Fudge Frosting

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Ingrients & Directions


3 Unsweetened Chocolate; squa
1 1/2 c Milk
3 c Sugar
1 ds Salt
3 tb Light corn syrup
3 tb Butter
1 1/2 ts Vanilla

Add chocolate to milk and place over low flame. Cook until mixture is
smooth and blended, stirring constantly. Add sugar, salt, and corn syrup;
stir until sugar is dissolved and mixture boils. Continue boiling, without
stirring, until a small amount of mixture forms a very soft ball in cold
water ( 232 degrees F.). Remove from fire. Add butter and va- nilla.
Cool.to lukewarm (110 degrees F.). Beat until of right consistency to
spread. If necessary, place over hot water to keep soft while spreading.
Makes enough frosting to cover tops and sides of two 9-inch layers, or top
and sides of 13x9x2-inch cake. Kate Smith Collection: See Coconut Cake for
details.

From

Yields
1 Servings

Fudge Frosting

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Ingrients & Directions


2 c Heavy cream
1 lb Semisweet chocolate; cut up
2 ts Vanilla

Heat the heavy cream in a saucepan until just boiling. Remove from the
heat. Add the semisweet chocolate and vanilla. Stir mixture until smooth
and the chocolate is melted. Transfer to a glass bowl. Place the glass bowl
over ice water. Stir until spreadable. —

From

Yields
1 Servings

Fudge From Diane

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Ingrients & Directions


4 1/2 c Sugar
1 cn Evaporated milk
2 Sticks Butter
18 oz Chocolate chips

Cook sugar and milk 6 minutes. (Bring to rolling boil). Put butter and
chocolate chips in a mixing bowl. Pour hot mixture over butter and
chocolate chips. Beat until shiney. Pour hot mixture in foil lined pan.
chill for 6 hours.

NOTES : Diane says this is the easiest good tasting fudge she has ever
made. Bill liked it. She sent the recipe to Jon so that he could make fudge
for Christmas presents.


Yields
1 Servings

Fudge Filled Peanut Butter Muffins

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Ingrients & Directions


1/3 c Semisweet chocolate chips
1 tb Unsalted butter or margarine
1 2/3 c Flour
1/2 c Firmly packed light-brown
-sugar
1/4 ts Salt
1 tb Baking powder
3/4 c Milk
1/2 c Peanut butter
1/3 c Oil
1 Lightly beaten egg
1 1/2 ts Vanilla
1/2 c Chopped salted peanuts
-without skins (optional)

Preheat oven to 400F, prepare pans. In a small saucepan (or microwave)
heat chocolate chips & butter until melted, stirring constantly; remove
from heat & reserve. In a bowl stir together flour, sugar, b/pdr & salt. In
another bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix
to wet mix until just combined. Spoon half of batter into pans. Divide
chocolate mixture among muffins, a scant teaspoon per pan; do not let
filling touch sides of pan. Spoon remaining batter over filling. Sprinkle
tops of muffins with chopped peanuts if desired. Bake for 20-25 mins or
until lightly browned. Makes 9 muffins. Variation: A ripe banana cut into
1/2″ thick slices & dipped in orange juice may be used instead of the fudge
filling.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
9 Servings

Fudge Filled Nutty Oatmeal Bars

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Ingrients & Directions


1 c Butter,; softened
2 c Dark brown sugar; packed
2 Eggs
2 ts Vanilla extract
1 ts Powdered instant coffee
3 c Quick-cooking oats
2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Toasted walnuts; chopped
Chocolate filling:
1 tb Butter
4 oz Unsweetened baking
-chocolate,; broken into
-pieces
-chocolate,; broken
-into pieces
-chocolate,;
-broken into pieces
1/2 c Sugar
1 14 ounce can sweetened
-condensed milk (Eagle Brand
Type)
2 ts Vanilla extract

Preheat oven to 350 degrees. Beat together butter and brown sugar until
creamy. Add eggs, vanilla and instant coffee. Beat well. Stir together
oats, flour, baking soda, salt and 1 cup walnuts. Gradually add oat mixture
to butter mixture, beating well until blended (batter will be stiff, stir
by hand if necessary at this point). Remove 2 cups of the dough and set
aside. Press remaining dough into bottom of 15 1/2 by 10 1/2 inch jelly
roll pan.

For filling: In medium saucepan over low heat, melt butter. Add chocolate.
Cook, stirring, until smooth. Stir in sugar and sweetened condensed milk.
Cook, stirring constantly, until mixture thickens and sugar is dissolved.
Remove from heat. Stir in vanilla. Spread chocolate filling over crust in
jelly roll pan. Sprinkle reserved dough over filling. Sprinkle remaining
1/2 cup walnuts over all. Bake 25 minutes or until top is golden brown.
Cool completely in pan on wire rack. Serve cut into bars

Yields
1 Servings

Fudge Filled Cupcakes

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Ingrients & Directions


2/3 c Semi-sweet chocolate chips
6 oz Butter
1 1/4 ts Vanilla extract
4 Eggs; large
1 1/2 c Sugar
1 c All-purpose flour
Filling:
8 oz Cream cheese, softened
1/4 c Sugar
1 Egg, beaten; large
1/2 c Semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 30 cupcake tins with
paper or foil cupcake liners. In double boiler, set
over medium heat, melt the 2/3 cup of chocolate chips,
butter and vanilla. Stir until smooth. Remove from
heat. Beat the eggs until frothy, using a whisk or
electric mixer. Gradually, beat in the sugar until it
dissolves. Gradually, beat in the flour. Fold in the
chocolate mixture. Fill the cupcake tins 1/3 full with
the chocolate batter. Mash together the cream cheese,
sugar and egg until blended. Fold in the 1/2 cup of
chocolate chips. Drop a heaping teaspoonful of filling
into each cupcake. Cover cream cheese filling with
another generous spoonful of batter. Bake for 25 to 30
minutes. Let cupcakes cool completelyon a rack before
storing in a covered container.

From

Yields
25 Servings

Fudge Fantasy

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Ingrients & Directions


-COOKIE BASE-
1/2 c Butter or margarine;
-softened
1 c Brown sugar; firmly packed
1 Egg
2 c Flour

-FUDGE LAYER-
1 Recipe Fantasy Fudge (recipe
-follows); or your favorite
-fudge recipe

Preheat oven to 350 F. COOKIE BASE: Cream butter and brown sugar. Add egg
and mix well. Add flour and mix well again. Pat crust into Pam-sprayed
10×15 inch jelly roll pan. Bake just until lightly browned, about 10
minutes. DO NOT OVERBAKE! While crust bakes, make a batch of Fantasy Fudge
or your own favorite fudge. Pour over hot crust. Cool and cut into very
small squares.

NOTES : Very rich and very good. This freezes well, tightly wrapped.


Yields
1 Servings

Fudge Ecstasies

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Ingrients & Directions


1 pk (12-oz) semisweet chocolate
-pieces
2 Squares (1-oz) unsweetened
-chocolate
2 tb Margarine or butter
2 Eggs
2/3 c Sugar
1/4 c All-purpose flour
1 ts Vanilla
1/4 ts Baking powder
1 c Chopped nuts

From: Elizabeth Fike betsey@columbia.edu

Date: Sun, 24 Apr 1994 16:36:06 GMT

Snarfed from the Better Homes and Gardens New Cook Book Preheat oven to 350
degrees. In a heavy medium saucepan heat half of the chocolate pieces, the
unsweetened chocolate, and margarine or butter until melted, stirring
occasionally. Add eggs, sugar, flour, vanilla, and baking powder. Beat
till thoroughly combined. Stir in remaining chocolate pieces and nuts.
Drop by rounded teaspoons 2″ apart onto a greased cookie sheet. Bake for
8-10 minutes or until edges are firm and surfaces are dull and cracked.
Cool cookies on a wire rack. Makes about 36.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
36 Servings

Fudge Drop Cookies

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Ingrients & Directions


2 c Sugar
4 tb Cocoa
1/2 c Evaporated Milk
1/2 c Butter
Splash of Vanilla
1/2 c Peanut Butter
2 c Oatmeal

Combine sugar and cocoa in large saucepan.Stir in milk,add butter and
vanilla.Cook over med-high heat until it comes to a rapid boil. Continue to
boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well
mixed and fudge loses it’s gloss. Add oatmeal,stir well. Drop by
tablespoonsful onto waxed paper,let it set until cool.

*note* If you don’t like this much oatmeal,you can boil the fudge for about
3 min.,or very slightly longer,and use 1-1/2 C. oatmeal.

From

Yields
6 Servings

Fudge Cupcakes

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Ingrients & Directions


4 Squares semi-sweet chocolate
2 Sticks butter
3 c Broken pecans
1 3/4 c Sugar
1 c Unsifted flour
4 lg Eggs
1 ts Vanilla

Melt chocolate and butter in saucepan. Add pecans and stir until well
coated. In a bowl, combine sugar, flour and eggs. Blend well. Stir in
chocolate mixture; add vanilla. Do not beat! Place paper baking cups in
muffin tin and com- pletely fill with batter. Bake at 350 for 35 minutes.
Cool 8-10 minutes in tins. Makes 14-16 cupcakes.

MRS RAY FULLER (MARY)

MARVELL, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
16 Servings