39 fat fudge evaporated milk Recipes

fat-free evaporated milk (1 can), splenda sugar substitute, sugar free chocolate chips (1 package), butter, vanilla

sugar blend, fat-free evaporated milk, butter, salt, butterscotch chips, peanut butter chips, marshmallow creme, reduced-fat chunky peanut butter, vanilla extract

sugar, fat-free evaporated milk, butter, semisweet chocolate chips, marshmallow creme, chopped pecans, prune baby food, vanilla extract

cornstarch, salt (less than a pinch), butter or 1 tbsp margarine, fat-free evaporated milk, unsweetened chocolate square, vanilla, distilled white vinegar

splenda sugar blend for baking, fat-free evaporated milk, butter or 2 tbsp margarine, salt, marshmallows, semi-sweet chocolate chips, chopped pecans (optional) or 1/2 cup walnuts (optional), vanilla extract

sugar, fat-free evaporated milk, butter, semi-sweet chocolate chips, marshmallows, cut in half or 140 miniature marshmallows

marshmallow creme, fat-free evaporated milk, butter, cubed, vanilla, semi-sweet chocolate chips, chopped pecans

granulated sugar, brown sugar, fat-free evaporated milk, butter, light corn syrup, salt, natural-style peanut butter, vanilla extract, semisweet mini chocolate chips

bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, room temperature, unsweetened chocolate, chopped, instant espresso powder, sugar, fat-free evaporated milk, walnut pieces, toasted, vanilla extract

sugar, fat-free evaporated milk, reduced-calorie margarine, semisweet chocolate, chopped (about 1 1/2 cups), marshmallows

sugar, fat-free evaporated milk, reduced-calorie margarine, semisweet baking chocolate, chopped, marshmallows

butter, white sugar, evaporated milk, marshmallow creme, chocolate candy (such as hershey s), milk chocolate chips, peanut butter (optional)

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

sweetened condensed milk, fat-free evaporated milk, unsweetened cocoa powder, vanilla extract

sugar, fat-free evaporated milk, reduced-calorie margarine, semisweet chocolate chopped (about 1 1/2 cups), marshmallows

points 2, sugar, fat-free evaporated milk, light margarine, semisweet chocolate, chopped, marshmallows, vanilla extract

bittersweet chocolate, chopped, unsalted butter, room temperature, unsweetened chocolate, chopped, instant espresso powder, granulated sugar, fat-free evaporated milk, walnut pieces, toasted, vanilla extract

unsweetened dutch-processed cocoa powder, instant coffee crystals, salt, evaporated milk (low fat , not condensed milk!), chocolate chips (cinnamon & raspberry chips are good also), vanilla extract