|Authentic Recipes from the Philippines|
|by Reynaldo G. Alejandro|
Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisi...
1 - 10 of 63 for creamy chocolate fudge
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Chop chocolate coarsely. Combine all ... and mixture is creamy. Pour into ... on top. Sprinkle with nuts. Store in an airtight container in a cool place.
Lightly grease 9 ... 5 minutes. Add chocolate chips and vanilla. ... air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.
In heavy gauge ... heat. Add milk chocolate morsels and semi-sweet ... and vanilla extract. Pour into foil-lined 8 x 8 pan. Chill until firm about 2 hours.
Melt over low ... Beat smooth and creamy. Add 1 ... use immediately. Frosting should be warm so it will pour onto cake which should also be slightly warm.
Boil first 4 ... ingredients. Beat until chocolate is melted and ... cool before cutting into squares. Store in airtight container. Yield: 3 1/2-4 pounds.
Combine first 4 ... bowl; beat until chocolate is all melted, pour in pan. Let stand a few hours before cutting. Makes about 4 pounds. Best if stored in tin.
In a large ... heat. Add milk chocolate morsels and semi ... 3/4" x 7 1/2" x 1 3/4" glass cake pan. Cool or chill in refrigerator until firm, about 2 hours.
Place chocolate, marshmallow creme, ... melted and mixture creamy. Pour into ... cut in 1-inch squares. May be garnished with pecan halves before chilling.
Line an 8" ... paper. Melt the chocolate chips with the ... 2 hours. Turn fudge onto a cutting ... Store loosely covered at room temperature. Makes 2 pounds.
Bring sugar, milk ... large bag of chocolate chips, 1/2 bag ... Beat well, pour into buttered pan; place in refrigerator for 3/4 hours. Cut into squares.
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