Food recipes
Fudge Shortbread Squares
Fudge Shortbread Squares Ingredients: wheat flour, white, all-purpose, unenriched cornstarch sugars, powdered butter, without salt sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d butter,...
Fudge Shortbread Squares
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Sift together flour, cornstarch, and icing powder in a large bowl.
Blend in the room temperature butter.
Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan.
Bake at 300 degrees for 25 minutes.
Meanwhile prepare fudge top.
Combine in a large heavy pot, sugar, evaporated milk.
butter and salt.
Bring to a boil over medium heat.
Boil for five minutes.
Stirring Constantly.
Turn off heat.
Add marshmallows and chocolate.
Stir until melted and combined.
Stir in vanilla.
Slowly pour all the fudge topping over the cooked base.
Cool.
Then chill several hours or overnite.
Cut into one inch size squares.
Store in sealed container at a cool temperature.
Makes 150 small squares.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Sift together flour, cornstarch, and icing powder in a large bowl.
Blend in the room temperature butter.
Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan.
Bake at 300 degrees for 25 minutes.
Meanwhile prepare fudge top.
Combine in a large heavy pot, sugar, evaporated milk.
butter and salt.
Bring to a boil over medium heat.
Boil for five minutes.
Stirring Constantly.
Turn off heat.
Add marshmallows and chocolate.
Stir until melted and combined.
Stir in vanilla.
Slowly pour all the fudge topping over the cooked base.
Cool.
Then chill several hours or overnite.
Cut into one inch size squares.
Store in sealed container at a cool temperature.
Makes 150 small squares.