|Gastronomy of Italy|
|by Anna Del Conte|
More than 1200 entries are arranged alphabetically by Italian names for quick access in this history, cookbook and, above all, essential reference...
Results 1 - 10 of 7,820 for 4 minute fudge
Cook all ingredients ... improve it considerably. Fudge is one of ... should be kept at room temperature, or below, and well wrapped. Fudge freezes well.
This classic holiday ... 10 to 12 minutes or until candy ... pounds. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 ... Switzerland, used with permission. 'S® Pumpkin
Here we give two different recipes for fudge; use according ... squares. Yield: 1 1/4 pounds. Melt chocolate ... burn (about three minutes). Add sugar, ... fudge over the marshmallows.
Combine the flour, ... sugar, salt and 1/4 cup of cocoa ... Bake in a pre-heated 350°F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
Line a brownie-sized ... an additional 5 minutes, then remove ... sugar (optional). Allow to cool at least one hour before cutting into squares for serving.
Mix sugar with ... thermometer often so fudge will not burn ... as needed. Stuff each with vanilla opera fudge, and roll in granulated or powdered sugar.
Cream butter in ... 350°F for 60-65 minutes. Cool 2 ... soft fudgy interior. Test for doneness after 60 minutes by observing dry, shiny brownie type crust.
Mix together and ... lid for one minute. Cook to ... desired, and 1/2 cup chopped nuts. Pour into a buttered 8 inch square pan. Allow to cool until set.
Cut a square ... occasionally for 10-15 minutes until candy thermometer ... electric mixer until fudge becomes dull and ... with or instead of the raisins.
Boil the first four ingredients together until the mixture will form a ball when dropped into cold water (soft ball stage). Add half a teaspoon of ...
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