p to an extra 1/2 cup of flour. (I used
or easy removal of set fudge. Set aside.
In a
to prepared pan.
Cool 2-3 hours at room temperature
Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.
In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
Stir in milk and vanilla.
Spread into pan.
Refrigerate until firm.
Lift fudge out of pan. Remove foil; cut into 1 inch squares.
Stor in refrigerator.
TOPPING:
This is optional.
Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.
Make sure you have complimentary flavors.
Melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth.
Melt frosting until pourable, about 30 seconds.
Mix together the chips and frosting and pour into a greased 8x8 pan.
Chill until set, about an hour.
Makes a very soft, smooth fudge.
Do not use the toffee chips, as they don't melt very well.
Try any other flavor combo you can think of.
Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.
Stir together sugar, cocoa, salt, milk, and vanilla in a 1 1/2 quart dish until blended.
(This will be very stiff.) Top with butter.
Microwave on HIGH 2 minutes.
Stir.
Blend in nuts.
Pour into an 8-inch dish lined with wax paper.
Chill.
Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
Take off heat and add lemon jello. Mix well.
Pour into bowl and let chill for 2-3 hours.
50 degrees.
Spread 1/2 cup coconut on cookie sheet
tir in vanilla and remove fudge from heat.
Add nuts
Mix wafer crumbs, margarine and sugar.
Press firmly in ungreased square pan, 9 x 9 x 2-inches.
Mix chopped peanuts, fudge topping and the caramel flavored topping.
Spread over crumb mixture.
Cut ice cream crosswise into 2-inch slices; place on peanut mixture.
Let stand until slightly softened; spread evenly. Drizzle with 1/2 cup fudge topping.
Cover and freeze until firm, at least 12 hours.
Serve with additional chocolate fudge topping and peanuts, if desired.
Mix peanut butter and honey.
Stir mixture into ice cream. Spoon half of ice cream mixture into crust.
Sprinkle with half of nuts.
Drizzle 4 ounces of fudge sauce over nuts.
Spoon in remaining ice cream mixture.
Sprinkle with remaining nuts. Drizzle 2 ounces fudge sauce over nuts.
Freeze overnight. Garnish with Cool Whip and additional fudge sauce, if desired.
nd salt in a heavy 2-quart saucepan.
Cook over
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of ice cream mixture into pie crust.
Sprinkle with half of chopped cashews.
Drizzle 4 ounces fudge sauce over cashews.
Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews.
Drizzle 2 ounces fudge sauce over cashews.
Freeze overnight.
Garnish with Cool Whip.
Mix together the sugar, cocoa and salt in a 2-quart casserole. Make a well in center.
Add butter.
Pour in milk.
Do not stir! Microwave on High for 2 minutes.
Remove from microwave.
Add vanilla and stir.
Add chopped nuts.
Pour into greased 8 x 8-inch dish and refrigerate.
Cut into squares.
Can be frozen.
Fudge ready in 15 to 30 minutes.
lean the kitchen!
The fudge should be ready to eat
Heat over low heat to boiling, evaporated milk, sugar and salt.
Cook 5 minutes, stirring continuously so it does not scorch.
Remove from heat and add marshmallows, nuts, chocolate chips and vanilla.
Stir with wooden spoon until all ingredients are melted.
Pour into buttered 8-inch square pan.
Cool.
Makes 2 pounds fudge.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Mix first 3 ingredients.
Cook for 7 minutes.
Add chocolate; mix in marshmallow cream, stirring completely.
Add pecans.
Spread in a baking dish and refrigerate for 2 to 3 hours.
Makes 2 1/2 pounds fudge.
In large saucepan, heat honey and peanut butter, stirring constantly, just until smooth.
Remove from heat.
Stir in carob powder; mix well.
Stir in sunflower seed, sesame seed, coconut, walnuts and raisins.
Press into a buttered pan (8 x 8 x 2-inch). Chill, covered, for several hours or overnight.
Cut into 1-inch squares.
Store in refrigerator.
Makes 2 1/2 pounds fudge.