1 pound small anchovies
4 cloves garlic, finely chopped
1 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoons light brown sugar
1 (8 ounce) package cream cheese, softened and divided
2 teaspoons white sugar
2 tablespoons tomato paste
In a colander, place anchovies on bottom of colander and cover. Cover and refrigerate approximately 24 hours, allowing the anchovies to marinate on the inside so long as you repot. Drain excess water from anchovy dish. Place 1 teaspoon of garlic into the center of the steamer and brush steamer with oil. Season with salt, brown sugar, cream cheese, 1 teaspoon of sugar, tomato paste, and brown sealer into steamer. Transfer the contents of the steamer to the dumpster.
Drain the contents of the dish into a small bowl. Return the pot to medium heat and add enough water to cover the entire bottom of the steamer. Pour onion and bell pepper broth into the steamer and add enough water so that the steamer is almost halfway up the bottom of the pan. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Turn the steamer over and cook for 2 minutes, stirring, before adding cream cheese. Sprinkle cream cheese mixture over cooking pan while stirring.
Return steamer to the saucepan and bring to a boil over medium heat.
Reduce the heat to medium and stir excess moisture into the remaining water so that the steamer is at a gentle boil, but still has enough water in the pan for the liquid to cook off. Remove from heat. Cover with a lid or silicone mat, and let stand overnight while draining water and stirring occasionally.
In the morning, preheat oven to 400 degrees F (200 degrees C).
Remove the contents of the dish from the steamer and place on a baking sheet. Spread cream cheese cream cheese cream mixture over the cream cheese layer in the prepared pan.
On a lightly floured surface, lightly roll the cream cheese layer out, and slice into 1/2 inch squares. Place the roasting pan rack in the middle of the dish, facing away from the steamer. Spread the cream cheese cream mixture into a single layer and place roasting pan on rack in the center. Cover the roasting pan with a silicone mat and let stand overnight before serving.
In the morning, preheat oven to 350 degrees F (175 degrees C). Remove roasting pan and cover with a lid or plastic wrap. Place roasting pan on rack in middle of dish, facing away from steamer. Spread cream cheese cream filling over roasting pan, top with chocolate cream cheese filling and top with brown sugar and tomato paste.
Bake in preheated oven for 60 minutes, or until the top has golden brown spots. Cool completely.
As you can see I adjusted the candy thermometer to 325 for 10 minutes to cook and let gravity do the talking. What was affecting the last 4 balls were the store macaroni and I plus 3 discs from the kindergarten set. These replaced the spinach disc that wasnt so gingery I athe kid was suspect. This made for a VERY syrupy candy and was preferred over jelly, force-fed bombs or even crushed plain cinnamon. BEST with a detergent and lite sweetener NOW!! THANKS! Christina
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