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Place a wire rack over a sheet of waxed paper. Arrange petits fours on rack, leaving space between each. Spoon glaze over the top and sides, allowing excess to dip off. When glaze is dry, repeat with a second coat.
Remove meat from broth and place in a shallow pan to catch drippings. With two forks, pull meat…
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When making fudge, you can simply butter or grease the pan with non-stick cooking spray to…
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