Sunday, August 16, 2009
Without further ado, fudge.
Yvonne's Fudge Recipe
1 lb. Confectioners Sugar
(3 1/2 cups for those of you who would like to know and whose husbands come home with a 2 lb bag)
1/2 cup cocoa
1/4 teaspoon salt
6 tablespoons butter or margarine (melted)
4 tablespoons of milk
1 tablespoon vanilla extract
1 cup chopped pecans (I don't really like nuts in things, so this is optional. I added some chopped walnuts on the top of half of the fudge after I put it in the pan for those who like that type of things)
Directions: Combine all ingredients except nuts and vanilla in saucepan. Stir. Heat on stove until mixture turns from dull to shiny (it will also get thinner). Add vanilla and nuts (optional) and stir. Remove from heat and pour into buttered pan to set.
There it is. Easy as can be. I'm sure it will taste as good as it looks.
Friday, August 14, 2009
Monday, August 3, 2009
|Prep Time 5 Minutes |
Cook Time 45 Minutes
|Servings 8||Difficulty Easy|
- 4 cups Old Fashioned Oats
- ½ cups Chopped Pecans
- ¾ cups Slivered Almonds
- ¾ cups Brown Sugar
- ¼ cups Water
- 2 teaspoons Vanilla Extract
- ½ teaspoons Table Salt
1. Preheat oven to 250 degrees. Line two large sheet pans with parchment paper.
2. Combine oats and nuts in a large bowl.
3. In a small, microwavable bowl, combine sugar, water, vanilla, and salt. Microwave on high 2-3 minutes, or until sugar is dissolved and the mixture resembles maple syrup.
4. Pour syrup over oats and stir until oats and nuts are coated.
5. Divide mixture among the two pans and spread into a thin, even layer.
6. Bake for about 45 minutes, or until golden and a bit crispy.
(You can stir the mixture occasionally so that it browns more evenly and the nuts don’t burn. I also rotate my pans between oven racks a few times during the baking process.)
7. Let cool completely before storing in airtight containers or resealable bags.