Originally Posted by
Cathy77
It's basically just chilis and coarse salt blended together, then dried (if you are in a hurry you can use your oven for that). I mainly use it for sauces (tomato, bolognese, etc.) or anything else that needs salt with a kick!
I've seen the jar recipes around and I do think they might get costly (I usually get stumped on the cost of nice mason jars around here). Also, I think they look really nice with all the layers, but I'm pretty sure it will just look like mud once it's carried around for more than 5 min.
@Billi:
Any chance you'd post your recipe for the fudge? *prettyplease*
I like the idea of the mixed seasoning, I might do that (it's also something you can do quite a few weeks in advance, that's always helpful!
).
I made two different infused oils (one chili oil, the other herbs) three, four years ago. They were a hit!
Cathy,
This is my moms recipe copied from her recipe cards this one dates back to the mid 50's for sure and possibly earlier.
It is the only recipe I have ever used for fudge it's not a fast one but it is incredibly smooth, rich and creamy.
My Moms Fudge
1 large can pet milk
5 cups sugar
1tsp vanilla
1 tsp salt
36 oz high quality chocolate chips semi sweet or dark chocolate depending on your taste
1 jar (16oz )marshmallow whip
1/3 lb butter
Cook together, milk sugar,salt and butter bring to a boil and boil for 7 minutes, remove from heat and add marshmallow whip and chocolate chips beat by hand till stiff add vanilla and beat some more.
Pour into greased jelly roll pan and let set up at room temperature. When set up cut into 1inch squares.
Notes, be sure to stir the boiling ingredients and not allow sugar crystals to form. Also may not set up on a very humid day if you want nuts chop and add them with the vanilla,