martha stewart recipes

8/12/2019 Martha Stewart Recipes

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Chocolate FudgeINGREDIENTS

2 tablespoons unsalted butter, plus more for pan 3 tablespoons best-quality cocoa powder

2 cups sugar

2/3 cup milk

3 ounces best-quality semisweet chocolate, finely chopped

2 tablespoons light corn syrup

1 cup walnut halves, cut into large pieces

DIRECTIONS

1. STEP 1Butter an 8-by-8-by-2-inch pan. Sift cocoa powder and sugar into a medium bowl.

2. STEP 2

Prepare an ice bath. In a small saucepan, combine milk and cocoa-powder mixture

with a wooden spoon until a sandy, pastelike texture forms. Add chocolate, butter,

and corn syrup. Cook on low heat, stirring constantly, until sugar has completely

dissolved, 7 to 10 minutes.

3. STEP 3

Using a pastry brush, wash down sides of pan with cold water. Increase heat to

medium. When a candy thermometer registers 236 degrees remove the pan from

heat, and place in ice bath for 5 seconds. Transfer pan to a heat-proof surface, and

let sit until thermometer registers 121 degrees, about 45 minutes.

4. STEP 4

Using a wooden spoon, stir fudge briskly until it begins to lose its sheen, 2 to 3

minutes. Stir in walnuts. Spread fudge into prepared pan with wooden spoon.

Using your fingers, smooth fudge. Cover with plastic; chill 30 minutes. Cut into 1-

inch squares.

http://www.marthastewart.com/dap/term/1703?lc=int_mb_1001






Candy-Cane MarshmallowsINGREDIENTS

Vegetable-oil cooking spray

2 cups sugar

1 tablespoon light corn syrup

4 packages (1/4 ounce each) unflavored gelatin

3/4 teaspoon peppermint extract

2 large egg whites

2 teaspoons red food coloring

DIRECTIONS1. STEP 1

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper.

Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup,

and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until

sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-

high; cook until mixture registers 260 degrees on a candy thermometer.

2. STEP 2

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5

minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering

water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in

extract; set aside.

3. STEP 3

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment

until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with

mixer running, gradually add to egg whites. Mix on high speed until very thick, 12

to 15 minutes.

4. STEP 4

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across

surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow

to create a marbleized effect. Let marshmallow stand, uncovered, at room

temperature until firm, at least 3 hours or overnight. Cut into squares.



Gingersnap PalmiersINGREDIENTS

1/2 cup packed light-brown sugar 1/4 cup dark unsulfured molasses

2 teaspoons finely grated fresh ginger

2/3 cup granulated sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground pepper

14 ounces good-quality thawed frozen puff pastry, such as Dufour

COOK'S NOTE

HOW TO FORM PALMIERS 1. After rolling out the puff pastry to a rectangle and

topping with sugar filling, roll up one side of pastry along the edges lengthwise,

halfway to center; repeat with the other side. 2. Use a sharp knife to slice the

dough.

DIRECTIONS1. STEP 1

Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan,

whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes.

Pour syrup into a bowl; let cool.

2. STEP 2

Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture

over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch

pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin.

Brush generously with syrup.

3. STEP 3

Working with 1 piece of dough at a time, roll in from both long sides, meeting in the

center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in

plastic, and freeze until firm, at least 3 hours (up to overnight).

4. STEP 4















Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip

slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet.

Flatten with your palm. Freeze 30 minutes.

5. STEP 5

Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400

degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack;

let cool completely. Palmiers can be stored in an airtight container up to 3 days.

martha stewart recipes

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