ith one-third of the fudge sauce.
Repeat cake and
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Mix margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan; bring to a full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chips until melted.
Add remaining ingredients; mix well.
Pour into greased 9-inch square or 13 x 9-inch baking pan.
Cool at room temperature; cut into squares. Makes 3 pounds.
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.
Mix margarine, sugar and milk in a heavy saucepan.
Bring to a boil.
Stir constantly.
Continue boiling 5 minutes on medium heat.
Stir constantly.
Remove from heat.
Stir in rest of ingredients.
Mix well.
Pour into a greased pan.
Do not refrigerate.
Make on a clear day.
Combine sugar, margarine and milk.
Bring to a boil, stirring constantly.
Boil 5 minutes over a medium heat, stirring constantly.
(Mixture will scorch easy.)
Remove from heat.
Stir in chocolate chips until melted.
Add Marshmallow Creme, nuts and vanilla.
Beat until blended well.
Pour into greased 9-inch pan. Cool and cut into squares.
Easy in the microwave:
Melt margarine in a 4-quart bowl on High for 1 minute or until melted.
Add sugar and milk; mix well. Microwave on High for 5 minutes, until mixture begins to boil; stir after 3 minutes.
Mix well.
Scrape bowl.
Microwave for 5 1/2 minutes; stir after 3 minutes.
Stir in chocolate pieces until melted.
Add remaining ingredients and mix well.
Pour into greased 13 x 9-inch pan.
Cool at room temperature and cut into squares.
Makes 3 pounds.
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.
Lightly grease 13 X 9 inch pan with margarine.
Microwave margarine on high for 1 minute.
Add sugar and milk.
Stir well. Microwave on high for 5 minutes, stirring after 3 minutes.
Stir. Microwave on high 5 1/2 minutes, stirring after 3 minutes.
Stir. Gradually stir in chips until melted.
Stir in remaining ingredients.
Spread in pan.
Cool.
Cut in squares.
Lightly grease 13 x 9-inch or 9-inch square pan.
Mix margarine, sugar and cream in heavy pan; bring to full boil, stirring constantly.
Boil for 5 minutes, stirring constantly.
Remove from heat; stir in chips until melted.
Add other ingredients; mix well.
Pour into a 9 x13-inch greased pan. Cool at room temperature; cut into squares.
Makes 2 pounds.
Mix butter, sugar, and milk; bring to rolling boil on medium heat; stirring constantly.
Continue boiling 5 minutes on medium; remove from heat.
Gradually add chips until melted; add remaining ingredients; mix well.
Pour into a greased pan.
Lightly grease 13 x 9 inch pan.
Mix margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil on medium heat, stirring constantly.
Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chips until melted.
Add remaining ingredients, mix well.
Pour into prepared pan.
Cool at room temperature, cut into squares.
ak clean.
Stir the fudge thoroughly but not vigorously
oiling. Also, this is a recipe which requires constant stirring, so
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
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.