f the fryer. Serve with honey mustard sauce.
To make
Melt chocolate with honey over hot water.
Add salt.
Stir until smooth.
Spoon hot sauce over ice cream.
Boil sugar, milk, cream and chocolate for 5 minutes.
Add honey and cook until it forms a soft ball in cold water; 236\u00b0.
Remove from heat and allow to cool to 120\u00b0.
Beat until it loses its shiny look.
Pour into 8 x 8-inch pan.
Cut in 1 inch squares.
Store in refrigerator.
Dissolve sugar in milk and honey.
Add grated chocolate, butter or butter substitute and salt.
Stir until well blended. Cover until boiling point is reached.
Boil to soft ball stage (234\u00b0 to 238\u00b0).
Cool to room temperature.
Add flavorings.
Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.
In saucepan, melt together over low heat the butter, chocolate, salt and vanilla; mix well.
Remove from heat.
Blend in honey, flour and baking powder.
Add eggs; beat well.
Add nuts.
Pour into a greased square 9-inch pan.
Bake at 350\u00b0 for 35 minutes, or until done in center.
Cool on rack for 15 minutes. Mark into 2-inch squares.
Makes 16 squares.
Boil the sugar, chocolate, salt and milk for five minutes, stirring constantly.
Add the honey, keep stirring, and cook to a soft-ball stage (230 - 240 deg. F).
Remove from heat and stir in the butter.
Let stand about 5 minutes, then beat until smooth & creamy and pour into an 8\" square buttered pan.
Cut when firm.
Butter or spray a 9-inch square baking dish.
Melt chocolate chips, milk and honey over medium heat in a 2-quart saucepan, stirring constantly, just until chips are melted. Do not overcook or chocolate will scorch. Remove from heat and stir in nuts and vanilla extract. Cool.
Cut into 2-inch pieces. Store in an airtight container.
utter, 1/4 cup sugar, honey, and salt until light and
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Grease and line an 8 inch square cake pan with parchment paper.
Combine condensed milk, butter, brown sugar, corn syrup and honey in a medium saucepan. Stir over low heat, without boiling, for 6-8 mins, or until sugar has dissolved. Bring to a simmer and cook, stirring, for 6-8 mins, or until thickened and caramelized. Remove from heat. Add chocolate and stir until melted. Transfer to prepared pan, smooth surface and let cool for 30 mins. Chill for 2-3 hours, or until firm.
Remove fudge from pan and cut into 20 pieces. Serve.
Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.
ay need to add more honey with a larger pumpkin (taste
Mix peanut butter and honey.
Stir mixture into ice cream. Spoon half of ice cream mixture into crust.
Sprinkle with half of nuts.
Drizzle 4 ounces of fudge sauce over nuts.
Spoon in remaining ice cream mixture.
Sprinkle with remaining nuts. Drizzle 2 ounces fudge sauce over nuts.
Freeze overnight. Garnish with Cool Whip and additional fudge sauce, if desired.
whisk together warm water and honey until honey is dissolved. Add yeast
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of ice cream mixture into pie crust.
Sprinkle with half of chopped cashews.
Drizzle 4 ounces fudge sauce over cashews.
Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews.
Drizzle 2 ounces fudge sauce over cashews.
Freeze overnight.
Garnish with Cool Whip.
he consistency of room-temperature honey).
When the ham is
in a medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon
mall pan, combine brown sugar, honey, cinnamon, orange juice and orange
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.
Melt butter, sugar, honey, cream and vanilla extract over medium-low heat. Bring to a boil, reduce heat and simmer, stirring, for 5-6 mins, or until mixture thickens slightly. Transfer to a heatproof bowl and let cool slightly. Cover mixture with plastic wrap and chill for 30 mins.
To serve, place ice cream in serving glasses. Drizzle sauce over ice cream and sprinkle with nuts and chocolate.