Traditional recipes

Creamsicle Fudge

Creamsicle Fudge


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Line a 5- by 9-inch loaf pan with foil, and then coat it with cooking spray. Place the chocolate chips and marshmallow crème in a large bowl.

In a small saucepan over medium-low heat, combine the sugar, evaporated milk, and butter. Bring to a boil and continue boiling for 4 minutes, stirring constantly.

Add the mixture to the chocolate chips and marshmallow crème and stir until smooth. Add the vanilla. Reserve 1 cup, then stir the zest and a few drops of food coloring into the rest of the fudge.

Pour half the orange fudge into the prepared pan, smoothing it evenly. Freeze it for 5 minutes. Evenly layer on the reserved white fudge and return the pan to the freezer for 5 minutes. Add the remaining fudge and refrigerate until firm, at least 2 hours.

Use the foil to lift the fudge from the pan and onto a cutting surface. With a sharp knife, cut it into 1-inch squares. Keep it refrigerated until ready to serve.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.


Watch the video: Kahlúa Fudge. Delish (June 2022).


Comments:

  1. Oubastet

    I like your idea. I propose to bring it up for general discussion.

  2. Carmel

    With such success as yours

  3. Gara

    I'm sorry, but in my opinion, you are wrong.

  4. Nikojin

    very amusing piece

  5. Gall

    This message is incomparable))), it is interesting to me :)

  6. Callough

    I apologize, but in my opinion you admit the mistake. I can prove it.



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