ith one-third of the fudge sauce.
Repeat cake and
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in pan.
Bring to a full boil; stir constantly.
Boil 4 minutes over medium heat.
Remove from heat; stir in chocolate chips until melted.
Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch pan.
Repeat steps with remaining ingredients, substituting peanut butter for chocolate chips.
Spread over chocolate layer.
Cool and cut into squares.
Makes 3 pounds. This recipe can be doubled.
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
Heat chocolate and milk in saucepan over low heat, stirring until chocolate is melted.
Remove from heat; blend in vanilla and salt.
Spread in buttered 8 x 4-inch loaf pan.
Chill until firm, then cut.
Recipe can be doubled in 8-inch square pan.
Combine sugar, oleo and milk.
Cook over medium heat, stirring constantly until mixture reaches 234\u00b0 on candy thermometer (soft ball stage).
Stir quickly as mixture will scorch easily.
Stir in chocolate chips until smooth.
Add Marshmallow Creme, nuts and vanilla.
Pour into two 9 x 13-inch greased pans.
Cool and then cut.
Makes 6 pounds.
Recipe may be halved.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
wist the pan until the fudge releases.
If you have
egrees F.
The original recipe says to grease a 12
Mix butter, sugar and milk in a saucepan.
Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
Remove from heat.
Stir in candy chips a little at a time until melted.
Stir in the rest of the ingredients.
Spread into a greased 13\" by 9\" by 2\" pan.
Cool to room temperature.
Cut into squares.
owl), place 1 cup of Old Fashioned Oats. Pour the milk
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.
ream with general drizzles of fudge ripple. Do not mix the
Combine sugar, margarine and Carnation milk in a heavy saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234\u00b0.
Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate chips.
Stir until melted.
Add marshmallow cream, nuts and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch baking pan.
Top with walnuts.
Press into fudge.
Cool at room temperature.
Cut into squares.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate pieces or peanut butter until melted.
Add Marshmallow Creme and vanilla (and nuts).
Beat until blended well.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Combine sugar, margarine and milk in 2-quart glass bowl. Microwave on High until candy mixture boils.
Stir.
Clip on microwave-safe candy thermometer.
Microwave on High until mixture reaches 236\u00b0.
Stir in chips until smooth.
Blend in marshmallow cream and vanilla.
Stir in nuts.
Pour into greased (Pam) 12 x 8-inch pan; cool.
Fudge will be firm, but soft.