Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts
Saturday, April 5, 2014
MAPLE PEANUT BUTTER FUDGE MICROWAVE
I found this recipe on one of my favorite recipe pages: The Domestic Mama and; The Village Cook. I have found some great recipes over there, and I highly recommend their recipe blog.
This quick and easy microwave fudge is totally addicting. I made it the other day and our company went nuts for it (I have to admit that Picky-Picky Hubby and I ate our share as well). The unlikely maple-peanut butter combo is fantastic; not quite peanut butter, not quite maple, hint of butterscotch maybe?
8 ounces salted butter
1 cup creamy peanut butter
1 pound of powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons maple extract
1 teaspoon vanilla extract
Line an 8" x 8" buttered pan with parchment paper so that the parchment overhangs enough to fold over, once the pan is filled (I didnt butter the pan).
Place the butter and peanut butter in a large (microwave safe) bowl; cover with plastic wrap. Microwave on high for 2 minutes (cut the butter into cubes and mix it into the peanut butter so that it all melts evenly).
Remove the bowl from the microwave (carefully, it is hot), and stir. Re-cover and microwave for (an additional) 2 minutes. Remove from microwave (careful, it is really hot) (watch for hot steam when you remove plastic).
Add the extracts and powdered sugar and stir with wooden spoon (I used my stand mixer). Press into prepared pan and press down until flat and compact. Cover the top of the fudge with extra parchment paper. Place in fridge for 2 to 4 hours. Bring to room temperature before you try to slice this fudge. I didnt butter the pan, so I had to run a thin knife around the edges before I lifted the fudge out of the pan by using the parchment paper "handles".
Store in air tight container at room temperature. I didnt put mine in an air tight container, I just left it in a bowl with loose fitting lid.
NOTE: If the fudge seems "crumbly" while it is still hot, dont worry about it. Just press it tightly into the prepared pan and when it chills, it will look just like the photo. Eight ounces of butter seems like a lot, but I can guarantee you the fudge does NOT taste greasy at all, it is excellent.
Read More..
This quick and easy microwave fudge is totally addicting. I made it the other day and our company went nuts for it (I have to admit that Picky-Picky Hubby and I ate our share as well). The unlikely maple-peanut butter combo is fantastic; not quite peanut butter, not quite maple, hint of butterscotch maybe?
1 cup creamy peanut butter
1 pound of powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons maple extract
1 teaspoon vanilla extract
Line an 8" x 8" buttered pan with parchment paper so that the parchment overhangs enough to fold over, once the pan is filled (I didnt butter the pan).
Place the butter and peanut butter in a large (microwave safe) bowl; cover with plastic wrap. Microwave on high for 2 minutes (cut the butter into cubes and mix it into the peanut butter so that it all melts evenly).
Remove the bowl from the microwave (carefully, it is hot), and stir. Re-cover and microwave for (an additional) 2 minutes. Remove from microwave (careful, it is really hot) (watch for hot steam when you remove plastic).
Add the extracts and powdered sugar and stir with wooden spoon (I used my stand mixer). Press into prepared pan and press down until flat and compact. Cover the top of the fudge with extra parchment paper. Place in fridge for 2 to 4 hours. Bring to room temperature before you try to slice this fudge. I didnt butter the pan, so I had to run a thin knife around the edges before I lifted the fudge out of the pan by using the parchment paper "handles".
Store in air tight container at room temperature. I didnt put mine in an air tight container, I just left it in a bowl with loose fitting lid.
NOTE: If the fudge seems "crumbly" while it is still hot, dont worry about it. Just press it tightly into the prepared pan and when it chills, it will look just like the photo. Eight ounces of butter seems like a lot, but I can guarantee you the fudge does NOT taste greasy at all, it is excellent.
Friday, March 28, 2014
Nolans Famous Hot Fudge Recipe
Original:
¾ cup sugar
2 squares unsweetened chocolate
¼ cup butter
¼ cup milk
Modified:
½ cup sugar
1 ¼ cup semi-sweet chocolate chips
¼ cup butter
¼ cup milk
Add cognac, Gran Marinier, coffee liquor, espresso powder or bourbon for more deliciousness.
-Heat the ingredients on low, stirring constantly.Nolan
Wednesday, March 12, 2014
Malai Burfi Milk Fudge Cake
Yield: 12 to 15 pieces
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Ingredients:
1. 1 liter whole milk
2. 1/2 cup full fat milk powder
3. 1/2 teaspoon alum powder
4. 1/2 cup sugar
5. 2 tablespoon clarified butter
6. 1/2 teaspoon crushed cardamom
7. 1/8 teaspoon cardamom seeds
8. 1 tablespoon sliced almond and pistachios
Method:
1. In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.
2. When milk comes to a boil, add alum powder and stir the milk gently.
3. It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.
4. Now add milk powder and cook until milk is grainy and thick.
5. After 5 minutes add sugar, clarified butter and cardamom powder.
6. Keep stirring and cooking, till it becomes solid or dense.
7. You will feel that it will take little effort for stirring.
8. Transfer mixture to the greased plate and press firmly.
9. Sprinkle almond, pistachios and cardamom on top and press it.
10. Let it cool completely about 3 to 4 hours than slicing into individual pieces.
11. Store in refrigerator for a week.
You may also like:
Subscribe to:
Posts (Atom)