kes about 4 pounds of fudge.
NOTES:
* THE STUFF
/www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html#ixzz2EuEtWOYc
Add 3/4 of the fudge and stir until just combined
dd sugar and beat until creamy.
Blend in eggs, sour
The mixture WON'T be creamy.) Add 1 egg; beat until
Melt butter in sauce pan.
Add peanut butter and stir until smooth
Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.
o use the poppyseed or creamy peach filling. Spoon in a
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.
n electric mixer until very creamy.
Add eggs, one at
ed onion serve with a creamy white balsamic dressing. When it
o this temperature otherwise your fudge will not set.
Add
t is all incorporated, the fudge should look slightly curdled.
Mix peanut butter and honey.
Stir mixture into ice cream. Spoon half of ice cream mixture into crust.
Sprinkle with half of nuts.
Drizzle 4 ounces of fudge sauce over nuts.
Spoon in remaining ice cream mixture.
Sprinkle with remaining nuts. Drizzle 2 ounces fudge sauce over nuts.
Freeze overnight. Garnish with Cool Whip and additional fudge sauce, if desired.
nd milk until thick and creamy. Beat in cream cheese until
nto the top of the fudge. I use an even grid
Fudge -- First, line a 8x8\" pan
Fudge sauce: Melt chocolate chips and
ood Blog, where her tasty recipes and photos are documented.
dges.
Pour in the fudge.
Put in freezer for
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of ice cream mixture into pie crust.
Sprinkle with half of chopped cashews.
Drizzle 4 ounces fudge sauce over cashews.
Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews.
Drizzle 2 ounces fudge sauce over cashews.
Freeze overnight.
Garnish with Cool Whip.