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  Recipe Home » Puddings » Failed-Fudge Bavarian Cream
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  Failed-Fudge Bavarian Cream
  Category: Puddings
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 555
Ingredients:
1 Recipe failed fudge, soupy
2 tbsp Unflavored gelatin, (2 envelopes or 1/2 ounce)
2 large Egg whites
1/8 tsp Cream of tartar
1 cup Heavy cream
Instructions:
If fudge doesn't harden and is very, very runny, turn it into a
Bavarian Cream.

Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit
until gelatin softens and swells. Dissolve gelatin completely by
microwaving on medium (50%) for 15 to 30 seconds, or by placing over
hot water. Mix warmed fudge back into the rest of fudge and let cool
to room temperature. Beat egg whites, adding cream of tartar when
they become frothy. Continue beating to stiff peaks, and fold into
fudge mixture. Beat cream in chilled bowl using chilled beaters until
stiffened but not thick--it should hold soft peaks--and fold into
fudge mixture. Pour into 6-cup mold and chill until ready to serve.

Source: "Oh, Fudge!" by Lee Edwards Benning
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