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Strawberry Fudge With Sweetened Condensed Milk
Strawberry Fudge With Sweetened Condensed Milk. In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk. Microwave on high (100%) power for 1 minute;
Use a rubber spatula to combine until smooth. Coat the ball in shredded coconut, granulated sugar, sprinkles, or freeze dried strawberry powder. Microwave at 70 percent power for 90 seconds.
Pour Half Of Chocolate Into Pan.
Place in the fridge to set, about 2 to 3 hours. Let it sit in the fridge for an hour or so until it’s cool. If using the sprinkles, top the fudge with valentine's sprinkles.
Bring The Mixture To A Boil, Leaving On The Heat Until The Mixture Registers 234°F On A.
Mix the chocolate chips & butter with the sweetened condensed milk and melt over medium heat in a saucepan. Stir in a dash of salt. In a small sauce pan, combine the sugar, butter and half and half over medium heat.
With Buttered Hands, Scoop A Small Amount Of Fudge And Roll Between Your Palms To Form A Smooth Ball.
Microwave on high (100%) power for 1 minute; Add dollops of the pink and white fudge mixture to the casserole dish in a random pattern. It’ll look grainy at first, but keep stirring for a minute.
In A Large Saucepan, Over Medium Heat, Mix Together Sugar, Butter, Jello Powder, And Evaporated Milk.
Stir and pour the chocolate frosting over the top of the cake. Scoop the mixture in the lined pan and level it with a spatula or back of a spoon. Spread the frosting out evenly and refrigerate the chocolate poke cake until completely chilled.
After It Is Set, Take It Out Of The Pan And With A Sharp Knife Cut Into Squares.
Cut into slices to serve. Let the cake cool on a wire rack for an hour. Microwave in 1 minute increments, stirring in between, until the mixture is totally smooth.
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