Dougherty Family Recipe Box

Author: CND

  • Maple Fudge

    Ingredients

    • 1 cup heavy cream
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1/2 cup maple syrup
    • 2 tablespoons corn syrup
    • 1/4 teaspoon vanilla

    Method

    1. Line 8 inch square pan with parchment paper.
    2. In non-stick dutch oven, combine all of the ingredients except the vanilla.
    3. Cook while beating until fudge reaches soft ball stage.
    4. Remove from heat and add vanilla.
    5. Continue to beat while cooling until the fudge loses its gloss.
    6. Pour quickly into lined pan.
    7. Cool on a wire rack.
    8. Unmould and cut into 1 inch squares.
    9. Store in an airtight container.

    Source

    Ingredients list from https://www.ricardocuisine.com/en/recipes/4683-maple-fudge-the-ultimate-; method from Barkley chocolate fudge recipe.

  • Sourdough Bread

    Ingredients

    • 3 cups all-purpose flour
    • 1/2 cup wet sourdough starter
    • 1 1/2 cup water
    • 1 1/2 teaspoons salt

    Method

    1. Combine flour, starter, and water in stand mixer bowl.
    2. Knead with dough hook on low until all of the flour is wet.
    3. Let sit 5 minutes.
    4. Add salt.
    5. Knead with dough hook on low for ten more minutes until dough is knarly.
    6. Cover bowl with plastic wrap and allow to rise until doubled.
    7. Shape dough and place on baking tray or pan.
    8. Cover with damp tea towel and rise until doubled.
    9. Preheat oven to 425°F.
    10. Bake for 50-60 minutes, bread is done when the bottom of the loaf sounds hollow when tapped.
    11. Cool finished loaf on a wire rack.

    Source

    Site now defunct: http://www.joejaworski.com/bread/bread2.htm