Food recipes
A1 Prize Winning Fudge
A1 Prize Winning Fudge Ingredients: sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt nuts, pecans cream, whipped, cream topping, pressurized vanilla extract pascha, or...
A1 Prize Winning Fudge
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.
Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.
Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.
Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.
Let mixture cool to 200 degrees which can take from 5 to 10 minutes.
Stir in both of the chocolate until smooth.
Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.
Using the foil overhang, remove fudge from pan and cut into squares.
Will keep refrigerated in an airtight container for up to 1 month.
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.
Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.
Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.
Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.
Let mixture cool to 200 degrees which can take from 5 to 10 minutes.
Stir in both of the chocolate until smooth.
Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.
Using the foil overhang, remove fudge from pan and cut into squares.
Will keep refrigerated in an airtight container for up to 1 month.