Licorice Fudge Recipe 395

Steps:

• 1 IN DOUBLE BOILER MELT THE WHITE CHOC CHIPS TIL SMOOTH. ADD FLAVORING STIR TIL SMOOTH 2 ADD MILK AND POWDERED SUGAR TIL KINDA SMOOTH 3 IN OBLONG BAKING DISH LINED WITH PARCHMENT PAPER POUR MIXTURE IN AND SPREAD EVENLY 4 IN FRIDGE FOR 2-3 HOURS. TAKE OUT. CUT INTO SQRES AND PLATE

Steps:

• 1. IN DOUBLE BOILER MELT THE WHITE CHOC CHIPS TIL SMOOTH. ADD FLAVORING STIR TIL SMOOTH
• 2. ADD MILK AND POWDERED SUGAR TIL KINDA SMOOTH
• 3. IN OBLONG BAKING DISH LINED WITH PARCHMENT PAPER POUR MIXTURE IN AND SPREAD EVENLY
• 4. IN FRIDGE FOR 2-3 HOURS. TAKE OUT. CUT INTO SQRES AND PLATE

Steps:

• In a food processor, grind licorice until finely chopped, about 30 seconds (it will be noisy).
• Transfer to a heavy-bottomed saucepan and add 1/4 cup water. Cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted (a few remaining licorice nibs are O.K.), 5 to 7 minutes.
• Add condensed milk and bring to a simmer, stirring. Scrape mixture back into food processor and add chocolate. Process until as smooth as possible (you will still have a few lumps but that's O.K.), about 1 to 2 minutes.
• Scrape mixture into a bowl and chill until very cold, at least 3 hours.
• Pour sprinkles into a bowl. Roll teaspoons of licorice mixture into balls (you may want to lightly coat your hands with butter or oil) and drop them into sprinkles, turning to coat. Place balls into paper candy cups and sprinkle tops with coarse sea salt.

Steps:

• Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
• Increase heat to moderate and bring milk mixture to a bare simmer.
• Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
• Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
• Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
• Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
• Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
• Serve with almond cakes.