with Fruitcake Pops
Dawn Food Products
½ cup heavy cream
12 ounces semisweet
2 tablespoons brandy
¼ cup chopped toasted
¼ cup shredded coconut
1 Kirkland Signature
cut into 1-inch cubes
Bring cream to a boil in a small heavy saucepan.
Turn off the heat and add chocolate and brandy.
Stir until smooth. Pour into a fondue pot and
To serve, place almonds and coconut in bowls.
Skewer the fruitcake cubes with toothpicks.
Dip into the warm fondue, then into the nuts
or coconut. Makes 16 servings.
Grand Marnier: Replace brandy with Grand
Marnier. Add grated zest of an orange.
White Chocolate: Replace semisweet chocolate
with 14 ounces white chocolate. Omit the brandy.
Gianduja: Replace semisweet chocolate with
6 ounces dark chocolate. Replace brandy with
Frangelico. Add ¼ cup Nutella.
Tuxedo Jelly Bean Fudge
Kirkland Signature/Jelly Belly
2 cups sugar, divided
1 teaspoon salt, divided
6 tablespoons unsalted
1 cup heavy cream, divided
3½ cups mini
2 teaspoons pure vanilla
1½ cups semisweet
1½ cups white
9 ounces Jelly Belly
Line a 13-by-9-inch baking pan with waxed or
parchment paper with the ends overhanging
the sides; coat with cooking spray.
In a saucepan, combine half of the sugar, salt,
butter, cream, marshmallows and vanilla. Cook
over medium heat, stirring, until the butter and
marshmallows are almost melted. Bring to a boil
and cook, stirring occasionally, for 5 minutes.
Remove from the heat. Add semisweet chocolate
chips and stir until melted.
Pour into the lined pan. Cool until firm, 15 minutes.
Repeat the process with the remaining sugar,
salt, butter, cream, marshmallows and vanilla,
adding white chocolate chips. Pour over the
chocolate layer. Refrigerate for 10 minutes.
Score the fudge into 1-inch squares. Press 2 jelly
beans into each square.
Let cool in pan at room temperature for 3 hours.
Remove by lifting paper from pan; cut fudge
along scored lines. Makes 117 squares.