ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
You can make this favorite basic fudge with any kind of chocolate—from white to bittersweet. Then flavor with vanilla, or liquer—even peppermint and you can layer the two types of fudge for extra fun.
Yield: approximately 2 ¼ pounds
1 teaspoon butter 1 jar marshmallow cream ( 5 to 10 ounce) 1 ½ cups sugar 2/3 cup evaporated milk ¼ cup butter or margarine ¼ teaspoon salt 12 oz. (2 cups) chocolate morsels—white, semi sweet or bittersweet 1 teaspoon vanilla ½ cup chopped walnuts or other favorite nut, optional Caribe chile, optional for garnish
1. Butter an 8 inch square pan. In a heavy 5 quart pot; combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, stirring constantly. Boil 5 minutes over moderate heat, stirring constantly.
2. Remove from heat and add the desired chocolate bits and stir until melted. Add the vanilla and the nuts. Beat until thick and well mixed. Pour into a buttered 8 inch square pan. Cool until firm, about 2 hours or more. Keep covered.