7068 never ever fudge Recipes

fudge brownie mix (8-inch-square pan size), caramels, evaporated milk, coarsely chopped pecans, cream cheese, softened, sugar, eggs, lightly beaten, unsweetened chocolate, melted and cooled

king arthur unbleached all-purpose flour, brown sugar, butter, softened, egg yolk, vanilla extract, fudge brownie mix (13-inch x 9-inch pan size), egg, water, canola oil, milk chocolate chips, melted, chopped walnuts, toasted

white sugar, milk, vanilla extract, butter, marshmallows, quartered, milk chocolate chips, semi-sweet chocolate chips, unsweetened chocolate, chopped pecans

sugar, evaporated milk, butter, hershey bars, semi-sweet chocolate chips, marshmallow creme, walnuts, chopped, vanilla extract

sugar, unsalted butter (no substitude), carnation evaporated milk, vanilla, milk chocolate chips, chopped nuts (optional)

sugar, unsweetened chocolate square, light corn syrup, salt, evaporated milk, butter, vanilla

processed cheese food, cubed, butter, unsweetened cocoa powder, sugar, chopped walnuts, vanilla extract

butter or 1/2 cup margarine, white sugar, eggs, vanilla, flour, cocoa, salt, baking powder, chocolate chips (optional), chopped walnuts or 1/2 cup pecans (optional)

food cake mix, chocolate fudge instant pudding, sour cream, eggs, beaten, milk, vanilla, semisweet chocolate chips, butter flavored crisco shortening, powdered sugar, salt, vanilla extract, heavy whipping cream

german chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sweetened condensed milk, hot fudge topping, topping (like cool whip )

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

sweetened condensed milk, unsweetened baking chocolate, semisweet chocolate chips, vanilla, walnuts, chopped, ingredients for variations, almond roca fudge : stir in 3/4 cup almond brickle chips instead of nuts, sprinkle 2 tbsp brickle chips on the top., mounds fudge : stir in 1 cup coconut instead of nuts., rocky road fudge : stir in 1 cup miniature marshmallows and 1/2 cup peanuts instead of the nuts., milk chocolate fudge : use milk chocolate chips instead of semisweet chips., peanut butter cup fudge : use chocolate flavored eagle milk, 10 oz. package peanut butter chips instead of plain eagle milk and chocolate chips. when melted, add 1/2 to 3/4 cup peanut butter with the vanilla. may use either smooth or chunky peanut butter and may add chopped peanuts if desired.

cream cheese, softened, powdered sugar, creamy peanut butter, cool whip, graham cracker pie crust, fudge syrup or fudge sauce

ground sirloin, ground chuck, crushed ice, seasoning, : (the only rub you ll ever need ), cumin, oregano, garlic powder, onion powder, chili powder, kosher salt, paprika, brown sugar

chocolate fudge cake mix, eggs, vegetable oil, water, prepared chocolate fudge frosting

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

use 1 cake mix of your choice. the cheaper the cake mix the better for some reason., prepared icing to enhance the cake flavor. like, if it is chocolate, use a chocolate or fudge icing., that said , 1 cake mix, your choice, icing, your choice .

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.