RECIPES Chocolate-Walnut Fudge, Rocky Road chocolates, Caramel-coconut cookies, Raisin-gingerbread bars...

.....Happy Holidays Everyone

OLD ENGLISH Chocolate & walnut fudge
Makes 1 1/2 pounds

4 ozs (100g) good dark chocolate ( not semi-sweet)
2 tsp instant coffee
2ozs (50g) (2tbsp) unsalted butter
4tbsp whipping cream ( single cream)
1 tsp vanilla extract
1 pound ( 450g) powdered sugar ( 16ozs Icing sugar)

4ozs  (100g) chopped walnuts

In a double boiler or a heatproof bowl over simmering water, break the chocolate and add the butter and instant coffee, stir well and when melted and mixed, remove from heat.
Stir in the vanilla extract and cream.
work in the sifted powdered sugar ( important it is sifted), and then the nuts.
Spread into a buttered(inside) foil lined 20cm/8inch tin.
Smooth top, and put in a cool place ( fridge) to set.

When set, remove from pan, peel off foil and  cut into squares or desired shape.
Store in a sealed container in a cool place or fridge.

  American Chocolate -walnut fudge

3 cups (1 1/2 lbs) semisweet or milk chocolate chips
1 x14oz can of condensed milk ( the sweetened kind)
1 cup  ( 8ozs) chopped walnuts
2 tsp vanilla extract
Can vary the type of chocolate chips. nuts or extracts.

In a heavy bottomed saucepan, add the milk and the chocolate chips and over a very low heat, allow to melt together, stirring well.
Remove from heat and add the nuts and vanilla extract.
Mix well and then pour into an 8 inch or 9inch square, buttered foil lined pan, and smooth top.
Cover with cling wrap and chill for 2 hours until set.

Turn out of pan and cut into desired shapes, store in cool place in a sealed container

American Rocky Road Chocolates

you will need

2 pounds semi-sweet chocolate ( 32ozs)
1 pound milk chocolate ( 16ozs)
1 bag large marshmallows ( the type used around camp fires)..or you may use the mini type
1 pound roasted unsalted almonds
1 pound whole raw walnuts

In a large double boiler or large bowl over simmering water, allow the chocolate to slowly melt ( important not to let any steam or hot water into the chocolate) and stir to mix.
Meanwhile pull the large marshmallows in halves and set aside, to keep them seperate ( yes this is a messy part).
Remove the warm chocolate from the heat and allow to slightly cool.
Add the nuts, blending well, this will also cool the chololate.
Add the marshmallow pieces and mix well.

using sheets of wax paper, spoon the mix onto large sheets and roll up like a jelly roll and shape into long tight roll...be careful not to let the paper coil into the chocolate or you will have problems unwrapping when it is set
Double wrap in more wax paper and allow to cool overnight in fridge.
Use a sharp heavy knife to cut into slices when needed to serve.
This keeps very well, and is great for gifts, sliced & nicely packaged

For a vegetarian version of this omit the marshmallow and add more nuts or crushed hard caramel.

1960's American Caramel-coconut cookies makes 24-36

They will firm up while cooling

4ozs ( 1/2 cup) softened butter
4ozs (1/2 cup) sifted powdered sugar
8ozs ( 1 cup) sifted all purpose flour ( plain flour, NOT bread flour)
1 x14ozs can condensed milk ( sweetened)
8ozs ( 1 cup) broken English hard toffee ( caramel)
4ozs (1/2 cup) shredded coconut
2 tsp.vanilla extract

Cream butter and sugar together until fluffy, add flour and mix well.
spread into an ungreased 9x9x2inch pan.
Bake 350f for 12-15 mins.
meanwhile combine the milk, toffee, coconut and vanila and spread this mix over the partially baked layer.
Bake at 350f till golden around the edges 25-30 mins ( cookies will not look set).
remove from oven and cool on wire rack, then cut into squares or desired shapes.

1960's American Raisin -Gingerbread Bars (cookies)  makes 24-36

4ozs (1/2 cup) unsalted butter
4ozs  (1/2cup) firm packed, brown sugar
4ozs (1/2 cup) molasses or  3/4 cup/ 6ozs black treacle
1 large egg beaten

12ozs  ( 1 1/2 cups) all purpose ( plain) flour..or whole wheat
1 1/2 tsp Baking powder
2 tsp ground ginger
1/2 tsp salt
1/4 tsp baking soda
3ozs (1/3 cup) water
6ozs ( 3/4 cup) raisins

powdered sugar


In large bowl beat butter with brown sugar until fluffy then add the molasses and egg and beat well. set aside

In another bowl  stir together the flour, salt, baking powder,baking soda & ginger.
Add the dry to the wet alternatively and add the water and raisins.
Stir well and pour into a greased 13x9x2inch baking pan.
Bake 350f for 20 - 25 mins.
Cool thoroughly and sprinkle with powdered sugar, cut into squares or bars.