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Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.

Source: The Martha Stewart Show, December 2009



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How would you rate this recipe?
  • Laura Ferrick
    11 NOV, 2013
    I made the filling only for a chocolate fudge cake and it is wonderful! Make sure to add evaporated milk. I also made a batch using the condensed milk method left by another person in the comments here, another great way to make it!
  • sfcookguy
    24 NOV, 2010
    One shortcut I also tried was making the Eagle's Sweetened Condensed Millk fudge recipe for the filling: 1 12oz package choc chips, 1 can Eeagle's milk, 1 tsp vanilla, dash of salt. Mix all together in glass bowl, microwave for 2 minutes, stir well, then continue heating 30 second at a time until consistency is smooth and chips are melted, no more than an additional minute. Much easier and perfect consistency.
  • Nuzman
    28 DEC, 2009
    Recipe worked 100% Lovely consistency and flavour. For the 2 who state that theirs remained "soupy" - you probably didn't use the correct milk. The recipe does specifically state that you need EVAPORATED milk, which is a different texture to regular bottled milk. As an extra hint - putting the fudge in the freezer stirring it every 5 minutes makes it ready for use within 30 minutes.
  • W1FEY
    24 DEC, 2009
    This fudge filling recipe worked perfectly for me. It firmed up nicely after just over an hour in the fridge. It spread well on the cookies and hardened a bit once they were left out at room temp. I followed this recipe to the letter and had no problems/mess at all. Maybe the soupy results reported were due the milk not being hot enough when poured over the chocolate or the mixture not combined enough prior to refrigeration?
  • Patsfan86
    20 DEC, 2009
    I had the same poor results with the fudge filling...still soupy after hours in the fridge. The cookies are a mess! Marta, I am disappointed.
  • cmmom2011
    20 DEC, 2009
    totally disappointing - still soupy after hours in the fridge.

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