"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fudge Cups Recipe

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This recipe for Fudge Cups, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Kiely
Added: Sunday, March 1, 2009


Fudge Cups
1/2 cup butter
1 cup sugar
1 egg
2 squares unsweetened chocolate, melted and cooled
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp red food coloring
2 to 2 1/4 cups sifted flour
Paper mini muffin cups

Creamy fudge
1 and1/2 cups sugar
1/3 cup milk
1/4 cup butter
1 and 1/2 squares unsweetened chocolate
3 tblsp light corn syrup
1/8 tsp salt
1 tblsp vanilla

Fudge Cups: Cream butter. Gradually add in sugar, blend in egg and beat well. Add chocolate, vanilla, salt and food coloring, blending well. Mix in flour then refrigerate dough for one hour. Shape dough into small balls using a rounded tablespoon. Place the ball into a paper lined mini muffin tin. Using a small juice glass, press dough about 1/2 inch up the side of the tin. Bake at 350 for 8 to 10 minutes. Let cool and fill with fudge.

Creamy fudge: Combine all ingredients in a sauce pan except for vanilla. Cook over low heat until chocolate and butter melt. Bring to a boil and boil for one minute. Remove from heat and add vanilla. Beat until lukewarm. Fill baked fudge cups.

Personal Notes:
Personal Notes:
You may garnish each cup with a walnut.




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