Pour milk in bowl, add pudding and mix with mixer; place in refrigerator.
Line 13 x 9-inch pan with graham crackers.
When pudding has set, add Cool Whip.
Pour half over graham crackers and then cover with graham crackers again.
Now pour the rest of pudding mixture and add more graham crackers.
Follow directions on hot fudge for microwave and pour over top graham crackers.
Place in refrigerator until needed.
You can also use any fruit topping.
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
o this temperature otherwise your fudge will not set.
Add
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.
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.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
In a 3 quart microwavable bowl, stir together sugar, salt and milk until well blended.
Microwave at high for 5 minutes until boiling hard and tripled in volume. (It will go back to normal volume when you remove it from the microwave.)
Add chocolate and stir until melted.
Stir in butter and vanilla.
Pour into canning jar (or something similar).
Store in refrigerator; should last at least a month.
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes.
See chart if microwave is less than 200 watts.
Remove and stir until creamy.
Add vanilla, salt and walnuts; stir.
Place in pan lined with wax paper and refrigerate until hard.
Store at room temperature.
t bakes make fudge layer.
While fudge bakes make filling.
ce when too hot the fudge will come apart).
CHOC
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
f Peanut Butter and Hot Fudge for the decorative (and tasty
hite clumps throughout your smooth fudge.).
Microwave on high for 2
Fudge:
Spray an 8x8-inch
ondensed milk (NOT regular condensed). Microwave on high 5 to 8
on stick cooking spray.
Microwave the butter or margarine in