|Modern British Cooking|
|by Sarah Freeman|
Interest in British cooking is reviving, and British cooks are attracting attention.
1 - 10 of 26 for carob fudge
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Boil carob powder in water, stirring constantly, for 5 minutes until a smooth paste. Mix all ingredients and press into square pan. Refrigerate.
Melt (low heat) butter. Add carob chips and melt. Take off heat, add peanut butter. Stir until blended. Spread out in greased square pan and refrigerate.
Melt in saucepan. ... Add 3 tablespoons carob chips or 2 ... rise much, but seem better as a cookie. Bake 10 to 15 minutes at 350 degrees. Makes 2 dozen.
Mix all ingredients ... refrigerate. The more carob powder you add, the firmer the fudge. (Optional ingredients: ... seeds, or 1 cup walnuts, finely chopped.)
Place carob chips and peanut ... butter. Mix together well. Press mixture into casserole dish and chill. "O" shaped cereal(found in natural foods stores).
Melt butter, add ... milk powder and carob. Add vanilla and nuts after you've made a thick smooth fudge. This can be achieved on or off the stove burner.
In pan, heat ... heat, stir in carob. Mix well. ... inch pan. Chill several hours. Cut into 2 inch squares. Store in refrigerator. Makes 2 1/4 lb. fudge.
In 4-quart bowl, ... microwave; mix in carob chips and marshmallow ... squares. Store in refrigerator. This fudge freezes well. Makes approximately 24 pieces.
In saucepan, heat ... heat. Stir in carob powder. Stir in ... square pan. Refrigerate until firm, about 2 hours. Cut into squares. Makes about 16 pieces.
Boil until mush. Beat with electric beater until smooth. Add: Combine all ingredients and put into 9 x 9 inch square pan. Cool in refrigerator.
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