Chocolate Fudge Recipe: 2 cups (400 grams) granulated white sugar 2 squares (2 ounces) (60 grams) unsweetened chocolate,

chopped 2 tablespoons light corn syrup 2/3 cup (160 ml) half-and-half (or light cream) 2 tablespoons (28 grams) unsalted butter, cut into pieces 1/8 teaspoon salt 1 teaspoon pure vanilla extract

Grease the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with about 1 tablespoon (14 grams) of room temperature unsalted butter. Set aside. In a heavy 2 1/2 - 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil. Cover the pan with a lid for about 2-3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C). Do not stir or shake. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.) Remove from heat and drop the 2 tablespoons of butter on top of the fudge, but do not stir the butter into the fudge. Allow the fudge to cool to lukewarm (110 degrees F) (38 - 43 degrees C). Remove the thermometer and add the vanilla extract and salt. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Pour into the prepared pan and let cool for several hours before cutting into squares.

Recipe 2 Ingredients
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3 cups white sugar 1 cup evaporated milk 1/4 cup unsweetened cocoa powder 1/4 cup creamy peanut butter

Directions
1. In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C). 2. Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.

RECIPE 3

INGREDIENTS:
2 cups cake flour 1 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cup packed brown sugar 2 eggs 1 egg white 1 cup prune puree 3/4 cup nonfat milk 4 teaspoons vanilla extract 1 cup boiling water 2 tablespoons instant espresso coffee powder 2 teaspoons baking soda 2 cups frozen pitted unsweetened dark sweet cherries, coarsely chopped, thawed and well drained 1/2 cup chopped toasted walnuts Powdered sugar, for dusting (optional) Additional cherries (fresh or frozen), and mint sprig, for garnish

PREPARATION:
Heat oven to 350 degrees. Coat a 3- to 4-quart Bundt or other tube pan with vegetable cooking spray. Into large bowl sift flour, cocoa, baking powder and salt; mix in brown sugar. In another bowl whisk eggs with prune puree, milk and vanilla. Pour boiling water into measuring cup; stir in espresso powder and baking soda. Stir egg and water mixtures into flour mixture; mix just until blended. Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter. Pour in remaining batter. Bake in center of oven about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack 15 minutes; invert onto rack, remove pan and cool completely. Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries and garnish with mint. *Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Makes about 1 cup