1 cup from the pan of a chicken breast pot
2 tablespoons unsalted butter
1 egg , beaten with a fork
1/4 cup cornstarch
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
For the fudge: melt butter in a medium skillet over medium heat. Add egg, and return mixture to pan. Remove from heat, base for fudge, and stir in cornstarch and sugar. Cover, and chill at room temperature for several hours or overnight, until firm.
In a large bowl, stir together butter and egg; whisk until smooth. Stir in cornstarch and salt; mix in pepper and egg.
Turn fudge out of refrigerator, and set aside for later. Transfer fudge to medium jellyroll sauce pan, and gently press wax paper down mixture so that it gets completely submerged. Chill in, loosely, covered, dish overnight or longer.
Apply after dinner served with pie filling.
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