|Latin Flavors on the Grill|
|by Andrew Dicataldo|
True to Rodriguez's reputation for Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of...
1 - 10 of 28 for penuche fudge
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Cook for 5 minutes. Add later. Cook for 5 minutes stirring constantly (a small sample in cold water should form a ball). Add 1 tablespoon butter and ...
Boil 1 minute at rolling boil or until it forms soft ball in water. Remove from heat and add 1/2 cup of peanut butter. Beat well and add 3 cups of ...
Boil first four ingredients until forms a soft ball in cold water. Remove from stove and cool; add nuts and butter. Beat and turn out into buttered ...
CRISP NUTS: Preheat ... on surface of fudge to melt. DO ... Stir in nuts. Put mixture in foil-lined pan. Cool in refrigerator until set, about 30 minutes.
Boil sugar, water and milk to soft ball stage. Add butter, vanilla, and uts. Stir and pour into a greased 9 x 9 inch pan. Cool and cut.
Combine brown sugar, ... into buttered 8-inch square baking dish. Let cool completely, then cut into 1 x 2-inch pieces. Yield: About 32 pieces of fudge.
Butter sides of ... beating vigorously until fudge becomes very thick ... small platter. Score in squares while warm. Cut when firm. Delicious but sweet!
Mix both sugars, milk and butter together and cook on low heat for 1 hour, stirring occasionally. Mixture is done when it forms a ball in a glass of ...
Stir in: Cook ... desired, stir in 1 cup broken nuts. Spread in buttered pan and cut into squares. For Coconut Penuche, add 2 cups coconut with the sugar.
In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy ...
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