World's Hottest Free Recipes
Peanut Butter Fudge
Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat. Bring to a boil, stirring constantly, for 7 minutes. Remove from heat. Stir in marshmallow crème and peanut butter. Spoon into 9 x 13 greased baking pan. When cool, cut into squares. Yields 3 lb
Pumpkin Pie Fudge
1 1/2 cups granulated sugar
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla. Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator. Yield: Approximately 4-5 dozen pieces
Kailua Cream Fudge
Line an 8-inch square baking pan with tin foil. In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kailua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes. Remove from heat and add all the chocolate. Stir until melted. Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares. Yield: About 2-3/4 lbs.
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