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Fudge Recepies
Now you are at a very right portal where you can have an ocean of tasty and healthy recepie. This Fudge Recepies is one of those best recepie that immerse you in taste, so try this delicious recepie for a heavenly taste and delight. This recepie will never be forgotten as its crispy gradients will melt on your tongue and will satisfy your appetite. Cook this Fudge Recepies as soon as possible and give us feedback, as we really need your support for better and tastier recepie.
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Bean Fudge
- 4 ounces unsweetened chocolate
- 5 ounces butter
- 1 teaspoon vanilla extract
- 1 2/3 cups cooked beans, or 1 (16 ounce) can beans, drained
- 2 pounds confectioners’
- sugar
Use any variety of cooked or canned beans. Melt together chocolate
and butter. Mix in thoroughly the drained and mashed beans,
vanilla extract and sugar. Place in a large, buttered, shallow
cookie pan and refrigerate. Cut into 48 pieces.
Makes 2 1/2 to 3 pounds fudge.
Black and White Fudge
- Black Layer
- 3 cups granulated sugar
- 4 tablespoons cocoa
- 1 1/2 tablespoons white corn syrup
- 1 tablespoon vanilla extract
- 2 tablespoons butter or margarine
- 1 1/2 cups cream
Combine sugar, syrup, cocoa and cream. Boil to the soft ball
stage (234 degrees F to 238 degrees F on a candy thermometer).
Cool to room temperature. Add butter and vanilla extract.
Beat until creamy. Pour into well-buttered pan.
White Layer
- 3 cups granulated sugar
- 1 1/2 tablespoons white corn syrup
- 1 1/2 cups cream
- 1 tablespoon vanilla extract
- 2 tablespoons butter or margarine
Combine sugar, syrup and cream. Boil to the soft ball stage
(234 degrees F to 238 degrees F on a candy thermometer). Cool
to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into
pan. The two portions will not run together, but will cut out
together. Cut into small squares.
Remarks
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By-Joe Adria
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