Food recipes
Coney Island Fudge
Coney Island Fudge Ingredients: cream, whipped, cream topping, pressurized candies, semisweet chocolate sugars, granulated salt, table butter, without salt vanilla extract nuts, pecans Directions: Combine the cream, c...
Coney Island Fudge
Ingredients:
cream, whipped, cream topping, pressurized
candies, semisweet chocolate
sugars, granulated
salt, table
butter, without salt
vanilla extract
nuts, pecans
Directions:
Combine the cream, chocolate, and sugar in a heavy saucepan over low heat.
Cook, stirring constantly, until the chocolate melts and the mixture is smooth.
Add the salt and let the mixture come to a boil.
Turn down the heat to very low and cook without stirring until the mixture reaches the soft-ball stage, 236F on candy thermometer.
Remove the pan from the heat.
Add the butter and vanilla, but do not stir.
Let the mixture cool until lukewarm (110F).
Then beat the fudge with a wooden spoon until creamy.
Add the nuts and mix well.
Transfer the fudge to a buttered 8-inch-square baking pan.
Cover and chill.
When firm, cut into small squares.
Ingredients:
cream, whipped, cream topping, pressurized
candies, semisweet chocolate
sugars, granulated
salt, table
butter, without salt
vanilla extract
nuts, pecans
Directions:
Combine the cream, chocolate, and sugar in a heavy saucepan over low heat.
Cook, stirring constantly, until the chocolate melts and the mixture is smooth.
Add the salt and let the mixture come to a boil.
Turn down the heat to very low and cook without stirring until the mixture reaches the soft-ball stage, 236F on candy thermometer.
Remove the pan from the heat.
Add the butter and vanilla, but do not stir.
Let the mixture cool until lukewarm (110F).
Then beat the fudge with a wooden spoon until creamy.
Add the nuts and mix well.
Transfer the fudge to a buttered 8-inch-square baking pan.
Cover and chill.
When firm, cut into small squares.