Food recipes
Mexican Fudge
Mexican Fudge Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated salt, table candies, marshmallows spartan, real semi-sweet chocolate baking chips, vanilla...
Mexican Fudge
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spices, cinnamon, ground
spices, pepper, red or cayenne
spartan, real semi-sweet chocolate baking chips,
Directions:
Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Combine the marshmallows and chocolate chips in a small bowl and set aside.
Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
Stir until sugar dissolves.
Bring the mixture to a boil.
Continue to let the candy boil, stirring constantly, for five minutes.
Remove from the heat.
Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.
Pour into the prepared pan and smooth the top.
While fudge is still wet, sprinkle the chopped Mexican chocolate on top.
Place in the refrigerator to set the fudge.
Once set, cut into 1-inch squares to serve.
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spices, cinnamon, ground
spices, pepper, red or cayenne
spartan, real semi-sweet chocolate baking chips,
Directions:
Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Combine the marshmallows and chocolate chips in a small bowl and set aside.
Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
Stir until sugar dissolves.
Bring the mixture to a boil.
Continue to let the candy boil, stirring constantly, for five minutes.
Remove from the heat.
Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.
Pour into the prepared pan and smooth the top.
While fudge is still wet, sprinkle the chopped Mexican chocolate on top.
Place in the refrigerator to set the fudge.
Once set, cut into 1-inch squares to serve.