The Old Bakers Chocolate Fudge Recipe
ginny20
10 years ago
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tami_ohio
10 years agoTeresa_MN
10 years agoRelated Discussions
RECIPE: fudge with fresh jersey cream; will it curdle?
Comments (1)Not sure what you are asking.... Fresh cream as different from supermarket cream??? If the supermarket cream doesn't curdle, neither will the fresh. AiYiYi...Another person I need to be friends with... Fudge with fresh Jersey cream...!...See Morelarge amount fudge recipe
Comments (20)bryan, that looks good and allows me to not buy Reese's peanut butter chips, so thank you. I use the recipe that has been on the back of the marshmallow creme jar. Unfortunately, it changed a few years ago and I still like the old one. Fortunately, I still have the old one, LOL, and can make a zillion different flavors. It's very similar to the Mamie Eisenhower Fudge that Grainlady uses. Like Deanna, I make a double batch and use my half sheet pans. FANTASY FUDGE 3 cups sugar 3/4 cup real butter 2/3 cup evaporated milk 12 oz. Chocolate chips 7 oz. Jar marshmallow cream 1 cup chopped nuts-optional 1 tsp vanilla Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch). Remove from heat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices. VARIATIONS: Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife. Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies. Maple Walnut fudge: Use white chips, add 2 tsp of maple flavoring and 2 cups chopped walnuts Annie...See MoreMaple Cream Fudge Recipe for Countrygal
Comments (5)I love them all...but I will say that I made the White Chocolate Fudge for the first time this past week...and I love that one the most..the white chocolate makes it like velvet. I used 8 oz of Ghiradelli White chips. I even "screwed" it up..LOL I forgot the cream and had the butter and sugars going at it and it went to temp like zip..but then I was like.."what's wrong with this?"..LOL oh DOH cream..so poured it in and put it back on the heat and brought it up to proper temp.. Then stirred in chips and vanilla..arm falling off after cool down...but got it done.. I sold it at a bake sale and people were SHOCKED when I said it was "old fashioned" marshmallow fluffless fudge....See MoreLOOKING for: Recipe for Baker's Square Candy Cane Pie
Comments (1)I've never heard of it but I did fine these two. Do they sound about right? Peppermint Candy Cane Pie 9-inch chocolate cookie crust 1 envelope unflavored gelatin 1 1/2 c. cold milk 6 to 8 peppermint candy canes 1/2 c. sugar 2 eggs, separated 1/4 t. salt 1/8 t. red food coloring 1/2 c. heavy cream 1 oz. semi-sweet chocolate 2 T. butter or margarine 1 1/2 T. milk 1 c. powdered sugar, sifted pinch of salt 1/4 t. vanilla Soften gelatin in 1/2 cup cold milk. Crush candy canes; measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup of sugar, slightly beaten egg yolks and salt. Mix well. Cook over low heat, stirring constantly, until slightly thick. Add softened gelatin and stir to dissolve. Blend in food coloring. Chill until mixture begins to thicken. Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Beat cream until stiff. Fold gently into custard, then fold in egg whites. Chill until filling holds its shape when stirred. Stir in peppermint, then spoon into pie shell and chill until firm, about 4 hours. Melt chocolate and butter together. Blend in milk, powdered sugar, pinch of salt and vanilla; blend until smooth. Thin with some cream if necessary. Serve over pie. -------------------------------------- Candy Cane Pie Yield: 12 servings [Calories: 190; Fat: 6g.] 12 sugar-free starlight peppermint candies, crushed OR 1/4 cup crushed candy canes 1 qt. reduced fat, sweetened with aspartame vanilla ice cream, softened 1 (6-oz.) chocolate cookie pie crust 1/4 cup fat-free fudge sauce, heated -Combine crushed candies, with vanilla ice cream. -Fill crust with peppermint ice cream mixture. -Cover and freeze for at least 8 hours. -Serve each slice with 1-2 tsp. of heated fat free fudge sauce....See MoreTeresa_MN
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