AUDREY'S FAVORITE FUDGE
By papajack
0 Picture
Ingredients
- 2 C PACKED BROWN SUGAR
- 1 C POWDERED SUGAR
- 1 C EVAPORATED MILK
- 1/4 LB BUTTER
- 10 OZ MARSHMALLOW CREAM
- 12OZ SEMI SWEET CHOCOLATE CHI 1 C CHOPPED WALNUT
- 1 TSP VANILLA
Details
Servings 24
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
GREASE 9 X 13 X 2 GLASS PAN
Step 2
COMBINE IN SAUCEPAN SUGARS, EVAP MILK, BUTTER
BRING TO BOIL REDUCE HEAT CONTINUE BOILING 15 MINUTES OVER MED HEAT STIRRING FREQUENTLY
Step 3
REMOVE FROM HEAT
STIR IN MARSHMELLOW CREAM, CHOCOLATE CHIPS UNTIL SMOTH AND MELTED
Step 4
BLEND IN WALNUTS, VANILLA
POUR INTO GREASES 13 X 9 PAN
Step 5
CHILL UNTIL FIRM
CUT INTO 1 INCH SQUARES
YIELDS 24 TO 36 PIECES
You'll also love
-
Snow cream
4/5
(3 Votes)
-
Brownie Mix Cookies
4/5
(3 Votes)
-
Canadian chocolate moose
4/5
(3 Votes)
-
Oreo Cookie Ice Cream Dessert
4/5
(3 Votes)
-
Macadamian Nut Cookies
4/5
(2 Votes)
-
Stuffed Apricots
3.8/5
(10 Votes)
-
Easter fudge
4.2/5
(27 Votes)
-
Creamy Chocolate Fudge
3.9/5
(11 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe