1 - 10 of 36 for rum fudge
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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.
For cake: Melt ... and stir in rum. Randomly pierce ... Refrigerate glazed cake in an airtight container. Remove cake from refrigerator one hour before serving.
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.
Combine all cake ... mix, milk, and rum. Beat at ... Spread mixture over cooled cake. Sprinkle with grated chocolate. Store, covered, in the refrigerator.
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.
Place chips, marshmallow ... mix, add cocoa, rum and peanut butter, ... into small squares (very rich). 8 dozen squares. Store in refrigerator or freezer.
Prepare brownie mix ... oven, pour white rum evenly over brownies ... metal knife blade, so the topping does not crack. (I used hot water to warm the blade.)
Preheat oven to ... Stir in sugar, rum and egg. Add ... ungreased cookie sheets. Bake 8 to 10 minutes. Cookies will be soft. Cool completely before handling.
Cream butter. Gradually ... chocolate, coffee and rum. Mix well. ... Pour mixture into pie shells. Bake at 325°F for 20 to 25 minutes. Makes two pies.
Line a 9 ... Stir in nuts and rum extract. Pour into prepared pan. Cool to room temperature. Score fudge. Refrigerate until firm. Store in refrigerator.
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