Graces Peaches N Cream Fudge Recipes

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Line an 8x4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside. , In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. , Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces.

Steps:

• Combine the first four ingredients, bring to a boil (to soft ball stage).
• Stir constantly because the mixture burns easily.
• Remove from heat.
• Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
• (the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13x9 inch pan if you like it a little thiner).
• Add nuts if desired.
• Cool, cut into squares.

Steps:

• In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
• In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
• Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
• Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
• Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Steps:

• MELT W.CHOC CHIPS IN DOUBLE BOILER. ADD MILK AND POWDERED SUGAR ADD PUDDING MIX LAST. BLEND WELL. STIRRING WHILE U ADD EACH INGREDIENT
• POUR INTO OBLONG BAKING DISH LINED WITH WAX PAPER
• PLACE IN FRIDGE FOR A FEW HOURS TIL SET
• TAKE OUT AND CUT INTO SQRES AND PLATE. HOPE U LIKE IT.