Microtrombidium (medicine) and Layered Toasted Hazelnut Fudge (recipes)

Microtrombidium (medicine)

Microtrombidium

A genus of chigger or harvest mites that cause severe itching from the presence of the larval stage (chigger) in the skin.

Origin: micro-+ Mod. L. Trombidium, a timid one

Layered Toasted Hazelnut Fudge (recipes)

Layered Toasted Hazelnut Fudge

Yield: Makes 3 dozen candies

Ingredients:

1-1/2cups (8 ounces) coarsely chopped hazelnuts, divided

2cups granulated sugar

1cup packed brown sugar

1can (5 ounces) evaporated milk (2/3 cup)

1/2cup (1 stick) butter

1jar (7 ounces) marshmallow creme

1-1/2teaspoons vanilla

1/2teaspoon salt

6ounces semisweet chocolate, chopped

Preparation:

1.Preheat oven to 350°F. Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.2.Place 1 cup hazelnuts in Food processor. Process until smooth peanut butter consistency is reached; set aside.3.Spray inside of heavy 4-quart saucepan with nonstick Cooking spray. Combine sugars, evaporated milk and butter in saucepan; bring to full rolling boil over medium heat, stirring frequently to prevent scorching.4.Attach candy thermometer to side of pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238°F) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.5.Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.6.Add chocolate to sugar mixture in saucepan; stir until blended. Stir in chopped hazelnuts.7.Pour chocolate mixture into prepared pan; spread evenly. Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.8.Score into 36 squares while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil.

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