kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Melt chocolate morsels in top of double boiler over boiling water, stirring to help the melting process.
Or follow microwave directions on chocolate morsels package.
Remove chocolate from heat.
Stir in remaining ingredients, mixing well.
Spread fudge evenly in 8-inch square pan which is lightly oiled.
Chill fudge 2 hours.
Line a 13 x 9 x 2-inch pan with foil, extending foil over edge of pan.
Set aside.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in walnuts, if desired, and vanilla.
Spread evenly in prepared pan. Refrigerate 2 hours or until firm.
Use foil to lift fudge out of pan.
Place on cutting board.
Peel off foil.
Cut into shapes with cookie cutters.
Store, tightly covered, in cool, dry place. Makes about 2 pounds of fudge.
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk.
Remove from heat.
Stir in remaining ingredients.
Spread evenly into wax paper-lined 8-inch square pan.
Chill 2 hours or until set.
Turn fudge onto cutting board, peel off paper and cut into squares.
Cover and store at room temperature.
Line an 8 or 9-inch square pan with foil. Butter foil and set aside. In a heavy saucepan, melt chocolate chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store covered in refrigerator. Yields about 2 pounds.
In heavy saucepan over low heat, melt chips with condensed milk. Remove from heat and add vanilla and nuts. Spread evenly onto aluminum foil lined 8 or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temperature.
Line 8 or 9-inch pan with foil. Grease foil with margarine and set aside. In heavy saucepan, melt chips with milk. Add salt. Remove from heat. Stir in nuts and vanilla. Spread evenly over buttered foil. Chill 2 hours. Turn fudge onto cutting board and remove foil. Cut into squares. Store, covered, in the refrigerator.
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
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
br>To make the chocolate fudge sauce, place the chopped chocolate
piece.
Heat hot fudge on high for 30 to
isen.
Meanwhile, to make fudge sauce, combine ingredients in a
reeze overnight.
For the fudge sauce, place all ingredients in
-2 mins, until the fudge begins to thicken. Quickly pour
ack.
Meanwhile, for the fudge frosting, stir butter, brown sugar