admin answers:

An easy peanut butter fudge is made creamier with marshmallow.
*2 cups granulated sugar
*2/3 cup milk
*1 cup marshmallow creme
*1 cup peanut butter, creamy or chunky
*1 teaspoon vanilla

admin answers:

Ingredients
3 cups granulated sugar
1/2 cup butter or margarine
1 can (5 ounces) evaporated milk
1 2/3 cups creamy peanut butter
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla

Grease a 13 x 9 x 2-inch pan.
Combine sugar, butter, and milk in large saucepan. Stir constantly on medium heat until mixture comes to a boil.
Boil 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
Spread in buttered pan. Cool.
Cut into candy-sized pieces. Store in covered container.
Makes about 3 pounds of candy

admin answers:

Peanut Butter Fudge
1 8inch square pan 30 min 5 min prep

1 cup sugar
1 cup light brown sugar, firmly packed
1 cup evaporated milk
4 tablespoons light corn syrup
1 pinch salt
1 cup miniature marshmallows
1/2 cup peanut butter
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer).
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.

Peanut Butter Fudge
64 squares 20 min 15 min prep

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar

Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners’ sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.

Peanut Butter Fudge
Alton Browns recipe.
64 servings 20 min 15 min prep

1 cup butter, plus
more butter, for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 lb confectioners’ sugar

Microwave butter and peanut butter for 2 minutes on high.
Stir and microwave on high for 2 more minutes.
Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 by 8-inch pan lined with waxed paper.
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
Cooking time does not reflect refrigeration time.

admin answers:

Http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Swirl-Fudge/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Chip-Fudge/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Fudge/Detail.aspx

admin answers:

Double Decker Chocolate Peanut Butter Fudge
18 min 15 min prep 1 pound

1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk (divided)
1 teaspoon vanilla extract (divided)
1 cup semi-sweet chocolate chips

Line an 8 inch square pan with foil, extending the foil over edges of pan.
Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
Stir in 1/2 tsp.
Vanilla; spread evenly into prepared pan.
Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
Stir in remaining 1/2 tsp.
Vanilla; spread evenly over peanut butter layer.
Cover; refrigerate until firm.
Remove from pan; place on cutting board.
Peel off foil.
Cut into squares.
Store tightly covered, in refrigerator.

admin answers:

Go ahead and try it. Experimentation in cooking brought about some of the most delicious deserts in my house.

admin answers:

I make up candies to give as Christmas gifts and these fruit candies really add color to them. The taste is wonderful.

Pâte de fruit
1 cup chunky applesauce
1 ½ cups apricots, peeled and pitted
2 ¼ cups sugar
1 cup raspberries (optional)
Place the applesauce, apricots and sugar in a non-reactive 2 quart heavy-bottomed saucepan over medium high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored pâte de fruit, omit the raspberries. Use a hand-held immersion blender or whisk to combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook the mixture until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold it horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.

When the mixture is ready, pour it into a 10-inch bottomless tart mold or cake ring place on parchment paper-covered baking sheet. Let the pâte de fruit cool and set, about 3 hours at room temperature. If the pate de fruit appears slightly soft after cooling, return it to the saucepan and boil another few minutes, then cool as directed.

To unmold, run a sharp knife between the pâte de fruit and the side of the mold. Lift off the mold. At this point the pâte de fruit can be stored, well wrapped in plastic wrap and in a airtight container, for up to 4 weeks. Sprinkle the top of the pâte de fruit with a thin layer of granulated sugar and flip it over onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Use a wet chef’s knife to cut the disk into strips and then onto squares. You will probably need to stop cutting and clean the knife after every few cuts. The pâte de fruit is very sticky and will be easier to cut with a clean knife. Roll each square completely in sugar and serve. Do not store in the refrigerator where the humidity will make the sugar melt.

Substitute an equal amount of hulled and sliced strawberries or the juice of 1 large lemon, instead of the raspberries to flavor.

admin answers:

ONE METHOD:
6 oz. Chocolate chips
1 c. Creamy peanut butter
1/4 c. Milk
1/2 tsp. Maple flavoring
1 c. Salted peanuts
6 oz. Butterscotch chips
1/2 c. Melted butter
2 tbsp. Regular vanilla pudding mix
3 c. Powdered sugar
Grease a 9 x 13 inch pan. Melt butterscotch, chocolate chips and peanut butter in heavy saucepan, mix together well. Spread about 1/2 of this mixture on bottom of pan. Put in refrigerator to cool and set up. Save remainder.Mix butter, milk and pudding in another pan and bring to a boil. Remove from heat and add powdered sugar and flavoring. Beat until smooth.Spread this mixture over 1st layer. Add salted peanuts to remaining chocolate mixture. Spread on top of maple layer. Refrigerate and cut into pieces.

admin answers:

Never Fail Fudge – best fudge recipe ever. Never turns out grainy
4 ½ cps sugar
1 can evaporated milk – NOT Sweetened Condensed Milk
1/3 cp butter

1lb Hersheys chocolate candy bars
1 12oz pkg milk chocolate chips
1 pint marshmallow cream

Break up the chocolate bar in pieces and dump the chocolate chips and marshmallow cream into a very large bowl. Prepare a large cookie sheet by covering the bottom with waxed paper. The cookie sheet must have sides.

Using a 4 qt saucepan, heat the milk and butter until the butter melts. Add the sugar and cook over a med heat, stirring constantly till the mixture comes to a boil. Boil for 5 min.

Pour the sugar mixture into the large bowl over the chocolate and marshmallow, stir until everything has melted completely and is mixed together well. Quickly pour onto the prepared cookie sheet and spread out in an even layer.

Pumpkin Chocolate Chip Cookies – These are a holiday fav for us. Easy to make, really moist and everyone loves them.
1 cp canned pumpkin (NOT pumpkin pie filling)
2 eggs
½ cp butter, room temp
1 ½ cp sugar
1 tsp vanilla

Using a potato masher or fork, cream the butter and sugar together. Stir the other ingredients in to the mixture.

2 ½ cp flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt

Stir in the dry ingredients till well blended.

1 pkg chocolate chips
Add the chocolate chips and stir till they’re evenly distributed.

Heat oven to 375*. Drop by spoonfuls onto greased cookie sheets. Best made as rather large cookies. Approx ¼ cp dough per cookie. Makes 18 lrg cookies. Bake approx 12-14 min.

admin answers:

You can leave the nuts out of any recipe. You can change the type of nuts in any recipe. You can even change the extract called for or leave it out also.

Http://www.northpole.com/Kitchen/Cookbook/

excellent recipes for lots of candies there.

admin answers:

Amaretto Truffles
Ingredients Serves 36 servings
4 tbsps unsalted butter
1/4 cup cream (whipping)
4 tbsps amaretto
12 ozs milk chocolate chips
pecans (ground)

1Heat butter and cream in double boiler to a simmer(185-210 degrees).
2Remove from heat and add 2 tablespoons Amaretto and chips.
3Return to heat and stir until chips are melted.
4Add remaining Amaretto.
5Pour into small, deep mixing bowl and refrigerate 15 minutes.
6Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color.
7Chill 60 minutes until firm.
8Roll with hands into 1-inch balls.
9Freeze until very firm (approximately 30 minutes).
10Roll in ground pecans.
11Store in refrigerator or freezer.
12If frozen, candy should be thawed in refrigerator 60 minutes before serving.

admin answers:

Get some paraffin to add to the chocolate!! This thins it out a lot. Grate it with the cheese grater.

I can’t tell you how much to add, it is a visual thing. Paraffin is found with the canning stuff at the grocery stores.

admin answers:

A slice of both..anything with chocolate has to be sampled and enjoyed.

admin answers:

I think fruity things are always best in bath’s …..
Either the Strawberry shortcake, or Blackberry swirl!!

admin answers:

I would do any flavor minus the kind with nuts. It’s real easy to choke on small pieces of pecans, but not chocolate or caramel.

admin answers:

This is the absolute best Brownie recipe ever. A bit expensive but it makes a HUGE pan. Cut the recipe in half and bake in a 13X9 pan if you want.
Outrageous Brownies
1 pound unsalted butter
1 pound plus 2 Cups semi sweet chocolate chips-divided
6 ounces unsweetened chocolate
6 extra large eggs
3 Tb instant coffee powder
2 Tb vanilla extract
2 1/4 Cup sugar
1 1/4 Cup flour-divided
1 Tb baking powder
1 tsp kosher salt
3 Cups diced walnuts
In a medium bowl place walnuts, 2 Cups of the chocolate chips and the 1/4 cup of flour. Toss together and set aside.
Pre heat oven to 350 degrees F. Grease and flour a 13X18 pan. This would be a 1/2 sheet pan you can get at Costco or Sam’s if you don’t have one. Or use a jelly roll pan, it is a bit smaller but should work just watch the bake time.
Melt together the butter, chocolate chips,(not the ones in the bowl with the nuts) and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add the chocolate mixture. Stir in the reserved nuts and chocolate chips that have been tossed with the flour.
Pour into the prepared pan.
Bake for 30 minutes. Halfway through he baking time open the oven and bang the pan on the oven rack. This allows air to escape from between the pan and the batter. (I know it sounds crazy but it works.) DO NOT over bake! Cool thoroughly. Refrigerate and cut into squares.
I know warm brownies taste great but these will cut much better refrigerated. If I want one warm I “zap” it in the microwave for a few seconds.
I got this years ago off the Food Network it is Ina Gartens recipe. I think she has another using the same basic recipe but she adds peanut butter and swirls it through the batter.
Your search for the best brownie is over.

admin answers:

My very good chocolate brownie recipe

No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).

Ingredients
300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
. Tsp baking powder

Method
1) You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.

2) Set the oven at 180°C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.

3) Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.

4) Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork – it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don’t worry.

admin answers:

* 1/2 cup butter
* 1 cup white sugar
* 4 eggs
* 1 (16 ounce) can chocolate syrup
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1/2 cup chopped walnuts
* 1/3 cup evaporated milk
* 1/4 cup butter
* 1 1/2 cups white sugar
* 1/2 cup semisweet chocolate chips
* 1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place 1/2 cup butter, 1 cup sugar, eggs, chocolate syrup, vanilla, flour and 1/2 cup nuts in a mixing bowl; beat well. Spread batter in a 15 x 12 inch pan.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
4. Combine remaining 1/4 cup butter and 1 1/2 cups sugar in heavy saucepan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm. Sprinkle with remaining nuts. Cool.

This does have a frosting, but it uses syrup for the brownies themselves! I hope this is helpful

admin answers:

3/4 c. Flour
1/2 c. Less 1 tbsp. Sugar
1/3 c. Unsweetened cocoa
1/2 tsp. Baking powder
3 tbsp. Plus 1 tsp. Unsalted reduced calorie butter, melted
3 lg. Egg whites
1 tsp. Vanilla extract
1 1/2 oz. Chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with non-stick cooking spray; set aside. In large bowl, with fork, stir together flour, sugar, cocoa, and baking powder. Stir in butter, egg whites, and vanilla; mix well. Stir in walnuts. Spoon batter into prepared pan, spreading evenly. Bake 30 to 35 minutes. Let cool. Makes 8 servings. Use sugar-free pudding for topping if desired.

admin answers:

I love the recipe with yogurt in it the best! Here is the one I use:

Ingredients:

1 cup sugar
3/4 cup flour
1/2 cup cocoa
2 egg whites (This is for cake like brownies and is optional. I don’t usually use them because I love chewy brownies.)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. Container, Dannon works best)
nonstick cooking spray

Directions

1. Preheat oven to 350°F.
2. Mix all dry ingredients.
3. Add yogurt and mix well.
4. Batter will be very thick.
5. Spray an 8×8 pan with nonstick cooking spray.
6. Spread batter evenly.
7. Bake for 30-35 minutes.
8. Remove and cool.
9. Dip a knife in warm water and cut into 16 squares.

Makes 16 servings

admin answers:

Go look at foodtv.com

admin answers:

Chocolate cobbler
Melt 6 tablespoons butter in an 8×8 inch baking dish.
In a bowl combine 1 cup flour, 1 tsp baking powder, 3/4 cup granulated sugar, 1/4 c cocoa and pinch of salt. Mix in 1/2 cup milk and 1 tsp vanilla until smooth. Spread into the baking dish with melted butter.
In a separate bowl mix together 1 cup sugar and 1/4 cup cocoa and sprinkle over batter in the baking dish..
Pour 1 1/2 cups boiling water over the ingredients in the baking dish.
Bake at 350 degrees for about 30 minutes.

I had never heard of this but was served it at a restaurant and googled it when I got home.
I have made it several times
You can increase the cocoa to make it more chocolaty, but over 1/3 cup will make it bitter. I have also added a teaspoon of ground cinnamon to the batter which is good as well or almond flavoring instead of vanilla.
It is good by it’s self, but delicious with ice cream.

admin answers:

Healthier Chocolate Chip Cheesecake Muffins

Makes 12 muffins

Ingredients:
2 1/4 cups DANNON® Plain Yogurt
1/2 cup confectioner’s sugar
2 eggs
1/4 cup mini chocolate chips
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/4 cups self–rising flour
2 teaspoons instant espresso powder
1/4 cup corn oil
1 teaspoon vanilla extract
non–stick cooking spray

Prepare yogurt cheese:

Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter.

Place a bowl under strainer to catch liquid (whey).

Cover and refrigerate 12 hours. Discard liquid.

Preheat oven 350°F.

Prepare topping:

In medium bowl, whisk together yogurt cheese, confectioner’s sugar and 1 egg until well blended.

Stir in chocolate chips. Set aside.

In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla.

Mix well.

Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.

Spray 12–cup muffin tin with non–stick cooking spray or line with foil muffin cups.

Spoon batter evenly into muffin cups.

Make a slight indentation in each.

Spoon yogurt mixture over batter, dividing evenly.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Cool on rack for 5 minutes, then remove from tins to completely cool.

240 calories

Here’s another:
(This one’s AMAZING…. My favorite!)

Fruit-Filled Chocolate Meringues

2 egg whites at room temperature
1/4 tsp. Cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. Vanilla extract
2 Tbsp. Cocoa powder
3/4 cup fresh or frozen strawberries, halved or
quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. Superfine or confectioners’ sugar (for garnish)

Preheat oven to 275 degrees. Line cookie sheets with parchment paper.

In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).

Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.

Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.

Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.

Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners’ sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.

Makes 6 servings, each containing 89 calories and less than 1 gram of fat.

HERE’S ANOTHER:

Low-Fat Chocolate Brownie Recipe

Sometimes we just have to get our dose of chocolate (hey, it’s got tons of antioxidants!) Baking your own homemade brownies let you stay in control of the calories. With this recipe you can have your brownie cake and eat it, too. Using applesauce cuts down the need for butter/margarine in half, and all that Splenda makes these brownies a lot lower calories and carbs. The result? A sweet and satisfying cakey brownie. Guilt-free dessert? Pretty close. Just remember – all things in moderation.

Ingredients
# 2/3 cup flour
# 2/3 cup Splenda
# 1/3 cup cocoa powder
# 1/3 cup margarine
# 1/3 cup unsweetened applesauce
# 2 eggs
# 1 tsp vanilla
# 1 teaspoon baking powder
# ¼ tsp salt

Directions
# Preheat oven to 350 degrees.
# Mix flour, Splenda, cocoa, baking powder, and salt in a bowl. Set this dry mix aside.
# Blend eggs, margarine and vanilla together. Add and blend applesauce.
# Slowly add dry ingredients to the liquid ingredients. Mix well.
# Grease a 9×9 or 8″ circular baking pan (look below for more suggestions).
# Pour brownie mix into baking pan.
# Bake at 350 degrees for 15 minutes. Brownies are done when a toothpick or knife to the center comes out clean.
# Cool at room temperature, then eat or refrigerate brownies.

Serving ideas
# Bake the brownie mix in a mini muffin pan for delicious, portion controlled treats.
# Add 1/3 cup crushed walnuts to the brownie mix before baking.

admin answers:

CHOCOLATE PEANUT BUTTER BARS

1 12-oz. Pkg chocolate chips
1 cup chunky peanut butter
4-5 c. Miniature marshmellows
Melt chips & peanut butter together slowly, until smooth & blended. Fold in marshmellows. Put into greased square pan and chill. Cut into bars

admin answers:

Try this chocolate cupcake one. It is really easy to make and tastes delicious. I usually make a massive mess when I make it buts thats because it is also super fun to make.

It’s a basic add ingredients, mix and pour recipe. Doesn’t take long to cook, but you may want to do the electronic mixing as I find my arms (I’m only a teenager) often get tired from holding the mixer.

CHOCOLATE CUPCAKES

100 g butter
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup milk

1. Preheat ovn to 180 degrees celius or 160 if fan forced.
2. Lay out about 30 patty cases.
3. Cream butter, sugar and vanilla until light and creamy. Gradually add eggs and mix until combined.
4. Sift flour, cocoa and bicarbonate of soda. Add to creamed mixture with milk. Stir until just combined.
5. Spoon in patty cases. Then cook for about 20 mintues or until skewer comes out clean. Cool and then spread tops with chocolate butter cream

Chocolate buter cream
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tablespoon cocoa, sifted
1 tablespoon milk

Combine all ingredients in a food processor and process until smooth.

Hope I helped and happy cooking!! **

admin answers:

These are brilliant!!

Makes about 40 truffles

Ingredients

* 250ml double cream
* 150g caster sugar
* 180g cacao(chocolate), finely grated
* Cocoa powder, for dusting

Method: How to make truffles

1. Heat the cream and sugar in a small pan until almost boiling.

2. Stir in the cacao, then remove the pan from the heat.

3. Transfer the truffle mixture to a plastic container. Cover and place in the refrigerator until cold and firm.

4. To shape the truffles, scoop a teaspoon of the mixture and roll quickly between your palms. Dust the truffles in cocoa powder and store in the fridge until ready to serve.

Enjoy!!

admin answers:

WHITE CHOCOLATE PECAN TRUFFLES

2 tbsp. Heavy cream
3 oz. Fine quality white chocolate, chopped
1 tsp. Unsalted butter
2 tsp. Brandy
3/4 c. Pecans, chopped, lightly toasted & cooled

In small saucepan bring cream to boil. Remove from heat. Add chocolate, stirring until completely melted. Add butter, stir until smooth. Stir in brandy and 1/4 cup pecans. Transfer to bowl and chill, covered for 4 hours. Form teaspoons of mixture into balls and roll balls in remaining pecans. Chill in baking pan for 1 hour or until firm. Store covered and chilled for up to 1 week. Makes 16 truffles.

OR

HERSHEY’S WHITE AND DARK CHOCOLATE
TRUFFLE SQUARES

1 2/3 c. (10 oz. Pkg.) Hershey’s vanilla milk chips
1 tbsp. Butter flavor shortening
1/3 c. Whipping cream
2 tbsp. Butter
1 c. Hershey’s semi-sweet chocolate chips
1/2 tsp. Vanilla extract

Line square pan, 8 x 8 x 2 inches, with heavy duty foil. In small micro-proof bowl, combine vanilla milk chips and shortening. Microwave at high (100%) for 1 minute or just until chips are melted and smooth when stirred. Pour about half of vanilla mixture into prepared pan; set aside remaining vanilla mixture
In medium micro-proof bowl, combine whipped cream and butter. Microwave at high for 30 seconds to 1 minute, stirring every 30 seconds just until mixture begins to boil. Immediately stir in chocolate chips until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla extract.

Pour into prepared pan, over top of vanilla mixture. Chill 10 minutes. Microwave remaining vanilla chip mixture at high for 20 seconds or just until mixture is fluid; pour and spread evenly over chocolate layer. Before mixture firms up, cut through all layers, scoring into 1 inch squares. Cover; chill until firm. Cut with sharp knife, following score marks. Serve chilled.

JM

admin answers:

Use to love Tia Maria. I still have an unopened bottle that dates back from the late 80′s to early 90′s. Don’t ask me why.

I bet it would be just fine.

admin answers:

Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!

CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs

MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided

VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla

Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans

This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.

Cool cakes and remove form pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it.

GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake

If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake

admin answers:

This way is sooo much easier and they are delicious!!

Cake Truffles

Ingredients:
1 box devils food cake mix
1 container of ready to use frosting (16 oz.), any flavor (I used some cream cheese frosting) but chocolate would be good too!
Chocolate for coating the truffles, any type (I used just a little more than 1 lb. Of white Ghiradelli chocolate) You could make a variety and use milk chocolate as well….

Directions:

1. Bake cake as directed on box. Allow to cool completely.

2. Crumble cake finely, using hands.

3. Stir in frosting, at room temperature, until well distributed through cake crumbs.

4. Shape cake into small balls, about 1″ in diameter (I made mine similar to the size of Lindt truffle balls). Place balls on a cookie sheet and chill for several hours in the freezer (I did mine overnight).

5. Melt chocolate in the microwave a couple of ounces at a time, and one by one, dip the frozen cake balls into the chocolate to coat. Set on wax paper to allow to set.

6. Store in an air-tight container. The are great at room temperature or refrigerated – try it both ways!

I LOVE these! I have also had Strawberry (cake) w/ cream cheese frosting dipped in milk chocolate…so good!!

Any cake flavor/icing flavor combo will work!!

admin answers:

Scandinavian Brownies

Yield: 24 servings

Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.
——————————-
Ingredients for cocoa powder frosting
6 oz (170 g) butter
1 fl oz (30 ml) strong brewed coffee (or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)
12 oz (340 g) icing sugar
1½ tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
—————————————————-
Please note that frostings made with chocolate are usually better than those made with cocoa!
Hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Easy Brownies made with cocoa
Yield: 12-15 servings

Ingredients
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
——————————————-
Variations

1. Instead of all-purpose flour + baking powder you may use self-raising flour.
2. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)
3. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking (suggested by Thea, August 2008)
4. To make a more cake-like brownie, bake in a square approx. 9×9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like
————————————–
Frostings

Buttercream cocoa frosting

½ cup (115 g) butter, softened
3 cups powdered sugar or confectioner’s sugar
½ cup unsweetened cocoa powder
1½ teaspoon vanilla extract
About 5 tablespoons lukewarm milk

Method Using an electric mixer, cream the butter, and add gradually powdered sugar and cocoa; add a tablespoon of lukewarm milk in between, when needed. Add vanilla extract, and mix until smooth; do not over-mix.
———————————
Frosting with cocoa, icing sugar, coffee and butter

½ cup (115 g) butter
1 tablespoon hot espresso coffee (or ½ teaspoon instant coffee powder dissolved in 1 tablespoon hot water)
8 oz (225 g) icing sugar (confectioner’s sugar)
1¼ tablespoon unsweetened cocoa powder
1½ teaspoon vanilla extract

Method
1. Melt the butter in a sauce pan and remove from the heat.
2. Add coffee, mix with icing sugar, cocoa powder and vanilla.
3. Stir until smooth.
Please note that frostings made with chocolate are usually better than those made with cocoa!
Hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

admin answers:

Hi,

This is what i found, but I have never tried it so I really don’t know how it is..

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners’ sugar

In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. Square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Makes 12
^^^^^^^^^^^^

and this is my fav recipe, although it has chocolate chips, but I will write it here, just in case you change your mind, these are REALLy good !!!

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting. Serves 24
^^^^^^^^^^^^^^^^^^^^^^^^^

admin answers:

Yes you can but since it is already sweetened, cut back on the sugar.(maybe a quarter cup)

admin answers:

Here is a recipes for white chocolate blondies

WHITE CHOCOLATE BLONDIES

INGREDIENTS
8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

admin answers:

Probably not a good idea.
The cocoa is going to have a much more chocolaty flavor.
The added liquid from the syrup will have an affect on the texture of the batter.
The added sugar will affect the final taste.

If you do not have cocoa powder try melting unsweetened chocolate or possibly chocolate chips with your butter and allow to cool for a bit. (That way you wont cook the eggs when you add it)

admin answers:

NO BAKE White Chocolate Cheesecake

Ingredients:
1 graham cracker pie crust (or your own)
2 (8 ounce) packages fat free cream cheese
1 (8 ounce) container fat-free cool whip
1 cup white chocolate chips

Directions:
1. Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted… BUT DO NOT BURN!).
2. Cube cream cheese and add to the white chocolate.
3. Mix with beaters until smooth.
4. Fold in whip cream until completely incorporated.
5. Pour into graham cracker crust.
6. Refrigerate for 4 hours or until firm.

admin answers:

Melt 6-8 ounces semi-sweet chocolate & add to your mixture.

admin answers:

I have all the Aust. Women’s Weeklys and I have quickly gone through them. If you can send me your email. I will go through each one page by page to find the recipe for you. My email is hugabye57@yahoo.com.au As soon as I find it, I will send it on to you.

admin answers:

Ingredients:Serves: 14,
Yield:
1 1 1Servings Size
cake
Update

cake
8 ounces ricotta cheese
8 ounces 2% fat cottage cheese
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/4 cup sifted unsweetened cocoa
1 tablespoon all-purpose flour

Crust
1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate wafer crumbs
2 tablespoons water
1 tablespoon margarine, melted

Topping
1 cup light sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 55 mins
1 Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
2 Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
3 In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
4 Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
5 Let cool and refrigerate for at least 3 hours or until set.

Read more: http://www.food.com/recipe/chocolate-cheesecake-with-sour-cream-topping-light-209130#ixzz1Obu8ypLn
I know this may not be exactly the same but it’s the best i could do

admin answers:

Godiva Chocolate Cheesecake Recipe
The Ingredients
1 Tablespoon espresso, instant granules
1 Tablespoon water
2 8 ounce packages of softened cream cheese
2 cups mascarpone cheese
1/2 cup sugar
1 cup liqueur chocolate cream, that is Godiva
3 large eggs
1 bar of Godiva chocolate melted
1 cup of fresh raspberries

Directions
Dissolve espresso in water and set aside.

Combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso in a bowl and mix until smooth. Add eggs one at a time, mixing well after each addition. Stir in Godivia chocolate.

Pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350°F oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour.

Place the refrigerator until ready to serve. Garnish with fresh raspberries. Serve your Godiva Chocolate Cheesecake

admin answers:

Bailey’s Fudge Cake

1 cup butter, softened
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
3/4 cup bailey irish cream
1 teaspoon instant coffee granules
1 cup flour
1/2 cup chopped pecans
1/2 cup pecan halves
GLAZE
3/4 cup semi-sweet chocolate chips, melted
1/4 cup sour cream, room temp
1 tablespoon bailey irish cream

Set oven to 350 degrees.
Grease 1 9-in round cake pan.
Cream the butter and sugar.
Mix in the eggs.
Add in the chocolate syrup, Bailey’s, coffee granules and the flour; mix until well blended.
Fold in chopped nuts.
Pour into prepared baking pan.
Bake 55-60 mins, or until cake tests done.
THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
Use later to garnish the cake.
FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey’s; mix well.
Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
Garnish the cake all around the sides with the chocolate-dipped nuts.

Http://www.recipezaar.com/76512

Chocolate Fudge Recipe

18 oz Chocolate Chips
1 Large can evaporated milk
pinch cream of tartar
4 1/2 C. Sugar
2 sticks butter
2 Tbs. Vanilla

Put the chips and vanilla in a large bowl and set aside. Cook in a large sauce pan on medium heat – sugar, butter, cream of tartar and evaporated milk. Cook SLOW until boiling, stirring constantly. Continue stirring and boil 7 minutes. Pour cooked mixture over the chips and vanilla. Beat until almost thick and when the glossiness begins to wear off (about 20-30 minutes!!!) Add nuts or marischino cherries if desired. Pour into a greased, foil-lined jelly roll pan and chill.

Http://www.cookingcache.com/dessert/chocolatefudge.shtml

Fantastic Never-Fail Chocolate Fudge (No-Thermometer)

This fudge will always turn out wonderful and it’s so easy to make, all you need is a little patience to stir it over the stove for 5 minutes and you don’t need a thermometer to make it!

2 cups sugar
2/3 cup evaporated milk
1 3/4 cups mini marshmallows
1/2 cup butter, cut into cubes (no substitutes!)
1 pinch salt
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1 cup chopped nuts (optional)

Lightly butter an 8 x 8-inch glass baking pan.
In a heavy-bottomed 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter and salt; bring to a boil over medium-high stirring constantly.
When mixture reaches a full boil, reduce heat to medium-low then time for 5 minutes stirring or whisking constantly.
Remove from heat add in the vanilla and chocolate chips; stir with a wooden spoon until the chocolate is melted and the mixture is completely combined.
Add in the nuts if using.
Pour into buttered baking dish; cool to room temperature then chill until firm.

Http://www.recipezaar.com/171825

(*-*)

admin answers:

Haha, I was gonna say that fudge probably doesn’t have THAT much more sugar than than something like captain crunch or lucky charms… And then I was going to say peanut butter is a good source of protein. Alas. Sounded good to me, hah.

We make fudge too, it’s the one regular thing that I keep making — I do like to mix up the cookies a bit.. I just bought a bunch of stuff to make it too! Here’s my recipe (it’s so stupid easy that it’s impossible to mess up):
http://unblague.blogspot.com/2006/12/rachael-rays-fudge.html

admin answers:

Chocolate:

http://recipes.lovetoknow.com/wiki/Chocolate_Fudge_Filling_Recipe

http://cakecentral.com/recipes/4003/Fudge-Filling

Caramel:

http://recipes.lovetoknow.com/wiki/Caramel_Filling_Recipe

admin answers:

CHOCOLATE FUDGE CAKE

3 squares unsweetened chocolate
2 1/4 c. Sifted cake flour
2 tsp. Baking soda
1/2 tsp. Salt
1/2 c. (1 stick) butter
2 1/4 c. Firmly packed light brown sugar
3 eggs
1 1/2 tsp. Vanilla
1 c. Dairy sour cream
1 c. Boiling water
Chocolate Fudge Frosting (recipe follows)

Melt chocolate in a small bowl over hot, not boiling, water; cool. Grease and flour two 9 x 1 1/2 inch layer cake pans; tap out excess flour. Sift flour, baking soda and salt onto wax paper.

Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans.

Bake in moderate 350 degree oven for 35 minutes or until centers spring back when lightly press with fingertip. Cool layers in pans on wire rack, 10 minutes; loosen around edges with a small knife or spatula; turn out onto wire racks; cool completely. Makes 12 servings.

Make Chocolate Fudge Frosting. Put 1 cake layer on a serving plate; spread with about 1/4 of frosting; add second layer, spread remainder on side and top of cake, making swirls with spatula.

CHOCOLATE FUDGE FROSTING:

4 squares unsweetened chocolate
1/2 c. (1 stick) butter
1 pkg. (1 lb.) 10X confectioners’ sugar
1/2 c. Milk
2 tsp. Vanilla

Combine chocolate and butter in small, heavy saucepan. Place over low heat, just until melted. Remove from heat. Combine 10X sugar, milk and vanilla in medium bowl; stir until smooth; add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and hold its shape.

admin answers:

This is my favorite chocolate fudge recipe. It’s really easy to make and so creamy. Freeze it until close to serving. It makes 5 pounds of delicious fudge.

Mom’s Chocolate Fudge

Ingredients:
4 1/2 cups sugar
1 can Carnation milk
3 6 oz. Bags of semi-sweet chocolate chips
1/2 lb. Butter
1 jar marshmallow cream
1 1/2 teaspoon vanilla
Dash of salt
1 – 2 cups of walnuts (optional)

Instructions:
1. Boil sugar and milk for 10 minutes, stirring constantly.
2. Remove from heat and add the remaining ingredients.
3. Mix well and spread on a large cookie sheet.

This fudge freezes well. Thaw out shortly before serving. Makes 5 lbs. Of fudge.

Recipe from http://www.chocolate-addiction.com/chocolate-fudge-recipe.html

admin answers:

Http://www.cooks.com/rec/view/0,177,146189-241200,00.html

admin answers:

Ingredients:
2 ½ cups of sugar.
1 cup of milk.
1 cup of chopped pecans.
½ cup of butter, divided.
½ cup of peanut butter.
¼ cup of cocoa.
1 tablespoon of light corn syrup.
2 teaspoons of vanilla extract.

Preparation Instructions:
In a large saucepan, combine the sugar, milk, cocoa and corn syrup.

Cook over a medium heat, stirring constantly, until the sugar has dissolved.

Add 2 tablespoons of butter, and stir until melted; then cover and boil the mixture for 3 minutes.

Remove the cover and continue to cook, without stirring, until mixture reaches soft ball stage.

Remove from heat, then add remaining butter, peanut butter, pecans, and vanilla extract.

Allow the mixture to cool for about 10.

Beat until the butter, peanut butter and pecans are thoroughly blended into the chocolate mixture.

Immediately pour into a buttered nine-inch square pan.

Cool and cut fudge into squares.

admin answers:

Peanut Butter Fudge
1 cup butter , plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

admin answers:

No, it won’t work because the sauce isn’t hard at room temp while the chips are. Your fudge won’t set up properly.

admin answers:

Peanut Butter Fudge
 
     3 cups – white sugar
     3 cups – brown sugar ( 1 lb. 9.2 ozs)
     1 – cup – Karo ( light)
     3 – cups – whipping cream
     1-1/2 cups peanut butter 18 oz jar
     1 – teaspoon vanilla
Butter pan – 242 degrees
     Cook first 4 ingredients together – Cook till soft boil stage, set pan in cold water &
add peanut butter & vanilla – Beat until stiff
Makes 5 lbs – DON’T STIR AFTER IT STARTS TO BOIL.

Chocolate Fudge

You will need:

12 oz. Milk chocolate chips.
14 oz. Can sweetened condensed milk (NOT evaporated)
1 1/2 – 2 tsp. Vanilla extract
1 TBS. Butter
1 cup chopped nuts (optional)
chocolate chips, chopped nuts, sprinkles –optional topping variations

In heavy saucepan, over low heat, heat up the sweetened condensed milk (do not boil!). Stir this as it’s warming so it doesn’t scald. When it’s hot (but not boiling), add the chocolate chips and stir until smooth.

When all the chocolate chips are melted, turn off the heat and add the vanilla. Add the butter and stir quickly until it melts. Add the nuts (if you’re adding any) and mix well.

Spread evenly into a wax (or parchment) paper lined 8-inch square pan.
Chill 2 to 3 hours (or better, overnight) until firm.

When you’re ready to cut…turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. This can be stored in the fridge for a week or so, just take it out an hour or two before you want to eat it.

If you want a topping (nuts, chocolate chips, sprinkles), you can add them on top before putting the fudge in to the regrigerator to cool. When you’re ready to cut the fudge, unstead of turning the pan over, use the wax (or parchment) paper to pull the fudge out of the pan, and cut then cut it into squares.

Adding the topping to the pan before adding the fudge sometimes leads to it being mixed in and when you turn the pan over later, the topping ends up uneven; adding it on top just before refrigerating, you can press it lightly onto the top of the fudge and it will stay in place better when cutting.

This is a soft fudge that tastes very much like the chips you use, so you’ll want to use a kind you like. Milk chocolate works better than the semisweet variety in this recipe.