kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Fudge -- First, line a 8x8\" pan
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 snaps.
Add sweetened condensed milk all at once.
Stir quickly.
Mix coating and milk thoroughly.
Do not overmix. Overmixing causes oils to separate from fudge.
Take fudge mixture off bottom of bowl and mix in the nuts.
Pour into an 8-inch square pan lined with wax paper.
o this temperature otherwise your fudge will not set.
Add
Fudge sauce: Melt chocolate chips and
Break the chocolate into pieces and melt together with the milk.
This can either be done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8 x 8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Don't forget to lick the bowl!
Chill the the refrigerator for about two hours.
Cut into squares.
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
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
isen.
Meanwhile, to make fudge sauce, combine ingredients in a
reeze overnight.
For the fudge sauce, place all ingredients in
-2 mins, until the fudge begins to thicken. Quickly pour
ack.
Meanwhile, for the fudge frosting, stir butter, brown sugar
ream and top with the fudge sauce.
ompletely.
Meanwhile, for the fudge frosting, stir butter, 1/3
br>Meanwhile, to make the fudge frosting, combine butter, sugar and