eat thermometer, here is another fool proof method. This is called Millie
In heavy sauce pan, over low heat, melt morsels with Eagle Brand milk.
Remove from heat, stir in remaining ingredients. Spread evenly into wax paper lined 8 inch square pan.
Chill 2 to 3 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store loosely covered at room temperature.
or this frosting, it's fool-proof. You can also make it
z) cake molds or oven-proof tea cups (not fine china
ave all melted and the fudge becomes a nice chocolate color
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
For the fudge filling:
Finely chop the
Fudge -- First, line a 8x8\" pan
o this temperature otherwise your fudge will not set.
Add
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.
alf of jar of hot fudge over the brownies.( You can
Fudge sauce: Melt chocolate chips and
nd water in a microwave proof bowl.
Blend in condensed
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
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.