|Theory of Catering|
|by Ronald Kinton|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
1 - 10 of 14 for praline fudge
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Boil sugar, water, syrup and salt to soft, firm ball stage (about 5 minutes). Add vanilla, pecans and butter. Beat until mixture starts to thicken ...
In heavy saucepan ... pecans; stir until well blended. Spread over peanut butter fudge layer. Chill until firm (about 2 hours). Makes about 3 1/4 lbs. fudge.
Caramelize 1 cup sugar in skillet. Combine 2 cups sugar and cream in medium saucepan; bring to a boil. Pour caramelized sugar very slowly into ...
Cream together butter, sugar and brown sugar until well blended. Beat together yolks, salt and vanilla; add to butter mixture. Stir in 1 cup chopped ...
Mix butter and cookie crumbs. Press into 9-inch deep pie plate and freeze 30 minutes. Spread chocolate sauce over bottom. Spread on softened ice ...
Mix baking powder ... Cool, frost with Praline Fudge Frosting. Mix and ... vanilla. If mixture hardens too quickly, thin with cream a tablespoon at a time.
Place the chocolate ... crust. Allow the pralines and cream ice ... top. Drizzle the fudge topping in between ... freezer for at least 12 hours before serving.
Prepare brownie mix, bake per directions in 9x13 inch pan. Prick top with fork after baking and drizzle liqueur over. Let cool and then crumble. ...
Combine graham cracker ... Spread half of fudge topping over ice ... and freeze. Spread pralines and cream ice ... remaining pecans. Yield: one 9 inch pie.
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