Graces Peaches N Cream Fudge Recipes

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:

• 1. have everything preped and ready b4 u start. pan sprayed with pam cooking spray. ect.. in double boiler melt white choc chips. then add the packets of peaches-n- cream from duncan hines.do all this while stirring
• 2. add milk and sugar and stir while u add these ingredients.
• 3. then pour into pan sprayed with cooking oil
• 4. place in fridge to set. cut into sqrs when u take out of pan. hope u like it

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.

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 small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla., Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream.

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.