Melt chocolate creme drops, peanut butter and vanilla in microwave.
Spread in foil-lined pan.
Cut in squares.
Merry Christmas!
Butter bowl.
Melt creme drops and peanut butter.
Pour into buttered bowl.
Chill.
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.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla
Melt cream drops and peanut butter and oleo in microwave; add rest of ingredients and mix well.
May pour in greased pan and later cut in squares or drop by spoonfuls on waxed paper.
>fudge.
NOTES:
* THE STUFF GROWS: After adding the Marshmallow Creme
eat, stir in chips & marshmallow creme until smooth.
Remove 1
ntil melted. Stir in marshmallow creme until blended. Fold in apricots
he chips and marshmallow creme.) Add marshmallow creme and when blended in
Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
In a large saucepan, melt remaining butter over low heat.
Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth.
Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares.
Store in the refrigerator.
mix chocolate chips and Marshmallow Creme. Cook sugar mixture in pan
ump with your thumb, and drop into the oil. Increasing the
Mix in 6 to 8-quart container the Hershey bars (broken in pieces), dainties, vanilla, Marshmallow Creme and butter.
Mix sugar and milk in 4 to 6-quart saucepan.
Let milk come to boil. Cook for 6 minutes.
Pour over dry ingredients.
Blend until smooth and creamy.
Fold in pecans.
Drop balls of the mixture onto wax paper with a tablespoon.
Let stand 4 to 6 hours or until completely chilled before removing from wax paper.
Makes 6 pounds of the best fudge ever.
In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
Add peanut butter and marshmallow creme. Mix well.
Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
Chill until set.Lift fudge out of dish with foil.
Cut into squares. Makes 3-4 dozen.
Put fudge topping in hot water (sealed) so it will be easier to spread.
When cake is cool, spread fudge topping over cake. Chill for a few minutes.
Add creme de menthe to large whipped topping and whip.
Spread on top of fudge.
Prepare cake according to package directions, adding half the Creme de Menthe to the batter.
Bake in 13x9-inch pan.
Cool. Cover with fudge topping.
Add remaining Creme de Menthe to Cool Whip and spread over fudge topping.
Refrigerate.
Combine sugar, milk, margarine, Marshmallow Creme and salt in a 4-quart saucepan.
Stir over low heat until blended.
Bring to a boil over moderate heat.
Do not mistake escaping air bubbles for boiling.
Boil slowly, stirring constantly for 5 minutes (to soft ball stage).
Remove from heat; stir in chocolate, vanilla and nuts.
Stir until chocolate is melted.
Pour into 2 buttered 9 x 9-inch pans and cool.
Yields 5 pounds.
Recipe can be halved.
Mix together the sugar, butter and milk; bring to a boil. Boil good for 9 minutes, stirring as it cooks.
Add chocolate chips, Marshmallow Creme and vanilla; mix well.
Add chopped pecans and mix.
Pour into a buttered 13 x 9-inch pan or drop by teaspoon onto wax paper.