Golden Fudge I Recipe




Recipe Categories:
Dessert; Fudge


You are viewing:
Golden Fudge I Recipe


 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault



 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.





 




Golden Fudge I

 

Ingredients

2 1/2 cup firmly packed brown sugar
1 cup sugar
1/2 cup butter or margarine
1 cup non-dairy liquid coffee
1 cream
2 1/4 cup butterscotch wafers or
1 chopped butterscotch blocks
4 1/2 cup marshmallow creme
1 cup chopped pecans or other nut
1/2 cup raisins
1/2 tsp vanilla
1 tsp butter-rum flavoring



 

Preparation

Combine sugar, butter, and coffee cream in a heavy 2 1/2-quart
saucepan. Place on medium heat and stir until butter is melted. Cook
without stirring to 238 degrees F., about 15 minutes. Remove from
heat; add butterscotch and marshmallow. Stir until thoroughly
blended. Add nuts, raisins, and flavorings. Pour into 2 greased
8-inch square pans. Let set several hours until firm. Cut into
squares. Keep in closed container. Makes about 98 pieces. *NOTE:
Invert sugar is Cane sugar in liquid form. Improves the quality and
keeping properties in candy. If it crystallizes, place over hot water
until it liquifies.

 

 

Servings: 24