XACTLY, over cooking leads to crumbly fudge as it has moved past
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
ak clean.
Stir the fudge thoroughly but not vigorously
oiling. Also, this is a recipe which requires constant stirring, so
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Fudge -- First, line a 8x8\" pan
br>You can quadruple this recipe and make as many as
wo forks until mixture is crumbly.
Press evenly into a
Butter an 8-inch square pan.
Microwave chocolate, butter and evaporated milk in a 2-quart microwave-safe bowl for 1 1/2 to 2 1/2 minutes at Medium-high (70% power) or, if using a compact microwave, High (100% power), until butter melts.
Stir until smooth and chocolate is melted. Stir in vanilla.
Beat in sugar gradually until mixture is smooth and creamy, but not crumbly. Stir in nuts, if desired.
Pour into buttered pan.
Chill to firm (20 minutes).
Cut into squares.
Makes 36 pieces.
Mix baking mix, margarine and sugar until crumbly.
Stir in milk until dough form.
Beat 15 strokes.
Drop by rounded tablespoonfuls, about 2-inches apart, onto lightly greased cookie sheet.
Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves.
Bake until golden, 10 to 15 minutes.
While warm, drizzle with glaze.
Makes 12 danish.
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
o this temperature otherwise your fudge will not set.
Add
Mix undiluted evaporated milk, sugar and salt over medium heat. Bring to a boil, stirring constantly.
Remove from heat.
Add diced small marshmallows, chocolate chips and vanilla.
Stir vigorously for 1 minute (or until marshmallows melt).
Add nuts, if desired. Pour in 8-inch square buttered pan.
Cool.
Cut in squares.
Makes 2 pounds.
Easy to double recipe.
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
issolved,.
Follow the above recipe to the end, but use
about 3 minutes. (Make sure fudge is warm, smooth and shiny
Preheat oven to 350 degrees.
Grease 15 1/2 X 10 1/2 in. pan. Prepare cake following package directions for basic recipe.
Pour into pan.
Bake for 20-25 minutes or until tooth pick inserted in center comes out clean.