Perfect recipe to end #chotoberfest - My Homemade Fudge, and this makes a great hostess gift too! A delightful new flavor to add to your recipe box: Vanilla Chai Fudge. I loved it so much that made some more yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors of that without having to add in any steeped black tea. Just a warning, if you love Chai flavors then be careful - this is addicting!! ~Enjoy! Diane Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Photos by: Diane Baker for Canning and Cooking at Home
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Every year our dear friends gift us homemade fudge. This year there was a delightful new flavor in the mix: Vanilla Chai Fudge. I loved it so much that I begged for the recipe and made some yesterday. This fudge is way too easy to make and eat!! I make Chai Tea Concentrate and this uses all the flavors without having to add in any steeped black tea. Just a warning, if you love chai flavors then be careful - this is addicting!! ~Enjoy! Diane
Vanilla Chai Fudge Ingredients 4 tablespoons unsalted butter 3 cups mini marshmallows 1 cup sugar 1/2 cup heavy cream 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cardamon 1/2 teaspoon ground fresh ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla bean paste (not extract) pinch of ground black pepper *optional 1 bag (11 ounces) Ghirardelli white chocolate chips Directions Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles. In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted. Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour. Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. Store in an air-tight container in refrigerator. Recipe from: Lisa N Photos by: Diane Baker for Canning and Cooking at Home This fruit butter adds warm Chai Tea spices to your apples, You make my Homemade Chai Tea Concentrate first and then use that to complete the recipe. You can adjust spices when butter is almost all the way cooked down so that you can enhance the spices you want to shine through (I love cardamom, vanilla and cinnamon and usually add more near the end of cook time) People often ask which apples to use, I used gala apples in this - but, I really do think any sweet apple variety will do! ~Enjoy! Diane
Ingredients: Homemade Chai Tea Concentrate {Masala} 4 cups chai tea concentrate (the Chai Concentrate recipe renders the 4 cups liquid needed for this recipe) 4 pounds apples 8 ounces apple cider or juice 1/2 cup granulated sugar 1/2 cup brown sugar Yield: 4 half pints Directions: Start on the stove top: Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of chai concentrate and bring to a boil over high heat. Keep mixture at a medium-high boil, stirring occasionally, until the apples are completely broken down and the apples are soft, 30 to 40 minutes. Into the slow cooker: Pour the softened apple mixture from your pot into a 6-quart slow cooker. Puree with immersion blender. Taste your mixture and add in any additional sugars or spices that you prefer. I added in a bit more brown sugar along with some more cinnamon and vanilla. Cook on the "Low" setting with the lid propped up or set askew to allow the liquid to evaporate for 6 to 8 hours, stirring occasionally, until mixture is thick and dark.(Keep in mind different slow cookers cook at different temperatures.) My motto is - "You know your apple butter is ready when you can stand a large spoon up in it without the spoon falling over - otherwise, you just have applesauce." Onto canning: Place the slow cooker on high for 10-15 minutes, ladle hot apple butter into sterilized, hot canning jars, leaving 1/2-inch head-space. Apply a new lid and tighten down with band, process for 10 minutes in a boiling water-bath canner (or according to your altitude) Carefully remove the jars from the canner to a draft free spot (I place mine on a towel lined cookie sheet on my counter top) and do not disturb for 12 hours. After 2-3 hours, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed. After 24 hours, remove bands, wash jars, label and store in pantry for up to 1 year. Recipe & Photos by: Diane Baker for Canning and Cooking at Home yep! a quickbread that I am "known" for...my most requested bread of all next to my savory banana bread. The full flavor taste of pumpkin mixed with the subtle hint of chai tea - oh man - this one is a winner! perfect for a Fall treat (not that I am booting Summer out the door just yet!) Enjoy - Diane Chai Spiced Pumpkin Bread I let the Chai tea bags steep in the milk in a small sauce pot on low on stove while preparing all other ingredients Diane Ingredients: 1 (28 oz) can 100% pure pumpkin (not pie filling) 1/2 cup sugar 1/2 cup brown sugar 1/3 cup vegetable oil 1/2 cup milk with chai tea, (two chai tea bags, steeped in the milk) 1 teaspoon vanilla extract 1 teaspoon orange zest, grated or (1/16 tsp orange extract) 3 cups flour 2 eggs 2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon fresh ginger, grated or (1/8tsp dried ground) 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Pinch of black pepper 1/2 cup walnuts or pecans, chopped & toasted (optional) 1/2 cup dried fruit, chopped (optional) Directions: Preheat oven to 350. Steep two chai tea bags in 1/2 Cup of Milk on stovetop (on low) while preparing other ingredients. In a large mixing bowl or mixer, combine eggs, sugars, oil, vanilla, orange zest and pumpkin, *add chai tea milk once well steeped. In a separate bowl, sift all dry ingredients together and Mix well. Slowly mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in nuts and any dried fruit then, pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes, or until a knife inserted into the center comes out clean. Let cool (at least) 10 minutes before serving. Recipe Adapted from: Jennifer Yoder / 20 Something & Starving Photos by: Diane for Canning and Cooking at Home |