| 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 <placel@worldnet.att.net>
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