Best Boardwalk Boss Recipes

NEW JERSEY BOARDWALK FRIES

Steps:

• Do not peel potatoes.
• Cut potatoes in long, uniformly shaped sticks.
• Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk).
• Remove fries to paper towels and generously salt right away.
• Serve in a paper cup or cone with plenty of malt vinegar.

BOARDWALK FRIES RECIPE - (4.6/5)

Steps:

• Peel the potatoes. Using a knife with a sharp blade or a fry cutter, cut them into lengths a little less than 1/2 inch square. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels. In a large heavy pot or deep-fryer, preheat the peanut oil to 315°F (157°C). Line a baking sheet with paper towels. Working in small batches of approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes, until just tender but not brown. Using a basket or slotted spoon, remove the potatoes from the oil, shaking to remove any excess oil. Spread the potatoes on paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. (You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.) When you are ready to serve the fries, reheat the oil to 375°F (190°C) and fry for about 4 minutes, until crispy and golden. (If using frozen potatoes, allow them to thaw at room temperature. Pat dry before frying.) Remove the fries from the fryer to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before sprinkling them with Old Bay. Serve them hot, preferably in a paper cup, dousing them liberally with vinegar, if desired.

KILLER (LITERALLY AND FIGURATIVELY) BOARDWALK FUDGE

Steps:

• For the first layer, melt 3/4 cups of the chocolate chips, 3/8 cups margarine, and water together in a large microwavable bowl in the microwave on high for 1 minute.
• Stir the bowl, then return to the microwave for another minute, or until butter is melted; stir.
• Add dry pudding mix, and stir until well blended.
• Add powdered sugar, 1 cup at a time, stirring until well blended after each addition.
• Press into foil-lined 8-inch square pan, and place the pan in the refrigerator as you work on the second layer.
• For the second layer, microwave 3/4 cups of the chocolate chocolate chips and the remaining 1/8 cup of the margarine in large microwavable bowl on high for 1 1/2 minutes or until the margarine is melted. Stir until chocolate is completely melted.
• Spread over pudding mixture.
• Place the pan in the refrigerator as you work on the last layer.
• For the last layer, combine the remaining 2 1/4 cups of the chocolate chips, 2 cans of condensed milk, and 1/4 teaspoons vanilla extract in a large microwaveable bowl, microwave it for a minute.
• Stir the bowl, and return it to the microwave for another minute. Repeat this process until all of the ingredients are melted together.
• Pour the mixture over the fudge.
• Place the fudge into the refrigerator for about 2-4 hours, or until the fudge is set.
• Once the fudge is ready, cut the fudge into about 64 pieces. You can store any leftover fudge (I doubt there'll be any) wrapped in wax paper in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!