CATEGORY |
CUISINE |
TAG |
YIELD |
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Candies, Desserts, Info/tips |
1 |
Servings |
INGREDIENTS
1 |
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General Instructions follow |
INSTRUCTIONS
Do not stir fudge once the boiling starts, unless the recipe
specifically requires it; unnecessary stirring may cause graining.
Beating fudge is very important. While fudge is cooling, it is
necessary to make the fudge creamy and smooth. Beating must be started
while fudge is comfortably warm and continued until it is almost firm.
For fudges that require cooling and beating, beat hot fudge in pan or
pour the hot fudge on a marble slab or formica; cool to lukewarm, then
paddle with spatula, until of the right consistency to spread.
Marshmallow creme may be mixed into many of the following fudge
recipes just before the fudge sets up to make a softer, lighter fudge.
If fudge is overcooked, marshmallow creme will help it from becoming
hard and dry. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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