Sweet Tamales with Cinnamon Fudge Sauce
1/2 cup shortening
1/4 cup granulated sugar
1 1/2 cups instant Masa Harina
1/2 teaspoon salt
1 cup water
1/2 teaspoon baking powder
1/2 cup citron or candied lemon peel, chopped
1/2 cup raisins, chopped
1/2 cup chopped almonds
10 corn husks, soaked according to package directions
Cinnamon Fudge Sauce
1 cup bottled fudge topping
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Tamales: In a mixing bowl, beat shortening and sugar until smooth and creamy; set aside.
In a medium mixing bowl, combine instant masa, salt and water. Stir until blended, then add to the shortening mixture and beat together until a small piece will float on the surface of a cupful of water. Then beat in baking powder and set aside.
Finely combine citron, raisins, and almonds; set aside.
Lay out corn husks and divide masa dough evenly among them, placing dough in center of the husks; divide fruit/nut mixture in a similar fashion. Fold the husks and tie around the center with string to hold the ends in place.
Stand the resulting ''packets'' on end on a steaming rack or in a bamboo steamer over water. Bring water to boil, cover and steam for 1 hour, or until the dough pulls away from the husk when tested.
Serve warm or cold, with Cinnamon Fudge Sauce, if desired.
Cinnamon Fudge Sauce: Combine fudge topping, vanilla and cinnamon in the top of a double boiler over simmering water. Cook long enough for flavors to blend, do not let it come to a boil.
Serve hot over Sweet Tamales.