Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan.
Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat, stir in chocolate pieces until melted.
Add marshmallow creme, nuts and vanilla, beating until well blended.
Pour into greased 13 x 9 pan.
Cool to room temperature.
Cut into squares.
Makes 3 lbs.
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.
Combine sugar, butter and milk.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in chocolate until melted. Add marshmallow cream; stir until melted.
Pour in greased pan. Cool.
Make 3 pounds.
Bring sugar and milk to a boil and cook 7 minutes, stirring constantly.
Remove from heat and add chocolate chips, butter, vanilla, marshmallow cream and pecans.
Mix until everything is dissolved and pour onto a buttered cookie sheet.
Let harden 24 hours and cut into squares.
Bring sugar, milk
and oleo to a boil.\tBoil rapidly 11 minutes,
stirring\toccasionally.
Add rest ingredients.
Stir well until Marshmallow Creme and chips are melted. Pour into 9 x 12-inch buttered pan. Let cool and cut into squares.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Combine sugar, butter and milk in a heavy saucepan.
Bring to full rolling boil.
Stir constantly.
Boil 5 minutes over medium heat, stir constantly to prevent scorching.
Remove from heat and stir in chocolate pieces until melted.
Add marshmallow cream, nuts and vanilla.
Stir until blended.
Pour into a buttered 13 x 9-inch pan.
Cool at room temperature and cut into squares.
Bring first 3 ingredients to a rolling boil.
Boil for 7 1/2 minutes.
Pour over chocolate chips, marshmallow cream, vanilla and salt in a large bowl.
Beat well and add 1 1/2 to 3 cups broken nut meats.
Drop by teaspoonfuls on wax paper.
Enjoy!
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.
Mix the margarine, sugar and milk in a large pan on top of stove.
Bring to a boil and let boil for 10 minutes, then remove. Add marshmallow cream, chocolate chips and vanilla.
Stir until everything is dissolved.
Pour onto a large, buttered cookie sheet and cool.
Slice into squares.
Mix sugar, milk, marshmallow cream, butter and salt in 2-quart saucepan.
Cook over medium heat 5 minutes.
Remove from heat. Stir in chocolate chips until melted.
Add vanilla and nuts. Spread in a 8-inch square pan.
Makes around 30 pieces.
Cook butter, sugar and milk on low flame until it boils. Reduce heat to low boil and cook, stirring constantly, for 10 minutes.
Add chocolate chips and marshmallow cream until blended. If you like, add nuts.
Pour into small square glass dish or casserole and refrigerate for 2 hours.
Slice and serve.
Boil condensed milk and sugar for 9 minutes.
Add marshmallow cream, margarine and chocolate chips.
Mix well.
Stir in walnuts. Refrigerate 2 hours.
Combine sugar, milk and butter in a large, heavy saucepan; heat to boiling.
Stir constantly until mixture reaches soft ball stage (238\u00b0), about 5 minutes.
Add remaining ingredients; stir until blended.
Pour into well-greased pan.
Cool.
Cut into squares.
Makes about 3 pounds of fudge.
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
In a large bowl, stir all of the ingredients until just moistened.
Spray a 9 1/2 x 13-inch glass casserole dish with a nonfat cooking spray.
Bake at 350\u00b0 for 25 to 30 minutes.
Let cool about 10 minutes and spread with fudge topping.
Mix pudding mix with milk.
Let thicken, then fold in thawed Cool Whip.
Spread a layer of graham crackers in a 9 x 13-inch pan. Top with half the pudding mixture.
Spread another layer of graham crackers.
Top with remaining pudding mixture.
Add another layer of graham crackers.
Microwave about two-thirds of an 18-ounce jar of hot fudge sauce until soft and spoon and spread over the top layer of graham crackers.
Chill until firm.
Yummmmm.
br>Frost with Quick and Easy Chocolate Frosting, if desired.
In a large mixing bowl, stir brownie mix, Hershey's syrup, Egg Beaters and water together until just moistened.
Spray casserole dish with nonfat cooking spray.
Bake at 325\u00b0 for 30 to 35 minutes. Let cool about 10 minutes and spread Braum's fudge lite topping on top.
Yields 24.
Fat:
0.5 g per serving.
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted