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<< December03, 2003 - Decadent Fudgy Caramel Wedges December05, 2003 - Toasted Almond Truffles & Fudge Topped Almond Shortbread >>

Subject: Chocolate Sponge Candy & Crispy Fudge Treats - December04, 2003



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-=*=-A great natural substitute for plain ole sugar is *honey*
-=*=-Almost any recipe can be made sugar *free* if you're creative.
-=*=-Instead of sugar, you can use a sugar substitute of equal value.
HOWEVER, you have to remember to reduce the amount of liquid in the recipe, because you use so much less "EQUAL" than you would "SUGAR".
-=*=-Apple sauce or any mashed fruit of your choice can be used in place of sugar in many a recipe.
-=*=-Instead of Chocolate you can use carob, which is very healthy &
sugar free* as well, or use cocoa & add your desired fruit.
-=*=-When making a substitution, make note of the liquid texture of
your replacement to make sure your fruit etc. equals in liquid form,
what the recipe calls for as the sweetener.


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-=*=-W!N "Russell Stover Chocolates" will be drawn for on 12/31/03. -Scroll to the bottom for -details.


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*-=*=-* Crispy Fudge Treats *-=*=-*


Crispy Fudge Treats

6 cups crispy rice cereal
3/4 cup confectioners' sugar
1 3/4 cups semi-sweet chocolate chips
1/2 cup corn syrup
1/3 cup butter or margarine
2 teaspoons vanilla extract

Combine cereal & sugar in a large bowl; set aside. Place chocolate chips, corn syrup & butter in a 1-quart microwave-safe dish. Microwave, uncovered, on HIGH about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture & mix well. Spoon into a greased 13 x 9 x 2-inch baking pan. Refrigerate 30 minutes, then cut into squares. Store in refrigerator. Yield: 3 dozen.


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*-=*=-* Chocolate Sponge Candy *-=*=-*


Chocolate Sponge Candy

1 cup granulated sugar
1 cup dark corn syrup
1 tablespoon cider vinegar
1 tablespoon baking soda

Heat sugar, corn syrup & vinegar to boiling in a 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Boil without stirring, to 300 degrees F on candy thermometer (hard ball stage).

Remove from heat. Quickly stir in baking soda thoroughly. Pour mixture into ungreased 13 x 9-inch pan. Do not spread! Cool, then break into pieces. Candy can now be dipped in chocolate coating if desired. Do this with the type of melted chocolate you prefer.


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*-=*=-* -F-R-E-E-Surprise- *-=*=-*


-=*=-W!N "Russell Stover Chocolates" for December! The -draw will take place on 12/31/03 -Enter with a Vote:) Chocolate_at84u@hotmail.com

-=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1 !!!
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-=*=-More recipes on the -page:
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*Smiles*
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