especially if you REALLY love fudge!
Once all the chips
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
et aside. (I used a food processor.).
Finely crush the
he sugar, buttermilk, butter and food coloring. Stir over low heat
In a food processor, puree the cilantro, mint,
ogether the milk, jam and food coloring in a small bowl
lean.
Stir the fudge thoroughly but not vigorously
andy canes.
Spread the fudge mixture evenly in the bottom
Combine all ingredients in a blender or food processor; puree until smooth.
drops of the green food coloring into the reserved batter
he grater attachment on your food processor to finely grate the
nife and put in a food processor.
transfer to a
p.)
Add orange extract & food coloring to the remaining mixture
ntil texture is like thick fudge. Spread and press evenly in
tir in red and yellow food coloring until you achieve an
ell. Stir together buttermilk and food color. Mix flour, cocoa and
In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.
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.
o this temperature otherwise your fudge will not set.
Add
over and chill. cut the fudge into one-inch pieces. wrap