|The Book of Preserves (Book of...)|
|by Mary Norwak|
With its variety of jams, jellies, chutneys, mustards, and syrups to choose from, "The Book of Preserves" provides a wealth of traditional country...
1 - 10 of 28 for hard fudge
Result Page: 1
Put all ingredients in a sauce pan. Bring to a boil. Lower heat. Cook until it forms a ball when placed in cold water. Remove from heat and beat for ...
Combine first four ingredients. Bring to a bubbling boil while stirring occasionally. Continue to boil without stirring until when tested in cold ...
Combine and melt ... a conventional Hot Fudge Sauce (which does ... Yields 1 cup. NOTE: This recipe requires attention to detail, but works quite nicely.
Cream together sugar, Crisco, and butter. Add eggs one at a time mix well. Add soda to buttermilk. Mix in flour and buttermilk a little at a time. ...
In a 2 1/2 to 3 quart pan, combine evaporated milk, sugar, salt, and butter. Bring to a rolling boil over medium-low heat, stirring; boil for 5 ...
Melt chocolate and butter in sherry over hot, not boiling water. Add egg yolk to sifted sugar. Add chocolate mixture to sugar and mix thoroughly. It ...
Combine sugar, milk, ... pan. Bring to hard boil that cannot ... Add vanilla when mixture has cooled slightly. Fold in nuts and pour into buttered dish.
Mix the sugar, ... or until a hard ball is firmed, ... butter. Beat with a spoon until thick, then pour into large dish or plate. Cut into pieces when hard.
Hard boil the milk, ... the Fluff and the peanut butter and mix thoroughly. Add vanilla and nuts if desired. Put in buttered 13"x9" dish pan until hard.
Cook corn syrup, ... cocoa until medium hard ball forms when ... Then beat real good until it just starts to get hard. Pour out in buttered pan and cut.
Result Page: 1
top of page