English toffee bars are a unique dessert perfect for the holiday season that can be packaged up and given as gifts for friends and family. Prepare a batch of English toffee bars with a demonstration from a professional chef in this free video on Christmas sweets. Expert: Michelle Karam Contact: www.DishesByMichelle.com Bio: Michelle Karam is a mom, a professional chef and a TV culinary host. Filmmaker: Geffner Productions Series Description: The holiday season is a time for gathering friends and family around a bountiful table. Prepare these heartfelt holiday recipes with demonstrations from a professional chef in this free video series on Christmas feast recipes.
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Original 1987 Toffee Apple video clip by Peter Combe.
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Although sugar-free foods may reduce spikes in blood sugar, they have the same amount of carbs.  I count CARBS-not sugar!! So please, just give me regular candy and I’ll cover it with insulin. Gracias

According to legend, (although disputed) fudge was accidentally invented by a batch of failed candy; likely caramels, around the year 1886. From this failed candy batch came the exclamation of or the phrase ‘oh, fudge!’ The first time we have documentation of fudge was in a letter from New York. Emelyn Battersby Hartidge, a college student from Vassar, said that the cousin of a friend made fudge. In Baltimore in 1886, the confection sold for 40 cents per pound. Ms. Hartidge got the recipe two years later and made 30 pounds for the Senior Auction. Other colleges like Smith and Wellesley later created their own recipes for this sweet treat.

Just about everyone loves to eat rich, delicious fudge, but it is considered a hassle to make. The earliest recipes were a little ambiguous and extremely difficult. The degree of difficulty had a lot to do with the quality of equipment used, the type of ingredients, which recipe and the patience taken to make it right. Also, constant stirring and being sure of the cooking time, and precise measurements were vital in order to get the perfect fudge. Heating the ingredients to the appropriate temperature, and stirring for the proper amount of time are necessary in order for the fudge to be creamy and smooth and not gritty. Moreover it could be quite easy to under or over cook this sweet confectionery, which results in the candy not setting up or the unsatisfying taste of scorched ingredients.

Fudge by definition is a confectionery treat that is rich and creamy. A soft confection, customarily very smooth and made using fresh butter, sugar, corn syrup, sweet cream and often some incredible flavorings. Flavorings might be vanilla, butterscotch, chocolate, white chocolate, peanut butter, flavored gelatin, Kahlua, buttermilk, kool aid, maple, pumpkin, mint or even bourbon. Fudge could have nuts, such as pecans, walnuts, pistachios, hazelnuts, roasted macadamia nuts, and almonds. Other ingredients that are used in some of the more decadent or unusual fudge might be:  crackers, candy canes, popcorn, cheese, pineapple chunks, lime peel, candy bars, coconut, chocolate chips, cookie wafers, caramel, espresso beans, marshmallows, cherries and other dried or candied fruit, or chunks of chocolate.

The practice of cooking with chili and chocolate originated in Mexico with the Aztecs – it is very popular now worldwide. The Mexicans call their chilli chocolate sauce mole. In Aztec society cocoa was valued so highly that prostitutes were paid in cocoa! (Well it is an aphrodisiac!)

Chilli chocolate is heaven delicious on its own, just a small piece with a hot chocolate (try grating it on top) or perhaps with a glass of red wine after dinner. Wine buffs usually maintain that wine and chocolate do not partner each other well chilli chocolate however, defies this rule nicely and conveniently! Red wine, such as an intense Californian Zinfandel couples really well with it. If you havent ever tried this, youre missing out on an unusual taste explosion of chocolate with a subtle heat and tongue-tingling sensation that accompanies it! The added bonus is its a relatively inexpensive treat.

Dark mexican chocolate stimulates serotonin in the brain which results in heightened sensitivity and euphoria. Chili peppers contain capsaicin, which is a chemical that stimulates nerve endings (gives the tingle) and releases endorphins, giving a natural ‘high’- so combine the two together and you have the WOW-factor with an aphrodisiac effect! I just call it ‘the feel-good factor’, rather like hot ‘n’ sour dishes.

Until recently all I knew about chili with chocolate recipes was enough to add a few squares of good quality dark chocolate to my chilli con carne, at the end of cooking. However, I have experimented quite a lot over the past year to perfect my chilli chocolate recipes, using Mexican organic chocolate.

In all chili chocolate recipes I use first-rate quality dark chocolate that is dark chocolate with over 60% cocoa solids the most important ingredient in chocolate is the cocoa bean itself, each one having its own unique character and flavour. Professional chocolate tasters use terminology similar to wine tasters good dark chocolate should be intense, flooding the mouth with its deep flavours that can range from robust earthiness to passionate red fruitiness, as with grapes and wine, the beans provenance is the first consideration. Just like wine, chocolate too can be single estate i.e. made from beans grown on a named plantation giving them a unique intensity and clarity of taste in much the same way as Grand Cru wines. Thankfully, weve come a long way since the bland cooking chocolate block sold in the cake baking section at our stores.

Chilli chocolate pairs well with both shellfish and meat unusually and elevates a humble meat such as pigeon to dinner party status once coupled with chilli chocolate sauce, some good quality organic vegetables and fancy potatoes. However chilli chocolate recipes are not just for special occasions, I often make my chilli beef goulash which is finished with organic Mexican chili chocolate, as a midweek dinner, serving it straight from the casserole on the table, simply with rice and flat bread this recipe gets used also with pork to produce a completely different taste, just with the meat ingredient changed, enabling you to buy the meat that is being offered at the best discount on the day for my chili chocolate goulash recipe.
Read more: http://www.articlesnatch.com/Article/Mexican-Chocolate-And-Chilli-Chocolate-Recipes-/1124888#ixzz1gA104j70
Under Creative Commons License: Attribution No Derivatives

I made this video a few weeks ago, but you all know why I haven’t been posting or making any videos lately… And thank you all so much for your kind words regarding my last video, I really appreciate it.

nishamadhulika.com Indian gooseberry Candy recipe video in Hindi
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