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Full Online Book HomeLearning KitchenCandy - Fudge - Buttery Nut Fudge
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Candy - Fudge -  Buttery Nut Fudge Post by :Elisa Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1383

Click below to download : Candy - Fudge - Buttery Nut Fudge (Format : PDF)

Candy - Fudge - Buttery Nut Fudge

American Butter Institute

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Coat an 8-inch square baking dish with nonstick cooking spray.

In a large saucepan, combine the butter, heavy cream, granulated sugar, brown sugar, and salt; bring to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly. Remove the mixture from the heat; stir in the pecans and vanilla. Add the confectioners’ sugar and stir until smooth and well combined.

Spread the mixture into the baking dish then freeze for 25 to 30 minutes, or until firm.
Cut into 1-inch squares and serve, or place in an airtight container until ready to serve
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Candy - Fudge -  Candy Cane White Fudge Candy - Fudge - Candy Cane White Fudge

Candy - Fudge -  Candy Cane White Fudge
12 oz. white chocolate, coarsely chopped 14 oz. can sweetened condensed milk 1/4 c. coarsely chopped peppermint candies Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut

Candy - Fudge -  Buttermilk Fudge Candy - Fudge - Buttermilk Fudge

Candy - Fudge -  Buttermilk Fudge
2 cups granulated sugar 1/2 cup buttermilk 1/2 tea. salt 1 tablespoon butter 1/2 cup broken nut meats 1 tea. vanilla extract Combine sugar, buttermilk, and salt and boil together for five minutes. Add the butter and continue to cook until the mixture reaches the soft ball stage. 237 degrees on a candy thermometer) Remove from heat and cool to about 100 degrees F. Beat it until it loses its gloss, quickly stir in the nuts and vanilla. Spread in a buttered pan. Cool; cut into squares and serve.