AMARETTO FUDGE RECIPE RECIPES
MICROWAVE BOOZY FUDGE RECIPE - BBC GOOD FOOD
Also known as miracle fudge, this indulgent sweet treat is made in minutes in the microwave, and makes for an ideal last-minute edible gift – no sugar thermometer required
Provided by Cassie Best
Categories Snack, Treat
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield Makes about 24 pieces
Number Of Ingredients 5
Steps:
- Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together.
- Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl.
- Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramel-coloured and thickened. Scrape into the tin and set aside for 45 mins to 1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks.
Nutrition Facts : Calories 170 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 26 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium
ALMOND CHERRY FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 1 pound.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 55 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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- Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
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BEST AMARETTO CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH
If you love almonds you need to try this Amaretto Cheesecake from Delish.com.
From delish.com
Reviews 4
Total Time 6 hours 25 minutes
Category dessert
From delish.com
Reviews 4
Total Time 6 hours 25 minutes
Category dessert
- Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine. Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.) Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly. Spoon topping over cheesecake and serve.
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From marthastewart.com
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Category Brownie Recipes
From marthastewart.com
Reviews 3.5
Category Brownie Recipes
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
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From olivemagazine.com
Total Time 45 minutes
Category Baking and desserts
Calories 547 calories per serving
From olivemagazine.com
Total Time 45 minutes
Category Baking and desserts
Calories 547 calories per serving
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