LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minute or until candy thermometer reaches 234\u00b0F, stirring constantly. Remove from heat.
ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
ith one-third of the fudge sauce.
Repeat cake and
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in pan.
Bring to a full boil; stir constantly.
Boil 4 minutes over medium heat.
Remove from heat; stir in chocolate chips until melted.
Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch pan.
Repeat steps with remaining ingredients, substituting peanut butter for chocolate chips.
Spread over chocolate layer.
Cool and cut into squares.
Makes 3 pounds. This recipe can be doubled.
Heat chocolate and milk in saucepan over low heat, stirring until chocolate is melted.
Remove from heat; blend in vanilla and salt.
Spread in buttered 8 x 4-inch loaf pan.
Chill until firm, then cut.
Recipe can be doubled in 8-inch square pan.
Combine sugar, oleo and milk.
Cook over medium heat, stirring constantly until mixture reaches 234\u00b0 on candy thermometer (soft ball stage).
Stir quickly as mixture will scorch easily.
Stir in chocolate chips until smooth.
Add Marshmallow Creme, nuts and vanilla.
Pour into two 9 x 13-inch greased pans.
Cool and then cut.
Makes 6 pounds.
Recipe may be halved.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
For the fudge filling:
Finely chop the
wist the pan until the fudge releases.
If you have
egrees F.
The original recipe says to grease a 12
Mix butter, sugar and milk in a saucepan.
Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
Remove from heat.
Stir in candy chips a little at a time until melted.
Stir in the rest of the ingredients.
Spread into a greased 13\" by 9\" by 2\" pan.
Cool to room temperature.
Cut into squares.
Combine sugar, margarine and Carnation milk in a heavy saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234\u00b0.
Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate chips.
Stir until melted.
Add marshmallow cream, nuts and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch baking pan.
Top with walnuts.
Press into fudge.
Cool at room temperature.
Cut into squares.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate pieces or peanut butter until melted.
Add Marshmallow Creme and vanilla (and nuts).
Beat until blended well.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Combine sugar, margarine and milk in 2-quart glass bowl. Microwave on High until candy mixture boils.
Stir.
Clip on microwave-safe candy thermometer.
Microwave on High until mixture reaches 236\u00b0.
Stir in chips until smooth.
Blend in marshmallow cream and vanilla.
Stir in nuts.
Pour into greased (Pam) 12 x 8-inch pan; cool.
Fudge will be firm, but soft.
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Microwave margarine in a 4 quart microwave safe-bowl on high for 1 minute or until melted.
Add sugar and milk; mix well. Microwave on high for 5 minutes; stir after 3 minutes.
Mix well scrape bowl, continue microwaving on high for 5 1/2 minutes stirring after 3 minutes.
Remove from microwave, stir in chips until melted.
Add remaining ingredients; mixing well.
Pour into buttered 13 x 9 baking pan.
Let cool and cut.
If you want peanut butter fudge add 7 or 8 ounces peanut butter instead of chocolate chips.
Mix sugar, cocoa and salt.
Add milk and corn syrup.
Boil mixture about 15 minutes, until it forms a soft ball in cold water.
(Drop small amount into cup of cold water.
Use fingers to form soft ball.)
Take off heat and beat with electric hand mixer for about 1 minute.
Do not overbeat.
Stir
in vanilla and cereal.
Spray 9-inch glass baking dish with nonfat cooking spray. Pour fudge into dish and let harden.
Cut into squares when set. Makes about 30 pieces.
FOR THE FUDGE CAKE: Melt chocolate in water
Fudge -- First, line a 8x8\" pan
Combine sugar, milk and margarine in a heavy saucepan.
Heat over medium heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238\u00b0 per candy thermometer). Remove from heat.
Add remaining ingredients; stir vigorously until well blended.
Pour into greased pan. Cool and cut into squares. Makes approximately 3 pounds of fudge.