Mix in saucepan all ingredients (except chips, vanilla and nuts) while stirring constantly and heat to boiling for 5 minutes. Remove from heat and add 1 1/2 cups chips and vanilla and nuts last.
Spread in buttered pan.
In saucepan, mix sugar, margarine and Milnot.
Boil 5 minutes. Stir frequently.
Remove from heat.
Add Marshmallow Fluff and peanut butter.
Mix well.
Pour in greased 9 x 13-inch pan.
Top with fudge ice cream topping.
Chill.
Combine milk and sugar in a saucepan.
Boil without stirring until candy temperature registers 240\u00b0 (soft ball forms when a little is dropped in cold water).
Remove from heat.
Add Marshmallow Fluff, peanut butter, vanilla and dates.
Stir only until combined.
Pour into 8-inch pan.
Let stand in refrigerator at least 20 minutes before cutting.
This is a wonderful and easy way to make fudge that keeps soft several weeks.
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.
Butter an 8 x 8-inch pan.
Mix sugar with milk and stir well. Cook on medium heat until it begins to boil.
Continue to boil until mixture reaches the \"soft ball\" stage* (about 7 minutes). Remove from heat.
Add peanut butter and Fluff; beat mixture until all are blended.
Pour into buttered pan; cool, then cut into squares when completely cooled.
Easy and delicious!
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
nd blend in peanut butter, Fluff.
and vanilla. Pour into
egrees F.
The original recipe says to grease a 12
In 6 quart saucepan, melt margarine.
Add sugar, milk and boil (full) 5 minutes.
Take off heat.
Add peanut butter, fluff and flour.
(Hint:
Fudge hardens quickly after flour is added.
Have to move quickly to get it in a pan to harden.)
Pour in pan and let set.
Use a 12 x 18-inch cookie sheet to pour the fudge into.
In a saucepan, combine sugar, butter, milk, fluff and salt. Stir over low heat until blended.
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
Boil slowly, stirring constantly, for 5 minutes (to soft ball stage) - on a candy thermometer 126\u00b0 to 240\u00b0 fudge (240\u00b0 is better). Remove from heat and stir in chocolate and vanilla until chocolate is melted.
Then, turn into a buttered 9x9-inch pan and cool.
Mix sugar and milk in saucepan and bring to boil. Boil 3 minutes. Add peanut butter and marshmallow fluff. Stir until combined. Place in a 9 x 9-inch square baking dish lined with waxed paper. Cut before fudge cools completely.
Mix in heavy pan and stir with wooden spoon.
When this begins to boil fast, time for 8 minutes.
Remove from heat and add chocolate chips and Marshmallow Fluff.
Stir until chocolate and marshmallow are blended.
Add walnuts.
Pour into a 14 x 9-inch pan. Spray pan with Pam before emptying the fudge into pan to set.
In a large pan, combine sugar, milk and butter over medium heat.
Stir until boiling.
Boil hard for 5 minutes. Remove from heat and add shaved chocolate and chocolate chips.
Stir until melted and smooth.
Add marshmallow, nuts and vanilla. Blend; do not beat.
Pour into greased 13 x 9-inch pan. Cool and cut into 1-inch squares.
Very easy and very good!
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Cook milk and sugar together until forms a soft ball.
I use a candy thermometer.
Remove from heat and add:
1 cup peanut butter and 1- 7 oz jar marshmallow fluff.
Blend well and stir until it hold its shape.
This happens fast.
Have your pan prepared before hand by greasing with butter and be ready to pour fudge in it to set up.
Mix together peanut butter and Marshmallow Fluff.
Boil 5 minutes the sugar, milk and butter.
Mix peanut butter and Fluff with sugar, milk and butter after boiling.
Pour in buttered pan.
Measure out peanut butter and Marshmallow Fluff.
Lightly butter an 8 x 8-inch pan.
Mix sugar and milk over high heat until mixture starts to boil.
Reduce to medium heat until soft ball stage.
Quickly add peanut butter and Fluff, stirring vigorously until blended.
Add vanilla.
Promptly pour into pan.
Take stick of butter and rub it on all slides of pot you will use. Rub butter on dish you will be putting fudge in. Melt butter, sugar and evaporated milk. Stir constantly until soft-ball stage, approximately 5 minutes. Then take of burner and stir in vanilla, Marshmallow Fluff and peanut butter. Pour in dish and let set to cool.