nd salt; set aside. Mix vanilla with butter or margarine. Gradually
chnique.
Variations on vanilla: Using the basic vanilla recipe and the following
et aside.
Place chips, vanilla & butter flavor, about half
oiling. Also, this is a recipe which requires constant stirring, so
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.
Mix undiluted evaporated milk, sugar and salt over medium heat. Bring to a boil, stirring constantly.
Remove from heat.
Add diced small marshmallows, chocolate chips and vanilla.
Stir vigorously for 1 minute (or until marshmallows melt).
Add nuts, if desired. Pour in 8-inch square buttered pan.
Cool.
Cut in squares.
Makes 2 pounds.
Easy to double recipe.
s completely melted. Blend in vanilla.
Spreqd into prepared 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.
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat. Stir in nuts and vanilla. Spread evenly into foil lined 8 or 9-inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board.
Peel off foil and cut into squares. Store loosely covered at room temperature.
Makes about 2 pounds.
or use your own vanilla cake recipe).
Reserve about 2 cups
Combine over hot (not boiling) water: Nestles Toll House semi-sweet chocolate morsels and sweetened condensed milk. Stir until morsels melt and mixture is smooth. Stir in Diamond walnuts and vanilla extract. Spread into foil lined 8-inch square pan. Chill until firm, (about 2 hours). Makes 1 1/4 pounds of fudge.
Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
Pour into prepared pan. Refrigerate for 1 hour, or until firm.
Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
ixture. Stir peppermint extract and vanilla extract into the mixture.
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.
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.
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended.
Pour mixture into a 9-inch pie plate coated with cooking spray.
Bake at 325\u00b0 for 22 minutes.
Let crust cool completely.
Combine butter or margarine, sugar and milk in large heavy saucepan.
Over low heat, bring to full boil, stirring constantly. Continue boiling for five minutes.
Remove from heat.
Add remaining ingredients.
Stir vigorously, making certain all particles are dissolved.
Pour into greased 13 x 9-inch pan.
Cool completely.
Makes about 3 pounds of fudge.
Microwave Method:
In large measuring cup, combine Toll House chips and sweetened condensed milk.
Microwave on High for 3 minutes.
Stir until morsels melt and mixture is smooth.
Stir in walnuts and vanilla.
Spread evenly into foil-lined 8-inch square pan.
Chill until firm, about 2 hours.
Makes about 1 1/4 pounds fudge.