Quick and Easy Double Layer Fudge

Double Layer Fudge

I am not a huge baker, I tend to like cooking more, so this blog will probably 90% cooking to 10% baking. When I come across a baking recipe I like, I will post for all to use.

This recipe is NOT my own, credit actually goes to Baker's Chocolate, where I came across this recipe. It sounded easy, and good, so I made it, and gave it out to co-workers and friends who just raved about it. I knew I had a winner, so I wanted to share it with everyone. Next time you're in the mood for some fudge, give this recipe a try, you will not be disappointed.

YIELD: 1 8 inch square size pan, up to 48 pieces, depending on how you cut it.

INGREDIENTS:

8 oz semi-sweet chocolate
1 can (14 oz) sweetened condensed milk, divided.
1/2 cup chopped walnuts
1 teaspoon vanilla extract
8 oz white chocolate

FIRST LAYER:

1. Line an 8x8 inch pan with foil.
2. Using a double boiler, heat water in bottom pot to boiling. In top pan, add 3/4 cup of the condensed milk, allow to heat up, then add semi-sweet chocolate, and turn off heat.
3. Stir constantly until chocolate has melted and creamy.
4. Add walnuts and vanilla, stir into chocolate.
5. Spread into the 8x8 inch foil lined pan, set aside.

SECOND LAYER:

1. Using double boiler (if using same double boiler, make sure you clean it thoroughly before using again), heat water in bottom pot to boiling. In top pan, add rest of condensed milk, allow to heat up, then add white chocolate, and turn off heat.
2. Stir constantly until white chocolate is melted and creamy.
3. Spread over top of semi-sweet chocolate layer evenly.
4. Cover, and place in fridge; allow to set up for at least two hours.
5. Cut into pieces (size of your choice).

Note about Double Boilers. If you do not have a double boiler, you can make one. For me, I have a glass mixing bowl that fits perfectly over one of my other pots, makes a great double boiler. You can do something simular. Just make sure whatever you use is safe for the heat, etc. Check out the link below on double boilers, and making your own.

Double Boilers: Making your own

Rosemary Steak

Rosemary Steak

One of my favorite herbs to use is Rosemary. Fresh Rosemary of course. The flavor it infuses in meats is delightful. With spring here, warmer weather coming, and the grills coming back out, give yourself a treat by trying out this recipe. After the steaks are finished, top with the delightful Rosemary Butter.

YIELD: 4 Steaks

INGREDIENTS:

4 New York Strip Steaks, about 12 ounces each
Olive Oil
Salt
Pepper
2 cloves garlic, minced
8 sprigs fresh Rosemary

1. Lay out the steaks on a large platter or baking dish. I find a 13x9 baking dish is perfect size for this.
2. Sprinkle one side of the steaks with olive oil, salt, pepper, and rub half the garlic onto each steak.
3. Flip each steak over, placing one sprig of Rosemary UNDER each steak. Sprinkle tops of steaks with olive oil, salt, pepper, and rub in rest of garlic. Place one Rosemary spring on top of each steak. Cover with plastic wrap, and set aside and let rest for at least 45 minutes.
4. TIP: Let the steaks come up to room temperature before you cook them.
5. Grill or pan fry the steaks until at desired temperature. For me, that is Medium Rare. Use the temperature chart below if you like.
6. let steaks rest no less than 10 minutes before serving. Top with Rosemary Butter.

Rosemary Butter

1 stick of butter (8 tbsp)
1 sprig Rosemary

1. Melt butter over low heat, add sprig of Rosemary, let steep in butter for 10 minutes. If using unsalted butter, add salt to taste.
2. Keep temperature LOW, you don't want to brown or burn the butter.
3. Spoon over finished steaks.

Temperature Chart