Chinese Fudge Recipes

CHINESE FUDGE

Steps:

• Melt chocolate and butterscotch chips and mix well together.
• Remove from heat and add peanuts mix. Finally, add chow mein noodles slowly mixing. Spoon the mixture out onto wax paper in individual servings and let cool.
• If you are not serving it immediately, once it has cooled, wrap them individually in saran wrap to keep the chow mein noodles hard.

CHINESE COOKIES(N.Y. BAKERY STYLE)

Steps:

• 1. Combine the cake flour, baking soda and salt and set aside.
• 2. In a medium bowl, cream together the sugar and shortening.
• 3. Stir in the egg and vanilla, beat until light and fluffy.
• 4. Stir flour mixture into butter/sugar mixture.Dough will be stiff and kind of dry so you may need to use your hands to mix.
• 5. Roll dough into a log about 15 inches long, and roll in the ground nuts(if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least an hour or until firm.
• 6. Preheat oven to 350*. Grease cookie sheets.
• 7. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
• 8. Bake for 10 to 15 minutes in the preheated oven.
• 9. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

OLD FASHIONED PERSIMMON FUDGE

Steps:

• Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.
• Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.
• Remove pan from heat and let cool to lukewarm (110 degrees F).
• Add butter and beat mixture well.
• When it begins to thicken, stir in nuts.
• Spread in a butter 13 x 9 inch pan.
• Cut into squares when cool.

CHINESE COOKIES

Steps:

• In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.