3 Minute Fudge Flavors Of Cape Cod Recipes

Steps:

• Grease an 8x8-inch square baking dish with butter.
• Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
• Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

Steps:

• Sift powdered sugar and cocoa together in a 2 quart microwave safe bowl.
• Place stick of margarine on top.
• Your margarine can come straight from the fridge.
• Pour milk over the top.
• Do not mix together !
• Microwave on high for 3 minutes.
• Remove from micro and stir with a rubber spatula, pressing down on the lumps until well blended.
• Add vanilla and nuts stirring to incorporate.
• Pour into a greased 8x8 pan.
• Cool 20 minutes.
• Cut into 36 squares.

Steps:

• Mix milk, sugar, salt in 2 quart pan. Heat to boil on low heat!
• Boil and stir for 3 minutes or until 225 degrees.
• Remove from heat and add marshmellows, chocolate, vanilla, and nuts until all mixed together.
• Pour into greased 9x9x2 and refrigerate until firm.

Steps:

• Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
• Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.

Steps:

• Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. ( if your mixer has a dough hook, this works well) Dough is, and should be sticky. Chill overnight in refrigerator. When ready to bake, roll dough to 1'2" thickness. Cut with large cutter.
• Bake in 375 degree oven for 10-12 minutes. I don't grease cookie sheet, and because cookies are large, put only 6 to a sheet to accommodate spreading as they cook. Yield: about 4 dozen.
• Some tips on making and cooking these: Dough is very sticky, and soft, never worked with this type of dough before, and I have made alot of cookies that you roll out. Need a well floured counter or sheet your using, and roll them 1/2 for softer cookies~ 1/4 for a little crispy. Watch the cooking time as they need to be a little firm but not to firm. If your going to use cut-out shapes, make sure you keep them well floured. When transferring them to the cookie sheet, use a wide spatula, don't try to pick up with your hands. They are worth the work and wait (overnight in refrigerator) yummy old fashioned molasses cookies