BBS:      TELESC.NET.BR
Assunto:  5/12 Nutty Fudge 4
De:       Ben Collver
Data:     Tue, 12 May 2026 20:54:53 -0400
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---------- Recipe via Meal-Master (tm) v8.05

      Title: Crunchy Nut Fudge
 Categories: Candies, Holiday
      Yield: 48 Pieces

      1    Egg white
    1/4 c  Sugar
    1/4 ts Ground cinnamon
  1 1/2 c  Dry roasted peanuts
      2 c  Sugar
    1/2 c  Butter
    1/2 c  Evaporated milk
      1 ts Vanilla

  Beat egg white and 1/2 ts water until foamy. Combine the 1/4 cup
  sugar and cinnamon. Stir sugar & cinnamon mixture and peanuts into
  egg white mixture. Spread peanut mixture evenly in a buttered
  13x9x2" baking pan; bake in a 325?F oven for 15 minutes. Stir
  nuts; bake about 15 minutes more or until coating is brown. Cool in
  pan. Chop half of the nuts. Store remaining sugared nuts in an air
  tight container or another use.

  For fudge, butter the sides of a 1-1/2 qt heavy saucepan. In
  saucepan combine the 2 cups sugar, butter, and evaporated milk.
  Cook and stir over medium heat until sugar dissolves and mixture
  comes to boiling. Continue cooking to 236?F (soft-ball stage),
  stirring only as necessary to prevent sticking. Mixture should boil
  gently over entire surface. Immediately remove from heat. Cool
  without stirring to lukewarm (110?F), about 1 hour.

  Butter an 8x8x2" pan; set aside. Add the chopped peanuts and
  vanilla to fudge. Beat vigorously for 7 to 10 minutes or until
  fudge becomes very thick and just loses its gloss. Immediately
  spread in prepared pan. Score into squares while warm; cut when
  firm.

  Recipe by Mary Wilson (BWVB02B)

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