Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.
In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
Stir in milk and vanilla.
Spread into pan.
Refrigerate until firm.
Lift fudge out of pan. Remove foil; cut into 1 inch squares.
Stor in refrigerator.
TOPPING:
This is optional.
Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
1/2 pounds of fudge.
ool and hard.
Turn fudge out of the pan and
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
poon and spread 1 1/4 cups of the warm fuge
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of ice cream mixture into pie crust.
Sprinkle with half of chopped cashews.
Drizzle 4 ounces fudge sauce over cashews.
Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews.
Drizzle 2 ounces fudge sauce over cashews.
Freeze overnight.
Garnish with Cool Whip.
Combine 1/4 cup corn syrup, brown sugar
Combine the 1/4 cup corn syrup, brown sugar and margarine.
In medium size saucepan, cook over low heat, stirring occasionally, until mixture begins to boil.
Remove from heat.
Add Rice Krispies, stirring until well coated.
Press evenly in 9-inch pie pan to form crust.
Stir together peanut butter fudge sauce and the 3 tablespoons corn syrup.
Spread half the peanut butter mixture over crust until firm.
Allow ice cream to soften slightly.
Spoon into frozen crust and spread evenly.
Freeze until firm.
Makes 8 servings.
IP***I sometimes drizzle chocolate fudge sauce on plate before serving
Combine the 1/4 cup syrup, the brown sugar
Combine 1/4 cup corn syrup, brown sugar and margarine in medium-sized saucepan.
Cook over low heat until mixture begins to boil.
Remove from heat.
Add Rice Krispies, stirring until well coated.
Press evenly in 9-inch pie pan to form crust.
In a glass bowl, combine morsels and condensed milk. Microwave on High for 3 minutes. Stir until mixture is smooth. Add vanilla and walnuts. Stir until blended. Spread in foil lined 8-inch square pan. Chill until firm (about 2 hours).
Makes 1 1/4 pounds fudge.
Mix corn 1/4 cup corn syrup, sugar and butter.
Cook over medium heat, stirring, until it boils.
Remove from heat; add cereal and stir to coat.
Press into 9-inch pie pan to form crust.
Melt chocolate chips in top of double boiler over low heat; stir until melted.
Remove from heat.
Stir in condensed milk, butter and vanilla.
Blend until butter is mixed with chocolate. Stir in nuts.
Spread mixture immediately into a lightly oiled 8-inch square pan.
Cool at room temperature.
Cut into squares. Yields 1 1/4 pounds fudge.
ooking spray. Pour in 1/4 cup of the batter and
hem.
Cook on low 4-6 hours or before they
Preheat oven to 350. Place all items into casserole dish and stir (Can add another can of soup if you like more sauce or add more potatoes according to your liking).
Cook about one hour. Season to taste with salt and pepper and serve!
This can also be made in the crockpot. Just add all items and cook on high for 4 hours or low 6-8 hours.
intact. Toss fruit with 1/4 cup flour and 3/8