Brandy Alexander Fudge Recipes

BRANDY ALEXANDER FUDGE

Steps:

• Mix butter, sugar and milk in a saucepan.
• Heat until 230 degrees on a candy thermometer.
• Remove from heat and stir in marshmallow creme.
• Pour half of the mixture into another pan.
• Add brandy.
• Stir in the white chocolate into the other pan until melted. Add Kahlua.
• Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together.
• Allow to cool.
• Cut into squares.

BRANDY FUDGE

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
• In a large 3 quart saucepan, combine sugar, cocoa, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
• Cool to 120°F Add brandy. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.

BRANDY ALEXANDER (DESSERT)

Steps:

• To make crust combine all ingredients.
• Press mixture over bottom of a 9” spring form pan.
• Bake 5 minutes 325-350 degree oven.
• To make filling sprinkle gelatin over water in saucepan.
• Add 1/3-cup sugar salt and egg yolks.
• Stir until well blended.
• Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly- about 5 min.
• Remove from heat, stir in Brandy& Crème de Cacao.
• Chill stirring occasionally until mixture mounds slightly when dropped from spoon.
• (I put this in the freezer and check it constantly-- usually about 5 to 10 minutes).
• Beat egg whites until stiff but not dry.
• Gradually add remaining sugar (1/3 cup) beat until stiff.
• Fold in gelatin mixture.
• Fold in Whipped cream.
• Pour onto crumb crust.
• Chill until firm.
• Garnish with Chocolate Chips, Chocolate Sprinkles or any other decorations.

BRANDY ALEXANDER

Steps:

• Shake brandy, crème de cacao and cream with ice.
• Strain into a coupe.
• Grate a little nutmeg on top.

FROZEN BRANDY ALEXANDER

Steps:

• In a blender, blend cracked ice, heavy cream, brandy, crème de cacao and Irish Velvet for 30 seconds. Pour into a chilled 8-ounce stemmed glass and sprinkle it with unsweetened cocoa powder.