EVAPORATED MILK COOKIE RECIPES RECIPES

Steps:

• Prepare the 13 x 9-inch pan by laying down a sheet of aluminum foil followed by a sheet of parchment paper. Lightly coat the parchment paper with cooking spray.
• In a large saucepan, whisk together evaporated milk and sugar. Bring to a boil over medium heat and add the candy thermometer. Allow the mix to reach 243 degrees Fahrenheit, stirring regularly for approximately 10-20 minutes.
• While the sugar and evaporated milk is cooling, add the butter and chocolate to a separate bowl.
• Pour the hot mixture over the chocolate and butter. If the evaporated milk and sugar do not appear to be smooth use a strainer while pouring it to remove any lumps. Whisk immediately after pouring with egg whisk.
• Add the vanilla to the mixture and whisk until fully combined.
• If your fudge mix appears grainy or not smooth, add in half and half. Add in one tablespoon at a time until the fudge is smooth and shiny.
• If you desire, add the pecans to the fudge.
• Using a spatula, pour the fudge into the pan. Use the spatula to evenly spread out the fudge.
• Place the fudge in the fridge uncovered until it is fully cooled and set.
• Once the fudge is set, cover with plastic wrap and return it to the fridge for three hours.
• After the fudge has been in the fridge for at least three hours, flip the fudge over onto a cutting board and remove parchment paper. Dip a sharp knife into hot water, then trim the edges of the fudge and cut into squares.
• Fudge makes great presents for the holidays to give your friends and family.

Steps:

• Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
• Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
• Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.