kes about 4 pounds of fudge.
NOTES:
* THE STUFF
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.
br>Use these crumbs on recipes that call for bread crumbs
o this temperature otherwise your fudge will not set.
Add
0 minutes. Spread the hot fudge sauce over the chocolate ice
Fudge sauce: Melt chocolate chips and
Mix sugar, butter and milk and bring to a full boil over a medium heat.
Boil 5 minutes while stirring.
Reduce heat and stir in Marshmallow Creme, vanilla and either chocolate chips or peanut butter.
Pour into a greased pan.
Let cool, then cut into squares.
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
eat with wooden spoon until fudge thickens and loses some of
Mix sugar, cocoa and salt together in a large saucepan.
Add milk, stir well.
Bring to a boil; do not stir again until fudge comes to a soft ball at bottom of a cold cup of water.
Remove from heat.
Add butter and vanilla extract.
Beat with electric beater until smooth and thick (takes about 5 minutes).
Put on a greased (with butter) cookie sheet.
Cool and cut in squares.
Combine dry ingredients in a heavy saucepan.
Pour in milk. Stir over high heat until mixture boils, stirring constantly. When mixture begins to thicken, add butter and vanilla.
Stir until forms hard ball when dropped into cold water.
Remove from heat and stir until fudge loses its gloss.
Stir in pecans.
Pour into a buttered dish.
Let cool.
Cut into squares with a buttered knife.
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
Combine sugar, milk, chocolate, syrup and salt in a Dutch oven. Cook over low heat, stirring constantly, until sugar is dissolved. continue to cook, stirring constantly, until mixture reaches soft ball stage (240\u00b0). Remove from heat; add butter and vanilla (do not stir). Cool to lukewarm (110\u00b0). Add pecans; beat with a wooden spoon 2 to 3 minutes or until mixture is thick and begins to lose its gloss. Pour into a buttered 8 inch square pan. Mark warm fudge in 1 1/3 inch squares. Cool and cut.
Optional:
Peanut butter chips instead of milk chocolate chips for peanut butter fudge.
Melt margarine and add remaining ingredients.
Bring to a rolling boil and boil for one minute.
Remove from heat and beat until mixture begins to thicken.
Tastes like homemade fudge.