Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
For the fudge filling:
Finely chop the
Fudge:
Spray an 8x8-inch
nto the prepared molds. Bake for about 30 mins. Allow to
aper over 2 opposite sides for handles.
Sift flour, baking
ver lip of pans.
For each variety: In a 2
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
nto prepared pan.
Bake for about 20 mins until toothpick
Prepare fudge according to package directions.
Stir in pecans, raisins and marshmallows.
Spray a glass dish with Pam.
Place fudge in dish and refrigerate for 4 hours.
Very rich.
Serve small pieces!
Pour milk in bowl, add pudding and mix with mixer; place in refrigerator.
Line 13 x 9-inch pan with graham crackers.
When pudding has set, add Cool Whip.
Pour half over graham crackers and then cover with graham crackers again.
Now pour the rest of pudding mixture and add more graham crackers.
Follow directions on hot fudge for microwave and pour over top graham crackers.
Place in refrigerator until needed.
You can also use any fruit topping.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ak clean.
Stir the fudge thoroughly but not vigorously
o 400 and toast walnuts for 5 minutes.
In a
FOR THE FUDGE CAKE: Melt chocolate in water
For the cake:
Sieve the
astic cover.
Microwave on HIGH (full power) for 5 to
small star tip makes for a perfect ruffle ribbon with
beat on medium speed for 30 seconds.
Add oil