lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
then cool.
Break the chocolate into the cream. Stir until
lour two 9-inch round baking pans.
Stir together sugar
owl, stir together flour and baking soda; add flour mixture to
In large saucepan, combine first 4 ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil.
Boil for 5 minutes stirring constantly.
Remove from the heat.
Stir in marshmallows until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans. Mix well.
Pour into greased 5x10x1 pan.
Chill until firm.
Cut into squares.
Yields 5 1/2 pounds of very good fudge!
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in marshmallows until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans; mix well.
pour into a greased 15-inch x 10-inch x 1-inch baking pan.
Chill until firm.
Cut into squares.
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing
In a a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil, boil for 5 minutes, stirring constantly.
Remove from the heat, stir in marshmallows until melted.
Stir in chocolate chips until melted.
Add chocolate bars and baking chocolate, stir until melted.
Fold in vanilla and pecans, mix well.
Pour into greased 15 x 10 x 1 in. baking pan.
Chill until firm and cut into squares.
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in marshmallows until melted.
Stir in chocolate chips until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans; mix well.
Pour into a greased 15 x 10 x 1-inch baking pan.
Chill until firm.
Cut into squares. Yields 5 1/2 pounds.
box of the white baking chocolate in the microwave and add
Bake in a long cake pan at 350\u00b0 for exactly 25 minutes.
Frost in pan with chocolate frosting (use the recipe on Hershey's baking chocolate package for Quick Chocolate Frosting).
Mix all ingredients together, except frosting.
Blend well. Put in a Bundt cake pan.
Cook at 325\u00b0 for 30 to 45 minutes.
Let cool.
Then frost with Chocolate Fudge frosting.
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
old and place on a baking tray.
To make the
old. Place molds on a baking pan.
Beat butter, sugar
Melt chocolate in small bowl over hot
flour, 3 tablespoons cocoa powder, baking powder, and salt.
Stir
iners.
COMBINE flour, baking cocoa, baking powder, baking soda and salt in
or the sauce, place the chocolate, cream, vanilla and butter in
Combine margarine, milk and sugar in Dutch oven.
Place over medium
heat
until
sugar\tis dissolved.
Heat slowly to boiling. Cover and boil 5 minutes.\tTurn off heat if electric stove.
If gas
stove,
turn
warmer
as low as possible.
Add marshmallows. Stir
until
dissolved.
Add each of chocolate, one at a
time. Stir
until
melted.
Add
vanilla\tand nuts. Pour into 15 x 10 x 1-inch pan.
Cut when firm.
Makes about 5 pounds.