Amazing Fudge Food

AMAZING FAT-FREE FUDGE!

Steps:

• If using an electric stove, preheat the largest burner to highest setting.
• Line a 6" x 8" x 2" pan or dish with aluminum foil.
• No need to veggie spray.
• the foil since the fudge will not stick.
• Combine all ingredients (except the pecan pieces) in a 10" dutch oven.
• Place on preheated burner and bring to a full rolling boil.
• while stirring continuously - Cook 4.5 minutes, stirring continuously with a.
• stainless steel whisk.
• Remove from heat and continue stirring until mixture stops boiling.
• Set a sheet pan (approx. 10" x 15") on top of a cold wet towel (cold tap.
• water is fine).
• Pour mixture onto the sheet pan. Using a spatula, move mixture around so as to combine and blend those fudge crystals beginning to.
• form on the bottom of the pan.
• After 2-3 minutes move sheet pan to a fresh cold towel and continue blending.
• After a few minutes move sheet to another cold towel and as mixture starts to.
• thicken begin moving and accumulating the mixture to the corner of the pan.
• As mixture becomes very thick, pour out into the foil lined pan.
• Spread fudge evenly and sprinkle the pecan pieces on top.

25 FUDGE FLAVORS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a flavorful fudge in 30 minutes or less!

AMAZING, REALLY AMAZING, FUDGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• The original recipe says to grease a 12 X 18 inch jelly roll pan, but I use a 9 x13 inch cake pan for intense denseness, and don't grease it, just line it with parchment paper).
• Melt the chocolate with the butter, either on the stovetop or in the microwave. Stir until smooth. Let cool for about 5 minutes.
• Mix in the sugar and the eggs and the vanilla extract.
• Add in the flour, baking powder and salt. Mix until combined.
• Pour the batter into the prepared pan.
• Sprinkle the chips (nuts, whatever) evenly over the top of the batter.
• The original recipe says to bake for 25-28 minutes until a cake tester comes out with some moist crumbs attached to it. This never works for me. I usually have to let it go for about 40-45 minutes. This is probably because my pan is more condensed than the jelly roll pan.
• Do not overbake!
• I usually let the brownies cool in the pan, the keep them in the fridge overnight. The I just lift them out of the pan by the parchment paper, place the whole thing on a cutting board and then it's the perfect state for cutting into perfect brownie squares.
• Some of us like the edges the best, others prefer the center.

AMAZING FUDGE

Steps:

• Combine sugar and milk in heavy saucepan.
• Bring to rolling boil, cook until soft ball stage.
• Take off burner, add butter and cocoa and whisk to combine.
• Add vanilla and one of the three optional flavorings.
• Add flour and stir to mix thoroughly.
• Immediately pour onto buttered plate.
• (Note: peanut butter will hasten setting process).

COUNTRY HOUSE FUDGE- MARTHA DIXON

Steps:

• This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time.
• Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on).
• Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended.
• Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.