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WE'RE NOT MESSIN' AROUND THIS CHRISTMAS.
THERE'S NO BETTER WAY TO GET INTO THE HOLIDAY SPIRIT
THAN TO TURN ON SOME CHRISTMAS MUSIC AND MAKE DESSERT.
I'M GONNA START BY MAKING
MY SIGNATURE CHOCOLATE PEPPERMINT ICE CREAM CAKE.
WE'RE GONNA GARNISH THAT WITH SOME BEAUTIFUL CANDY BRITTLE.
IT'S GOING TO LOOK LIKE A CANDY WONDERLAND.
THEN WE'RE GOING TO MAKE A COOKIE
THAT MY GRANDMOTHER MAKES EVERY CHRISTMAS--
RUSSIAN TEA COOKIES.
AND I'LL SHOW YOU THE SIMPLEST, MOST DELICIOUS FUDGE.
IT MAKES A GREAT CHRISTMAS GIFT.
I'M ANNE THORNTON.
I'M A PROFESSIONAL PASTRY CHEF,
SO I'M CONSTANTLY THINKING ABOUT THE SWEETEST WAY TO END A MEAL.
FOR ME, IT'S GOT TO BE DELICIOUS,
IT'S GOT TO BE MADE WITH LOVE,
AND IT'S GOT TO BE EASY.
WHETHER I'M COOKING IN THE RESTAURANT
OR ENTERTAINING AT HOME,
I ALWAYS PUT DESSERT FIRST.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
WE'RE GONNA START BY MAKING THE CRUST
FOR MY CHOCOLATE PEPPERMINT ICE CREAM CAKE.
THIS IS A PRETTY DECADENT CAKE.
EVEN THE CRUST HAS BUTTER
AND MELTED CHOCOLATE AND CHOCOLATE WAFERS.
WE'RE NOT MESSIN' AROUND THIS CHRISTMAS.
YOU NEED ONE STICK OF BUTTER
AND ABOUT 3 TABLESPOONS OF BUTTER.
THROW IT INTO YOUR BOWL.
NEXT, THE CHOCOLATE CHIPS--
WE'RE USING 1 AND 2/3 CUPS.
I TOLD YOU THIS IS DECADENT.
NOW WE'RE GONNA PUT IT OVER A POT OF BOILING WATER.
IF YOU HAVE A DOUBLE BOILER, YOU COULD USE THAT.
I PREFER TO USE A HEAT-SAFE BOWL
RIGHT ON TOP OF THE HOT WATER.
IT SEEMS A LITTLE EASIER TO ME.
I'M GONNA LET THAT MELT, AND IN THE MEANTIME,
I'M GONNA GRIND UP THE CHOCOLATE WAFERS.
ALL IT IS, IS TWO PACKAGES OF CHOCOLATE WAFERS.
WHOA.
I LOVE THESE THINGS.
AND YOU WANT THEM TO BE A FINE MEAL.
MMM, IT SMELLS SO GOOD.
ALL THAT CHOCOLATE.
I ALWAYS LOOK FOR A BIG CHUNK
TO SNACK ON.
MMM.
IT NEVER FAILS ME. THERE'S ALWAYS ONE IN THERE.
AND WE WANT TO RESERVE A CUP AND 1/4
FOR OUR FILLING.
WE'RE GONNA HAVE THIS DELICIOUS CRUNCHY CHOCOLATE CENTER.
OKAY.
NOW I'M GONNA CHECK ON OUR CHOCOLATE AND BUTTER.
THE BUTTER AND THE MILK CHOCOLATE
ARE GONNA BIND ALL THE COOKIE CRUMBS TOGETHER
IT'S MELTED BEAUTIFULLY.
NOW WE JUST ADD THESE TO OUR COOKIE CRUMBS,
EVERY LITTLE LAST BIT.
I'M SURE SOMEBODY'S GONNA VOLUNTEER
TO COME AND LICK THE SPATULA.
STIR IT TOGETHER,
MAKING SURE THAT IT'S ALL MIXED IN.
IT'S REALLY IMPORTANT TO USE A SPRINGFORM PAN FOR THIS,
BECAUSE WHAT'S GONNA HAPPEN IS YOU'RE GONNA TAKE THE CRUMBS,
AND YOU'RE GONNA PRESS IT
ALL ALONG THE BASE OF THE SPRINGFORM AND UP THE SIDES.
THE SPRINGFORM'S GONNA ALLOW IT
TO RELEASE ONCE IT'S FINISHED BEAUTIFULLY,
SO WE DON'T HAVE TO FIGHT TO GET IT OUT.
OH, WOW.
THIS IS SOMETHING I DON'T MIND GETTING MY HANDS DIRTY OVER.
NOW WE'RE GONNA BUILD IT UP ALONG THE SIDES.
JUST GO ALONG,
MAKING SURE IT'S COMPLETELY COVERED, UP TO THE RIM.
IT'S VERY IMPORTANT,
'CAUSE YOUR ICE CREAM'S GONNA SIT RIGHT IN THERE.
I'M GONNA GO AHEAD AND PUT THIS IN THE FREEZER NOW.
THERE'S NO BAKING. WE JUST HAVE TO FREEZE IT.
WHILE THAT'S FREEZING,
WE'RE GONNA GET STARTED ON THE CHOCOLATE GLAZE.
WE'RE GONNA NEED ABOUT 1/2 OF A CUP OF CORN SYRUP.
THE CORN SYRUP GIVES OUR GLAZE
THIS GLOSSY, BEAUTIFUL LOOK.
AND 3/4 OF A CUP OF CREAM--
ALWAYS CREAM.
THIS CHOCOLATE GLAZE
IS USED IN ONE OF THE LAYERS OF THE CAKE,
AS WELL AS RIGHT ON TOP OF IT,
SO WE NEED TO MAKE SURE THAT IT'S SHINY AND BEAUTIFUL.
GIVE IT A NICE STIR,
AND THEN WE'LL PLACE IT ON THE BURNER,
ABOUT MEDIUM HEAT, AND BRING IT UP TO A BOIL.
WHEN I WAS A LITTLE GIRL, THERE WAS AN ICE CREAM SHOP
DOWN THE STREET FROM US THAT MADE PEPPERMINT ICE CREAM,
AND IT STARTED ON DECEMBER 1st.
THAT'S THE SOONEST YOU COULD GET PEPPERMINT STICK ICE CREAM,
AND THEY'D GIVE YOU YOUR OWN LITTLE CONTAINER OF HOT FUDGE.
I LOVED THAT. I'D ALWAYS ASK FOR TWO.
ONE WAS NEVER ENOUGH FOR ME.
AND SO THIS CAKE IS KIND OF LIKE
MY HOMAGE TO THAT ICE CREAM PARLOR.
IT REALLY WOULDN'T BE CHRISTMAS WITHOUT IT.
OKAY, WE'RE AT A BOIL.
I'M GONNA REMOVE THIS FROM THE HEAT.
OKAY, ALL WE HAVE TO DO IS ADD OUR CHOCOLATE CHIPS.
A FEW EXTRAS NEVER HURT ANYBODY.
AND STIR THEM UNTIL THEY MELT.
I'M GONNA LET THIS COME TO ROOM TEMPERATURE.
IT'S GONNA MAKE THE MOST BEAUTIFUL GLAZE.
NOW WE'RE GONNA MAKE OUR PEPPERMINT ICE CREAM FILLING.
MY ICE CREAM'S BEEN SOFTENING IN THE REFRIGERATOR,
AND IT'S JUST RIGHT.
I HAVE 8 CUPS OF ICE CREAM, OR YOU COULD GO FOR--
IT'S LIKE, 1.75 QUARTS IS THE SAME AS 8 CUPS.
WHEN I'M CHOOSING AN ICE CREAM,
I ALWAYS LOOK AT THE INGREDIENTS,
AND I HAVE A LITTLE MOTTO--
IF I CAN'T READ IT, I DON'T EAT IT.
I HAVE 1 CUP OF PEPPERMINT CANDIES.
I CRUSH UP THE PEPPERMINT CANDIES
BY PUTTING THEM IN A ZIP-TOP BAG
AND THEN BEATING THEM WITH A ROLLING PIN,
SO IF YOU'RE STRESSED OUT OVER CHRISTMAS,
THIS IS A GREAT WAY TO GET YOUR STRESS OUT.
AND 1 TEASPOON OF PEPPERMINT EXTRACT.
I LIKE MY PEPPERMINT ICE CREAM REALLY PEPPERMINTY.
THERE WE GO.
LET'S GIVE THIS A GOOD STIR,
MAKE SURE IT'S TOTALLY INCORPORATED,
MIXING IT ALL AROUND.
THE COLOR FROM THE CANDY
WILL START TO MELT INTO THE ICE CREAM,
MAKING IT THIS BEAUTIFUL PINK COLOR,
WHICH IS EXACTLY HOW YOU WANT IT.
I ALWAYS MAKE PEPPERMINT ICE CREAM AT THE RESTAURANT,
AND MY FRIEND ZOEY IS A WONDERFUL CHEF.
SHE HAD STOPPED BY THE RESTAURANT
AND RAN AWAY WITH A QUART OF MY PEPPERMINT ICE CREAM.
IT'S SO FUNNY.
I WAS GONNA KILL HER, 'CAUSE I HAD TO MAKE MORE
THE NEXT DAY, BUT SHE JUST LOVES IT SO MUCH,
AND SHE ALWAYS TALKS ABOUT HOW GOOD IT IS.
NOW MY FILLING IS FINISHED,
AND ALL WE HAVE LEFT TO DO IS PUT TOGETHER
THIS DELICIOUS PEPPERMINT CHOCOLATE ICE CREAM CAKE.
COMING UP, THIS SUPER EASY CANDY BRITTLE
BRINGS OUT MY INNER 5 YEAR OLD.
THERE'S NO RIGHT OR WRONG WAY TO DO THIS.
THEN, MY NONNIE'S SIGNATURE CHRISTMAS COOKIE.
SHE JUST HAD THE MOST AMAZING COOKIE TRAYS.
PLUS, THE FASTEST, MOST FABULOUS FUDGE YOU'LL EVER MAKE.
YOUR FRIENDS ARE GONNA LOVE THIS GIFT.
YOU DEFINITELY DON'T WANT TO MISS THIS.
TODAY I'M MAKING MY FAVORITE HOLIDAY DESSERT.
WE'RE WORKING ON THE CHOCOLATE PEPPERMINT ICE CREAM CAKE.
I'VE ALREADY MADE THE CRUST,
AND NOW IT'S TIME TO START ASSEMBLING THIS GUY.
PUT ABOUT HALF
OF YOUR NEWLY MADE PEPPERMINT ICE CREAM
ON YOUR CRUST THERE.
THEN THE CHOCOLATE WAFERS GO RIGHT ON TOP.
MAKE SURE THAT YOU SPREAD 'EM ALL AROUND.
THIS IS GONNA GIVE THE CAKE A REALLY NICE TEXTURE.
MAKE SURE IT'S ALL OVER YOUR ICE CREAM,
AND THEN OUR CHOCOLATE GLAZE,
WHICH HAS COOLED DOWN.
AND ALL THIS WAS, WAS CHOCOLATE
AND SOME CORN SYRUP AND SOME CREAM.
YOU WANT TO SAVE A GOOD AMOUNT,
'CAUSE YOU NEED TO TOP YOUR CAKE OFF WITH THIS.
SPREAD THAT GLAZE ALL AROUND.
NOW I'M GONNA PUT THIS IN THE FREEZER FOR THREE HOURS,
AND I'M GONNA FINISH WITH ANOTHER LAYER OF ICE CREAM
AND THEN THE GLAZE.
WE'LL LET THAT SET UP,
AND THEN WE'LL BE ALL SET FOR THE BRITTLE.
(clock ticking, timer dings)
IT'S TIME TO MAKE THE CANDY BRITTLE
TO DECORATE THIS CAKE.
ALL WE NEED IS 2 1/4 CUPS OF SUGAR.
WE HAVE 3/4 OF A CUP OF WATER,
AND THEN 2 TABLESPOONS AND 2 TEASPOONS OF CORN SYRUP.
WE'RE USING THE CORN SYRUP
BECAUSE IT'LL GIVE IT THIS BEAUTIFUL GLOSS,
AND THAT'S WHAT WE WANT
FOR THIS GORGEOUS CANDY BRITTLE.
I'M A REGULAR CULINARY CHEF WHO JUST LOVES DESSERT,
SO I ALWAYS USE CANDY AS DECORATIONS.
IT ENDS UP LOOKING SO MUCH MORE BEAUTIFUL AND DECADENT
THAN IF YOU'D TRIED TO PIPE OUT "MERRY CHRISTMAS"
OR "HAPPY HOLIDAYS." YOU'LL SEE.
I'M GONNA PUT THIS ON THE HEAT,
ABOUT MEDIUM-HIGH.
WE'RE GONNA PUT IN OUR THERMOMETER.
I'M USUALLY NOT A FAN OF THERMOMETERS,
BUT WHEN I'M MAKING CANDY, IT'S A GREAT SAFETY NET.
SO WE WANT THIS TO GET TO 300 DEGREES.
WE'RE ALSO GONNA TEST IT ON OUR ALUMINUM FOIL
TO MAKE SURE THAT IT BREAKS PERFECTLY.
THEN I NEED TO CUT UP SOME OF MY BEAUTIFUL CANDIES.
YOU CAN USE WHATEVER YOU LIKE.
I LIKE USING GUMDROPS
AND RED CINNAMON CANDIES
AND CHOCOLATE MINTS.
NOW I'M GONNA CHECK MY BRITTLE.
THE THERMOMETER SAYS 300.
I'M GONNA TAKE IT OFF OF THE HEAT,
AND WE'RE GONNA GIVE IT A LITTLE TEST.
WE WANT TO MAKE SURE THAT IT'S AT HARD CRACK,
WHICH IS AT 300 DEGREES.
SO IT MEANS IT'S GONNA BE BRITTLE
AND BREAK REALLY EASILY, BUT IT'S STILL CLEAR.
LOOK IT--IT'LL BREAK RIGHT OFF. OOH!
IT'S PERFECT.
I LIKE TO POUR IT IN KIND OF A ZIGZAG,
SO THEN I CAN SPREAD IT OUT WITH MY SPATULA.
AND NOW WE'RE JUST GONNA MOVE IT GENTLY AROUND
TO MAKE A NICE, FLAT LAYER.
THIS IS GONNA BE SO BEAUTIFUL.
YOU'RE GONNA BE SO PROUD OF YOURSELF WHEN YOU'RE DONE.
NOW FOR THE FUN PART.
YOU CAN JUST DROP THESE ALL AROUND.
AND THEN I'M GONNA PUT SOME CHOCOLATE MINTS,
JUST PRESSING THEM IN.
NOW SOME CINNAMON CANDIES.
OUR CANDY IS STARTING TO GET A LITTLE BIT HARDER,
SO YOU WANT TO MAKE SURE THAT YOU'RE PRESSING THESE IN
SO THAT THEY STAY RIGHT IN THERE.
THIS IS GONNA FIRM UP,
AND WE'RE GONNA BREAK IT INTO SHARDS
AND DECORATE THE TOP OF THE CAKE.
WHILE THE CAKE RESTS AND GETS A LITTLE BIT WARM,
SO THAT THE CRUST DOESN'T STICK TO THE SPRINGFORM,
WE'RE GONNA BREAK APART THE BRITTLE.
YOU'RE GONNA HAVE CANDY FLYING ALL OVER YOUR KITCHEN.
LOOK AT THAT. ISN'T THAT GORGEOUS?
OUR BRITTLE LOOKS ALMOST LIKE CANDY GLASS.
IT'S PERFECTLY CLEAR, AND WE GET TO SEE
ALL THE GORGEOUS CANDIES LOCKED IN TOGETHER.
THEY'RE JUST GONNA LOOK LIKE
THEY'RE FLOATING ON TOP OF YOUR CAKE.
OUR CAKE SHOULD HAVE WARMED UP
JUST ENOUGH TO REMOVE THE SPRINGFORM.
GET IT ON YOUR CAKE STAND--
OOH, AND IT RELEASED.
OH, WOW. IT'S BEAUTIFUL.
NOW THE FUN PART-- DECORATING.
I'M GONNA GO FOR A BIG PIECE FIRST.
YOU WANT TO MAKE SURE THAT YOU USE, LIKE, A WIDER BASE,
SO THAT IT STICKS IN.
I GO FOR A BIG PIECE, RIGHT IN THE CENTER.
JUST STICK IT IN UNTIL IT FEELS NICE AND STABLE.
AND YOU'RE DOING ALL OF THIS RIGHT BEFORE YOU SERVE IT,
'CAUSE IT'S ICE CREAM.
YOU DON'T WANT TO LEAVE IT OUT.
♪♪
OOH.
IF THEY FALL OUT, NO BIG DEAL.
JUST STICK 'EM BACK IN.
AND BELIEVE IT OR NOT, THIS TASTES AS GOOD AS IT LOOKS.
NOW FOR THE BEST PART-- CUTTING INTO IT.
I HAVE MY KNIFE IN SOME WARM WATER,
SO WE GET A CLEAN, EASY CUT.
OH, WOW. IT GOES RIGHT THROUGH.
♪♪
MMM.
THIS IS THE BEST CAKE.
YOU HAVE THE CRUNCH OF THE COOKIE CRUST,
AND THEN THE LAYER OF CRUMBLES
WITH THE CREAMINESS OF THE ICE CREAM
AND THAT LITTLE BITE FROM THE PEPPERMINT CANDIES
AND THE GLAZE AND YOUR BRITTLE.
IT'S THE MOST AMAZING CAKE.
JUST LAYER UPON LAYER OF GOODNESS.
IF THERE'S ONLY ONE DESSERT YOU CAN MAKE
THIS HOLIDAY SEASON, MAKE THIS CAKE.
COMING UP, CHRISTMAS MEMORIES MAKE THE BEST GIFTS.
NOTHING REMINDS ME MORE OF CHRISTMAS
AT MY GRANDMOTHER'S HOUSE THAN THESE COOKIES.
PLUS A SPECIAL TREAT YOU'LL WANT TO GIVE YOURSELF.
MAKE SURE TO KEEP SOME FOR YOU.
STICK AROUND.
IT WOULDN'T BE CHRISTMAS WITHOUT COOKIES,
AND THESE COOKIES THAT I'M MAKING RIGHT NOW
ARE RUSSIAN TEA CAKES.
MY NONNIE, MY DAD'S MOM, MAKES THESE EVERY CHRISTMAS,
AND AS SOON AS I WALK INTO HER HOUSE IN CHICAGO,
SHE JUST HAS THE MOST AMAZING COOKIE TRAYS
WITH LAYER UPON LAYER OF COOKIES,
AND I ALWAYS GO RIGHT FOR THE RUSSIAN TEA CAKES.
SUCH A SIMPLE RECIPE.
ALL YOU NEED IS A STICK AND A HALF OF BUTTER
AND THEN A CUP AND 1/2 OF SUGAR
RIGHT INTO YOUR MIXER HERE.
I'M GONNA TURN IT UP
SO THAT IT GETS LIGHT AND FLUFFY A LOT QUICKER.
I'M GONNA SLOW IT DOWN AND SCRAPE DOWN THE EDGES.
I'M GONNA STOP, SO I CAN KEEP MY HAND.
I'M GONNA NEED THAT FOR THE REST OF THIS.
AND THEN CONTINUE TO BEAT IT UNTIL IT'S ALMOST WHITE.
OKAY, NOW I'M READY FOR MY EGGS.
I'M GONNA KEEP MY MIXER ON LOW
AND I'M GONNA ADD THEM ONE AT A TIME.
GET THE SHELL IN MY LITTLE COMPOST BOWL.
AND YOU WANT TO WAIT TO ADD THE OTHER EGG
UNTIL THE FIRST EGG IS FULLY INCORPORATED
INTO OUR BUTTER AND SUGAR.
AND NOW WE'RE GONNA ADD
1 TEASPOON OF ALMOND EXTRACT.
I LOVE ALMOND EXTRACT.
EVEN THE SMELL OF IT IS SO DELICIOUS.
AND THEN A TEASPOON OF VANILLA.
NOW IT'S TIME TO GET MY DRY INGREDIENTS TOGETHER.
WE HAVE 4 CUPS OF FLOUR,
AND ALL WE NEED ARE 2 TEASPOONS OF BAKING POWDER.
YOU WANT TO WHISK YOUR DRY INGREDIENTS REALLY WELL.
YOU WANT TO MAKE SURE THAT THAT BAKING POWDER
IS FULLY INCORPORATED INTO THE FLOUR
AND ANY LITTLE CLUMPS OF FLOUR ARE BROKEN UP.
THEN WE NEED JUST A PINCH OF SALT.
THIS IS SUCH A SIMPLE RECIPE,
AND THEY'RE ALL STAPLES YOU ALREADY HAVE IN THE HOUSE.
YOUR ALL-PURPOSE FLOUR, YOUR BAKING POWDER,
YOUR BUTTER, YOUR EGGS. SO EASY.
ADD THIS SLOWLY.
MMM, YOU CAN SMELL THE ALMOND EXTRACT.
YOUR MACHINE WILL START TO FIGHT YOU A LITTLE BIT.
WHOO!
ADD IN YOUR CUP AND 1/3
OF PECANS.
AND YOU'RE FINISHED. THAT'S HOW EASY THIS IS.
THIS LOOKS WONDERFUL.
I JUST HAVE TO SCOOP THEM.
I'M USING A 2-TEASPOON ICE CREAM SCOOPER HERE.
YOU COULD USE A MELON BALLER IF YOU WANTED TO
OR JUST A REGULAR SOUP SPOON.
THIS IS REALLY NICE,
'CAUSE IT KEEPS THEM ALL ABOUT THE SAME SIZE.
AND YOU DON'T HAVE TO WORRY TOO MUCH ABOUT SPACING
ON THESE COOKIES, 'CAUSE THEY WON'T SPREAD OUT.
THEY'RE GONNA STAY, LIKE, LITTLE BALLS.
THESE ARE GONNA BE ROLLED IN POWDERED SUGAR,
AND THEY'RE GONNA LOOK LIKE LITTLE SNOWBALLS.
IT'S FUNNY--THEY'RE CALLED SOMETIMES TURKISH TEA COOKIES,
RUSSIAN TEA COOKIES, MEXICAN WEDDING COOKIES.
THEY'RE ALL THE SAME COOKIE.
I GUESS IT JUST DEPENDS ON WHAT NATIONALITY YOU ARE.
WE'RE GONNA PUT THESE BACK IN THE FRIDGE
AFTER WE'RE DONE, SO THE BUTTER HARDENS UP,
AND WHEN WE GO TO BAKE IT OFF,
THEY'LL BE CRISPY AND DELICIOUS.
THAT'S ONE OF OUR TRICKS IS MAKING SURE
THAT THE BUTTER IS HARDENED UP BEFORE WE PUT IT IN THE OVEN,
SO THAT YOU GET THAT NICE FLAKINESS
WHEN YOU BITE INTO YOUR COOKIE.
NOW THAT THESE ARE FINISHED,
I'M GONNA PUT THEM IN THE REFRIGERATOR FOR AN HOUR
SO THE BUTTER GETS ALL FIRM, AND WHEN WE BAKE IT,
IT'LL BE CRISPY AND FLAKY AND DELICIOUS.
I HAVE THE REST OF MY DOUGH
I'M GONNA WRAP IN SOME PLASTIC WRAP AND PUT IN THE FREEZER
SO I CAN USE IT NEXT WEEK, WHEN I MAKE MY CHRISTMAS GIFTS.
IT'S TIME TO CHECK ON THE RUSSIAN TEA COOKIES.
THEY'VE BEEN IN THE OVEN AT 350 DEGREES
FOR ABOUT 15 MINUTES.
OUR COOKIES ARE PERFECT.
THEY'RE GOLDEN BROWN, EXACTLY AS WE WANT THEM.
AND WHILE THEY'RE STILL WARM,
WE'RE GONNA GO AHEAD AND ROLL THEM IN SOME POWDERED SUGAR.
THE SUGAR IS GONNA ADHERE SLIGHTLY TO THEM.
(whispering) WOW.
(normal voice) I LIKE A LOT.
I LIKE THEM TO LOOK LIKE SNOWBALLS.
THESE ARE SO GOOD.
AS SOON AS THEY GO INTO YOUR MOUTH,
THE POWDERED SUGAR JUST STARTS TO MELT,
AND THEN THE COOKIE CRUMBLES
'CAUSE IT'S ALL CRISP AND DELICIOUS.
THESE LOOK SO AMAZING, I CAN'T WAIT.
I'M GONNA HAVE TO TRY THEM WHILE THEY'RE STILL WARM.
MMM.
THEY'RE PERFECT.
YOU HAVE THE CRUNCH FROM THE PECAN,
THE ALMOND FLAVORING,
THE POWDERED SUGAR THAT JUST MELTS IN YOUR MOUTH,
AND THE COOKIE JUST CRUMBLES.
NOTHING REMINDS ME MORE OF CHRISTMAS
AT MY GRANDMOTHER'S HOUSE THAN THESE COOKIES.
COMING UP NEXT,
IT'S SO EASY, EVEN RUDOLPH COULD DO IT.
IN NO TIME, WE HAVE FUDGE.
WHEN "DESSERT FIRST" CONTINUES.
NOW I'M GONNA MAKE ONE OF THE EASIEST
AND BEST SWEETS TO MAKE OVER THE HOLIDAYS--
MY FABULOUS FUDGE.
WE'RE GONNA USE ONE CAN OF SWEETENED CONDENSED MILK.
WE DON'T ADD ANY SUGAR TO THIS FUDGE.
THE SWEETENED CONDENSED MILK,
COMBINED WITH ALL THE CHOCOLATE, IS JUST ENOUGH SWEETNESS.
THERE WE GO,
AND THEN YOU NEED 1 CUP OF MILK CHOCOLATE CHIPS...
AND 2 CUPS OF SEMISWEET.
OOH. A FEW EXTRA DIDN'T HURT ANYBODY.
GIVE IT A NICE STIR,
MAKE SURE THAT SWEETENED CONDENSED MILK IS COATING
ALL OF THOSE CHOCOLATE CHIPS.
JUST A PINCH OF SALT.
YOU NEED A LITTLE SALT TO BALANCE OUT ALL THIS SWEETNESS,
AND WE'RE GONNA PUT IT ON THE STOVE,
AND IN NO TIME, WE HAVE FUDGE.
IT'S ALL NICE AND MELTED,
AND IT GETS GLOSSY
AND LOOKS LIKE A THICK HOT FUDGE,
WHICH IS WHAT IT IS.
AND NOW, ALL WE HAVE TO DO
IS ADD A TEASPOON AND 1/2 OF VANILLA
AND ABOUT A CUP OF WALNUTS.
MAKE SURE TO COVER
ALL THOSE WALNUTS IN THERE.
THIS IS SO SIMPLE TO MAKE,
AND YET, IT'S SO DELICIOUS.
TRY AND GET OFF ALL OF THAT.
SMOOTH IT OUT.
MAKE SURE THAT YOU GET IN ALL THE CORNERS.
I MAKE THIS IN DOUBLE AND TRIPLE BATCHES
AND THEN PUT THE EXTRA IN THE FREEZER.
I'M GONNA LET THE FUDGE COME TO ROOM TEMPERATURE,
THEN REFRIGERATE IT FOR ABOUT THREE HOURS.
IT IS SO SIMPLE AND EASY TO CUT THEN.
(clock ticking, timer dings)
MY FUDGE HAS SET UP BEAUTIFULLY.
THIS IS SO SIMPLE.
IT JUST POPS RIGHT OUT,
AND WE'RE GONNA CUT IT
INTO LITTLE PIECES.
I START BY CUTTING IT RIGHT IN HALF,
AND THEN I TURN IT
AND CUT IT AGAIN RIGHT IN HALF.
MY GRANDMOTHER USED TO SEND US THIS FUDGE
WHEN WE WERE IN COLLEGE.
MY COUSIN AND MY SISTER WENT TO COLLEGE TOGETHER,
AND THEY KNEW WHEN EACH OTHER GOT THE DELIVERY,
AND WHEN ALL OF MY SISTER'S FRIENDS WOULD EAT HER FUDGE,
SHE WOULD BREAK INTO MY COUSIN'S ROOM AND STEAL HIS.
I WOULD LEAVE MY DOOR UNLOCKED
EXCEPT FOR WHEN MY NONNIE HAD SENT THIS FUDGE.
I DIDN'T MIND IF MY COMPUTER WENT MISSING,
BUT THE FUDGE, I CARED ABOUT.
OKAY, I HAVE THIS BEAUTIFUL LITTLE BOX HERE.
YOUR FRIENDS ARE GONNA LOVE THIS GIFT.
OOPS!
I TRIED TO PUT IT IN THERE WITH SOME ALUMINUM FOIL.
IT LOOKS FESTIVE, BUT IT'S NOT A GOOD IDEA.
THERE YOU GO.
FOLD IT UP.
THE PERFECT LITTLE GIFT FOR A FEW DOLLARS
AND JUST ABOUT A HALF-HOUR WORTH OF YOUR TIME.
NOW THE BEST PART-- THE QUALITY CONTROL.
MMM.
THIS IS SO GOOD.
IT TASTES JUST LIKE MY NONNIE'S FUDGE.
IT IS HER RECIPE, AFTER ALL.
YOUR FRIENDS ARE GONNA BE SO DELIGHTED WITH THIS.
AND YOU KNOW WHAT? YOU DON'T HAVE TO GIVE IT ALL AWAY.
MAKE SURE TO KEEP SOME FOR YOU.
I REALLY HOPE THAT
THESE DELICIOUS AND SIMPLE HOMEMADE DESSERTS
MAKE YOUR HOLIDAY EXTRA SPECIAL THIS YEAR.
HAPPY HOLIDAYS.
NOTHING GETS ME IN THE HOLIDAY SPIRIT
MORE THAN MAKING FESTIVE DESSERTS.
I ALMOST SAID "FESTIVUS DESSERTS."
I, LIKE, NEED BING CROSBY OR SOMETHING TO HELP ME OUT HERE.
THROW ME A BONE, BING.
MERRY CHRISTMAS.