aper or butter for easy removal of set fudge. Set aside.
epared pan.
Cool 2-3 hours at room temperature.
Combine butter, sugar and milk in a large, heavy pan.
Over low heat, bring to full boil; stir.
Boil for 5 minutes; stir. Remove from heat.
Add remaining ingredients.
Stir; make sure all is mixed well.
Pour into greased 13 x 9-inch pan.
Cool completely.
Makes 3 pounds fudge.
Line 9 x 5 x 3-inch loaf pan with foil.<
REPARE THE CRUST: Combine first 3 ingredients, and toss with a
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing
Spread 1 cup Cool Whip on bottom of pie crust.
Freeze 10 minutes.
Carefully spread fudge sauce over topping.
Stir milk into peanut butter in a large bowl until smooth.
Add pudding mix. Beat with a wire whisk for 1 to 2 minutes.
Gently stir in remaining topping.
Carefully spoon over fudge sauce.
Freeze 4 hours or overnight until firm.
Let stand 15 minutes or until pie can be cut easily.
Store leftover pie in freezer.
Serves 8.
o oven and cook, about 3 1/2-4 hours, until
Turn slow cooker on High. Mix milk and sugar together in the crock of the slow cooker.
Cook for 3 hours, stirring every 10 minutes in the last 30 minutes to prevent burning. Mix butter and vanilla extract into condensed milk and let cool.
Spread 1 cup Cool Whip in bottom of pie crust.
Freeze 10 minutes.
Carefully spread fudge sauce over whipped cream.
Stir milk gradually into peanut butter until smooth.
Add pudding mix and vanilla.
Beat with wire whisk 1 to 2 minutes; gently stir in remaining Cool Whip.
Carefully spoon over fudge sauce.
Freeze 4 hours or overnight.
Let stand at room temperature 15 minutes or until it slices easily.
Store leftovers in freezer.
rust.
Top with 2/3 cup fudge sauce; freeze for 30
Combine sugar and milk in a large glass bowl.
Microwave on High for 4 minutes; stir well.
Continue cooking for 1 1/2 to 3 minutes on High, or until boiling and sugar dissolves.
Stir in remaining ingredients until melted.
Pour into buttered 8 x 8-inch dish.
Cool; cut into squares.
Makes about 3 dozen fudge squares.
Line a 13 x 9-inch baking pan with foil.
Melt butter in a prepared pan.
Combine brown sugar, nuts, coconut and evaporated milk; spread over butter in pan.
In a large mixer bowl, blend cheese and egg.
Measure 1 2/3 cups frosting mix by lightly spooning into cup and leveling off.
Gradually add frosting mix to cheese mixture.
Mix until well blended.
Combine sugar, milk and butter in a large heavy sauce pan. Heat to boiling.
Stir constantly about 5 minutes over medium heat until mixture reaches softball stage - 238\u00b0.
Remove from heat. Add remaining ingredients.
Stir vigorously until well blended. Pour into greased 13x9x2-inch pan.
Cool.
Makes about 3 pounds fudge.
our. Chill before serving, about 3 hours.
eady, pour in batter, about 3 tbsp full each for smaller
lass dish, pour in the 3 cans of peaches ** only add
do not boil) for 2-3 hours, or until chops are
-inch-high sides.
3- Whisk flour, baking soda, and
Beat butter and sugar together, then add eggs, one at a time. Keep beating until fluffy.
Beat in vanilla.
In 4-cup measure, mix flour and salt.
In another bowl, mix buttermilk and soda well.
Melt chocolate in the water (2 minutes in microwave) to the creamed mix.
Pour in flour alternately with buttermilk mixture. Whip smooth, then add warm chocolate; mix well, scraping bowl several times, while mixing.
Pour into 3 greased and floured pans (9-inch) for 55 to 60 minutes.