|by Victor Ceserani|
A companion to the bestselling Practical Cookery this handy and updated text offers a wider range of recipes including vegetarian and ethnic dishes.
Results 1 - 10 of 42 for maple fudge
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Cook sugar, syrup, cream, and butter to soft-ball stage, 238° F. Remove from heat, and add flavoring. Cook and beat until creamy. Add nuts, pour out ...
Mix together and ... becomes creamy. Add maple flavoring to taste, ... cup chopped nuts. Pour into a buttered 8 inch square pan. Allow to cool until set.
Put sugar, maple syrup, and cream ... vanilla. Beat until creamy. Add nut meats. Beat until fudge holds its shape. Put in greased pan and cut into squares.
Mix together the sugar, butter, maple syrup, milk, and ... vanilla to the fudge. Stir until ... into the prepared pan. Cool completely. Cut into 36 squares.
Combine sugar, milk and butter in heavy saucepan. Cook on medium heat until candy makes a firm ball in cool water. Remove from heat and add vanilla ...
Combine maple syrup, corn syrup ... lose its gloss. Add vanilla and walnuts; pour immediately into a buttered 8"x8"x2" pan. When cool, cut into squares.
Mix flour and sugar in pan. Mix in maple syrup, Karo syrup ... Let cool to lukewarm. Beat until glossy look begins to leave. Pour into buttered pan. Cut.
Shave maple sugar and melt ... smooth and creamery. Add the nut meats and pour into a shallow pan which has been well greased. When cold, cut in squares.
Combine sugar, sour ... from fire and allow to cool. Then beat briskly until it loses its gloss. Add nuts and maple flavoring, and pour into buttered pans.
Mix brown sugar, ... stage. Remove from heat. Add maple flavor, almond bark and marshmallow cream. Stir until thick. Pour into a buttered pan. Cool overnight.
Result Page: 1
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