Combine sugar, milk, margarine, Marshmallow Creme and salt in a 4-quart saucepan.
Stir over low heat until blended.
Bring to a boil over moderate heat.
Do not mistake escaping air bubbles for boiling.
Boil slowly, stirring constantly for 5 minutes (to soft ball stage).
Remove from heat; stir in chocolate, vanilla and nuts.
Stir until chocolate is melted.
Pour into 2 buttered 9 x 9-inch pans and cool.
Yields 5 pounds.
Recipe can be halved.
50\u00b0F.
Arrange sliced star fruit in bottom of a
ow to blend ingredients & then 5 minutes on high. You can
ayers.
This recipe makes delicious fudge by cooking 5 minutes by the
necessary, line a 5 X 10-inch pan.
egrees F.
The original recipe says to grease a 12
arm water and leave for 5 minutes.
While waiting, sift
00 and toast walnuts for 5 minutes.
In a large
Fudge -- First, line a 8x8\" pan
AUCE:
Bring Port, sugar, star anise, cinnamon stick, cloves, and
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
or 5 mins before turning out.
To make the chocolate fudge
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Fudge sauce: Melt chocolate chips and
Heat oven to 350\u00b0.
Prepare brownie mix as directed on package, except bake 20 minutes.
While brownies are baking, beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer.
Bake until topping is set, 25 minutes.
Cool 2 hours.
Arrange cherries in stripes like flag and blueberries are star field.
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes.
Remove from heat; add chocolate and stir until melted.
Stir in vanilla and nuts, if desired.
Spread in a buttered 8-inch square pan and cool until firm.
Press whole nuts into top of fudge for decoration before fudge hardens.
Makes about 2 pounds of creamy fudge.
Peel and cut fruit into large chunks.
Place in a bowl with lemon juice, grated ginger and demerara sugar, mix well.
Cut aluminium foil into squares roughly 20cm by 20cm, use 2 pieces per parcel.
Spread a little soft butter in the middle of foil and place a piece of star anise on the butter.
Pile a mixture of fruit in the centre of the foil.
Pick up each corner of the foil and scrunch up to make a parcel which opens at the top.
Cook on a hot barbecue for 5 minutes and serve with a topping of ice cream in the parcels.
isen.
Meanwhile, to make fudge sauce, combine ingredients in a
aluminum foil-lined, buttered 5 3/4\" x 3 1
utter. Add chopped onion, 3 star anise, bay leaves and garlic