![]() Turn fudge onto cutting board peel off foil and cut into squares, or use small round cookie or hors d'oeuvre cutter to cut into rounds.) Store tightly covered at room temperature. In large heavy saucepan, over low heat, melt baking squares with Eagle Brand milk and salt. Let set till firm.ġ4-oz can Eagle Brand Sweetened Condensed milkĢ c coarsely chopped chocolate creme-filled sandwich cookies, about 20 cookies Take a knife and swirl through both layers. To reserved 1 c, add orange extract and yellow and red food coloring. Add chips and marshmallow creme to saucepan mix well. Lower heat and cook for 7 minutes, stirring constantly. In saucepan, combine first 3 ingredients and bring to a boil. Add sugar, milk, water, butter or butter substitute and salt. Pour into buttered pan, score top and garnish each square with a pecan or walnut half and refrigerate at least one hour. In a saucepan heat the milk and butter until butter melts. In bowl mix sugar, cocoa and cinnamon set aside. Line a 8 inch square pan with foil, allowing foil to extend over sides butter foil Note: Adding baking soda to the sugar, Karo syrup, and buttermilk is what turns this to caramel. Add pecans, butter, and vanilla beat until cool and creamy. Stir well cook until it forms a medium hard ball when dropped in cold water. Mix sugar, Karo syrup, buttermilk, and baking soda in boiler. Cut into squares when firm, but still warm. Quickly pour into buttered dish, approximately 12 x 14. Cook to 236° on candy thermometer or until form soft ball when dropped in cold water. Place on low heat, stirring until sugar is melted. Put first 5 ingredients in large pot, 4-6 quarts. The two portions will not run together but will cut out together. Pour into well-buttered pan.Ĭombine and cook as for black part. Add butter or butter substitute and flavoring. Yield: 5 pounds.Ĭombine, sugar, syrup, cocoa and cream. Chill in refrigerator for 2 hours, or until firm. Stir until chocolate is melted and mixture is smooth. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Bring to a full boil, and cook for 5 minutes, stirring constantly. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Line an 8 x 8 inch pan with aluminum foil. Use wax paper to remove from pan/cut into squares. In pot combine chips and milk, over med heat cook stir constantly, until mix is melted and smooth. Line with enough wax paper to overhang sides. (2) 14-oz oz cans sweetened condensed milk.Ģ c or 16 pieces mini Almond Joy candy bars, cut into 1/2 pieces from a 1-lb bag.īutter 8-inch sq. ![]() The owner of that site said she was going to remove the site so I copied all the recipes from the QVC forums. Too bad it does not list who posted the recipe. Keep your fudge bars store into a container and refrigerate until ready to eat.Here is a lot of fudge recipes that have been posted on the Q forums from previous years.Remove from the refrigerator and cut into 20-25 equal parts.Place into the refrigerator for about 2 hours so the fudge firms up.Using a spatula or spoon spread the caramel fudge throughout the pan and even the surface so the thickness is the same.Transfer the fudge mixture into the lined or greased pan.You have the option of skipping this, you will still end up with a great fudge. ![]()
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