New Fudges Baking Recipes
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Granulated sugar
2/3 c Milk
2 tb Light corn syrup
1 tb Butter
1 ts Vanilla
1/2 c Peanut butter
1 c Milk chocolate chips
Combine sugar, milk and corn syrup in a heavy saucepan (3 quart);
bring to a boil, stirring constantly, until mixture boils. Continue
boiling without stirring to the soft-ball stage (234 F). Remove from
heat. Add butter, without stirring, and cool to lukewarm (110 F). Add
vanilla and peanut butter; beat until mixture begins to thicken and
lose its gloss. (Watch carefully, this fudge has a short beating
time.) QUICKLY add chocolate pieces, and turn into buttered
8x8x2-inch pan. While warm, mark into squares. Cool until firm, then
cut as marked.
Yields
3 Dozen
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-CRUST-
1 1/2 c Graham cracker crumbs
1 c Macadamia nuts; chopped fine
1/3 c Powdered sugar
1/2 c Melted butter
FILLING
4 lg Eggs; island
1 1/2 c Sugar
1 ts Vanilla extract
2 ts Kahlua
8 oz Semisweet chocolate chips;
-melted
1 1/2 c Unsalted butter; softened
2 c Whipping cream
1/2 c Powdered sugar
2 tb Powdered coffee substitute;
-optional
CRUST: Mix crumbs, mac nuts, 1/3 cup powdered sugar, and melted butter and
press into 10-inch glass pie pan. Chill.
FILLING: Beat eggs with mixer and add sugar. Beat until light and custardy.
Add vanilla and Kahlua. Mix well. Add melted chocolate. Continue beating.
Add unsalted butter, a stick at a time, until smooth and satiny. Turn into
prepared pie crust and chill until set. Whip cream with 1/2 cup powdered
sugar and powdered coffee. Pipe through pastry tube onto pie using rose
tip. Chill. Makes 8 servings
Yields
8 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
1 ts Salt
2 c Flour
1 c Milk
1 c Mashed potatoes
2/3 c Cocoa
3 ts Baking powder
2/3 c Butter
4 Eggs, separated
1 c Chopped nuts
Cream sugar and butter. Add egg yolks. Sift dry ingredients
together and add alternately with milk. Add potatoes, and stir in
nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees
until firm.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
2/3 c Milk
1/4 ts Salt
2 tb Light corn syrup
2 tb Margarine or butter
1/2 ts Ground cardamom
1/4 c Chopped walnuts
1/4 c Chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium
heat, stirring constantly, until sugar is dissolved. Cook, stirring
occasionally, to 240F on candy thermometer or until small amount of mixture
dropped into very cold water forms soft ball that flattens when removed
from water. Remove from heat.
Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will
be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is
thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape
when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered
9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
Yields
32 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
3 oz Unsweetened chocolate
3 tb Butter or regular margarine
1/3 c Unseasoned mashed potatoes
1 ts Vanilla
1 ds Salt
1 lb Confectioners sugar
1 ts To 2 ts milk
Flaked coconut
Chopped walnuts
Melt chocolate and butter in saucepan over low heat. Remove from
heat. Add mashed potatoes, vanilla and salt. Mix well. Sift
confectioners sugar into large bowl. Add chocolate mixture, mixing
well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to
make a mixture that can be kneaded. Turn out on board and knead until
smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch
in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick
slices. Makes 48 pieces. Origin: Farm Journal’s Choice Chocolate
Recipes Shared by: Sharon Stevens
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 lb Powdered sugar
1/2 c Cocoa
1/4 c Milk
1/4 lb Butter
1/2 c Chopped nuts
Butter 8″ square dish. Place sugar and cocoa in a bowl and stir. Add milk
and butter. DO NOT STIR. Heat on FULL POWER, uncovered, for 2 minutes.
Stir, add vanilla and nuts, pour into buttered dish and refrigerate.
Serving Ideas : Hot buttered popcorn, a hug and a kiss. 
NOTES : This has been a favorite of my husband’s family, and now ours, for
years. They would have fudge and popcorn while gathered around the tv to
watch a good movie.
Yields
32 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 Unsweetened chocolate square
4 tb Butter
1/3 c Mashed potatoes
1/8 ts Salt
1 ts Vanilla extract
1 lb Confectioners’ sugar
Cook and mash a medium potato without using any seasoning, butter or
milk. Measure 1/3 cup. Melt chocolate and butter together. Blend
into mashed potatoes with the salt and vanilla. Mix well. Sift sugar.
Add a small amount at a time, blending until no sugar is visible.
When a spoon is no longer equal to the task of mixing, knead in the
balance of the sugar with well-buttered hands. Turn out onto a board
and continue to knead until mixture is smooth, glossy and pliable,
buttering hands as necessary. No crumbs should remain. Press into a
buttered 8-inch square pan or shape into balls and top each ball with
a nutmeat
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 ts Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend
well, pour into buttered pans and chill in refrigerator. Cut into squares
before firm.
This recipe makes about 5 lbs of fudge. No one has attempted a calorie
count, but it’s estimated that each piece contains about 47 gazillion
calories. Dieters, beware!
HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is
“supposedly” the original recipe for See’s Fudge, produced by the See’s
Candy Company, Los Angeles. Emma allegedly worked for See’s and later owned
her own candy store.
From
Yields
25 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Icing sugar
1 c Cocoa
1 1/2 Butter or margarine
1 1/2 Chopped walnuts
Walnut halves
Sift together icing sugar and cocoa. Melt butter in a saucepan.
Continue cooking until buter is hot and bubbly. Remove from heat.
Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in
a greased 8 inch square cake pan. Garnish with walnut halves. Chill
until set. Store in refrigerator.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 cn Evap. milk
4 c White sugar (up to 4-1/2)
1 c Butter
18 oz Semi-sweet
Real chocolate chips
8 oz Mini marshmallows
2 ts Vanilla
2 c Chopped nuts
Heat butter, milk, & sugar to rolling boil. Boil for 7 more minutes,
stirring the whole time at a rolling boil. (Does not become crystallized).
As you remove from heat, add remaining ingredients. Stir until com- pletely
mixed. Pour into 8-1/2 x 12 buttered dish. Cool completely before cutting
into squares.
I prefer 4 cups sugar, as this is so very rich & sweet. Marge Melvin *
NOTE–the large can (13 oz) of evaporated milk is used I believe- -Jo
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/4 c Boiling water
3/4 c Pitted prunes
2/3 c Oil
1 c Sugar
2 tb Unsweetened cocoa powder
2 ts Ground cinnamon
1 ts Salt
1 ts Vanilla
2 Eggs
1 c Buttermilk
2 1/2 c Flour
1 1/2 ts Baking soda
2 ts Baking powder
———————–CHOCOLATE FUDGE FROSTING———————–
1/4 c Water
1/4 c Shortening
1/4 c Light corn syrup
2 c Sifted powdered sugar
1/2 c Cocoa powder
1/4 ts Salt
1/2 ts Vanilla
Pour boiling water over prunes and let soak 30 minutes. Combine oil,
sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon
vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked
prunes and buttermilk in blender or food processor and chop finely.
Add to creamed mixture with flour, soda and baking powder. Beat well
and turn into well-greased and floured 13- x 9-inch baking pan or 2
(8-in.) round pans. Bake at 350F 30 minutes, or until wood pick
inserted near center comes out clean. Cool.
To make frosting, bring water to boil. Remove from heat and beat in
shortening and corn syrup. Add powdered sugar, 1/2 cup cocoa, 1/4
teaspoon salt and 1/2 teaspoon vanilla and cream well to spreading
consistency. Use to frost cooled cake.
Yields
12 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-ANDY MONDAY-CWMR26A
3 pk Chocolate chips
1 pt Marshmellow cream
1/2 lb Butter
2 tb Vanilla
2 c Walnuts; chopped
4 1/2 c White sugar
1 cn Evaporated milk
Place in large bowl first five ingredients. Set aside.
Boil briskly for 9 minutes after coming to a boil, the
sugar and evaporated milk. Stirring, add to the first
mixture and mix well. Put in buttered shallow pan and
refrigerate. Slice into squares and serve. It will
freeze and keep for months.
From
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
POUND CAKE
1 c Softened butter
1/2 c Shortening
3 c Sugar
5 lg Eggs
3 c Sifted cake flour
1/2 c Cocoa
1/4 ts Baking powder
1 1/4 c Milk
1 ts Vanilla
FUDGE FROSTING
2 c Sugar
1/4 c Cocoa
1/4 ts Salt
2/3 c Milk
1/2 c Shortening
1 ts Vanilla
Beat butter and sugar until creamy. Beat in eggs, one at a time, just
until yellow disappears.
Combine dry ingredients and add to creamed mixture alternately with
milk, beginning and ending with flour, just until blended after each
addition. Stir in vanilla.
Bake in a greased and floured 10″ tube pan 1 hour at 325F., until a
toothpick inserted in the center comes out clean. Cool in pan on a
wire rack 10-15 minutes before removing and cooling completely on
rack. Spread with frosting.
Frosting:
Combine sugar, cocoa, salt, milk and shortening in saucepan. Boil 2
minutes over medium heat, stirring constantly. remove and add vanilla.
Beat at high speed until smooth and of the proper consistency.
Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
4 1/2 c Sugar
1 cn (13.5-oz) evaporated milk
3 pk (6-oz) chocolate chips
2 Sticks butter
1 tb Vanilla
2 c Chopped nuts
Boil sugar and milk for 9 minutes, stirring constantly. Remove from heat
and add chips and butter. Stir to melt chips. Add vanilla and nuts. Pour
into large buttered pan. Makes 5 pounds.
MRS JERRY CRISP (JAMIE)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Butter; softened
1/2 c Shortening
3 c Sugar
5 ea Eggs
3 c Sifted cake flour
1/4 ts Baking powder
1/2 c Cocoa
1 1/4 c Milk
1 ts Vanilla extract
FUDGE FROSTING
2 c Sugar
1/4 c Cocoa
1/4 ts Salt
2/3 c Milk
1/2 c Shortening
1 ts Vanilla extract
The Chocolate Pound Cake:
Cream butter and shortening; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
after each addition. Combine flour, baking powder, and cocoa; stir
well. Add to creamed mixture alternately with milk, beginning and
ending with flour mixture. Mix just until until blended after each
addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes; remove from pan, and
let cool completely on a wire rack. Spread Fudge Frosting on top and
sides of cake.
Yield: one 10-inch cake.
Fudge Frosting:
Combine all ingredients except vanilla in a heavy saucepan. Bring
to a boil, stirring constantly; boil 2 minutes, stirring constantly.
Remove from heat; pour into a small mixing bowl, and add vanilla.
Beat at high speed of an electric mixer 5 minutes. Yield: 3 cups.
Mrs. James L. Twilley of Georgia, in December, 1987 “Southern Living”
Typos by Jeff Pruett.
Yields
1 X 10″ cake
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/4 c Whole wheat flour
3/4 c All purpose flour
2 ts Baking powder
2/3 c Granulated sugar
2 tb Cocoa
1/4 ts Salt
1/2 c Soy milk
2 tb Mashed banana
2 tb Cocoa
1 3/4 c Hot water
1/2 ts Rum extract (optional)
2/3 c Brown sugar
1/4 -1/2 cup
Grapenuts
Measure the first 6 ingredients into a bowl and combine well. Add milk and
mashed banana. Mix and scrape into an 8 inch (20cm.) casserole or pan that
has been sprayed with Pam. In the same bowl mix sugar and cocoa together.
Add hot water and rum extract (if using). Stir to dissolve sugar. Pour over
batter. Do not stir. Bake, uncovered, in 350 degree oven for about 40
minutes unitl batter has risen above sauce and is firm to touch. Sprinkle
grapenuts over top, once you have taken pudding out of oven.
NOTES: I modified this recipe slightly and added less sugar. The
original recipe was way too sweet. Recipe taken from: Desserts cookbook
from Company’s Coming by Jean Pare.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
2 Squares unsweetened
-chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter or butter substitute
1 ts Vanilla
1/8 ts Salt
Melt chocolate in saucepan. Add sugar, milk, water, butter, and
salt. Boil to soft ball stage (234 – 238 F). Remove from fire. Add
flavoring and popped corn. Cool to room temperature. Stir until
creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace
Viall Gray, Glen Ellyn, IL.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Butter Or Margarine; Melted
2 oz Chocolate; Unsweetened
1 c Sugar
2 Eggs; Large
1 ts Vanilla
3/4 c Flour; Unbleached
1/2 c Nuts; Chopped
Melt butter or margarine and chocolate in a saucepan. Remove from heat;
stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir in
flour and nuts and mix well. Spread in greased 8 X 8 X 2-inch baking pan.
Bake at 350 degrees for 30 minutes. Cool; cut into squares.
Makes 16 brownies.
From Better Homes & Garden’s Homemade Cookies Cookbook, via The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip
Yields
8 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c CHIPITS Semi-Sweet Chocolate
1 x -chips, melted
2/3 c Corn Syrup
1/3 c Sugar
3 ea Eggs, slightly beaten
3/4 c Pecan halves, chopped
1 ea Frozen Shortening Pie shell
1 x -thawed 15 min
1 x Vanilla Ice Cream
1 x Rich ‘N’ Satin Chocolate
1 x -sauce
In a large bowl thoroughly combine melted chocolate, corn syrup,
sugar and eggs; stir in pecans. Pour mixture into pie shell which has
been placed on a cookie sheet. Bake in 400F oven 10 minutes. Reduce
oven to 350F and bake 20 minutes longer. Cool then chill. Slice and
serve with ice cream and RICH ‘N’ Satin Chocolate Sauce. Makes 8
servings.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
5 1/2 oz Unsweetened chocolate
1 1/3 c Sugar
1 c Whipping cream
1/2 c Unsalted butter; softened
1 tb Pure vanilla extract
Cut the chocolate into small pieces and set aside. Combine the sugar and
cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then
cook for 6 minutes from the time it comes to a boil. Remove from the heat
and add the chocolate and butter, stirring until melted. Add the vanilla.
Refrigerate until well chilled, but not solid. Stir vigorously with a
wooden spoon until it is a soft spreadable consistency.
From
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Peanut butter
4 oz Plus 2 tb butter,
Cut into tablespoons
3 1/2 oz Marshmallow creme
2 ts Vanilla extract
2 c Granulated sugar
5 oz Evaporated milk
2 tb Powdered sugar
12 oz Semisweet chocolate chips
Wait until you taste this–it’s fabulous, easy, and makes a wonderful
gift.
1. In a small glass bowl, combine peanut butter and 2 tablespoons
butter. Heat in a microwave oven on High 30 to 60 seconds, stirring
once, until butter is melted and peanut butter is soft. Stir in
powdered sugar until well blended; set aside.
2. In a large bowl, combine chocolate chips, remaining 1 stick butter,
marshmallow creme, and vanilla; set aside.
3. In a large saucepan, combine granulated sugar and evaporated milk.
Heat over low heat, stirring constantly, until mixture comes to a
boil. Boil 6 minutes, stirring constantly. Pour over chocolate
mixture in bowl and stir briskly until chocolate and butter melt and
mixture is well blended.
4. Turn half of chocolate mixture into a well-buttered 8-inch square
pan. Carefully spoon reserved peanut butter mixture over chocolate
layer, spreading evenly. Carefully place remaining chocolate mixture
over peanut butter mixture and spread evenly. Refrigerate until set.
Cut into 25 squares.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
4 c Sugar
2 c Half & half
2/3 c Amaretto liqueur
1/4 ts Salt
Combine all ingredients. Stir over moderate heat until sugar is dissolved.
Bring to a boil & cook without stirring until it reaches 238 degrees on
thermometer. Remove from heat & let stand until it reaches 140 degrees.
Beat with a spoon until mixture begins to thicken slightly ( mixture will
still be shiny). Pour quickly into a foil-lined 8″ square pan. Let stand
until cool. Use foil to remove from pan & cut into squares.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream
Combine first three ingredients in saucepan and cook to 234 deg.F or
until it forms a soft ball in cold water. Stir often. Remove from
heat and fold in remaining ingredients. If desired add chopped nuts.
Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into
squares.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
2 c Sugar
1/2 c Sour cream
1/3 c White corn syrup
2 tb Margarine
1/4 ts Salt
2 ts Vanilla
1/4 c Candies cherries, chopped
1 c Pecans, chopped
In large heavy skillet, mix first 5 ingredients; cook to softball stage or
236?F. Remove fromheat; let stand 15 minutes. Add vanilla and beat; add
cherries and nuts. Pour into buttered 8×8 inch pan.
Classic Holiday Cooking
From
Yields
64 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
-Nancy Speicher DPXX20A
3 c Sugar
1 Env unflavored gelatin
1 c Milk
3 oz Unsweetened chocolate (sqs)
1 1/4 c Butter or margarine
2 ts Vanilla extract
1 c Walnuts; coarsely chopped*
*For delightful variations, in place of walnuts stir in 1 cup of any
of the following: coarsely chopped pecans, coconut, whole toasted
almonds, party mints, butter mints or crushed peanut brittle.
1. Butter an 8x8x2″ pan.
2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk,
corn syrup, chocolate and butter.
3. Cook over medium heat, stirring frequently, to 238F on candy
thermometer, or until a little in cold water forms a soft ball that
flattens when removed from water.
4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.
Cool 25 minutes.
5. Beat with wooden spoon until candy thickens. Stir in walnuts.
Spread in prepared pan. Let cool; then cut into squares. Makes about
2 1/2 lbs.
Yields
1 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
13 oz Pet Milk
1 lb Kraft’s caramels
1/2 lb Butter or margarine
12 oz NESTLES MILK CHOCOLATE
(do not substitute on the
-candy)
Recipe #2
14 oz Can Eagle Brand Sweetened
-Condensed Milk
14 oz Light Karo syrup
1/2 lb Butter
12 oz Nestles Milk Chocolate
Recipe #1 (preferred)
Method for either recipe:
Using either of the above ingredients combinations, put all ingredients in
the top of double boiler over simmering water; stir until smooth. Continue
to cook 30 minutes. Stir to keep from scorching. Put hot sauce through
blender or beat at high speed with electric mixer for a few minutes. Pour
into refrigerator containers with lids, refrigerating sauce between usage
up to 2 weeks.
Yields
6 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
DOROTHY CROSS TMPJ72B
4 oz Instant chocolate fudge
-pudding and pie filling
1 c Milk
2 c Heavy cream, whipped
6 tb Seedless red raspberry jam
12 oz Loaf pound cake; 1/2″ slices
3 tb Creme de cacao
1/2 c Chocolate fudge sauce
1/2 c Diced roasted almonds
1. In a medium bowl, combine pudding mix with milk. Whisk until well
blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half
of whipped cream until well blended and no white streaks remain; set
aside. 2. To assemble trifle, heat raspberry jam in microwave or over
low heat until melted when stirred. In a 2 or 2-1/2-quart glass
serving bowl, arrange 4 or 5 slices of pound cake to cover bottom of
dish and curve up sides of bowl slightly. Sprinkle 1 tablespoon creme
de cacao over cake. Drizzle 1/4 cup chocolate sauce and then 2
tablespoons jam on top. Using back of a spoon, spread jam around
evenly. Add half of reserved pudding mixture and spread evenly. 3.
Top with 3 or 4 cake slices to cover in a single layer. Repeat as
above using 1 tablespoon creme de cacao, remaining 1/4 cup chocolate
sauce, 2 tablespoons jam and remaining pudding mixture. 4. Top with 3
or 4 more cake slices. Drizzle remaining 1 tablespoon creme de cacao
over cake and spread remaining 2 tablespoons raspberry jam on top.
Cover trifle with remaining whipped cream, spreading evenly. Sprinkle
almonds on top. 5. Cover trifle and refrigerate until well chilled, 5
to 6 hours or overnight. Use a large spoon to scoop out and serve.
Yields
12 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 lb Bittersweet chocolate –
Finely chopped
1 c Unsalted butter — cut into
Tablespoons
1/3 c Strong brewed coffee
4 lg Eggs — at room temp
1 1/2 c Sugar
1/2 c Flour
8 oz Walnuts — chopped
Position a rack in the center of the oven and preheat to 375~. Line a 9×13″
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2″ beyond the sides of the pan. Butter the bottom and sides of the
foil-lined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high
speed, beat the eggs for 30 seconds, or until foamy. Gradually add the
sugar and continue to beat for 2 minutes, or until the mixture is very
light and fluffy. Reduce the mixer speed to low and gradually beat in the
chocolate mixture until just blended. Using a wooden spoon, stir in the
flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the
batter to the prepared pan. Bake for 28-30 minutes, or until the foggies
are just set around the edges. They will remain moist in the center. Cool
the foggies in the pan on a wire rack for 30 minutes. Cover the pan tightly
with aluminum foil and refrigerate overnlight or for at least 6 hours.
Remove the top foil and run a sharp knife around the edge of the foggies.
Using two ends of the foil as handles, lift the foggies onto a large plate
and peel off the foil. Invert them again onto a smooth surface and cut into
16 rectangles. Makes 16 foggies.
Yields
8 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Coca-Cola
1/2 c Oil
1/4 lb Margarine
3 tb Cocoa (unsweetened)
2 c Granulated sugar
2 c All-purpose flour
1/2 ts Salt
2 lg Eggs
1/2 c Buttermilk
1 ts Baking soda
1 ts Vanilla extract
~ICING——————
1/4 lb Unsweetened butter
3 tb Cocoa (unsweetened)
6 tb Cream or milk
1 ts Vanilla extract
1 c Chopped pecans
1 lb Confectioners’ Sugar
In a saucepan, bring the Coca-Cola, oil, marjarine and cocoa to a
boil. In a bowl, mix the sugar, flour and salt. Pour in the boiling
liquid and beat well. Add the eggs, buttermilk, soda and vanilla and
beat well.
Pour batter into a greased and floured sheet cake pan and bake for
20-25 minutes at 350 degrees F.
Icing: In a saucepan, combine the butter, cocoa and milk/cream and
heat until the butter melts. Beat in the remaining ingredients.
Spread on the hot cake. Cool and cut.
Yields
10 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Raisins
1/2 c Dark rum
2 1/2 c Granulated sugar
1/2 c Butter
1 c Evaporated milk
1 7 oz jar marshmallow creme
2 c Semi-sweet chocolate chips
1/2 c Chopped pecans
1 ts Rum extract
In a small bowl, combine raisins and rum. Marinate overnight. In a large,
heavy saucepan, combine sugar, butter, and milk. Cook over medium heat,
stirring constantly until mixture reaches soft ball stage (238 degress on a
candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow
creme, chocolate chips, pecans, extract, and raisin mixture. Spread mixture
into a lightly greased 10x8x2-inch baking pan. Cool and cut into squares.
Shared by Rita Taule, BTVC62A.
From
Yields
48 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c Sugar
1/8 ts Salt
2 oz Grated chocolate
Re: Chocolate Fudge Icing
This icing recipe is a candy recipe with milk added to make it into
frosting.
Bring to a boil in a large heavy pan:
Bring to a boil and cook covered 2-3 minutes until the steam washes
down from the sides of the pan any crystals which may have formed.
Uncover, redice heat and cook without stirring to soft-ball stage,
238 degrees. When nearing 238, there is a fine overall bubbling
with, simultaneously, a coarser patter, as though the fine bubbled
areas were being pulled down for quilting into the coarser ones.
Remove from heat without jostling or stirring. Cool the candy to
110. You may hasten this process by placing the hot pan in a larger
pan of cold water until the bottom of the pan has cooled. Add: 2 4
TBSP butter
Beat fudge partially. Add: 1 tsp vanilla
Then beat until it begins to lose its sheen. At this point the drip
from the spoon, when you flip it over, holds its shape against the
bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats
Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and
shape.
For chocolate fudge icing, the book says to:
Use in all: 1 c. milk
Beat until the icing is of the right consistency to be spread.
Yields
6 Servings
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· Filed under Fudges Baking Recipes
Ingrients & Directions
1/2 c Butter
1/3 c Chunky peanut butter
1 lb Confectioner’s (icing)
-sugar
1/3 c Dry powdered milk
1/3 c Light corn syrup
1 tb Water
1 ts Vanilla
1 c Chopped peanuts
In top of double boiler, combine butter and peanut butter and melt. Sift
together sugar and dry powdered milk; set aside. Add corn syrup, water and
vanilla to the peanut butter mixture. Stir in about half the dry
ingredients. Blend well, then add the remaining dry ingredients. Blend
until very smooth. Stir in chopped peanuts. Turn into a buttered 8″ square
pan. Cut into squares.
Yields
48 Servings
Permalink
· Filed under Fudges Baking Recipes
Ingrients & Directions
1 c Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c Sugar
1/8 ts Salt
2 oz Grated chocolate
This icing recipe is a candy recipe with milk added to make it into
frosting.
Bring to a boil in a large heavy pan: Bring t a boil and cook covered
2-3 minutes until the steam washes down from the sides of the pan any
crystals which may have formed. Uncover, redice heat and cook without
stirring to soft-ball stage, 238 degrees. When nearing 238, there is
a fine overall bubbling with, simultaneously, a coarser patter, as
though the fine bubbled areas were being pulled down for quilting
into the coarser ones. Remove from heat without jostling or stirring.
Cool the candy to 110. You may hasten this process by placing the hot
pan in a larger pan of cold water until the bottom of the pan has
cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp
vanilla Then beat until it begins to lose its sheen. At this point
the drip from the spoon, when you flip it over, holds its shape
against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut
meats Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and shape.
For chocolate fudge icing, the book says to:
Use in all: 1 c. milk Beat until the icing is of the right
consistency to be spread.
Yields
6 Servings
Permalink
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