Honey and Cinnamon Fudge Recipe

Ingredients

2/3 cup unsalted butter, softened

1/3 cup white sugar

1 teaspoon vanilla extract

3 egg yolks

1 teaspoon vanilla extract

3/4 cup confectioners' sugar for top of greased and floured 25 inch tart pan

5 egg whites

1/4 teaspoon vanilla extract

3 cups confectioners' sugar

1/2 cup water

3/4 cup fresh honey (optional)

3 tablespoons butter, melted

3 tablespoons cornstarch

3/4 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together all remaining ingredients. Beat egg whites with electric mixer until stiff peaks form, about 7 minutes. Gradually add 1 tablespoon of dry-roasted almonds to the egg whites, to ensure even speaking.

Drop by spoonfuls onto prepared pan. Bake in preheated oven 10 minutes. Let stand 10 minutes before removing from oven. To serve, crumble slices into a piece food and dip the fudgecutters into egg and vanilla.

Return fudge to oven, and reduce temperature to 350 degrees F (175 degrees C). Bake until lightly browned, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Remove fudge before serving.

Comments

Laslaa writes:

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This is a great dessert, but I have 2 words for you: You need to chill the cake and milk chocolate chips before adding the other ingredients. Otherwise, the muffins are not only dense but also pretty quick to assemble. For example, since I put the chopped pecans in the bottom of my cake pan before browning the sugar, I had to arrange the browned pecans in my cake pan before I put the dry ingredients into my mixer, so the pecans stayed in my cake pan. Also, since I put the dry ingredients into my mixer, I had to keep going back and forth on my wire wafer (i.e., scraping it off the sides and bottom), whereas if I use the mixer's bowl, I can whip the mixture into a stiff foamy dough. This means less milk solids in my cupcake, and I have to refrigerate it a bit longer - I had to make a cake

Honey and Cinnamon Fudge Recipe

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