kes about 4 pounds of fudge.
NOTES:
* THE STUFF
ub posted in my other recipes).
Set grill rack to
Mix together and bring to a boil for 2 minutes the sugar, milk, butter and vanilla.
Add the marshmallows and stir until melted.
Add the milk chocolate and semi-sweet chocolate chips and keep stirring until melted.
Add in the nuts; distribute well through the fudge.
Spread out on buttered cookie sheet; chill and cut into bite size pieces.
br>4. FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE: 1 3/4
tir until combined.
Pour fudge mixture into prepared pan and
nto pieces For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups
ot of elbow grease, beat fudge until it begins to thicken
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.
Crush SnackWell's graham snacks with a rolling pin on waxed paper.
In a large bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter Buds.
Press this mixture into a deep dish pie pan that has been sprayed with nonfat vegetable cooking spray. Pour softened frozen yogurt into the crust.
Place in freezer for at least 1 hour.
Once the yogurt has hardened, you may spread the fudge topping on top of it.
Place the pie back in the freezer for 30 minutes.
Butter an 8-inch square pan.
In saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Remove from heat.
Stir in marshmallows, chocolate chips, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt and blend.
Pour into pan. Cool and cut into squares.
Hint: For thicker fudge, use a 7 x 5-inch loaf pan.
In a large blender, add vanilla ice cream.
Slowly add the milk.
Then add the vanilla extract.
Either spoon or pour the fudge in (depends on the brand).
Sprinkle with the jimmies.
On low speed, use the frappe setting to mix all the ingredients.
After combined, pour into tall, chilled glasses and top with another sprinkle of jimmies.
ENJOY!
o this temperature otherwise your fudge will not set.
Add
Crush Oreo cookies and mix with butter.
Press into 9 x 13-inch pan to form bottom crust.
Cover with softened ice cream. Top with jar of hot fudge (not heated.)
Cover with Cool Whip. Store in freezer until ready to serve.
Beat
Dream Whip according to directions; fold in fudge topping.
Line
9 x 13 x 2-inch pan with half graham crackers; cover with half chocolate mixture; add another layer of graham crackers
and
remaining
chocolate mixture.
Sprinkle chopped nuts
over\ttop.
Cover
and
refrigerate overnight.
Cut into squares to serve.
Delicious.
Butter 8-inch square pan.
In medium saucepan, combine butter, milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, morsels, vanilla and nuts.
Stir for 1 minute or until marshmallows melt completely.
Pour in pan. Cool and cut squares.
For thicker fudge, use smaller pan.
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined