Saturday, 20 April 2013

Pecan Toffee Fudge Recipe

Pecan Toffee Fudge Recipe

    1 tsp. butter
    1 package (8 ounces) Philadelphia® Lotion Dairy products, softenes
    3-3/4 glasses confectioners' sugar
    6 oz. unsweetened candy, dissolved and cooled
    1/4 tsp. almond extract
    Sprint salt
    1/4 cup coarsely sliced pecans
    1/4 cup British toffee bits


    Line a 9-in. rectangle pan with aluminum foil and oil the aluminum foil with butter; set aside. In a large dish, defeat cream cheese until comfortable. Progressively defeat in confectioners' glucose. Beat in the dissolved candy, draw out and salt until sleek. Mix in pecans and toffee pieces.
    Propagate into prepared pan. Cover and chill instantaneously or until company. Using aluminum foil, raise fudge out of pan. Carefully remove off foil; cut fudge into 1-in. pieces. Store in an air-tight package in the fridge. Yield: 2-1/2 pounds.

Nutritional Information 1 piece is equal to 49 calorie consumption, 3 g fat (1 g soaked fat), 3 mg cholestrerol levels, 15 mg salt, 7 g carbs, track roughage, 1 g proteins. Suffering from diabetes Exchanges: 1/2 starchy foods, 1/2 fat.

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