vanilla, beating until very thick and no longer shiny. Quickly stir in nuts. Spread in greased 8-inch (2 l) square cake pan. Tip: If fudge sets too quickly before spreading in pan, reheat gently over low heat just until soft enough to spread.
Glaze: Melt together chocolate chips and butter. Drizzle over fudge. Score into 1-inch (2.5 cm) squares while warm; let cool completely and cut into squares. Fudge can be layered between waxed paper in airtight container and stored for up to two weeks.
Les résidents et le personnel vous souhaitent un Joyeux Noël !
Recipe: The Canadian Living Christmas Book, Telemedia Publishing Inc./ The Madison Press Limited. Photo: Jupiterimages / Thinkstock
Makes 64 pieces •
PREPARATION: Grease sides of large heavy saucepan. Add sugar; stir in eggnog and corn syrup. Cook over medium heat, stirring constantly until boiling. Cook, stirring only if necessary to pre- vent sticking, until candy thermometer reaches soft-ball stage of 238°F (115°C), and when 1/2 tsp (2ml) syrup dropped into very cold water forms soft ball that flattens on removal from water. Immediately remove from heat; let cool to lukewarm, 110°F (43°C), without stirring. Using wooden spoon, beat in butter and
3 cups (750ml) granulated sugar
• • • • •
1 cup (250ml) eggnog 1 tbsp (15ml) corn syrup
2 tbsp (25ml) butter 1 tsp (5ml) vanilla
1/2 cup (125ml) chopped walnuts
Glaze 1. 1/4 cup (50 ml) semisweet chocolate chips 1. 1 tsp (5 ml) butter
The residents and staff wish you a Merry Christmas!
JOYEUSES FÊTES ET BONNE ANNÉE!
DE RIRE, D’INVENTER ET DE CRÉER!
UNE NOUVELLE ANNÉE C’EST NOUVELLES OCCASIONS
École élémentaire publique CARREFOUR JEUNESSE 613-446-1248 | carrefour-jeunesse.cepeo.on.ca
9045, Ch. de comté 17 / County Rd. 17, Rockland ON K4K 0J9 www. ManoirRocklandManor .com | 613-627-4854
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