Food recipes
Christmas Fudge
Christmas Fudge Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cream, whipped, cream topping, pressurized nuts, walnuts, english Directions: Slowly melt chocolate in a double boiler; simmer ov...
Christmas Fudge
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
nuts, walnuts, english
Directions:
Slowly melt chocolate in a double boiler; simmer over low heat.
When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.
Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes).
The fudge will become dark in color and glossy.
Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
*Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.
One other thing I wanted to mention.
When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in).
I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water.
Also, you can place this fudge in the freezer, as it does freeze well.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
nuts, walnuts, english
Directions:
Slowly melt chocolate in a double boiler; simmer over low heat.
When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.
Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes).
The fudge will become dark in color and glossy.
Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
*Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.
One other thing I wanted to mention.
When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in).
I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water.
Also, you can place this fudge in the freezer, as it does freeze well.