Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
o this temperature otherwise your fudge will not set.
Add
irm.
This recipe makes about 5 lbs of fudge.
No
Fudge -- First, line a 8x8\" pan
inger (235\u00b0 on a candy thermometer).
Then pour half
Combine sugar, water and syrup in saucepan.
Heat, stirring, until sugar dissolves.
Boil without stirring until syrup forms a hard ball in cold water (265\u00b0 on candy thermometer).
Remove from heat and quickly beat salted egg whites until stiff.
Slowly add syrup to egg whites, beating constantly.
Beat until candy thickens and begins to lose its gloss.
Add flavorings and quickly shape with teaspoon into large pieces and drop onto a greased plate or waxed paper.
Put half a nut on each piece.
anilla and continue beating until candy is thick enough to drop
Beat egg whites and jello until they hold a definite peak.
In saucepan, mix sugar, corn syrup and water.
Cook to a boil and cook to 250\u00b0 on candy thermometer.
Pour this over egg white mixture in a slow steady stream, beating constantly with your electric beater. Continue to beat until candy holds shape and loses its' gloss. Stir in nuts.
Drop by teaspoon onto waxed paper or place in well buttered dish and cut in squares.
Combine frosting mix, corn syrup, vanilla and boiling water in small mixing bowl.
Beat on high speed until stiff peaks form. Transfer to large mixing bowl; on low speed or by hand, gradually blend in confectioners sugar.
Stir in nuts.
Drop mixture by teaspoonful on wax paper.
When outside of candy feels firm, turn over and allow to dry 12 hours.
Store candy in airtight container.
Makes 5 to 6 dozen.
anilla and keep heating until candy is thick enough to drop
dges.
Top mousse with candy rocks, then graham crackers, crumbled
Cook sugar, syrup, water, vinegar and salt to 262\u00b0.
Beat slowly into well beaten egg whites.
Add walnuts and vanilla. When it begins to thicken, drop by spoonfuls on heavy waxed paper. Pack fudge in airtight boxes or cans.
alf of jar of hot fudge over the brownies.( You can
Combine first five ingredients in a 3-quart glass bowl or casserole.
Microwave (High setting) 5 minutes.
Stir well. Microwave 9 minutes more, or until mixture reaches 260\u00b0 (hard ball stage) on a candy thermometer.
Do not stir corn mixture.
Put sugar, syrup and water on stove to boil.
Beat egg whites until very stiff.
Let syrup cook until it forms a hard ball when dropped in cold water.
Pour slowly into egg whites, beating constantly with mixer.
Add vanilla and beat as long as possible. Drop by spoon on wax paper.
Set bowl in hot water if candy begins to harden.
(May add nuts.)
Put sugar, syrup and water in pan over low heat.
Stir only until sugar dissolved.
Cook until soft ball in cold water or 236\u00b0 to 238\u00b0.
Beat egg whites until stiff.
Continue beating; pour in 1/2 of the syrup slowly over egg whites.
Cook rest of syrup until hard-ball (280\u00b0); add to syrup vanilla.
Beat candy until thick enough to drop by spoonful on buttered platter.
dd vanilla and beat until candy is thick enough to drop