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Milestones

THE RECIPE EXCHANGE:

Eckerle
Eckerle

June, from Fayette, makes her creamy chocolate fudge for Christmas gifts every year. John, from Grass Lake, likes his coffee in any form and one of the best is in his coffee fudge. Cheryl, from Lake City, says her divinity fudge is a holiday tradition.

Visit my blog, Food, Fun and More, at lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange, PO Box 16, Addison, Mich., 49220, or by email at lynneckerle@gmail.com.

CREAMY CHOCOLATE FUDGE

  1 pint marshmallow creme

  1 12-ounce package semisweet chocolate chips

  3 4-ounce bars German sweet chocolate, broken up 

  1 13-ounce can evaporated milk

  2 tablespoons butter

  4 1/2 cups sugar

  1/8 teaspoons salt

  2 cup chopped pecans

Scoop marshmallow creme into a bowl.  Add chocolate chips and chunks of German sweet chocolate. Set aside. In a saucepan, combine evaporated milk, butter, sugar and salt. Bring to a rolling boil, stirring constantly. Reduce heat and simmer for 6 minutes. Remove from heat. Gradually pour over chocolate-marshmallow creme mixture. Beat until chocolate is melted. Stir in pecans.  Pour into 2 buttered 9- x 13-inch pans. Cool and cut into squares.

COFFEE FUDGE

  1 3.4-ounce box vanilla pudding mix (not instant)

  1 tablespoons instant coffee

  1/4 cup milk

  2 tablespoons butter

  2 cups sifted confectioner’s  sugar

  1 teaspoons vanilla    

  1/4 cups chopped walnuts

Line an 8- x 4-inch loaf pan with waxed paper. Combine pudding mix, instant coffee, milk and butter in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in confectioner’s sugar and vanilla. Beat until smooth. Add walnuts and gently stir to mix. Pour into prepared pan. Sprinkle with addition walnuts if desired. Chill until firm, about 30 minutes. Remove from pan and cut into slices or squares. Cover and store in refrigerator.

DIVINITY FUDGE

  3 cups sugar

  1/2 cup light corn syrup

  1/2 cup cold water

  2 egg whites

  1 teaspoon vanilla

  1/2 cup finely chopped walnuts

Place sugar, corn syrup and water in a saucepan over low heat.  Stir only until sugar dissolves.  Increase heat and cook until mixture reaches 235 degrees (soft ball stage) Fahrenheit on a candy thermometer. Remove from heat. Beat egg whites until stiff peaks form. Continue beating while slowly pouring in half of the syrup mixture. Continue beating while heating remaining syrup to 260 degrees (hard ball stage). Gradually add to egg white mixture. Add vanilla and continue beating until mixture is thick enough to drop from a spoon. Mix in walnuts. Drop fudge by spoonfulls onto a buttered platter or cookie sheet to cool.

DEAR LYNN: I was talking with some friends about the baked apples our moms used to make when we were kids.  Does anyone have any baked apple recipes? — Linda, from Adrian

  • LYNN ECKERLE is author of the weekly food column "The Recipe Exchange" along with a weekly blog "Fun, Food and More." She has published the cookbooks "Farmhouse Cooking" and "Country Cooking" that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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