusion there is Creation!

Rocky Road Fudge

Sunday, November 26, 2017
Chocolate fudge recipe for Holiday season. Who does not like Rocky Road Fudge, or fudge in general. The well made once are expensive at stores (but worth it). But once I figured out how to make it, I never went to stores for it. Only down side is... you will end up with quite a bit of fudge at home.  Better to prepare for a party and love to share. May be prepared in different variations with walnuts, pistachios or cashews instead of marshmallows (in step-6).

  • 1 cup - Sweetened evoprated Condensed Milk  
  • ¾ cup - Granulated sugar
  • 2 tbsp - unsalted butter 
  • 2 cups - white mini marshmallows
  • 1¼  cups - Chocolate chips (I prefer dark chocolate)
  • 1 tsp - Vanilla essance
  • a pinch of salt.
  1. Generously grease an 7in cake pan and keep aside. 
  2. Mix the butter, sugar, evaporated milk and salt in a heavy cooking pan.
  3. Stir over medium heat until the sugar has dissolved, then bring it to boil.
  4. Let it boil for 3-5 minutes or until mixture thickens, stirring all the time. (until the mixture reaches 1160C/2400F) 
  5. Remove the pan from the heat and beat in the chocolate chips. 
  6. Once the chocolate blends in, beat in the marshmallows and vanilla essence. 
  7. Scrape the mixture into the prepared cake pan. Press the mixture in to the corners and spread it evenly with a flat spatula.
  8. If using, sprinkle the nuts over the fudge and press them into the surface so that it won't fall off.
  9. Cool, then score into squares. Chill, then cut them up to serve.
Try this easy method of making fudge and enjoy it with your family and friends.
Happy Holidays!

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~ Rocky Road Fudge ~
Posted by Swetha @ 11/26/2017 08:49:00 PM :: 0 comments

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Maple Pecan Pie

Thursday, November 23, 2017
Pies are made as desserts during holiday season. My favorite are pumpkin pie, apple pie and pecan pie.

  • 1½ cup - pecan halves toasted 
  • 3 - eggs ( or  ¾ cup applesauce  for egg-less pie)  
  • ⅔ cup - Golden brown sugar, tightly packed
  • ⅔ cup - Pure maple syrup
  • 3 tbsp - corn syrup
  • 6 tbsp - unsalted butter, melted
  • ½ tsp - salt.
  • 1 unbaked - 9 inch ready piecrust (or prepare one at home. Recipe here)
  1. Position the rack in the bottom third of the oven and preheat to 3500F
  2. Finely chop 1 cup of pecans.
  3. Whisk the eggs ( or applesauce), brown sugar, and salt until well blended in a medium bowl.
  4. Stir in both syrups and butter. 
  5. Add chopped pecans to the mixture.
  6. Pour the mixture into the unbaked piecrust. Spread the mixture evenly.
  7. Decorate rest of the pecan by arranging them on the top and press them slightly into the mixture.
  8. Bake until the crust is golden brown and the filling is set. About 35 minutes, depends on the oven.
  9. Cool completely.
Note: For regular pecan pie, just skip the maple syrup and instead of 3 tbsp, add 1 cup of corn syrup .

Pie may be made a day ahead. Store at cool room temperature. 

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~ Maple Pecan Pie ~
Posted by Swetha @ 11/23/2017 04:00:00 AM :: 0 comments

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