Post by JJ Judkins on Feb 13, 2006 1:17:41 GMT -6
* Exported from MasterCook *
2-MINUTE FUDGE
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Confectioners sugar
1/2 c Cocoa
1/4 ts Salt
1/4 c Milk
1 t Vanilla extract
1/2 c Butter -- or margarine
1 c Nuts -- chopped
In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together
until partially blended (mixture is too stiff to thoroughly blend in all of
dry ingredients). Put butter over top in center of dish. Microwave at High
(10) 2 minutes. Stir vigorously until smooth. If all butter has not melted
incooking, it will as mixture is stirred. Blend in nuts. Pour into wax
paper lined 8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to 30
minutes in freezer. Cut into squares. Makes about 36 squares.
PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 cup
crunchy peanut butter for cocoa. Add peanut butter after microwaving (I
like chopped peanuts for this one).
COFFEE FONDANT: Prepare 2-Minute Fudge as above, except, omit cocoa and
substitute 1 tablespoon instant coffee granules dissolved in 2 tablespoons
milk. Before fondant sets, press "chocolate shot" decors into top.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 5g Fat (81.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
2-MINUTE FUDGE
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Confectioners sugar
1/2 c Cocoa
1/4 ts Salt
1/4 c Milk
1 t Vanilla extract
1/2 c Butter -- or margarine
1 c Nuts -- chopped
In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together
until partially blended (mixture is too stiff to thoroughly blend in all of
dry ingredients). Put butter over top in center of dish. Microwave at High
(10) 2 minutes. Stir vigorously until smooth. If all butter has not melted
incooking, it will as mixture is stirred. Blend in nuts. Pour into wax
paper lined 8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to 30
minutes in freezer. Cut into squares. Makes about 36 squares.
PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 cup
crunchy peanut butter for cocoa. Add peanut butter after microwaving (I
like chopped peanuts for this one).
COFFEE FONDANT: Prepare 2-Minute Fudge as above, except, omit cocoa and
substitute 1 tablespoon instant coffee granules dissolved in 2 tablespoons
milk. Before fondant sets, press "chocolate shot" decors into top.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 5g Fat (81.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0