|D'artagnan's Glorious Game Cookbook|
|by Joanna Pruess|
Ariane Daguin and George Faison, owners of DArtagnan, have been supplying top chefs with game and foie gras for almost fifteen years.
Results 1 - 10 of 7,820 for how to make fudge
Cook all ingredients together, except nuts, to 238°F. Cool to ... improve it considerably. Fudge is one of ... to curdle, which makes the cooking more ... wrapped. Fudge freezes well.
This classic holiday ... heavy-duty saucepan. Bring to a full rolling ... into 1-inch pieces. Makes about 3 pounds. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 ... used with permission. 'S® Pumpkin
Here we give two different recipes for fudge; use according to the ingredients you ... mark into squares. Makes about 1 1/4 ... fudge over the marshmallows.
Line a brownie-sized ... constantly stirring, turn to high heat and ... (optional). Allow to cool at least one hour before cutting into squares for serving.
Mix sugar with ... tartar, and boil to 238°F., or until ... thermometer often so fudge will not burn ... fudge, and roll in granulated or powdered sugar.
Combine the flour, ... cocoa powder remaining to the brown sugar ... pre-heated 350°F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
Cream butter in ... mix are essential to the success of ... fudgy interior. Test for doneness after 60 minutes by observing dry, shiny brownie type crust.
Mix together and ... one minute. Cook to 228°F. Cool in ... desired, and 1/2 cup chopped nuts. Pour into a buttered 8 inch square pan. Allow to cool until set.
Cut a square ... or aluminum foil to line a 9x5x5 ... electric mixer until fudge becomes dull and ... of rum may be added with or instead of the raisins.
Boil the first ... (soft ball stage). Add half a teaspoon of vanilla, and beat until it begins to thicken. Place the saucepan into cold water while beating.
top of page