|by Ronald Kinton|
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need.
1 - 10 of 5,640 for vanilla fudge
Put sugar and ... hour, then add vanilla, working it ... stand until the fudge has hardened, then ... with other candies and chocolates to give as gifts.
Mix sugar with ... thermometer often so fudge will not burn ... 1/2 hour, add vanilla extract, and work ... fudge, and roll in granulated or powdered sugar.
In a large ... dry cake mix, fudge topping, butter and ... 350 degrees for 30 to 35 minutes. Cool. Frost with remaining frosting. Store in refrigerator.
Bring to soft boil, first 3 ingredients; beat in butter and vanilla. Pour into butter plate, let cool, then cut.
Microwave on high 2 minutes. Add 1 tablespoon vanilla and nuts. Beat and spread on wax paper.
Butter 8 x ... (110 degrees). Add vanilla. Beat until fudge begins to thicken ... greased pan. When completely cooled, cut into squares. Makes 1 3/4 pounds.
Combine all ingredients except vanilla. Cook over ... ball stage. Remove from heat, add vanilla and beat. Turn out onto buttered wax paper. Cool and cut.
Stir into scalded ... without stirring. Add vanilla and beat until ... longer glossy. Stir in nuts and spread in buttered 8-inch square pan. Cut in squares.
In heavy saucepan, ... from heat. Add vanilla bits, vanilla, walnuts, ... blended. Pour into greased 9 x 9 x 2 inch pan. Cool thoroughly. Cut into squares.
Butter an 8x8 ... STIR. Cool to 110 degrees. Add vanilla. Beat until it loses its gloss. Pour into buttered pan. Cool before cutting. Makes 1 3/4 pound.
top of page