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How To make Microwave Fudge (From Sear's Microwave Cookbook
1 1/2 c Sugar
1 tb Butter
1/2 c Evaporated milk
16 Large Marshmallows
12 oz Chocolate chips
1 c Nuts, chopped
1 ts Vanilla
Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares. Dennis Spivey, Prodigy Food & Wine Board
How To make Microwave Fudge (From Sear's Microwave Cookbook's Videos
Microwave Cookbook commercial [1983]
1983 television commercial for The Complete Australian Microwave Cookbook.
See's Candy Copycat California Brittle
This copycat Sees candy recipe for California Brittle is made with rich butter, brown sugar, nuts and covered in a smooth chocolate finish.
Full Recipe-
Double Chocolate Fudge Cake | The Self Saucing Chocolate Pudding Cake
How to make a self-saucing chocolate pudding cake using simple everyday ingredients. This chocolate cake recipe is easy to make and the instructions are extremely easy to follow, allowing you to make this recipe with full confidence. Please enjoy.
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Serves - 4-6 People
Ingredients -
Cake Batter -
150g (5.2oz) - Plain All-Purpose Flour
165g (5.8oz) - Caster Sugar (Fine Sugar)
8g (0.3oz) - Baking Powder (Do Not Use Bicarb Soda or Baking Soda)
20g (0.7oz) - Dark Cocoa Powder
2.5g (0.1oz) - Sea Salt Flakes
170g (6oz) - Full Fat Milk
70g (2.4oz) - Unsalted Butter, Melted + 1 Tbsp For Greasing
5g (0.2oz) - Vanilla Extract
150g (5.2oz) - White Chocolate Chips (Optional)
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Clover Microwave fudge | Afternoon Express | 20 November 2017
This Clover condense milk fudge recipe is quick, easy and most importantly delicious making it the ideal homemade treat
Clover Microwave fudge on Afternoon Express, broadcasted on 20 November 2017
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The Combi Wave™ 3 in 1 | Amanda Haas bakes dark chocolate coconut brownies | Breville USA
Did you know that you can bake in our Combi Wave™ 3 in 1, that is an air fryer, convection oven and microwave in the one appliance?
The Combi Wave™ 3 in 1:
Dark chocolate coconut brownies as you’ve never seen them before. Watch culinary expert, Amanda Haas, make her mouth-watering recipe in our Combi Wave™ 3 in 1.
This recipe makes 16 brownies.
Ingredients:
- 1/2 cup (80g) gluten-free flour, such as Cup4Cup or Bob’s Red Mill
- 1/4 cup (30g) unsweetened alkalized cocoa powder
- 1/2 tsp sea salt
- 4 oz (115g) semi-sweet chocolate, coarsely chopped
- 3/4 cup (160ml) unrefined coconut oil
- 1 cup (200g) raw cane sugar
- 4 eggs
- 1 tsp vanilla
- 4 oz (115g) semi-sweet chocolate chips (optional)
Directions:
1. Grease the Breville Combi Wave™ 3 in 1 round baking pan and line with parchment paper (if desired).
2. Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.
3. In a glass bowl, melt the chopped chocolate and coconut oil on the microwave setting in the Combi Oven for 1-2 minutes. Stop to stir occasionally until melted. Let cool slightly.
4. Add the sugar, eggs, and vanilla, whisking until well combined.
5. Whisk in the flour mixture. Fold in the chocolate chips (if using).
6. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 min¬utes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
7. Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.
Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015.
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4 INGREDIENT RETRO JELLY NOUGAT! BRACH'S PICK A MIX COPYCAT!!
Today I am going to share with you a recipe that is a throwback to the treats of my childhood! The old Brach's Pick-A-Mix stands that were found in nearly every grocery and drug store in the 70s and 80s always included a wide variety of individually wrapped chocolate, caramel, chewy, nutty, and hard candies to tempt your palate. Young and old enjoyed these treats and all you needed to do was toss some in a bag and they were weighed at the check out like grapes or sweet potatoes. My favorite were the jelly nougats which they used to be called. Now they are called Jelly Bean Nougat and they are not the same. Today I give you a delicious, homemade version of jelly nougat as I remember it and I know you will love it too! Just in time for sharing Easter treats!
This jelly nougat showed up in my Facebook feed round about Thanksgiving time. In more than one incarnation. I had my doubts that it would be possible or delicious. So I set out to see if this could work. I have made this a few times in preparation for Christmas giving and it was a splendid success. Everyone who tried it loved it. It is so easy and only takes four ingredients. You will definitely want to give this one a try if you are a lover of those chewy nougats from Brach's so many years ago!
These start off with a copious amount of mini marshmallows. 10 cups then you add some butter, some white chocolate chips and another copious amount of non sugared gum drops. In this case I am using Dots. The kind you get in the movie theater. These are readily available in most grocery, drug and dollar stores. I have tweaked the recipe to suit my preference. I think this nougat is much better with more dots than less. I am also using the tropical version dots because the store subbed it for the regular version. Either way it was great.
Learn from my mistakes. The first time I made this I did it in a pot on the stove and scorched the marshmallow. While the candy was passable, it was not as good as it could have been. Lesson learned. This is a recipe much better done in the microwave! Melt the marshmallows and the butter on high for 1 minute. Stir. It will be sticky so spray your wooden spoon with some cooking oil. Return to the microwave for another minute. At this point watch so it does not cook over the edge. The last 10 seconds will be crucial. Remove from the microwave and stir to a velvety smooth texture.
Now you have this molten marshmallow bog in your bowl. Add the white chocolate chips and stir until melted. Then add the Dots. Get a good utensil because it gets really stiff as can be attested to by the broken wooden spoon. LOL! I sprayed a heavy spatula and folded the dots into the mixture. Then I poured it all into the prepared pan. Smooth this out evenly and cover. Refrigerate for at least 2 hours, but really overnight is best. Then you can slice and cut into cubes. This makes a ton of delicious nougat candy and I know you will love putting this fun and festive treat on your holiday table!
You should store this in the refrigerator until ready to serve or gift and let the recipient know to do the same. This is chewy and soft and delicious. It really takes you back if you remember the original! You can also make this in advance and freeze it tightly wrapped for up to three months! That makes this candy recipe a real keeper!
I hope you give this four ingredient, retro jelly nougat a try sometime soon and I hope you love it!
Happy Eating!
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