9453 kittencal minute fudge Recipes

brown sugar or penuche fudge, brown sugar, evaporated milk, light corn syrup, vanilla, chopped nuts , optional, butter, preparation, in a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234o to 238o., heat and add vanilla and butter; do not stir. let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. pour or spread in a greased pie plate or 8-inch square pan. score when set and cut into squares when firm., test for soft ball stage, use fresh cold water each time you test the candy. in about 1 cup of cold water , spoon about 1/2 tsp of hot candy. put you hand into the water and push the candy to form a ball. gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

minute microwave fudge, please note your time may vary according to microwave wattage), time does not include cooling time ., please note : i have made this recipe for many years, powdered sugar, cocoa, salt, milk, vanilla, butter or margarine, chopped nuts (optional), powdered sugar , cocoa, and salt into a 1 quart microwave safe bowl., in milk and vanilla., butter on top ., on high , 2 minutes., please note your time may vary according to microwave wattage), in nuts (optional)., in 8 x 8 x 2 inch baking pan ., hour or until firm.

white sugar, evaporated milk, unsalted butter, salt, milk chocolate chips, marshmallows, pure vanilla extract, chopped nuts

semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can), pure vanilla extract, walnuts, coarsely chopped (plus more for decoration), raisins or 1/2 cup dried currant, candied red cherries, candied green cherries, to decorate top (like holly)

powdered sugar, unsweetened cocoa, salt, milk , minus 1 tsp, vanilla, butter

semisweet chocolate morsels, a 12-oz b g) butterscotch morsels, sweetened condensed milk, vanilla extract, walnut halves, a couple of handfuls ) currants, cake pan , lightly greased with softened butter, candied cherries, red and green, for garnish , 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.

not available, nutrition : not available, prep time : 10 minutes, cook time : not available, total time : not available, premium white chocolate or confectioners coating, eagle brand sweetened condensed milk (not evaporated milk), salt, vanilla extract, chopped nuts

sugar, butter or 3/4 cup margarine, evaporated milk, chocolate chips (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz butterscotch chips (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz white (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz peanut butter chips (or whatever flavor fudge you would like to make, i use 12 ounces), marshmallow cream, nuts (optional), vanilla

ground amaretti (italian almond macaroons; about 17; use a food processor), sliced almonds with skin, toasted, cooled, and finely ground (in processor), unsalted butter, melted and cooled, egg whites , at room temperature 30 minutes, sugar, cream of tartar, chilled heavy cream, disaronno amaretto or other almond-flavored liqueur, fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler, sliced almonds with skin, toasted and cooled, heavy cream, light corn syrup, dark brown sugar, instant-espresso powder, unsweetened cocoa powder, fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped, pure vanilla extract

semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can & wrap in saran wrap), pure vanilla extract, walnuts, plus more for topping, raisins or 1/2 cup fruit, candied red and green cherries (like holly) or green and red m&m (like holly)

semisweet chocolate, chopped fine, unsweetened chocolate, chopped fine, baking soda, table salt, sweetened condensed milk, vanilla extract, marshmallow, salted peanuts, chopped, semi-sweet chocolate chips

glazed raised donuts from bakery section of market, french vanilla ice cream, hot fudge sauce

all pupose flour, white sugar, baking cocoa, divided, baking powder, salt (usually leave out), milk, vegetable oil, vanilla extract, brown sugar, water, cream or ice or heck have both, in medium bowl combine, flour , white sugar 2 tbsp cocoa, baking powder and salt., stir in until smooth, milk , oil and vanilla, spread in an ungreased 9 square pan ., combine and sprinkle over batter in pan, remaining 4 tbsp cocoa and brown sugar., pour hot water over all. do not stir, bake 350 for 35-40 minutes.

bring to soft ball stage (about 8 minutes boiling time), white sugar, evaporated milk, then add all the following, marshmallow creme, vanilla, maple flavoring or little more to taste, white chocolate vanilla flavor chips, chopped nuts

semisweet chocolate morsels (12 oz), butterscotch morsels (3/4 of a 12-oz bag), sweetened condensed milk (14 oz), vanilla extract, walnut halves (8 oz), currants (a couple handfuls), cake pan , lightly greased with softened butter, candied red and green cherries, for garnish (optional)

hot fudge snackin cake, flour, sugar, baking cocoa, divided, baking powder, salt, milk, vegetable oil, vanilla extract, brown sugar , firmly packed, water, in a medium bowl, combine flour, sugar, 2 tsp. cocoa, baking powder and salt. stir in milk, oil and vanilla until smooth. spread in ungreased 9 square baking pan. combine brown sugar and remaining cocoa; sprinkle over batter. pour hot water over all; do not stir. bake at 350o f for 35-40 minutes. serve warm.

evaporated milk, sugar, salt, diced or small marshmallows, chocolate chips, chopped pecans (opptional)