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How To make Fudge Cake with Sea Foam Frosting
1/4 c Shortening
2 c Sugar
2 Eggs; separated
1 1/2 c Milk
4 oz Unsweetened chocolate
- melted 2 c Sifted cake flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 c Chopped nuts
SEA FOAM FROSTING:
3/4 c Sugar
3/4 c Brown sugar, packed
1/3 c Hot water
1/2 ts Cream of tartar
3 Egg whites
1 oz Semisweet chocolate (opt.)
1/4 ts Butter (optional)
Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few drops of milk if needed to cream sugar. Add chocolate and blend thoroughly. Sift flour with baking powder and salt. Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition. Stir in vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool completely on wire rack. To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan. Add hot water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook until syrup spins long thin thread. Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy. Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect.
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SFX in this video by Audio Productions
Sponge Candy
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Growing up, we didn’t have sponge candy a lot, but I do recall Mom mentioning that Grandma used to make it. Of course, I had to ask Grandma to teach me how to make it and fell in love! This candy isn't overly sweet but has a unique flavor that's almost edging on a bitterness that, when offset with rich chocolate, is amazing. It's very similar to honeycomb and may be your new favorite treat!
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INGREDIENTS
- 1 cup sugar
- 1 cup dark corn syrup
- 1/2 tsp molasses
- 1 tbsp white vinegar
- 1 tbsp baking soda
- melted dark chocolate (optional)
INSTRUCTIONS
Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 will produce thicker).
Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
Crack or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.
#christmascandy #christmastreat #christmasfood
Boiled Icing Recipe(Super Stable)
Homemade Peppermint Patties Recipe
These homemade Peppermint Patties are a delightful holiday treat that everyone loves. These patties have a creamy sweet peppermint center with a semi-sweet chocolate coating. They only require five simple ingredients, and they make for such wonderful holiday gifts.
RECIPE:
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Ingredients 1 1/2 cup flour, 1 cup oil, 4 eggs, 1 ts vanilla, 1 ts salt, 2 cup sugar, 1/4 cup cold water, 1/2 cup cocoa, 1/2 cup chopped walnuts. Put all ingredients in bowl in given oil. Don't overheat. Beat just till mixed. Pour in 9 x 13 greased and floured pan. Bake 350 for 30 to 40 minutes. When oil, ice with chocolate icing or Seafoam icing used in video.
Seafoam icing-2 egg whites, 1 1/2 cup brown sugar, 1/3 cup water, Directions combine everything in double boiler and beat until peaks foam. Remove from heat and beat in 1 ts vanilla. This amount will cover a layer cake.