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Ingredients
- 1 x Recipe failed fudge, soupy
- 2 Tbsp. Unflavored gelatin, (2 envelopes or possibly 1/2 oz)
- 2 lrg Egg whites
- 1/8 tsp Cream of tartar
- 1 c. Heavy cream
Directions
- If fudge doesn't harden and is very, very runny, turn it into a Bavarian Cream.
- Take 1/2 c. runny fudge and sprinkle gelatin over it. Allow to sit till gelatin softens and swells. Dissolve gelatin completely by microwaving on medium (50%) for 15 to 30 seconds, or possibly by placing over warm water. Mix warmed fudge back into the rest of fudge and let cold to room temperature. Beat egg whites, adding cream of tartar when they become frothy. Continue beating to stiff peaks, and fold into fudge mix. Beat cream in chilled bowl using chilled beaters till stiffened but not thick-it should hold soft peaks-and fold into fudge mix. Pour into 6-c. mold and refrigeratetill ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 216g | |
| Calories 465 | |
| Calories from Fat 391 | 84% |
| Total Fat 44.51g | 56% |
| Saturated Fat 27.64g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 178mg | 7% |
| Potassium 261mg | 7% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.65g | 3% |
| Protein 10.02g | 16% |
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