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Dip

Dip recipe image
This International dip features Cups of granulated sugar, , Squares of Baker's Chocolate, , A cup of cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1837.1
Dietary: Gluten-free, Vegetarian
Description
This International dip features Cups of granulated sugar, , Squares of Baker's Chocolate, , A cup of cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Cups of granulated sugar,
  • 2 Squares of Baker's Chocolate,
  • 1/2 A cup of cream,
  • 1 Tablespoonful of butter.
  • 2 Cups of brown sugar,
  • 1/2 A cup of cream,
  • 1 Teaspoonful of vanilla extract,
  • 1 cups Of walnut meats, chopped fine,
Directions
  1. 1
    Boil this five minutes, stirring it first rapidly, and then more slowly towards the end.
  2. 2
    After it has been taken from the fire, add one and one&# 226;ÂÂhalf teaspoonfuls of vanilla.
  3. 3
    Then stir constantly until the mass thickens.
  4. 4
    Pour into buttered pan and set in a cool place.
  5. 5
    WELLESLEY MARSHMALLOW FUDGE [Illustration: WELLESLEY MARSHMALLOW FUDGE.]
  6. 6
    Heat two cups of granulated sugar and one cup of rich milk (
  7. 7
    cream is better).
  8. 8
    Add two squares of Baker's Chocolate, and boil until it hardens in cold water.
  9. 9
    Just before it is done
  10. 10
    add a small piece of butter, then begin to
  11. 11
    stir in marshmallows, crushing and beating them with a spoon.
  12. 12
    Continue to
  13. 13
    stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge.
  14. 14
    Cool in sheets threeâÂÂquarters of an inch thick, and cut in cubes.
  15. 15
    [Illustration: DOUBLE FUDGE.] Boil seven minutes; then beat and spread in buttered tin to cool.
  16. 16
    Butter size of a walnut.
  17. 17
    Boil ten minutes; then beat and pour on top of fudge already in pan.
  18. 18
    When cool, cut in squares

Nutrition Facts

Amount Per Serving
Calories 1837.1kcal
% Daily Value *
Total Fat 74.2g115%
Saturated Fat 25.4g127%
Cholesterol 53.8mg18%
Sodium 261.3mg11%
Total Carbohydrate 278.6g93%
Dietary Fiber 9.5g38%
Sugars 262.6g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bakers, baking, boiling, brown, butter, chocolate, chopped, cream, cup, cups, dip, extract, fine, granulated, international, meats, squares, sugar, tablespoonful, teaspoonful
Read it online: https://www.chefs-mate.com/recipe/dip-23/