Blond Fudge Food

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

FUDGE-FILLED BLONDIES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 9 x 13 baking pan.
• In a large bowl, cream together the butter and both sugars until light and fluffy.
• Beat in the eggs, then the vanilla until smooth and well blended.
• In another bowl, stir together the flour, baking powder, and salt.
• Add to the creamed mixture just until combined; do not overmix.
• Spread half the batter in the prepared pan.
• Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
• Cover with the remaining batter.
• (The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.) Bake for 25 minutes, or until a toothpick tests done.
• Cool on a wire rack before cutting into bars.

BLOND FUDGE

Steps:

• Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt.
• Cook over medium heat stirring until sugar dissolves.
• Now do not stir anymore.
• Place on the candy thermometer to side of pan.
• Cook until temp.
• 238 degrees.
• Remove from heat.
• Let cool until lukewarm.
• Add in the butter and vanilla.
• Beat well just until it begins to thicken and JUST starts to loose some gloss.
• Add cherries, and pour into a lightly buttered 9 x 7 inch pan.
• Score while warm.