Grease a 9x5 inch pan. Set aside.
In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
Spray an 8-inch square pan.
Slowly add in sugar to softened cream cheese.
Mix, combining well.
Blend in the salt and vanilla extract.
Pour mixture into greased pan.
Refrigerate overnight--or about 5 hours.
You may cut into bars/cubes, OR use a interesting shaped cookie cutter!
chnique.
Variations on vanilla: Using the basic vanilla recipe and the following
et aside.
Place chips, vanilla & butter flavor, about half
eat. Stir in chocolate and vanilla. Stir with a wooden spoon
ot), mix together sugar, milk, vanilla, and butter; stir to mix
Melt butter in a saucepan.
Add sugar and milk; bring to a boil, then cover and cook with the lid on for 3 minutes.
Remove lid and add chocolate squares or cocoa and corn syrup.
Cook to the softball stage (236\u00b0).
Remove from heat and add vinegar and vanilla.
Cool to room temperature, then beat until the fudge is thick and creamy.
Add nuts, if desired, and spread in a well buttered pan.
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
Line an 8-inch square baking pan with foil.
Combine sugar, milk, marshmallow, butter, coffee liqueur and instant coffee in a 2-quart saucepan.
Heat to boiling over medium heat, stirring constantly.
Boil 5 minutes.
Remove from heat.
Stir in chocolate chips until melted.
Stir in nuts and vanilla.
Spread fudge into prepared pan.
Refrigerate until firm.
Remove fudge from pan and discard foil.
Yields 2 1/2 pounds, 16 pieces.
In heavy saucepan over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla.
Remove from heat and stir in nuts.
Spread evenly in aluminum foil-lined 8 or 9-inch square pan.
Chill 3 hours or until firm.
Turn fudge onto cutting board.
Peel off foil and cut into squares.
Store in refrigerator.
Makes about 2 pounds.
wist the pan until the fudge releases.
If you have
In heavy saucepan, over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla.
Remove from heat; stir in nuts.
Spread evenly into aluminum foil-lined 8 or 9-inch square pan.
Chill 3 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store, covered in, refrigerator.
In top of double boiler, melt chocolate over boiling water, stirring occasionally.
Remove from heat.
Add milk, salt and vanilla.
Stir until smooth.
Spread mixture evenly into waxed paper lined 8 x 8-inch baking pan.
Chill 2 hours or until firm. Turn fudge onto cutting board.
Peel off paper and cut into squares.
Tightly cover any leftovers.
Makes 1 3/4 pounds.
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.
Microwave Instruction:
Combine chocolate morsels, peanut butter and butter in large bowl; cook uncovered on High 1 1/2 minutes or until butter melts and morsels are soft and glossy, but still retain their shape.
Stir until smooth.
Stir in marshmallows and cook on High 45 to 60 seconds or until marshmallows are slightly melted.
Stir until smooth.
Stir in cereal and vanilla until well blended.
Transfer mixture into butter 8-inch pan; spread evenly.
Refrigerate 2 to 3 hours or until firm.
Cut into squares.
econds.
Add sugar and vanilla; beat until fluffy.
Add
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
In heavy saucepan, over low heat, melt coating with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store tightly covered at room temperature.
In top of double boiler, melt chocolate over boiling water, stirring occasionally.
Remove from heat, stir in milk, salt, vanilla and nuts.
Spread mixture evenly into waxed paper lined 8 x 8-inch baking pan.
Chill for 2 hours or until firm.
Turn fudge onto cutting board and peel off paper and cut into squares. Tightly cover any leftovers.
However, there are seldom any leftovers!
Combine butter, milk and sugar in large heavy saucepan. Stir over medium heat until sugar is dissolved. Heat to boiling. Boil for 5 minutes, without stirring. Turn off heat under pan. Stir marshmallows into hot mixture until dissolved. Add 1 kind of chocolate at a time, stirring each until melted. When all of the chocolate has been added and is thoroughly blended, add 3 teaspoons vanilla and 2 cups coarsely chopped nuts, mixing well. Pour into lightly greased 10 x 15-inch pan and let stand until fudge is firm. Makes 5 pounds.