Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCandy - Fudge Kooky Key-lime Fudge
Famous Authors (View All Authors)
Candy - Fudge Kooky Key-lime Fudge Post by :Jackie_OQuinn Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3282

Click below to download : Candy - Fudge Kooky Key-lime Fudge (Format : PDF)

Candy - Fudge Kooky Key-lime Fudge

(Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)

1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts (coarsely chopped)
1/4 tsp Rum Extract
1 tsp Lemon Extract


Directions:
Line a 9" x 9" pan with aluminum foil and set aside.

Place White chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside.

Set butter aside to warm.

Heat milk at Medium setting until warm then add sugar.

Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden
spoon).

Add marshmallow creme and butter and mix until creamy.

Add Key Lime juice.

Bring back to a boil for (5) full minutes by clock (start timing once boil resumes).

The mixture will start to turn a little brown during boil.

If you get brown flakes in mixture then turn down heat a little (e.g. down to Medium from Medium-High) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping sides of hot saucepan.

Mix until chips are melted then mix in nuts.

Pour into prepared pan.

Cool at room temperature.

Remove from pan, remove foil, cut into squares.

NOTE: If recipe is doubled then use a very large saucepan since marshmallow creme will expand when heated.

Boil for (8) minutes (by clock) after boil resumes instead of usual (5) minutes.

NOTE: Key Lime juice is acidic and will cause milk to curl.

While uncosmetic, it should not effect fudges ability to set.

If you like this book please share to your friends :
NEXT BOOKS

Candy - Microwave Fudge Candy - Microwave Fudge

Candy - Microwave Fudge
1/2 cup cocoa 1 pkg. (1 pound) powdered sugar 1/2 cup milk 1/2 cup walnuts, chopped 1 tea. vanilla Place butter and cocoa in a 2 quart baking dish. Cook on HIGH 3 to 4 minutes, or until butter melts and becomes bubbly. Stir cocoa and butter until well blended. Add sugar and milk a little at a time, beating after each addition. If batter is too stiff, add a little more milk. Stir in nuts and vanilla. Spread fudge in a greased baking dish. Refrigeraate 1 hour. Cut into
PREVIOUS BOOKS

Candy - Fudge Java Fudge Candy - Fudge Java Fudge

Candy - Fudge Java Fudge
3 c sugar 1 1/2 c light cream 3 tbsp light corn syrup 2 tbsp instant coffee Dash of salt 2 tbsp margarine 1 tsp vanilla In a buttered 3 quart saucepan, bring first 5 ingredients to a boil. Stir constantly. Boil without stirring to thread stage, or until a candy thermometer registers 234°. Remove from heat. Cool to 110°. Beat until fudge starts to lose its gloss, about 10 minutes. Pour into a buttered 8 inch sqare pan. Cool. Cut into squares. Makes 1 3/4 lb.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT