"dsi1" > wrote in message
...
> On Tuesday, December 1, 2020 at 6:47:49 PM UTC-10, U.S. Janet B. wrote:
>> I got this recipe so long ago I can't remember the circumstances. It's
>> just easy.
>> Fudge
>> Janet Bostwick
>> 12/2020
>> 1 pound powdered sugar
>> 1/2 cup unsweetened cocoa
>> 6 Tablespoons butter
>> 4 Tablespoons milk
>> 1 Tablespoon vanilla
>> dash salt
>> 1 cup chopped nuts (optional)
>>
>> There are no instructions with this recipe card, so I'll tell you
>> exactly what I do/
>>
>> Butter sides and bottom of a 9x9 inch pan.
>> Measure the milk and butter into a 3 or 4 quart heavy pot.
>> Measure out the powdered sugar,salt and cocoa and sift or stir until
>> well blended.
>>
>> Heat (at medium temperature) the milk and butter mixture until almost
>> boiling. Stir in the powdered sugar/cocoa mixture and stir, stir,
>> stir. The point is you want to create a smooth, glossy mixture with
>> no lumps.
>> When the mixture is smooth and glossy stir in the vanilla and nuts if
>> desired.
>> Immediately pour into prepared pan and smooth surface.
>> Let cool completely before cutting.
>>
>> If you line the pan with parchment paper after buttering the pan you
>> will be able to lift out the entire fudge so that you can cut it
>> neatly.
>>
>> Janet
> I didn't notice that you're using powdered sugar in your recipe so there
> probably is on critical temperature involved. I've never done it this way
> but it seems intriguing. I'll have to try it. Thanks.

Like Steve said, it's not the same as regular fudge but it's easy to make.

This one is even quicker. She has various versions of it. I used peanut
butter instead of the cashews. The problem? I can't find brown rice syrup
anywhere except for an Asian produce and from what I've read, it's not at
all the same as what I used to buy. The stuff I used to buy was very thick.
I've bought various other syrups, but they're always too thin. If you're not
vegan, you can use real butter.

https://createtv.com/CreateProgram.n...colate%20Fudge