Butter Fudge Squares Food

BUTTER FUDGE SQUARES

Steps:

• Mix the 1/2c marg with the 1/2 Celsius Br.sugar, the salt and the 1 1/2 Celsius flour. This base presses into a 9x9" pan.
• Mix the rest of the ingredients together.
• Spread over the base.
• Bake 350* for 30 minutes.
• Cool on rack, then frost.

BUTTER FUDGE

Steps:

• SUPPLIES & UTENSILS:.
• 8x8 pan.
• aluminum foil.
• measuring cups & spoons.
• medium to large saucepan.
• candy thermometer.
• electric mixer with paddle attachment, hand-held mixer or wooden spoon.
• scraper.
• airtight container.
• COOKING DIRECTIONS:.
• I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
• Line the pan with aluminum foil.
• Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
• The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
• Add sugar, milk & corn syrup to the butter.
• Stir until sugar is dissolved.
• Using the candy thermometer, cook to 235 degrees (soft ball).
• Cool to room temperature, about 45 minutes.
• Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
• Add the vanilla.
• Add the nuts (if using).
• Scrape the fudge into the lined pan & smooth the top evenly.
• Let the fudge set firm, either at room temperature or in the refrigerator.
• When the fudge is set, cut it into small 1 inch squares.
• Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

BUTTER RUM FUDGE

Steps:

• Mix the sugar,milk and butter in a saucepan and cook to soft ball stage or to 236 degrees,stirring frequently.
• Remove from heat and add chocolate pieces,marshmallow cream,rum flavoring,walnuts and pecans.
• Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan.
• Cull and cut into squares.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BUTTERSCOTCH FUDGE BARS

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.

NO-COOK PEANUT BUTTER FUDGE SQUARES

Steps:

• In a large bowl, mix together the peanut butter, butter, confectioners' sugar, and graham cracker crumbs.
• Spread the mixture in a well greased 10" x 15" baking pan.
• Pour the melted chocolate chips evenly over mixture.
• Refrigerate for 15 minutes. Slice into bars, but leave in pan.
• Refrigerate until well chilled. Serve cold.

BUTTER FUDGE

Steps:

• Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
• Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
• Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
• for at least 6 hours.
• Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.

PEANUT BUTTER FUDGE BARS

Steps:

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended. , Press two-thirds of the mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes., In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture. , Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

FRENCH FUDGE SQUARES

Steps:

• Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
• Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
• Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
• Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
• Place the chocolate in the top of a small double boiler over hot water on low heat.
• Cover until partially melted, then uncover and stir occasionally until completely melted.
• Remove the top of the double boiler and set aside, uncovered, to cool slightly.
• In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
• Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
• Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
• On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
• Now you need a clean, small mixer bowl and clean beaters.
• Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
• Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
• Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
• The chocolate mixture will be quite stiff.
• First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
• The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
• Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
• Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
• Bake for 50 minutes (no test for doneness).
• Remove the cake pan from the hot water and let stand until completely cool.
• Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
• Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
• Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
• Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
• Add the chocolate and stir until it melts.
• Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
• Add in the oil and stir until completely blended.
• Now, immediately, while the glaze is hot, pour it onto the top of the cake.
• With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
• Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
• With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
• Then cut into 16 squares.