New Fudges Baking Recipes
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 1/2 c Cake flour, sifted
1 1/4 ts Baking soda
1/2 ts Salt
2/3 c Butter or margarine,
-softened
1 3/4 c Sugar
2 ea Eggs, unbeaten
2 1/2 ea 1-oz squares unsweetened
-chocolate, melted and
-cooled
1 1/4 c Ice water
1 ts Vanilla
HUNGARIAN FROSTING:
3 oz Unsweetened chocolate,
-melted
1 1/2 c Confectioners’ sugar, sifted
2 1/2 tb Hot water
1 Egg
4 tb Butter or margarine
Sift together flour, soda and salt. Cream butter or margarine in
large bowl of electric mixer. Gradually add sugar; beat until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Blend in melted chocolate. Add sifted dry ingredients
alternately with ice water. Add vanilla. Pour batter into two 9 inch
layer cake pans that have been greased and floured. Bake in a 350
degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting
(below).
Hungarian Frosting: Combine chocolate, sugar and water in small bowl
of electric mixer; blend well. Add egg and beat well. Add butter or
margarine, 1 tablespoon at a time, beating until smooth. This cake
and frosting will freeze.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
—A—
1 3/4 c Sugar
1/2 c Canned milk (evaporated
-milk)
1 tb Butter
—B—
1 c Peanut butter
1 c Marshmallow creme
1 ts Vanilla
I’d also like to submit my favorite recipe for Peanut Butter Fudge. The
credit goes to a Mrs. Sharon Elbin.
Mix all “A” together, bring to a boil and boil for 4 minutes. Remove from
heat and add “B”.
Blend together and pour into a buttered pan. Let set to cool and harden.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 1/2 Squares (2 1/2 Ounces)
-Unsweetened Baking
-Chocolate Broken
Into Pieces
3/4 c (6 Ounces) Butter Or
-Margarine, Softened
2 c Sugar
1 ts Vanilla Extract
2 lg Eggs
2 1/4 c Unbleached All-Purpose Flour
1 1/4 ts Baking Soda
1/2 ts Salt
1 1/3 c Water
Yield: 10 To 12 Servings
Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl,
place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to
2 minutes or until smooth when stirred; set aside to cool slightly.
Grease and flour two 9 inch round baking pans. In a large mixing
bowl, beat the butter, sugar, and vanilla until light and fluffy. Add
the eggs and cooled chocolate blending well. In a separate bowl,
stir together the flour, baking soda and salt; add alternately with
the water to the chocolate mixture beating well after each addition.
Pour the batter evenly into the 2 prepared pans.
Bake for 35 to 40 minutes or until a wooden pick inserted in the
middle comes out clean. Cool 10 minutes in the pans and remove from
the pans and place on a rack to finish cooling. When the layers are
completely cool, frost with any desired frosting.
Yields
2 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 Jar (small) Kraft
-Marshmallow Cream
3 c Sugar
2/3 c Evaporated milk
1 c Butter or margarine
1 ts Vanilla
1 c Peanut butter
1 c Chopped nuts, optional
Sent by “Aa-aah-hh-h, Now You’re Cooking” at…
http://www2.netdoor.com/~billover/index.html
Combine sugar, milk, butter and cook to soft ball stage. Remove from
heat and add remaining ingredients. Beat with an electric mixer until
the mixture begins to harden. Pour into buttered 9×11 pan and cool
before cutting into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c SUGAR
1 c MILK
1 c PEANUT BUTTER
1 c MARSHMALLOW CREAM
1 ts VANILLA EXTRACT
COMBINE SUGAR AND MILK IN A PAN. BOIL UNTIL IT REACHES THE SOFTBALL
STAGE OR 235 DEG F. ON A CANDY THERMOMETER. REMOVE FROM HEAT AND ADD
PEANUT BUTTER, MARSHMALLOW CREAM AND VANILLA. BEAT UNTIL SMOOTH. POUR
INTO A 9″ SQAURE PAN THAT HAS BEEN COATED WITH BUTTER. MAKES 36
PIECES OF CANDY.
Yields
36 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 Stick butter
18 oz Chocolate chips
3 ts Vanilla
4 1/2 c Sugar
18 oz Peanut butter
12 oz Evaporated milk
Pour canned milk into a large pot, add sugar and mix well. Cook to a
rolling boil and time for eight minutes. Pour hot milk mixture over butter,
chocolate chips, vanilla, and peanut butter. Beat until evenly mixed. This
sets up quickly so work must be done fast. Pour mixture into a 9 X 13 inch
pan prepared with pam. Place uncovered in refrigerator to cool. Cut into
squares. Prep time is about 5 minutes, cook time is about 15 minutes, cool
down time about 25 minutes. Time need from start to end is about 45 minutes
or less.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3/4 C Sugar 1/3 C Cocoa 4 Tsp Cornstarch 1/2 C Evaporated Skim Milk
1 Tsp Vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and
stir in NutraSweet spoon on at the end with the vanilla.)
Yields
4 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 1/2 c Confectioners Sugar;
-(powdered)
1/2 c Cocoa
1/4 ts Salt
1 TBS. Corn Starch
1/2 c Margarine; cut into pieces
1/4 c Rich’s Milk
1 TBS. Vanilla
1/2 c Chopped Nuts or Mini
-Marshmallows; (optional)
SOURCE: my girlfriend and I made up together years ago.
In a microwaveable bowl stir first 3 ingredients together until well
blended. Drop margarine pieces into sugar mixture. Microwave on HIGH 1-2
minutes, or until margarine is melted. Add Rich’s milk stirring until
smooth. Microwave on HIGH 1-1 1/2 minutes longer until mixture is thick and
creamy. Do not overcook.
Stir in vanilla, nuts or marshmallows. Pour into wax paper lined 8″ square
pan and refrigerate until firm. Cut into squares and enjoy.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3/4 c Whole wheat pastry flour
1 c Sucanat
1/4 ts Salt
1/3 c Unsweetened applesauce
3 Egg whites or equivalent
1 ts Vanilla
1/4 ts Baking soda
Combine dry ingredients. Beat wet ingredients. Combine and beat wet
and dry ingredients. Pour into an 8×8 in pan sprayed lightly with
nonstick cooking spray. Bake at 325 F. for 25-30 min., or just until
the edges are firm and the center is set. Cool and cut into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 pk (8 squares each) Baker’s
-Semi-Sweet Chocolate
1 cn (14 oz) sweetened condensed
-milk
2 ts Vanilla
1 1/2 c Chopped Diamond Walnuts
Microwave chocolate and milk in large microwavable bowl on HIGH for 2-3
minutes, or until chocolate is almost melted, stirring halfway through
heating time. Remove from microwave. Stir until chocolate is completely
melted. Stir in vanilla and walnuts. Spread in greased 8″ square pan.
Refrigerate until firm. Cut into small squares, as this is very rich candy.
Makes about 4 dozen squares
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Whole wheat flour
1/4 c Unbleached flour
1 c Sugar
1/4 ts Salt
1/3 c Unsweetened applesauce
3 Egg whites or equivalent
1 ts Vanilla
Combine dry ingredients. Combine wet ingredients. Combine wet and dry
ingredients. Pour into an 8×8 in pan sprayed lightly with nonstick
cooking spray. Bake at 325 F. for 23-25 min., or just until the
edges are firm and the center is set. (It took 30 min. in my oven,
but I live at 6000 ft.) COOL TO ROOM TEMPERATURE and cut into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/2 c Sugar
1/3 c Cocoa
3/4 c Milk
1 tb Butter
1 ts Vanilla
Mix all ingredients and cook over medium heat until soft ball stage. Add
butter and vanilla. Using a wooden spoon, beat until very thick. Pour on a
buttered platter.
HELENA DAILY WORLD, 01/27/1987,
“PHILLIPS COUNTY COOKS: BETTY
THOMPSON LIKES COOKING SWEETS”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Cocoa
1/4 c Hot coffe or hot water
1 (l4oz) can fat-free
Sweetened
Condensed skim milk
2 tb Corn syrup
1 ts Raspberry vinegar
1/2 ts Vanilla extract
In medium-sized pan, combine cocoa and coffee. Beat with whisk until
smooth and lumps have dissolved. Whisk in condensed milk, corn syrup
and rasp- berry vinegar. Heat over low heat until warm, stir
constantly. Whisk in vanilla extract. Microwave method: combine all
ingredients except vanilla in microwave-safe bowl. Heat on Medium (50
percent power), stir frequently until warm. Stir in vanilla extract
and serve.
Suggestions for use: Drizzle over fat-free frozen yogurt, angel food
cake slices or sliced berries.
Makes 12 servings or about 1 1/2 cups.
Per servino: Calories 109 Fat 0.3g Cholesterol 4 mg Sodium 43 mg
Percent calories from fat less than 1 percent
Typos and adaptation by Bobbie Beers
Yields
4 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 1/2 c Sugar
3/4 ts Salt
1/2 Stick butter or margarine
1 cn (5.33 oz) evaporated milk;
-(3/4 c.)
1 7-1/2-ounces marshmallow
-fluff
3/4 ts Vanilla
1 pk (12 oz) semisweet-chocolate
-pieces
1/2 c Chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine
first 5 ingredients. Stir over low heat until blended. Heat to a
full-rolling boil being careful not to mistake escaping air bubbles for
boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat,
stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn
into greased pan and cool. Makes 2 1/2 pounds.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c Sugar
2/3 c Cocoa – Hershey Low Fat
1 1/2 c Evaporated Skim Milk -
: Perfection
1/4 c Butter Buds=AE
1/2 ts Vanilla Extract
1/2 ts Almond Extract
Bring sugar, cocoa, and milk to full boil – constantly stirring. Once
reached – stop stirring – use candy thermometer to reach soft ball
stage – 234 F. Remove from heat, sprinkle butter buds and extracts
on top – Don’t Stir. Let temp. come down to 110 F. Beat throughly
till loses glossiness. Work quickly to spread in a 8 or 9″ pan. Cool
and cut.
NOTES : Per Serving Calories – 45 Total Fat – .1g 2%CFF
Yields
64 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Butter
1 cn (14-oz) evaporated milk
4 c Sugar
1 Jar (7-oz) marshmallow cream
1 (13-oz) sweet chocolate bar;
-grated
1 pk (12-oz) chocolate chips
2 ts Vanilla
2 c Chopped walnuts
4 1/2 c Sugar
From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)
Date: Wed, 2 Mar 1994 23:07:59 GMT
See recipe “Grandma Olsen’s Sugar Cookies” for source/info on this recipe.
Combine butter, sugar & milk. Boil 5 minutes; remove from heat & add
remaining ingredients except nuts. Mix well and add nuts. Spoon into
buttered 9″ x 13″ & 8″ x 8″ pans. Cool and cut; makes 5 pounds.
Nancy — Customer Sales
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
1 c Peanut butter
1 ts Vanilla extract
3 tb Cocoa (optional)
Mix sugar, 1/2 cup water, and optional cocoa in a saucepan, and boil
rapidly for exactly one minute. Pour over peanut butter and vanilla
in a bowl, and beat until thick. Pour into buttered pan and allow to
cool. Cut into squares. This recipe starts out as peanut-butter
fudge, but with the addition of powdered cocoa, can apparently been
engineered to be chocolate. I’ve not tried the cholocate variation,
but the basic pb is so good and so easy that its certainly worth the
try…
Yields
1 Lb
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 pk (6-oz) milk chocolate pieces
2 Sticks butter
2 c Nuts
1 pt Marshmallow creme
1 ts Vanilla
4 1/2 c Sugar (white)
1 cn (13-oz) evaporated milk
The Exclusively Chocolate Cookbook
Combine chocolate, butter, nuts, marshmallow and vanilla in large bowl. Mix
sugar and milk in large saucepan, bring to boil. Reduce heat and boil fro
15 minutes, stirring constantly. Pour over chocolate mixture and mix well.
Pour into two (2) 9 X 13 buttered pans. Cool. (makes 6 pounds).
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 1/2 c Chocolate chips
1 c Miniature marshmallows
1/4 c Half and half cream
Place chocolate chips, marshmallows and cream in top of double boiler
over simmering water. Stir constantly until melted and smooth. Serve
immediately or refrigerate and warm in double boiler before serving.
Yields
1 Cup
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 lb Powdered sugar
1/3 c Cocoa
1/4 c Milk
1/2 c Margarine
1 pn Salt
1 ts Vanilla
1/2 c Chopped nuts
Mix sugar, cocoa, milk, salt and margarine in a 2 quart glass bowl.
Microwave on high for 2 to 2-1/2 minutes or until margarine is melted. Stir
in vanilla and nuts. Mix well. Pour into a greased 8×8 pan. Chill for 1
hour in refrigerator. Cut into squares.
CAROL LORD (MRS. ROBERT C.)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Butter or margarine
3/4 c Hersheys Cocoa
4 c Confectioners sugar
1 ts Vanilla
1/2 c Evaporated milk
1 c Pecan pieces
Line square 8x8x2 inch pan with foil; set aside. Im medium
micro-proof bowl microwave butter on HIGH (full power) 1 to 1 1/2
minute or until melted. Add cocoa; stir until smooth. Stir in
confectioners’ sugar and vanilla; blend well (mixture will be dry and
crumbly) Stir in evaporated milk. Microwave on HIGH 1 minute; stir.
Microwave and additional minute or until mixture is hot. Beat with
wooden spoon until smooth; add pecan pieces. Pour into prepared pan.
Store, covered, in refrigerator.
Makes about 4 dozen squares.
Yields
10 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c Chips of any flavor
1 cn Sweetened condensed milk
1/4 c Margarine
1 c Chopped walnuts
Place all ingredients “except” the walnuts in a large microwave safe bowl.
Microwave at medium (50%) until chips are melted 3 to 5 minutes stiring
once or twice. Then stir in walnuts. Pour into a well greased 8×8 baking
pan (square). Refrigerate until set then cut into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Corn syrup
1/3 c Evaporated milk
3 c Chocolate chips
3/4 c Confectioner’s sugar
2 ts Vanilla
1 1/2 c Walnuts, coarsely chopped
Line 8 inch square baking pan with plastic wrap. In 3 quart
microwavable bowl, combine corn syrup and evaporated milk, stir until
well blended. Microwave on HIGH 3 minutes, Stir in chocolate chips
until melted. Stir in confectioner’s sugar, vanilla and walnuts. With
wooden spoon, beat until thick and glossy. Spread into prepared pan.
Refrigerate 2 hours until firm. 25 squares.
Yields
25 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
12 oz Chocolate chips
14 oz Condensed milk
1 1/4 c Chopped walnuts
1 1/2 ts Vanilla
In glass container, combine chocolate chips and milk. Microwave on high for
3 minutes. Stir until smooth. Add remaining ingredients. Spoon into
foil-lined pan and chill 2 or more hours.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c SUGAR
3/4 c MARGARINE
2/3 c EVAPORATED MILK
12 oz CHOCOLATE CHIPS
7 oz MARSHMALLOW CREAM
1 c CHOPPED NUTS
1 ts VANILLA
COMBINE SUGAR, MILK AND MARGARINE IN A HEAVY SAUCE PAN AND BRING TO A
BOIL. STIR CONSTANTLY. CONTINUE TO BOIL FOR 5 MINUTES OVER MEDIUM
HEAT. REMOVE FROM HEAT AND STIR IN CHOCOLATE CHIPS. ADD MARSHMALLOW
CREAM AND VANILLA EXTRACT. BEAT UNTIL WELL BLENDED. POUR INTO A WELL
BUTTERED 9 X 13″ PAN. COOL AT ROOM TEMPERATURE UNTIL FIRM. CUT INTO
SQUARES.
Yields
100 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
2/3 c Milk
2 tb Corn syrup
2 oz Unsweetened chocolate
2 tb Butter
1 ts Vanilla
Combine sugar, milk, corn syrup and chocolate in 2-quart Mix-N-Pour bowl.
Stir well. Microwave on High for 5 to 5 1/2 minutes, until mixture boils,
stirring once. Scrape sides of bowl down well to remove any sugar crystals.
Insert microwave-safe candy thermometor. Microwave on High for 4 1/2 to 5
1/2 minutes or until 235 degrees or until soft ball forms. Add butter, but
do not stir. Cool mixture without stirring to 120 degrees F. Grease 8-inch
square baking pan. Add vanilla to fudge; beat vigorously for 5 to 10
minutes until candy is thick and begins to lose its gloss. Spread in baking
pan. Cool until firm. Cut into squares.
Makes 36 squares.
Yields
12 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 c Sugar
3/4 c Margarine
2/3 c Evaporated Milk
12 oz Pkg. semi-sweet chocolate
-chips
7 oz Marshmallow Creme (1 jar of
-Kraft brand)
1 ts Vanilla
1 c Chopped nuts
Stir together margarine, sugar and milk in heavy 3 qt. saucepan.
Bring to full boil stirring constantly. Boil 5 minutes over medium
heat, or until candy thermometer reaches 234 deg. F., with constant
stirring to prevent scorching. (Candy thermometer highly recommended)
Remove from heat. Gradually stir in chocolate chips until melted. Add
remaining ingredients, mix until well-blended.
Pour into greased 9×9 inch or 13×9 inch pan. Cool at room
temperature.
Cut into squares. Makes about 3 pounds of fudge.
From Kraft Marshmallow Creme jar.
Enjoy! – Jeff Duke
Yields
12 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Peanut butter
2 c Semisweet chocolate chips
1 cn Sweetened condensed milk
1/4 c Butter
1 c Chopped nuts, optional
Place all ingredients except nuts in large microwavable bowl. Cook at 1/2
power until melted. Mix well. Stir in nuts. Pour into buttered 8 x 8 baking
dish. Refrigerate until set.
Yields
16 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
8 oz unsweetened baking
: chocolate
1 c salted butter, — room
: temperature
4 lg eggs
2 c white sugar
2 ts vanilla extract
1 ts almond extract
1/2 c all-purpose flour
2 TB instant coffee crystals
1 pk semisweet chocolate chips
Preheat oven to 300 degrees. Grease an 8-inch square baking pan. In
saucepan mix together baking chocolate and butter. Melt over
medium-low heat, stirring, until almost melted. Remove from heat and
stir until smooth. In a large mixing bowl, using an electric mixer,
beat eggs on medium speed until light and fluffy and light yellow in
color. Add sugar and blend on low until well mixed. Add vanilla and
almond extracts to eggs and mix well. Add flour and coffee crystals
and blend until smooth. Pour batter into pan and smooth the surface.
Sprinkle with chocolate chips and bake on center rack 45-50 minutes
until batter is set and toothpick inserted in center comes out clean.
Do not overcook. Cool to room temperature and chill about 1 hour
before cutting.
Yields
4 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 lb Powder sugar; (3 3/4 +cup)
1/4 c Milk
1 tb Vanilla
1 c Miniature marshmallows
1/2 c Cocoa
1/2 c Margarine
1/2 c Nuts chopped. any kind would
-do; I have used walnuts,
-both English and Black, and
-pecans
1. Melt margarine, add powdered sugar, milk, vanilla, marshmallows (packed
tightly into cup and a little overflowing), cocoa.
2. Cook on high (650 watts) for 2 to 3 min. stir, put in nuts, pour in
greased pan……cool about 1 hour….
hint: I usually beat it a little after cooking and adding nuts before I
pour it out. cut before completely cool.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Failed fudge
1 Egg
1/2 c All-purpose flour
1/2 c Milk
Good use of failed fudge: fudge that is too hard, too soft, too
runny, too sugary, too chewy, etc.
Proportions are as follows: for every 2 cups (roughly 1 pound yield)
of any failed fudge that is not runny, you’ll need 1 egg, 1/2 cup
all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the
milk (to 1/4 cup). If fudge is as thin as bouillon, eliminate the
milk.
Mix egg, milk, and flour together until mixture is smooth, then stir
into fudge mixture. Bake in buttered 8×8-inch pan in preheated 325′F
oven for 40 to 45 minutes. A cake tester inserted around the edge
should come out clean; center will obviously still be soft. Place on
rack to cool.
Yields
1 Pan
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3/4 c All purpose flour (4 ounces)
1/2 c Plus
1/2 tb Unsweetened cocoa powder
1/4 ts Salt
1/4 ts Baking powder
5 tb Butter or margarine
1 1/4 c Sugar
1 lg Egg
2 lg Egg whites
1 ts Vanilla extract
1 ts Instant espresso powder or
-coffee powder dissolved in:
1 ts Water
BAKERS’ DOZEN, ALICE MEDRICH SHOW #BD1A46
Position the rack in the lower third of the oven and preheat to 350 degrees
F (or 325 F if you are using a glass pan). Spray the pan lightly with
vegetable oil spray.
Whisk together the flour, cocoa powder, salt, and baking powder, and set
aside.
Melt the butter in a medium saucepan. Off heat, stir in the sugar until
combined (texture will remain sandy). Add the egg, egg whites, vanilla, and
dissolved espresso powder. Beat with a wooden spoon or rubber spatula about
forty strokes, scraping the sides of the pan as necessary. Add the dry
ingredients and beat for another 40 strokes, or just until completely
mixed.
Scrape the mixture into the prepared pan and spread evenly. Bake for 20 to
25 minutes, or until a toothpick inserted into the center comes out a
little gooey. Cool in the pan on a rack. Cut into 16 squares. Brownies may
be stored, well wrapped, for about 2 days at room temperature or frozen for
up to 2 months.
NUTRITIONAL INFORMATION PER BROWNIE: 134 calories, 4.6 grams fat (29
percent calories from fat); 2.2 grams protein; 22.8 grams
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 Recipe failed fudge, soupy
2 tb Unflavored gelatin; (2
-envelopes or 1/2 ounce)
2 lg Egg whites
1/8 ts Cream of tartar
1 c Heavy cream
If fudge doesn’t harden and is very, very runny, turn it into a
Bavarian Cream.
Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit
until gelatin softens and swells. Dissolve gelatin completely by
microwaving on medium (50%) for 15 to 30 seconds, or by placing over
hot water. Mix warmed fudge back into the rest of fudge and let cool
to room temperature. Beat egg whites, adding cream of tartar when
they become frothy. Continue beating to stiff peaks, and fold into
fudge mixture. Beat cream in chilled bowl using chilled beaters until
stiffened but not thick–it should hold soft peaks–and fold into
fudge mixture. Pour into 6-cup mold and chill until ready to serve.
Yields
1 Servings
Permalink
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