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.
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
oiling. Also, this is a recipe which requires constant stirring, so
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt.
Cook over medium heat stirring constantly until mixture comes to a boil.
Reduce heat.
Cook without stirring until temperature reaches 265\u00b0 on a candy thermometer or until a small amount of syrup dropped into very cold water forms a ball that is hard enough to hold shape, yet plastic.
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
Cook syrup, vinegar, and salt to 265 degrees.
Beat slowly into well-beaten egg whites.
Add walnuts and vanilla.
When mixture begins to thicken, drop by the spoonful onto heavy waxed paper.
Pack fudge in airtight tin boxes or cans.
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.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
ompartment to conceal the hot fudge payload.
Spoon about 2