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Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring.
Prep a 9-inch by 13-inch pan by lining it with parchment paper or greasing it with cooking spray. In a large pot over medium heat, add the sugar, margarine and evaporated milk.
1 (15-ounce) container no-stir creamy peanut butter, such as Jif or Skippy, about 2 cups Line an 8x8-inch baking dish with parchment paper. Combine the frosting and peanut butter in a medium ...
Pour the fudge mixture into the prepared pan and smooth the top. Cool in the refrigerator for at least 2 hours. Remove the parchment paper or foil from the pan.
Hot fudge sauce is a chocolate product often used in the United States and Canada as a topping for ice cream in a heated form, particularly sundaes, parfaits and occasionally s'mores. [12] The butter in typical fudge is replaced with heavy cream, resulting in a thick chocolate sauce that is pourable while hot and becomes denser as the sauce cools.
Fudge is one of our all-time favorite treats. Psst: Take a look at our best fudge recipes. Traditional fudge is flavored with chocolate, but you can utilize pretty much any flavor—like peanut ...
Yields: 16 servings. Prep Time: 15 mins. Total Time: 2 hours 15 mins. Ingredients. 13. chocolate sandwich cookies, such as Oreos (about 5 oz.) 1 (14-oz.) can sweetened condensed milk
The combination of white chocolate, butter, and sweetened condensed milk makes this fudge recipe extra creamy. Plus, it's flavored with vanilla extract and nutty walnuts for a welcome crunch.
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