Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 ...
ile keeping the fudge at a
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
Prepare pie crust.
Put penuche quick fudge mix into bowl. Add eggs, water, mincemeat and melted butter.
Beat with rotary beater until thoroughly blended.
Stir in chopped nuts.
Pour into unbaked crust.
Bake at 375\u00b0
for 40 minutes until filling is set. Cool.
Serve with whipped cream or ice cream. Serves 8 to 10. Tastes somewhat like pecan pie.
o this temperature otherwise your fudge will not set.
Add
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Mix together dry ingredients in a 1-quart casserole or two-cup glass measure.
Stir in water.
Cook in microwave oven on full power for about 1 1/2 minutes.
Stir halfway through cooking time. Blend in butter.
Cook on full power for 30 seconds or until butter is melted.
Stir halfway through cooking time.
Blend in vanilla.
Stir thoroughly.
Cook 30 more seconds or until thickened.
Microwave times may vary with different ovens.
My children prefer this recipe if I increase the sugar and decrease the cocoa a little.
Do not bring to a boil until sugar is dissolved.
Cook to temperature of 238\u00b0 or forms a soft ball in cold water.
Place in cold water to cool.
When cool, stir.
Add nuts and vanilla.
When starts to harden, pour into a greased pan.
(The smaller the pan, the thicker the fudge.)
Cut in inch pieces.
(I wrap mine in wax paper.)
Take the first 3 ingredients and boil until forms a soft ball in cold water when tested.
Beat until thick and creamy.
Stir in chopped pecans or peanuts or walnuts.
A few persons seem to prefer \"cashew\" nuts (chopped).
Pour the beaten fudge into a lightly buttered dish and cut into squares when cool.
Line a baking dish with plastic wrap.
Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
Heat in microwave on full power for 3 minutes.
Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.
Spread nuts in pie plate.
Microwave uncovered on High 6 to 7 minutes.
Melt butter in a 2 1/2 to 3-quart bowl.
Stir in sugar and milk until blended.
Microwave uncovered on High 12 minutes, stirring 4 times until mixture has thickened and is a caramel color.
Remove bowl; add vanilla.
Beat with mixer 3 to 4 minutes until smooth and shiny.
Add walnuts and beat on low speed 1 minute.
Spread in greased 8-inch pan.
Cool, then cover and refrigerate until firm, 2 to 3 hours.
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
ake 1-1/2 lbs fudge.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
stir & keep stirring until the fudge looses it's gloss. This
f Peanut Butter and Hot Fudge for the decorative (and tasty
Fudge:
Spray an 8x8-inch
Microwave chocolate and milk in a large microwavable bowl on HIGH 1-3 minutes,stirring after each minute.
Stir until chocolate is completely melted!
Then stir in vanilla (and nuts if you like).
Spread in greased 8 inch square pan.
(I used butter flavored non-stick spray).
Refrigerate until firm.
Cut into squares.
Makes 1 1/2-2 dozen.