Make AMERICAN HERITAGE® Historic Fudge

A charming take on a classic from the New-York Historical Society's BV Cookery, circa early 20^th Century, gets a modern-day boost from AMERICAN HERITAGE® Chocolate. Perfect for sharing!

When visitors flock to some of America’s most iconic historic venues this July 4^th holiday, they’ll learn much about our nation’s history but also have the opportunity debunk the many legends and myths about chocolate. 

For example, did you know that cacao beans were used as form of currency dating back to the Aztec Empire, Christopher Columbus discovered America AND chocolate, bringing cacao beans back to the Spanish court in the early 1500s, George Washington drank “chocolate cream” at breakfast, Benjamin Franklin sold chocolate in his print shop, or chocolate has traditionally been included in military provisions throughout history.

Servings: 60 squares

INGREDIENTS

• 2 cups sugar
• ½ cup AMERICAN HERITAGE® Chocolate Drink Mix
• Butter the size of a large egg (about 4 tablespoons, with extra to grease the pan)
• 1 cup milk

PREPARATION

1. "Boil until it's sugary on the sides of the pan and puffs up and is thick," is all the undated manuscript offers. 
2. We offer the following elaboration: Combine sugar, milk and AMERICAN HERITAGE® Chocolate Drink Mix in a medium saucepan, stirring constantly. Bring to a boil. 
3. Reduce heat and simmer.
4. To check if it's done, drop a small ball into a bowl of cold water. It should form a soft ball. Or use a sugar thermometer and cook until 240 degrees F. 
5. Remove from the heat and beat well with a spoon. The mixture should be very thick and about to set. 
6. Pour into a greased 8x8-inch baking pan and let cool. Cut into squares and serve. 

These along with other fantastic historical recipes and fun chocolate history facts will be available in July when AMERICAN HERITAGE® Chocolate launches an E-Zine available to anyone who registers to receive a copy at www.americanheritagechocolate.com. 

Introducing Nielsen-Massey's New Line of Organic Pure Flavor Extracts

Nielsen-Massey just launched a new line of Organic Flavor Extracts featuring four flavors: Almond, Lemon, Orange and Peppermint. These new flavors are made with certified organic ingredients.

  

Raspberry-Rose Refrigerator Jam

Give this recipe a try with your sample of Organic Pure Lemon Extract. Try other recipes using the new line of flavors, including these Lemon-Almond Cream Scones, Blueberry-Vanilla Bean Refrigerator Jam and Mini Mint Chocolate Chip Bundt Cakes. Enjoy!

●        ¾ cup granulated sugar, divided

●        1 ½ teaspoons pectin

●        4 cups (2 pints) fresh or frozen raspberries

●        ¼ teaspoon salt

●        ½ to 1 teaspoon Nielsen-Massey Rose Water

●        ½ teaspoon Nielsen-Massey Organic Pure Lemon Extract

In a small bowl, stir ¼ cup of the granulated sugar and the pectin together until well-combined. Set aside until ready to use.

In a large pot, combine the raspberries, the remaining ½ cup of sugar, and the salt. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. 

Slowly sprinkle the sugar and pectin mixture over the surface of the raspberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. 

Remove the raspberry jam from the stovetop and add the rose water to taste. Stir in the lemon extract.

Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.

#NielsenMasseyInspires

Taste of Home Offers 2 Amazing Holiday Cookbooks

This set is beyond perfect for the cook in your life! Two books that focus on top meals, easy prep, saving time and money and offer up delicious meals year-round. Sold separately, but def. buy as a set for the person who can’t live without cooking or baking.

 Taste of Home: Most Requested

This treasure trove of top reader picks is packed with all the delectable homemade dishes you've come to know and love—comforting casseroles, delicious mains, simple sides, hearty soups and stews and delectable desserts.

• 400+ most–loved recipes & tips from home cooks like you!

• 240–page hardcover edition with easy–to–read type.

• Gorgeous, full–color photos show you the simply scrumptious results!

• Prep & cook time provided for every dish.

• Double–indexed for fast, easy lookup.

• BONUS CHAPTER: packed with top seasonal specialties.

Taste of Home: 365 Days of Cookies

by Taste of Home

When it comes to smile-fetching sweets you can’t go wrong with cookies! 

From soft and chewy to crisp and crunchy, the buttery sensations always get thumb-up approval. 

This new book features hundreds of full-color photos, this must-see edition offers after-school snacks, coffee-break bites, classroom treats, bake-sale favorites and holiday delights that are perfect throughout the year. 

You’ll even find cookies that celebrate days such as National Potato Chip Day (March 14), Jelly Bean Day (April 22) and National French Toast Day (November 28). 

Best of all, a Christmas- Cookies Bonus Section makes this cookbook a home baker’s dream come true!

Cookbook with Satisfying Small-Batch Canning and Fermentation Recipes

"Can It & Ferment It"

  

Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. 

From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.

Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. 

Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!

Stephanie Thurow fell in love with kimchi as a toddler and never looked back. She is the creator of canning and fermenting blog Minnesota from Scratch and has been a fanatic for preserving foods since the mid-2000s. She resides in Minneapolis, Minnesota, with her husband, daughter, and plethora of pets.