Allow to cool completely, about 2 hours, and then lift the fudge out of the baking pan, using the overhanging parchment.Pour the mixture into the prepared baking pan and immediately top with the potato chips, then the cranberries, and finally the chocolate chips.Beat with a wooden spoon for 5 minutes, until thickened but not set. Remove from the heat and allow to sit, undisturbed, for 5 minutes.Add the cream and continue to cook until the mixture reaches 245☏ (the higher end of soft ball stage).Bring the maple syrup, butter, and salt to a boil in a large saucepan, stirring occasionally, and boil for about 5 minutes.Line an 8-by-5-inch baking pan or dish with parchment so that the parchment overhangs two opposite sides of the pan.1⁄2 cup crushed potato chips or pretzels.1 3/4 cups pure maple syrup, Vermont grade amber or dark.It’s as if they were made for each other. The silky yet firm texture of fudge is also unique and uniquely American, like maple syrup. The butter and caramel notes of the maple give it depth, the bitterness of the chocolate and the tartness of the cranberries cut through the sweetness, and the chips/pretzels bring a delightful salty crunch to the party. This is an unrepentantly sweet treat, but there’s a balance in this fudge that is just perfect. (Courtesy of Countryman Press) Book excerpt: 'My Vermont Table'īy Gesine Bullock-Prado Unrepentantly maple fudge "My Vermont Table" by Gesine Bullock-Prado cover. And, as she tells Here & Now's Robin Young, she's dedicted her latest cookbook to food and celebrations that are authentically Vermont. ![]() But it turned out that butter, flour and maple were a greater draw for her than the red carpet. All far from Hollywood where, in 1990, she started a movie production company with her actress sister Sandra Bullock. Listeners may remember Bullock-Prado from her Food Network show " Baked in Vermont." She's also a culinary instructor and, at one point, owned a bakery there. Mud season, of course, is one of the six seasons in Vermont - yes, six! There's also "stick season" in the late fall.Īnd each of these seasons is celebrated in chef Gesine Bullock-Prado's new cookbook, " My Vermont Table," which comes out Tuesday. It's mud season in Vermont - time to put on a pair of boots and head to a sugar house where the sap is boiling.
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