|by Barbara Hammond|
The fourth edition of Cooking Explained includes: *Recipes given in two formats - the traditional version and an adapted version which is more in ...
Tip: Try nut fudge for more results.
1 - 10 of 19 for maple nut fudge
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Cook sugar, syrup, ... F. Remove from heat, and add flavoring. Cook and beat until creamy. Add nuts, pour out on buttered pan, and mark off in squares.
Boil sugar, cream, and butter until soft ball stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins.
Mix brown sugar, ... stage. Remove from heat. Add maple flavor, almond bark and marshmallow cream. Stir until thick. Pour into a buttered pan. Cool overnight.
Put sugar, maple syrup, and cream ... vanilla. Beat until creamy. Add nut meats. Beat until fudge holds its shape. Put in greased pan and cut into squares.
Boil until it reaches 245 degrees on candy thermometer or until a firm ball forms in cold water. Cool and then beat until it loses its shine and gets ...
Crush cookies a ... may be softened enough to spread). Top with fudge topping and then the Cool Whip. Sprinkle remaining crumbs over all. Cover and freeze.
Bring 2 1/2 ... Then add chopped nuts and extract of ... coloring is desired, use a drop of pure food coloring. Pour into greased pan and cut when cool.
Combine sugar, sour ... from fire and allow to cool. Then beat briskly until it loses its gloss. Add nuts and maple flavoring, and pour into buttered pans.
Preheat oven to 350 degrees. Prepare pie crust. In medium sauce pan over low heat, heat chocolate with butter just until melted, remove from heat. ...
Combine sugar, milk ... add vanilla and nuts. Stir until ... consistency. Spread on plate, put in freezer approximately 10 minutes. Cut into squares and serve.
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