![]() ![]() This recipe was provided by a chef, restaurant or culinary professional. Using a metal spatula, cut and serve in cake-like squares. To serve: You do not have to wait for the fudge to set before serving. Spread evenly over the marshmallow layer with a spatula.įor the toffee: Sprinkle the toffee over the top of the chocolate fudge. Beat with an electric mixer for 3 to 4 minutes until very smooth. Pour the mixture over the confectioners' sugar. Stir in the chocolate and vanilla until all the chocolate is melted and the mixture is smooth. Boil for 2 minutes and remove from the heat. Melt the butter in a small saucepan over medium heat. ![]() If you take too long, the marshmallows will set up and won't spread nicely.įor the chocolate fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Working quickly, use a spatula to spread over the caramel layer. (You can double the recipe for this layer and pour half of the caramel into a buttered dish to cut up and enjoy as caramel candies.)įor the marshmallows: In a microwave-safe bowl, melt the marshmallows in the microwave for 40 seconds. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. Reduce the heat to medium and continue to boil, while stirring, until the temperature on a candy thermometer reads 250 degrees F. Gradually increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Heat over low heat until the butter is completely melted. Spoon the mixture into the cookie pie crust until it is completely covered.įor the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Pour the mixture over the confectioners' sugar and mix. Decorate with maraschino cherries and rainbow sprinkles. Remove the pie from the freezer and frost with whipped cream. Whish with an electric mixer on medium speed for 3-4 minutes, until soft peaks form. Stir in the brown sugar, whipping cream and salt. Prepare the whipped cream topping by adding the heavy cream, powdered sugar, and vanilla to a large mixing bowl. Bake for 11 minutes.įor the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Break up the cookies into small pieces and press into a 9-by-9-inch baking pan. When ready to serve, pile the fudge-whipped cream into tart shell and garnish with shaved chocolate and coconut.For the crust: Preheat the oven to 340 degrees F. Whip until fudge is incorporated and mixture thickens slightly. Add gelatin mixture and remaining Fudge Sauce and return to medium-high speed. Microwave gelatin-water mixture until gelatin is just dissolved, about 10-15 seconds. ![]() Using stand mixer with whisk attachment, whip cream on medium-high until medium peaks form. Place gelatin and water in small bowl and set aside for 5 minutes to hydrate. Once sauce has thickened, pour into tart shell in even layer. Bring to a boil and cook for 2-3 minutes, stirring constantly. While crust cools, heat 1½ jars of Fudge Sauce in small pot over medium-high heat. Remove from oven and let cool completely. Bake for 10 minutes more, or until the crust is golden brown. To serve, let pie stand at room temperature for 15 minutes. Top pie with remaining pint ice cream, spreading evenly. Freeze about 30 minutes or until partially frozen. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Bake in 350-degree oven for 30 minutes, then remove parchment paper and pie weights. Spread 1 pint of the ice cream in cooled crust. Cover dough with parchment paper and fill with pie weights or dried beans. Press together snugly, then trim any excess. Fold excess dough back into the pan to make double-wall crust. Transfer dough to a 10” tart pan and press it into pan with your fingers. Flour the dough to keep from sticking to rolling pin. Remove dough from fridge and roll out to a 1/8” thick round. Press into a disk, then wrap in plastic and refrigerate for 20 minutes. Turn dough out between two pieces of parchment paper. Add eggs and vanilla extract pulse just until dough comes together. Add cold butter and process until pea sized. For the crust, place flours, sugar, and salt in the bowl of a food processor and pulse to combine. ![]()
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