Black Sugar Ice Cream

INGREDIENTS

• 1 cup whole milk

• 1 cup heavy cream

• 6 large egg yolks

• 3/4 cup Monin Black Sugar Syrup

• Salt to taste

INSTRUCTIONS

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.

2. In a mixing bowl beat egg yolks and syrup with a whisk until well incorporated.

3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.

4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 180° to 190° F.

5. Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.

6. Pour the mixture into an ice cream maker and process according to manufacturers directions.

7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.

Mexican Hot Chocolate Cookies

INGREDIENTS

Cookie Dough:

• 12 Tbsp. melted butter

• 1/2 cup cocoa powder

• 2 Tbsp. Monin Black Sugar Syrup

• 1 cup granulated sugar

• 1 egg

• 3 pumps Monin Habanero Concentrated Flavor

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 tsp. cinnamon

Savory Cinnamon and Sugar Mix:

• 1 cup granulated sugar

• 1/4  cup cinnamon

• 1 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350° F and line two sheet pans with parchment paper or silpads.

2. In bowl of a stand mixer equipped the paddle attachment. mix cocoa powder, black sugar, and butter on low speed. Once incorporated, add the sugar and mix on medium-high speed until soft and fluffy.

3. Add the egg and the Habanero concentrated flavor on low speed and mix until fully incorporated.

4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. On medium speed, slowly add the dry ingredients into the wet.

5. Cover the dough and chill for 1-2 or until the dough is chilled.

6. Remove the dough from the fridge and roll into 1-inch balls. Toss the dough balls into the cinnamon and sugar mix then set on a baking sheet with 2 inches of space in between.

7. Place cookies into the center rack of the oven and bake for 15 minutes or until the bottoms are crispy.

8. Serve immediately or wrap the cookies and store at room temperature.

Candy Cane Fudge

INGREDIENTS

• 3/4 cup Torani Peppermint Syrup

• 1 1/3 cup sugar

• 1/2 cup evaporated milk

• 2 Tbsp salted butter

• 1/4 tsp fine sea salt

• 2 cups miniature marshmallows

• 8 oz. bittersweet chocolate (60 to 70% cacao), chopped

• 6 candy canes, lightly crushed

INSTRUCTIONS

Makes 30 pieces | 30 minutes, plus 2 hours to chill

1. Line an 8-in. square pan with foil, set aside.

2. Combine Torani Peppermint Syrup, sugar, milk, butter, and salt in a 4-qt. saucepan.

3. Cook over medium heat, stirring until sugar has dissolved and butter has melted.

4. Bring to a rolling boil and cook, stirring constantly, until a candy thermometer registers 230°F, 4 to 5 minutes.

5. Remove pan from heat, quickly add marshmallows and chocolate, and stir vigorously until they have melted.

6. Immediately pour the mixture into the prepared pan and sprinkle with candy canes.

7. Chill, uncovered, until firm, about 2 hours.

8. Cut into squares, wrap tightly in plastic wrap, and chill up to 2 weeks.