Try this Failed-Fudge Bavarian Cream recipe, or contribute your own.
Suggest a better descriptionIf fudge doesnt harden and is very, very runny, turn it into a Bavarian Cream. Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit until gelatin softens and swells. Dissolve gelatin completely by microwaving on medium (50%) for 15 to 30 seconds, or by placing over hot water. Mix warmed fudge back into the rest of fudge and let cool to room temperature. Beat egg whites, adding cream of tartar when they become frothy. Continue beating to stiff peaks, and fold into fudge mixture. Beat cream in chilled bowl using chilled beaters until stiffened but not thick--it should hold soft peaks--and fold into fudge mixture. Pour into 6-cup mold and chill until ready to serve. Source: "Oh, Fudge!" by Lee Edwards Benning Posted to MM-Recipes Digest V3 #231 Date: Sun, 25 Aug 1996 03:29:55 +0000 From: Linda Place
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 601 | ||
Calories from Fat: 402 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 702.6mg | 24 % | |
Potassium 750.2mg | 20 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 601
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