1 - 10 of 36 for rum fudge
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1. Preheat oven ... 1 cup nuts, rum extract, confectioners' sugar ... firmly to adhere nuts to balls. Makes 6 dozen. Tip: Substitute real rum for rum extract.
For cake: Melt ... and stir in rum. Randomly pierce ... Refrigerate glazed cake in an airtight container. Remove cake from refrigerator one hour before serving.
Combine sugar, milk ... nuts, cherries and rum extract until well ... Store between layers of waxed paper in a metal tin with tight lid. Makes 3 pounds.
Combine all cake ... mix, milk, and rum. Beat at ... Spread mixture over cooled cake. Sprinkle with grated chocolate. Store, covered, in the refrigerator.
Line a brownie-sized ... (vanilla and butter rum or amaretto), then ... (optional). Allow to cool at least one hour before cutting into squares for serving.
Melt chocolate bits and butter in top of double boiler until liquid. Stir. Add nuts, raisins, flavoring and salt. Pour into buttered 11 x 18 inch ...
Cream butter with ... instant coffee, and rum extract. Stir in ... into 9" pie shell. Top with walnuts for decoration. Bake at 375 degrees for 30 minutes.
Beat cheese and ... Stir in vanilla, rum, salt and ... in 64 pieces about 1" square and chill until firm enough to cut, about 15 minutes. Makes 1 pound.
Cream butter with ... instant coffee and rum. Stir in ... halves. Bake at 375 degrees for 25 minutes. Cool. Top with whipped cream, if desired. Serves 8.
Mix all ingredients ... peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of butter (eliminate paramont crystals).
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