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Receta Mulberry Fudgies
by Global Cookbook

Mulberry Fudgies
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Ingredientes

  • 1/2 c. Butter or possibly margarine
  • 2 ounce Unsweetened baking chocolate minced
  • 1 c. Granulated sugar
  • 2 x Large eggs
  • 1/8 tsp Mulberry-flavored oil (used in candy making)
  • 1/2 c. All-purpose flour
  • 1/2 c. Minced pecans
  • 1 Tbsp. Vanilla extract
  • 1/4 c. Mulberry jelly
  • 1 c. Granulated sugar
  • 1/3 c. Evaporated lowfat milk
  • 2 Tbsp. Butter or possibly margarine
  • 1/2 c. Semisweet chocolate chips
  • 1/4 c. Marshmallow creme
  • 1 Tbsp. Vanilla extract
  • 1 c. Minced pecans

Direcciones

  1. Preheat oven to 350F. For crust, heat butter and chocolate over low heat in a small saucepan, stirring constantly. Remove from heat. In a medium bowl, beat sugar and Large eggs till foamy. Gradually add in chocolate mix and Mulberry-flavored oil; beat till smooth. Stir in flour, pecans, and vanilla. Spoon batter into a greased 9x13 inch baking dish. Bake 25 to 30 min or possibly till set in center.
  2. For topping, spread jelly proportionately over hot crust; cold completely. In a medium saucepan, combine sugar, lowfat milk, and butter. Stirring occasionally, bring to a boil over medium heat. Stirring constantly, boil 5 min.
  3. Remove from heat. Add in chocolate chips, marshmallow creme, and vanilla; stir till smooth. Stir in pecans. Immediately pour topping over jelly.
  4. Cold completely in pan. Cut into 1 inch squares. Store in an airtight container.
  5. Yield: about 8 dozen fudgies.