|The Professional Chef|
|by The Culinary Institute of America|
"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this ...
1 - 10 of 46 for milnot fudge
Result Page: 1
Cook over low burner approximately 7 to 10 minutes, stirring constantly, Test by soft ball in cold water. Remove from heat. Add: Beat well. Add: Pour ...
Cook until soft ball in cold water. Cook 2 minutes longer. Stir often. Remove from heat. Add 4 tablespoons butter, 2 teaspoon vanilla and beat about ...
In large heavy pan, cook 239 degrees and add 1/2 stick butter. Beat until thick and creamy.
Bring sugar, butter and Milnot to a boil ... not beat the fudge. It sets ... into two buttered 8 inch pans or one larger pan. Cut into slices when cool.
Melt butter over low heat and stir in peanut butter, cream and vanilla. Remove from heat and stir in powdered sugar. Do not beat. Pour into greased 8 ...
Cook over medium heat. Bring to a boil. Cook until mixture makes a soft ball when tested in cold water. Add 1 stick butter and 2 teaspoons vanilla. ...
Bring butter, sugar and Milnot to a boil for 4 to 5 minutes. Remove from heat, stir in marshmallows, vanilla and peanut butter. Pour into dish and cool.
Combine sugar, Milnot and butter into ... remaining ingredients and mix thoroughly. Pour into greased pan and allow to cool. Cut into squares and serve.
Place all ingredients ... from heat. Add vanilla. Cool to lukewarm. Beat until fudge is thick. Fold in nuts. Spread into buttered foil lined 8" square pan.
Boil for 5 minutes, stirring constantly. Take off stove and add: Pour into buttered pan 9 x 12 inches or larger.
Result Page: 1
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