Flavor Of White Vanilla Fudge Proves To Be Unforgettable

CORRECTION: (from Cook’s Notebook column, November 29, 1995, page F5): Dear Readers: We’ve had several calls about problems with the texture of the Walnut White Mallow Fudge recipe printed in this column two weeks ago. My apologies for any inconvenience. If you have a batch of this recipe already made and would like to improve its texture, begin by transferring it to a microwave-safe bowl. Microwave on MEDIUM power (50 percent) for about 2 minutes to soften. Add 1/4 cup butter or margarine and continue on MEDIUM power for another 1 to 1-1/2 minutes; stir to incorporate softened butter. Stir in 2 cups powdered sugar. Return to buttered 8-inch square pan, chill until firm, then cut into squares.

(Note: a revised recipe, Laura’s White Mallow Fudge, ran in the November 29, 1995, column.)

Dear Laura: Last September we visited Mount Rushmore. The concession there sold “homemade” style candy by the pound. My husband purchased a white vanilla fudge candy with walnuts. That’s all he talks about. I love to make candy but can’t find a recipe that is white other than divinity. The vanilla fudge was firm yet so-o-o-o creamy. I would appreciate your help. Thanks for your column. - Joyce, Chewelah, Wash.

Dear Joyce: We’ll hope this recipe is similar to the Mount Rushmore version. If not, I have a couple of other possibilities in mind. Please let me know.

Walnut White Mallow Fudge

2/3 cup whipping cream or evaporated milk

1-2/3 cups sugar

Dash salt

2 cups miniature marshmallows or 16 large marshmallows, cut up

1 cup chopped walnuts

1 teaspoon vanilla

Combine whipping cream, sugar and salt in heavy saucepan. Bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring just at first to wash sugar crystals down from sides of pan.

Pour hot syrup over marshmallows, stirring until smooth. Stir in nuts and vanilla. Spread in a buttered 8-inch-square pan. Chill until firm. Cut in squares.

Yield: About 1-1/2 pounds.

Dear Laura: Please help! I am looking for a recipe to make a low-calorie flavored instant coffee mix, such as the International Coffee mixes. This is a dry mix that can be stored. You just add a teaspoon or two to hot water. I think it is a blend of nonfat dairy creamer, instant coffee crystals, perhaps a cocoa mixture (I especially like Swiss Mocha) and maybe a sugar substitute. I would like to make this for gifts and for myself. Thank you for any help you can give me with this project. - Linda, Spokane.

Dear Linda: Here are five flavored coffee mixes, beginning with your favorite. For nutrition and flavor variations, you may substitute instant decaffeinated coffee and fructose or a powdered noncalorie sweetener, if you wish. To limit cholesterol, fat and calories, substitute nonfat milk crystals or a nonfat creamer (compare nutrition labels before selecting) as a substitute for the regular creamer powder. To create you own flavor combinations, try powdered vanilla, other flavors of hard candies or other spices and herbs such as cardamom or anise.

Flavored Coffee Mixes

1 cup instant coffee powder or crystals, regular or decaffeinated

1-1/3 cups sugar, or equivalent in a powdered sugar substitute

Ingredients for flavor variations:

Swiss Mocha Coffee

1 cup powdered non-dairy creamer

1/2 cup unsweetened cocoa powder

Viennese Coffee

1 cup powdered non-dairy creamer

2 teaspoons cinnamon

Cappuccino Coffee

1-1/3 cups powdered non-dairy creamer

4 hard orange-flavored candies, broken

Bavarian Mint Coffee

1 cup powdered non-dairy creamer

1/2 cup unsweetened cocoa powder

8 hard peppermint candies, broken into pieces

Spiced Mocha Coffee

2 cups powdered non-dairy creamer

1-1/3 cups nonfat dry milk powder

1/3 cup unsweetened cocoa powder

1 teaspoon cinnamon

1 teaspoon nutmeg

Combine instant coffee and sugar (or sweetener) in blender or food processor. Add all ingredients for desired flavor variation; process until well blended.

To serve, place 1 tablespoon (about 2 teaspoons if made with sugar substitute) flavored coffee mix into cup or mug; stir in 6 ounces boiling water.

For extra flavor, serve with peppermint or a cinnamon stick and a dollop of whipped cream. If desired, add brandy or rum, to taste.

Yield: 2-1/2 to 4 cups dry mix.

Dear Laura: Do you have a recipe for Raspberry Vinaigrette dressing? I have lots of frozen raspberries that I need to use up, and I thought the dressing would make nice gifts. - Gina, Sandpoint.

Dear Gina: Here are two raspberry salad dressings. The first has vinegar. The second is thicker. Both start with whole raspberries to help use your supply.

Raspberry Vinaigrette

Recipe adapted from “Rodale’s Garden-Fresh Cooking.”

1 cup frozen raspberries, thawed and drained

1 tablespoon white wine vinegar

1 tablespoon lemon juice

Freshly ground white pepper, to taste

Dash of freshly grated nutmeg

3 tablespoons olive oil

Puree and seed raspberries by pressing them through a strainer with the back of a spoon. Transfer puree to a small bowl; whisk in vinegar, lemon juice, pepper and nutmeg. Slowly whisk in oil.

Serve with fruit-vegetable combination salads. Consider a combination of lightly steamed snow pea pods, jumbo shrimp and strawberries or torn mixed greens, chopped red onions, raspberries and toasted slivered almonds or sesame seeds.

Yield: About 1 cup.

Raspberry Salad Dressing

Recipe from the Washington Red Raspberry Commission.

1 to 1-1/2 cups raspberries, washed and drained

1/2 teaspoon prepared mustard

1/4 teaspoon salt

2 tablespoons vinegar

1/4 cup salad oil

Press berries through strainer, set aside. Combine mustard, salt and vinegar; gradually add oil, beating with hand beater until slightly thickened. Slowly add raspberry puree, beating constantly. Serve on fruit or cottage cheese salad.

Yield: About 1 cup.

MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review