My speciality is butterscotch chips with caramel icing, toasted pecans and vanilla and a touch of cinnamon. Use vanilla icing with peanut butter, caramel or strawberry icing for unusual fudges. Another good "white" combo is with coconut and macadamia nuts. Use white chocolate chips and vanilla icing with red and gren candied cherries for Christmas. Here's the beauty of this one-use any flavor of chips and icing combination that strikes your fancy. Stores fine at room temperature after setting. Spread in the prepared pan and chill until set. Never add vanilla or any liquid to the melted chips until the icing is incorporated-it will seize them up. Mix in thoroughly and then add nuts or other goodies. (You can use a dark chocolate for the most intense flavor with dark chocolate chips, use regular chocolate or milk chocolate frosting for variation.) Don't use the "fluffy" or pourable cans or the german chocolate type with nuts and coconut. ![]() stir in one can of ready to spread chocolate icing. I generally use a one quart pyrex measuring cup and the microwave. Next, simply take one 11 or 12 oz bag of chocolate chips or any other flavor you desire, and melt in the microwave or as as in the condensed milk recipe. It's nearly infinitely variable, too.īutter or no-stick spray the 8X8 pan as in the original recipe, using parchment paper for easiest removal. This is a good fudge, but there's an even easier virtually foolproof method I learned last year.
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