nserted into the center of one comes out clean. Let cool
Remove foil from large chocolate bar and place on a cutting
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
Fudge -- First, line a 8x8\" pan
akes about 4 pounds of fudge.
NOTES:
* THE STUFF
mooth.
Add the eggs, one at a time, beating well
br>To make the hot fudge sauce, heat cream until almost
ak clean.
Stir the fudge thoroughly but not vigorously
Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
Whip the cream until it forms peaks that stand up.
FOLD in the hot fudge topping, and cracked Heath Bars.
Frost the Angel Food Cake with the above topping, including the inner circle.
Refrigerate several hours to let it set.
Enjoy!
aucepan, combine cream, candy bar and fudge. Stir over a low heat
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.
o this temperature otherwise your fudge will not set.
Add
then stir in the eggs one by one. In a separate bowl
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
ut excess air. Snip off one corner to create a 1
Butter a 9 x 13 glass pan. Set aside.
Boil Sugar, Milk, Butter and Salt in a medium pan over medium heat 6 minutes, stirring constantly. Remove from heat.
In a large glass or metal bowl, break up Hershey bar. Add chocolate chips and marshmallow whip.
Pour bowling sugar mixture into the bowl and mix until the chocolate is melted.
Mix in chopped nuts and vanilla.
Pour mixture into the 9 x 13 glass pan. Let cool.
Invert cooled mixture onto waxed paper and cut into squares.
*You can use the same recipe with any 2 cups of
your favorite candy bar or mini peppermint patties.
ust combined. Add the eggs, one at a time, continuing to
ixing bowl, break the chocolate bar; add chocolate bits, Marshmallow Creme
ith a copy of this recipe: http://www.guardian.co.uk