This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Belgian Fudge
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- #9764
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 can sweetened condensed milk
1 cup granulated sugar
4 tablespoons butter
1 teaspoon vanilla extract
1 cup pecans, chopped
directions
Cook milk and sugar over low heat until it shows signs of sugaring and is caramel color; stir constantly.
Just before removing from heat, add butter and nuts. Pour into greased pan and cut into squares.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 12, 2008
I am about to use this recipe for the third time, this stuff is a real hit at my house. Easy to make and turns out well. I substitute macadamias for the nuts. Be careful with the heat and stir well. It can get sort of 'lumps' (but not lumpy) of dark bits before it goes fully caramel in colour but these disappear. Easy and delicious. Thanks! Oh...and it definately doesn't need any added stuff as suggested previously.
The author forgot 2 of the main ingredients for this recipe. It would not be fudge without these two ingredients... :) 1 bag of semi-sweet chocolate chips 4 oz of small marshmellows or marshmellow cream
This is a blonde fudge, no chocolate or marshmallow necessary!