cause of the molasses and brown sugar, it can ball at a
In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!
Grease an 8x8-inch pan.
Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
Cook over medium-high heat until mixture reaches the \"soft ball\" stage (about 235 degrees).
Remove from heat, and add butter & vanilla.
Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
Pour into buttered 9 x 13 glass pan.
Let partially set and cut into squares.
utter in heavy saucepan, add brown sugar.
Cook over low heat
Sift flour, soda and salt into bowl.
Add brown sugar, shortening, 2/3 of the buttermilk and vanilla.
Beat 2 minutes. Add the rest of the buttermilk, unbeaten eggs and melted and cooled chocolate.
Beat 2 minutes.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
Makes 2 (9-inch) layers.
Frost with Fudge Frosting when cool.
Bring white sugar, evaporated milk, brown sugar, margarine and butter to a boil.
Boil to form a soft ball in cold water.
Remove from heat, then add Marshmallow Fluff and vanilla.
Stir until Fluff is all melted in.
Put in cold water and stir to cool.
Add your favorite nuts.
Pour in buttered pan (long cookie sheet).
Melt butter
in saucepan.
Stir in brown sugar and cook over low
heat,
stirring constantly.
Add milk and bring to a boil. Remove
from
heat,
add
vanilla
and let cool to room temperature.
Then beat in sugar and nuts.
Pour into buttered pan (8 x 8 x 2-inch).
Chill until firm.
Keep refrigerated.
The oven must be at a high degree. Grease a loaf pan.
Pour brown sugar into the loaf pan and add ketchup on the sugar.
Take another bowl to combine beef, eggs, and milk. Season with salt, pepper, ginger, onion, bread crumbs, pulse several times till becoming a homogeneous mass. Slowly add this mixture on top of ketchup.
Bake in a hot oven. Turn off the oven when the center is not pink anymore. It must be cooked in one hour.
Taste before serving, salt or pepper if desired.
Mix brown sugar and white sugar thoroughly.
Add syrup, milk, butter and salt.
Cook until it forms a soft ball in cold water. Remove from heat.
Add vanilla and cool to room temperature.
Beat until mixture begins to lose its gloss.
Add nuts and pour into buttered pans.
Sift flour, soda and salt into bowl.
Add brown sugar, shortening, 2/3 of buttermilk and vanilla.
Beat 2 minutes, medium on mixer or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl constantly.
Add rest of buttermilk, eggs and melted chocolate.
B eat 2 more minutes.
Pour into prepared pans.
Pan Size:
two 9-inch round layers or 13 x 9-inch oblong.
Bake at 350\u00b0 for 30 to 35 minutes for layers and 40 to 45 minutes for oblong.
owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
Cook sugars, butter, milk and salt to softball stage or 234 degrees. Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla; beat until mixture is creamy and thick (mixture sets up quick). Pour into buttered shallow pan. Cut into squares. Yield 2 doz. This recipe can be doubled.
cream butter and sugar -- add mashed ripe banana -- set
Melt butter; stir in brown sugar.
Cook over low heat for 2 minutes.
Add milk and let come to a rolling boil.
Take from heat. Let cool.
Add the powdered sugar and beat until smooth and thick like fudge.
Add nuts and pour into buttered plate.
When cold, cut into squares.
Combine sugars, milk and salt in a saucepan.
Cook, stirring constantly, until mixture boils rapidly, 239\u00b0 or until a firm ball is formed in cold water.
Remove from heat; set saucepan in cold water to cool.
Place butter on top of fudge without stirring; coat top with butter to prevent fudge from sugaring.
Cool to lukewarm; add vanilla and nuts.
When cool, beat and pour into buttered square pan; cut into squares.
Melt butter and stir in brown sugar.
Cook over low heat 2 minutes.
Add milk and let come to a rolling boil.
Remove and cool.
Add powdered sugar and beat until smooth and thick like fudge.
Add nuts.
Pour into a buttered 8x8.
When cool, cut into squares.
Preheat oven to 400\u00b0F. Lightly grease 4 - 8 oz ramekins and place on a baking tray.
Combine apples, lemon juice, sugar and spice mix. Distribute between prepared pans. Set aside.
To make the brown sugar crumble, place flour in a medium bowl. Cut in butter until mixture resembles breadcrumbs. Add sugar and mix well. Press on top of apples in ramekins. Bake for 30 mins, or until browned.
bowl, combine the flour, brown sugar, cinnamon and salt. Toss in
/4 to 1 cup brown sugar and cornstarch in a large