kes about 4 pounds of fudge.
NOTES:
* THE STUFF
wire rack, frost with fudge sauce or serve warm with
o 2 days ahead.
Best way to cut a cheesecake
candy thermometer. Make your fudge on a dry day. Too
he butter needed for the fudge) and sprinkling them with brown
Beat with spoon until fudge starts to set and the
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
o this temperature otherwise your fudge will not set.
Add
emaining cookie crumbs into the fudge topping. Remove the pie from
ervings.
Farm Journal's Best Ever Recipes.
eserving 2 Tbs. of hot fudge topping, place the remainder of
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
or two hours. Cut the fudge into tiny squares and refrigerate
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined
br>To make the chocolate fudge sauce, place the chopped chocolate
Bring sugar, milk and salt to soft ball stage.
Mix in peanut butter, oleo and vanilla.
Best when mixed with electric beaters. Put in buttered pan.
Let cool.
Eat.
Mix butter, Velveeta, powdered sugar and cocoa together.
Add vanilla; mix together.
Spread the fudge into a 9 x 13-inch pan. Let harden and then cut into squares.