Line an 8 or 9-inch square baking pan with waxed paper. In heavy medium-sized saucepan over low heat, melt all chips with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended. Remove from heat; stir in nuts and vanilla extract. Spread evenly into prepared pan.
Chill overnight. Turn fudge onto cutting board; peel off paper and cut into squares.
Note:
Be sure and use milk chocolate chips, not semi-sweet morsels.
combine heavy cream, evaporated milk and salt.
With a
ver low heat, melt chocolate chips with EAGLE BRAND(R
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
nd gently add in the milk chocolate chips and vanilla (do not
Combine Marshmallow Creme, sugar, milk, margarine and salt. Bring to a full boil over medium heat.
Stir constantly. Boil for 5 minutes, stirring.
Remove from heat.
Add milk chocolate morsels and semi-sweet morsels.
Stir until melted and well blended.
Add nuts and vanilla.
Pour into aluminum foil lined 8-inch square pan.
Chill
2 hours.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat.
Remove from heat.
Add milk chocolate morsels and semi-sweet morsels; stir until morsels melt and mixture is well blended.
Stir in nuts and vanilla extract.
Pour into aluminum foil-lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
Cut into squares.
then cool.
Break the chocolate into the cream. Stir until
In large saucepan, combine Marshmallow Creme, sugar, evaporated milk, margarine and salt.
Bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly over moderate heat.
Remove from heat.
Add milk chocolate chips and semi-sweet chocolate chips; stir until chips melt and mixture is well blended.
Stir in nuts and vanilla.
Pour into an 8-inch square pan.
Chill in refrigerator until firm, about 2 hours.
>Chocolate Fudge Swirl:
In a mixing bowl, combine heavy cream, evaporated milk
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
In heavy saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to a full rolling boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add milk chocolate morsels and semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in walnuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm (about 2 hours).
Makes about 2 1/2 pounds.
In a heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to a full boil over medium heat, stirring constantly.
Boil for 5 minutes, stirring constantly.
Remove from heat.
Add to Toll House milk chocolate morsels and Toll House semi-sweet chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in walnuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm (about 2 hours).
arge bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and
large bowl. Add eggs, milk, oil, and vanilla; beat on
combine sugar, margarine and evaporated milk. Bring to a boil over
/3 cup sweetened condensed milk, 1 tablespoon cream and 1
emi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1
he dry ingredients and the milk in 2 additions, stirring until