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Simple Fudge
Yield: 2 pounds
1½ cups sugar
1 (5-ounce) can evaporated milk
½ cup butter
2 cups small marshmallows
1 cup semi-sweet chocolate pieces
½ cup walnuts (optional)
½ teaspoon vanilla
Directions:
1. Line 8x8x2-inch baking pan with foil,
extending foil over edges.
2. Butter foil; set pan aside.
3. Butter sides of medium saucepan.
4. In saucepan, combine sugar,
evaporated milk, and butter.
5. Cook and stir on
Medium-High (375°F) for 10 minutes
until mixture boils.
6. Reduce heat to Medium (275°F) and
cook for additional 6 minutes,
stirring constantly.
7. Remove saucepan from heat.
8. Add marshmallows and chocolate;
melt until mixture is combined.
9. Beat by hand for 1 minute.
10. Spread fudge evenly
in prepared pan.
11. Cover and chill for 2-3 hours
or until firm.
12. When fudge is firm, use foil to lift
fudge from pan.
13. Cut into squares.
14. Store tightly covered in refrigerator
for up to 1 month.
86 • NuWave
PIC
Platinum Complete Cookbook
™
®
Classic Cherries Jubilee
Serves: 6
½ cup white sugar
2 tablespoons cornstarch
¼ cup water
¼ cup orange juice
1 pound Bing or other dark, sweet
cherries, rinsed and pitted (you may
substitute frozen, pitted cherries)
½ teaspoon finely grated orange zest
½ teaspoon vanilla extract
¼ cup brandy
3 cups vanilla ice cream
Directions:
1. Whisk sugar and cornstarch in a
medium sauce pot.
2. Stir in water and orange juice,
bringing to boil on Medium (275°F),
whisking until thickened.
3. Stir in cherries and orange zest,
returning to boil before
reducing heat.
4. Simmer for 10 minutes.
5. While cherries are cooking, spoon
ice cream into serving bowls.
6. Remove cherries from heat and stir
in cherry extract.
7. Pour in brandy and ignite with a long
lighter.
8. Gently shake pan until blue flame
has extinguished itself.
9. Spoon cherries atop ice cream.
Peanut Brittle
Yield: 2 pounds
2 cups raw peanuts
1 ½ cups sugar
2/3 cup Karo syrup, light
2 teaspoons baking soda
1 teaspoon vanilla
candy thermometer
Directions:
1. Place NuWave™ Silicone Pizza
Liner on baking sheet pan or use
buttered 9x13-inch baking dish;
set aside.
2. In medium sauté pan, cook peanuts,
syrup, and sugar on Medium (275°F)
until candy thermometer reaches
296°F (147°C).
3. Remove from heat.
4. Stir in baking soda and vanilla.
5. Spread evenly in prepared
pan to cool.
6. Once cool, break into desired pieces.
Tip: Peanuts will start to pop
when ready.
Chocolate Caramel Turtles
Yield: 35 turtles
1 (16-ounce) package caramels
2 tablespoons water
¾ pound pecan halves
1 (6-ounce) package semi-sweet
chocolate chips
Directions:
1. Melt caramels and water in medium
sauce pot on Medium-Low
(275°F), stirring until melted.
2. Arrange pecans in 36 groups 2
inches apart on greased cookie
sheet or parchment paper.
3. Drop melted caramel by teaspoon
onto nuts and let cool.
4. Melt chocolate chips and drizzle
enough over nuts to coat caramel.
5. Let cool for 30 minutes.
6. Transfer to air-tight container and
store in refrigerator for up to 1 month.
Bananas Foster
Serves: 6
6 firm, ripe bananas, peeled and sliced
in half lengthwise
6 scoops vanilla ice cream
1 stick butter
¾ cup brown sugar
¾ cup rum
Dash cinnamon
Directions
1. In large sauté pan, melt brown
sugar and butter on Medium (275°F).
2. Add bananas and roll in brown sugar
and butter mixture.
3. Sprinkle bananas with cinnamon
and sauté for about 2 minutes
or until tender.
4. Add rum, wait a few seconds,
then flambé.
5. Baste bananas until flame dies.
6. Remove from heat.
7. Place two slices over ice cream
and spoon sauce on top.
8. Serve immediately.
Desserts
• 87
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