| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 1 | Pan | |
INGREDIENTS
| 2 | c | Failed fudge |
| 1 | Egg | |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Milk |
INSTRUCTIONS
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, 1/2 cup all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the milk (to 1/4 cup). If fudge is as thin as bouillon, eliminate the milk. Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture. Bake in buttered 8x8-inch pan in preheated 325'F oven for 40 to 45 minutes. A cake tester inserted around the edge should come out clean; center will obviously still be soft. Place on rack to cool. Source: "Oh, Fudge!" by Lee Edwards Benning Posted to MM-Recipes Digest V3 #231 Date: Sun, 25 Aug 1996 03:29:55 +0000 From: Linda Place <[email protected]>
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