4 fudge from the first Recipes

  • Wellesley Fudge Cake
    roughly a century ago , the founder of wellesley college ... and
    6 More
    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.
    30 min, 7 ingredients
  • My First Chocolate Fudge My First Chocolate Fudge
    granulate sugar, evaporated milk, butter and
    6 More
    granulate sugar, evaporated milk, butter, marshmallow creme, semi-sweet chocolate chips, milk chocolate bar, chopped pecans or walnuts, vanilla
    9 ingredients
  • Another Borstplaat Recipe,  Fudge, so Different from the First Another Borstplaat Recipe, Fudge, so Different from the First
    cream, milk , about, vanilla sugar (by honig or oetker) and
    2 More
    cream, milk , about, vanilla sugar (by honig or oetker), caster sugar, butter
    30 min, 5 ingredients




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