By Margaret Fulton

The 12 Days of Chrismas is a set 60 of Margaret Fulton's favorite vacation recipes. Christmas is a time of culture, of sharing foodstuff and thoughts with family members and family. The 12 Days of Christmas makes this time much more detailed, with its selection of 60 vacation recipes for the festive season from Australia's favorite cookery writer Margaret Fulton, showcasing indulgent seasonal favourites and clean new flavours like Roasted filled Turkey Breast, Baked Guinness Ham and a scrumptious conventional French Roast bird dinner. this is often each cook's crucial consultant for the vacation season.

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8 tablespoons (1 stick) butter, cut into tablespoons 4 squares (4 ounces) unsweetened chocolate 1¾ cups granulated sugar Pinch of salt 1 can (12 ounces) evaporated milk 2 teaspoons pure vanilla extract Place the butter and chocolate in a heavy saucepan over low heat and cook, stirring, until they melt, 3 to 4 minutes. Turn off the heat. Using a wooden spoon, stir in the sugar and salt. Then, stir in the evaporated milk. Over medium heat, cook the sauce at a gentle simmer, stirring constantly, until it thickens enough to coat the spoon, 12 to 15 minutes.

Spread the frosting on using a small spatula. 3. Apply the frosting almost to the edge of the cupcake, allowing a little bit of the cake to peek out. 4. For a finished look, add something on top—a chocolate curl, a nut, a strawberry half. 5. Frost cupcakes with cooked frostings while the frosting is still warm so you have a clean and sleek look. 36 My Coconut Pecan Frosting makes: 3 cups, enough to frost the centers and top of a 3-layer cake or 24 cupcakes prep: 35 minutes cool: 20 minutes The classic frosting for a German chocolate cake, I love this on cupcakes, too.

2. Add the chocolate chips and stir until the icing is smooth and the chocolate has melted. Spread the icing over a cooled cake or cupcakes. Note: For an even smoother icing, add 2 tablespoons of light corn syrup along with the granulated sugar. 34 Quick Caramel Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 15 minutes I may be passionate about chocolate, but this has to be my favorite frosting of all time. My mom passed along the recipe many years ago, and it has become our busy family’s way of creating the caramel on our now famous caramel cake.

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