kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
n paper towels. Make it easy and microwave the bacon on
br>Use these crumbs on recipes that call for bread crumbs
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
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
ompartment to conceal the hot fudge payload.
Spoon about 2
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
In a large bowl, stir all of the ingredients until just moistened.
Spray a 9 1/2 x 13-inch glass casserole dish with a nonfat cooking spray.
Bake at 350\u00b0 for 25 to 30 minutes.
Let cool about 10 minutes and spread with fudge topping.
Line an 8 inch square pan with foil, extending foil over edges.
Lightly butter foil.
Melt chips in large saucepan over very low heat, stirring until smooth.
Remove from heat; stir in frosting.
Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan.
Refrigerate until firm. About 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge.
Cut into squares.
Combine crust ingredients and pat down approximately 3/4 of this into a 9x13 glass pan.
Reserve 1/4 of the crust mixture to sprinkle on top.
Mix fudge ingredients together in a microwave safe bowl.
Microwave on 50% power for 1 minute intervals, stirring between each until mixture is smooth.
Pour fudge mixture over crust.
Crumble the reserved crust mixture over the fudge.
Bake in a pre-heated 350* oven for 30 minutes.
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.
Mix pudding mix with milk.
Let thicken, then fold in thawed Cool Whip.
Spread a layer of graham crackers in a 9 x 13-inch pan. Top with half the pudding mixture.
Spread another layer of graham crackers.
Top with remaining pudding mixture.
Add another layer of graham crackers.
Microwave about two-thirds of an 18-ounce jar of hot fudge sauce until soft and spoon and spread over the top layer of graham crackers.
Chill until firm.
Yummmmm.