Fudge Krispies

Ingrients & Directions


2 c Chocolate chips
1/3 c Margarine
1/2 c Light corn syrup
2 ts Vanilla extract
1 c Confectioners sugar
4 c Rice krispies cereal

COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER-
STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR
IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL
COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2
INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES.

From

Yields
10 Servings

Fudge Icing

Ingrients & Directions


3 c Sugar
Cocoa
1 1/2 c Milk
1 tb Butter
1 ts Vanilla

Mix sugar and cocoa until a medium brown color. Stir in milk and boil
until softball stage in cold water. Remove from heat, add butter and
vanilla. Beat until it starts to cool very slightly and put on bottom
layer. Place top layer on this and continue to beat icing until starts to
get slightly thick. Pour over top layer and spread over top and sides. If
you wait too long, you will have a glob of candy on top of your cake, but
if you pour it too soon, it runs everywhere. Kind of hard to describe over
cyberspace how to find a happy medium.

It is really easy but can be tricky also.


Yields
1 Servings

Fudge Icing

Ingrients & Directions


4 tb Butter or vegan margarine
3 tb Water
1 2/3 c Confectioners’ sugar
3 dr Vanilla extract

Heat the butter or vegan margarine and water in a saucepan until melted.
Remove from the heat and sift in the confectioners’ sugar. Add the vanilla
and beat well. The icing will thicken up as it cools.


Yields
8 Servings

Fudge Ice Cream #2

Ingrients & Directions


3 c Heavy (or whipping)cream
1 c Milk
1/2 c Granulated sugar
4 lg Egg yolks
12 oz Best-quality bittersweet
-chocolate; broken into
-small pieces

From: Janice D Seals DianeTN5@AOL.COM

Date: Thu, 4 Jul 1996 11:08:12 -0400
This devilishly rich ice cream is so wickedly good, you won’t be able to
stop eating it. it’s also fabulous atop a brownie (for a double dose of
chocolate), dolloped with whipped cream, in a milkshake, an ice cream
soda–or served on its own! For the best flavor, use bittersweet chocolate
(don’t worry–it doesn’t taste bitter.)

Combine the cream, milk and sugar in a heavy saucepan over medium heat,
Cook until the milk is hot but not boiling and the sugar is dissolved,
about 10 minutes, Remove from heat.

Place the egg yolks in a small bowl and whisk to blend. Whisking
constantly, slowly poor 1 cup of the hot milk mixture into the eggs and
continue to whisk until smooth. Slowly pour the egg mixture back into the
saucepan, whisking constantly until well combined, Place the saucepan over
medium heat and stir the mixture constantly until it is thick enough to
coat the back of a spoon 6 to 8 minutes. The mixture should never boil.
Place the chocolate in a large heavy saucepan over very low heat until just
melted, stirring until smooth.

Strain the ice cream mixture into the melted chocolate, whisking until
completely combined. Cool to room temperature. Freeze in an ice cream maker
according to the manufacturer’s instructions. Makes 5 cups.

EAT-L Digest 3 July 96

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

Yields
6 Servings

Fudge Ice Cream #1

Ingrients & Directions


6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2/3 c Half and half
2 Eggs
2 ts Vanilla extract
1 1/3 c Half and half
2 c Whipping cream

From: ak399@cleveland.freenet.edu (Carole A. Resnick)

Date: 23 Jun 1994 14:58:27 -0400

From: Karen Putz (KKJW68A)-Prodigy, Posted by: Debbie Carlson-Cooking Echo

„Chocolate is chocolate but this is heaven!!” In a heavy medium saucepan,
melt chocolate and butter over low heat, stirring often. Stir in sugar,
corn syrup and 2/3 cup half and half. Stir over medium-low heat until
mixture comes to a boil. Simmer 4 minutes without stirring; set aside. In
a small bowl, beat eggs until blended. Stir in 1/2 cup hot chocolate
mixture. Cook and stir over medium heat until slightly thickened, about 1
minute. Cool to lukewarm. Stir in vanilla, 1 1/3 cup half and half and
whipping cream. Pour into ice cream cannister. Freeze in ice cream maker
according to manufacturers directions. Makes: 2 quarts

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Fudge Ice Cream

Ingrients & Directions


6 oz Unsweetened chocolate
2 tb Butter or margarine
2 c Sugar
1/3 c Light corn syrup
2 Eggs
2 ts Vanilla extract
2 c Half and half
2 c Whipping cream

In a heavy medium saucepan, melt chocolate and butter over low heat,
stirring often. Stir in sugar, corn syrup and 2/3 cup half and half.
Stir over medium-low heat until mixture comes to a boil. Simmer 4
minutes without stirring; set aside. In a small bowl, beat eggs
until blended. Stir in 1/2 cup hot chocolate mixture. Stir egg
mixture into remaining chocolate mixture. Cook and stir over medium
heat until slightly thickened, about one minute. Cool to lukewarm.
Stir in vanilla 1-1/3 cups half and half and whipping cream. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 2 quarts.

Yields
2 Quarts

Fudge Frosting #1

Ingrients & Directions


4 tb Butter
4 tb Shortening
1 1/2 Squares chocolate
3 c Sugar
2/3 c Milk
2 tb Corn syrup

Bring ingredients to a boil. Boil 1 minute, 1-1/2 minutes on humid, rainy
day. Beat to spreading consistency.

MRS DONALD MCMICKLE (CLARICE)

AUBREY, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

Fudge Frosting

Ingrients & Directions


4 oz Unsweetened baking
-chocolate; melted and
-cooled
6 oz Evaporated milk
1 c Sugar

Make this in blender only. Blend milk and sugar on high speed for 2
seconds. Add chocolate and mix at high speed for 1 1/2 minutes or until
blender sound changes. Let set room temperature for 30 minutes then cover
and set another hour. This helps the texture to become more spreadable.

NOTES : Makes 1 3/4 cups frosting, enough to frost a 9 inch layer cake


Yields
12 Servings

Fudge Frosting

Ingrients & Directions


1 1/4 c Sugar
1 c Evaporated milk
5 Baking chocolate squares;
-unsweetened
1/2 c Butter
1 ts Vanilla extract
1/2 c Whipping cream

Comebine sugar and evap. milk in heavy saucepan. Bring to boil, stirring
constantly. Reduce heat and simmer 6 minutes without stirring.

Remove mixture from heat and add chocolate, stirring until blended. Add
butter and vanilla and stir. Refrigerate until mixture begins to thicken,
about 30 minutes. Beat chocolate mixture kuntil thick and creamy. Fold in
whipped cream. Chill until spreadable.

Makes 3-1/3 cups, enough to frost 1 9″ 2 layer cake.

Yields
1 Servings

Fudge Frosting

Ingrients & Directions


4 oz Semisweet chocolate
1/4 c Butter
4 c Confectioner’s sugar, sifted
1/8 ts Salt
1/2 c Milk
1 ts Vanilla extract

Combine the chocolate and butter and melt over very low heat, stirring
constantly. In a mixing bowl, combine the confectioners sugar, salt, milk,
and vanilla. Beat until well combined. Add the butter mixture and beat
until smooth. If the frosting is too thick, thin with a little more milk
added a teaspoon at a time. If the frosting is too thin, allow it to stand
for a few minutes, stirring occasionally. Once the frosting is the right
consistency, work quickly as the frosting becomes hard on standing.

YIELD: Frosting for three 8-inch or 9-inch layers or a 9-inch by 13-inch
cake


Yields
1 Servings