|
This is something my mother made every Christmas; when I make them, it brings back childhood memories from on the farm.
Holiday Fudge Cups
Chocolate Shells
2-1 oz chocolate squares, unsweetened
1/2 C butter, softened
1 C sugar
1 Lrg egg, room temperature
1/2 tsp vanilla
1/4 tsp salt
2 C all-purpose flour, shifted
Melt and slightly cool chocolate. In a large bowl, beat butter; gradually add sugar and continue beating until well blended. Add egg to butter mixture, beat until light and fluffy. Add melted chocolate, vanilla and salt; beat until well blended. Reduce speed, add flour gradually. Mix until well blended; it will be a stiff dough. Cover and chill in the refrigerator for at least a half-hour.
Preheat oven to 350-degrees. Grease and flour a tartlet pan. Form 2 teaspoons of batter into a ball; press into tartlet, forming a bowl. Place tartlet pan on a cookie sheet and bake for 10 minutes. Carefully remove the chocolate shells and cool on a rack.
Fudge Filling
1-1/2 C sugar
1/2 C milk
1/4 C butter
1-1/2 - 1 oz chocolate square, unsweetened
3 Tbls light corn syrup
1/8 tsp salt
Over medium heat, combine all ingredients in a heavy saucepan; bring to a rolling boil while stirring constantly. Remove from heat and stir vigorously until filling thickens but still pours. Fill chocolate shells about æ full. Garnish may be added at this time, such as slivered almonds or pecan halves. Cool completely before placing in storage containers.
Serves: 4 - 5 dozen
|
Forum 
Favoured: 0
