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
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Fudge -- First, line a 8x8\" pan
p to 2 days.
FUDGE SAUCE - combine all the ingredients
Melt chocolate chips and butterscotch chips with condensed milk slowly.
Stir occasionally until melted and mixture begins to thicken.
Remove from heat.
Add chopped nuts and vanilla.
Blend well.
Spoon into petit fours cups and chill or chill fudge for 1 hour to thicken.
Pour fudge in pie pan lined with whole walnuts and shape into a ring.
Chill until firm and cut into slices.
inch squares.
BUTTERSCOTHCH FUDGE: Substitute 2 cups (12oz package
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally.
Bring to full boil.
Cook 4 to 5 minutes, stirring constantly.
Remove from heat.
Add remaining ingredients.
Stir vigorously until marshmallows melt and blend.
Pour into 8-inch square buttered pan.
Cool until semi-firm.
Lightly score fudge into 1 1/2-inch squares.
Gently press maraschino cherries and walnuts on top.
Cut in squares after fudge has cooled completely.
Makes 2 pounds.
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.
In top of double boiler, melt chocolate over boiling water, stirring occasionally.
Remove from heat.
Add milk, salt and vanilla.
Stir until smooth.
Spread mixture evenly into waxed paper lined 8 x 8-inch baking pan.
Chill 2 hours or until firm. Turn fudge onto cutting board.
Peel off paper and cut into squares.
Tightly cover any leftovers.
Makes 1 3/4 pounds.
ompletely.
To make the Fudge Nut Glaze: In a small
alf of jar of hot fudge over the brownies.( You can
Fudge sauce: Melt chocolate chips and
In a large saucepan, combine sugar, milk, butter and salt. Cook over moderate heat, stirring constantly until mixture comes to a boil.
Remove from heat.
Add semi-sweet morsels.
Stir until morsels melt and mixture is smooth.
Spread evenly in aluminum foil lined pan, 13 x 9 x 2-inch.
Chill in refrigerator until firm, about 1 1/2 hours.
Lift out of the pan and peel off the foil.
Allow fudge to soften several minutes.
Cut into shapes with cookie cutters.
Decorate with pastry tube, using white or colored frosting.