For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
1/2 pounds of fudge.
icrowave-proof, combine butter and cream. Cook on \"High\" for 1
o a piping bag. Cut fudge into 1 inch squares and
or with a little whipped cream (recipe follows) or cinnamon on top
f necessary). Stir in sour cream a little at a time
Mix cream, sugar and syrup.
Cook slow, stirring occasionally. Cook between soft and hard ball stage or 240\u00b0 on candy thermometer.
It takes 50 to 60 minutes at low boil.
To make fudge sauce, combine heavy cream and corn syrup in heavy
Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
Cool to room temperature in the cooking pot.
Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
Cut into 24 squares. Keep in covered container chilled.
Slice or dice 1/2 of a banana. Place in bottom of large goblet or sundae dish.
Slice or dice 2 of the red ice cream cherries. Place on top of bananas.
Place 1 tablespoon chopped walnuts on top of cherries.
Top with small amount of whipped cream and fudge sauce.
Put one scoop of vanilla ice cream on top.
Repeat steps 1 thru 4 and then add second scoop of ice cream
Top with whipped cream, fudge sauce and 2 walnut halves.
You can make this sundae as large or small as you like. I sliced and diced my bananas.
add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and
edges and serve with Kahlua Cream. Makes 8 to 10 servings
uart saucepan; add sugar, sour cream, corn syrup, and salt. Cook
br>Beat egg whites and cream of tartar until foamy.
Mix ice cream and peanut butter on low speed. Pour into cookie pie crust. Freeze 3 hours. Top with 1 jar of ice cream fudge topping. Return to freezer. Serve with whipped topping on top of each slice.
Melt chocolate chips, marshmallows and evaporated milk together in double boiler on low heat.
Add walnuts; let cool. Layer vanilla ice cream on crust, then fudge sauce, then ice cream and more fudge sauce until pan is fill.
Freeze.
Mix first two ingredients and press firmly in a 9 x 13-inch pan.
then layer ice cream, fudge and Cool Whip.
It works best if you freeze each layer.
Decorate top with whatever!
Melt chocolate over lowest heat.
The microwave works well at 50% power.
Add ice cream by small spoonfuls, beating with spoon after each addition.
Add nuts, if desired.
Remove from heat. Spoon in buttered 9 x 13-inch pan.
Refrigerate until set, about 1 1/2 hours.
Keep in cool place.
When chilled, this fudge can be rolled into balls and rolled in ground nuts.
You may want to eliminate the nuts in the fudge then.
hips, both jars of marshmallow cream, 2 teaspoons of vanilla extract
Mix cocoa, coffee and water; cool and stir in vanilla and sour cream.
Beat butter until smooth.
Sprinkle in sugar and beat 3 to 5 minutes.
Add eggs one at a time.
Whisk flour, soda and salt together.
Add flour mixture and cocoa mixture alternately.
Beat 15 seconds after all ingredients are combined.
Pour batter into 2 (9-inch) pans (prepared).
Bake at 350\u00b0 for 25 to 30 minutes. Cool 10 minutes; remove from pan.