How to Make Mamie Eisenhower’s Million Dollar Fudge and Molasses Peanut Brittle
Mamie Eisenhower's Million Dollar FUDGE
4 1 / 2 cups sugar
Pinch of salt
2 tablespoons butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-ounce semi-sweet chocolate
12-ounceGerman sweet chocolate
In a heavy frying pan over medium heat, bring the sugar, salt, butter, condensed milk and bring to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolate in a large bowl. Casting drag the cooked syrup mixture over the chocolate mass. Beat, until the chocolate has melted everything. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan coated with cooking spray. Pour the fudge into the pan. Let the fudge set at room temperatureTemperature before cutting into 1-inch squares. You can enter into the refrigerator to accelerate cooling, if desired. Makes about 4 pounds.
MOLASSES Peanut Brittle
2 cups sugar
2 / 3 cup water
1 / 4 teaspoon cream of tartar
2 tablespoons molasses
1 / 2 teaspoon salt
2 tablespoons cream
1 / 2 teaspoon baking powder
1 cup shelled raw peanuts
Combine sugar, water and cream of tartar in a heavy frying pan type. Stir and place over low heat until the sugar has dissolved, without stirring, to cook280 degrees (brittle). Wipe crystals from side of pan with a damp cloth wrapped around the tines of the fork. Add molasses, salt and cream. Cook slowly, slowly to 290 degrees, stirring constantly, but steadily. From the oven. Quickly stir in soda and peanuts (make sure ash is free) of lumps. Pour on a greased surface – a flat pan or marble slab – in a very thin layer. When cool enough to handle, which may take the rough edges and stretched into a very thin film. Let cool, break intoMedium cutting large pieces. Represents about one pound.
Enjoy!
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