he mixture is blended and easy to stir, add the chocolate
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
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.
ayers.
This recipe makes delicious fudge by cooking 5 minutes by
Slowly melt butter and Velveeta.
Can be done in microwave. Add cocoa and vanilla.
Mix well.
Add powdered sugar and nuts.
Mix well.
This will be very stiff.
The last pound of powdered sugar may need to be added and mixed by hand.
Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans.
This makes about 6 pounds of very creamy and delicious fudge. Stores well.
Mix together cake mix, eggs and oil.
Batter will be extremely stiff.
(May have to wet hands and mix by hand.) Stir in morsels and nuts.
Pat into 9 x 13 x 2-inch greased pan.
Bake 20 to 25 minutes at 350\u00b0.
(Do not overcook.) Cool and cut into bars. Delicious!
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.
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
o this temperature otherwise your fudge will not set.
Add
For base/topping, cream butter, sugar, eggs, and vanilla.
Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
Spread 2/3 of this into 9x13 pan (it will be a bit thin).
For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
Shape the remaining dough into circles and press them into the fudge.
Bake at 350\u00b0 for 25 minutes, or until topping is lightly browned.
Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
Enjoy!
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.
-inch pan. Let the fudge cool at room temperature for
time to serve this delicious fudge.
Cut into long pieces
eason this recipe is so easy is because steps can be
ompartment to conceal the hot fudge payload.
Spoon about 2
Fudge sauce: Melt chocolate chips and
Use foil handles to lift fudge from pan before cutting to
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
Beat in condensed milk and peanut butter until smooth.
Add in lemon juice and vanilla; beat until combined.
Fold in the whipped cream.
Pour into prepared crust.
Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
Place in freezer and freeze until completely firm (about 5-6 hours).
Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
Delicious!
bsp coffee liqueur. Pour over fudge sauce layer in pie pan