Esta es una exhibición prevé de cómo se va ver la receta de 'Evelyn's Fudge' imprimido.

Receta Evelyn's Fudge
by CookEatShare Cookbook

Evelyn's Fudge
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 18 ounce chocolate chips
  • 1/2 pound butter (2 cubes)
  • 18 ounce miniature marshmallows
  • 2 teaspoon vanilla
  • 2 c. minced nuts
  • 4 1/2 c. granulated sugar
  • 1 tall can Pet lowfat milk (don't use Eagle Brand lowfat milk)

Direcciones

  1. Butter a large baking sheet (TIP: Be sure to use one with at least 1/2 to 3/4 inch sides - this recipe makes a lot of fudge.)
  2. Put together ingredients in a very large mixing bowl; set aside.
  3. Put together these 2 ingredients in deep saucepan. Bring to boil, stirring constantly (TIP: burns easily so don't stop stirring). Boil, stirring constantly, for 9 full min (TIP: the cooking time is crucial to how well the fudge sets up, so I set a timer to make sure I cook it long sufficient).Pour cooked mix over ingredients in mixing bowl and stir quickly to mix till everything is dissolved (TIP: as the syrup cools, the mix will begin to set up and become very stiff - at which point I enlist the help of the fudge eaters at my house to help stir).
  4. Pour onto the prepared baking sheet. Refrigerate to set. When set, cut into bite-sized pcs and enjoy (it's very rich and creamy).