167 fudge with crust Recipes

chocolate cookie pie crust, cream cheese, softened, sweetened condensed milk, peanut butter, lemon juice, vanilla, cream (measure 3/4 cup after whipping, you could add in 1 cup if desired), chocolate fudge sauce, chopped peanuts (optional)

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

frozen pie crust, semisweet mini chocolate chips, cool whip, eggs (beaten ), bananas (sliced ), sugar

refrigerated ready-to-use folded piecrusts, butter, semisweet chocolate chips, sugar for crust, eggs, all-purpose flour, salt, vanilla extract, milk

eggs, slightly beaten, sugar, cocoa powder (heaping tablespoons), evaporated milk, butter, melted, pie crust, flour

butter, brown sugar, eggs, semi-sweet chocolate chips, instant coffee granules, rum flavored extract, all-purpose flour, chopped walnuts, walnut halves, recipe pastry for a 9 inch single crust pie

graham cracker pie crust, chocolate with almonds, a tub of coolwhip, instant coffee, minutes is freezer time

eggs, butter, melted and cooled slightly, baking cocoa, all-purpose flour, sugar, vanilla extract, semi-sweet choclate chips, broken pecan pieces, pie crust, garnish: whipped cream , mini chocolate chips

chocolate crumb crusts, cornstarch, water, unsweetened chocolate squares, condensed milk, eggs, butter, softened, salt, pecans

pie crust, cream cheese, softened, sugar, vanilla extract, eggs, pillsbury thick n fudgy hot fudge swirl deluxe brownie mix, oil, water, chopped pecans

chocolate pirouette-crusted cake, thaw : 2 hours, prep : 10 minutes, pepperidge farm chocolate fudge 3 layer cake, canister (14.1 oz.) pepperidge farm chocolate hazelnut creme-filled pirouettes (about 18)

chocolate pirouette-crusted cake, dressed up to wow any crowd , a fudge layer cake is garnished with rolled wafer cookies for a company s coming look that takes only 10 minutes to put together., pepperidge farm chocolate fudge 3 layer cake, a 13.5-oz canister pepperidge farm chocolate hazelnut pirouette (about 18)

white flour crust, king arthur unbleached all-purpose flour, salt, granulated sugar, cold butter, unsalted preferred, ice water, light corn syrup or brown sugar corn syrup, caramel from a block, butter, brown sugar, salt, vanilla extract, vinegar (cider or white), eggs, chocolate chips, chopped pecans, unwrap caramel candies , soften in the microwave, and pack into a measuring cup.

pie crust, baked, instant coffee granules, boiling water, semisweet chocolate, egg yolks, beaten, whipping cream, butter, diced

butter, softened, sugar, eggs, semi-sweet chocolate chips, melted, all-purpose flour, pecans or 1 cup walnuts, broken, strawberry pie filling, pie crusts, cool whip

graham cracker crumbs, brown sugar, chopped pecans, butter melted, fudge brownie mix, water, vegetable oil, egg

sugar, cocoa, eggs, evaporated milk, vanilla, margarine, melted, pie crusts

semisweet chocolate, butter, sugar, eggs, beaten, unbaked pie crust