Cooking advice

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.












Layered Fudge Squares Recipe
Layered Fudge Squares Category Candy Recipes 
Views 73 
Ratings 0 
Ingredients And Procedures

-------------------------------FONDANT LAYER------------------------------- 2 c Sugar

Dash of salt 2 T Light corn syrup

3/4 c Boiling water

1/2 t Vanilla

1/2 c Marshmallow creme

--------------------------------FUDGE LAYER-------------------------------- 5 c Chopped milk chocolate

Or sweet coating (1.5 lbs.) 1/4 c Light cream

1/4 c Half and half

1 1/2 t Vanilla

3/4 c Chopped nuts

A two-part recipe. Make the fondant first and set aside, then the fudge layer. FONDANT LAYER: Combine sugar, salt, corn syrup, and boiling water in a 2-quart saucepan. Cover and bring to a rolling boil. Remove lid and place thermometer in pan; cook without stirring to 240 degrees F. Pour out on marble slab. Cool to lukewarm and work with spatula until creamy and white, then knead smooth with hands. Add vanilla and marshmallow. Work into fondant. Let fondant stand, uncovered, until completely cold. For layered Fudge Squares, pat and roll fondant into an 8-inch square between two pieces of waxed paper. Set aside. NOTE: To store fondant, wrap in waxed paper and place in a tightly covered jar. Keep in refrigerator. FUDGE LAYER: In the top of a double boiler, melt milk chocolate or sweet coating over hot, not boiling, water. Heat cream, half and half, and vanilla to scalding. Remove from heat and cool to about 130 degrees F. Do not allow temperature to drop below 125 degrees F. Add warm cream mixture to melted chocolate all at once and beat until smooth and well blended. Remove from hot smooth and well blended. Remove from from hot water and let cool until pliable. Beat with an electric mixer until candy is light and fluffy. Spread half in an 8-inch square pan which has been lined with lightweight foil. Place the fondant square over the fudge; spread the remaining fudge over the fondant. Sprinkle with nuts, and press the nuts into the fudge. Cut into squares when firm, and wrap in waxed paper. Makes about 48 pieces.

 
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