ith one-third of the fudge sauce.
Repeat cake and
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
wist the pan until the fudge releases.
If you have
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.
Combine sugar, margarine and Carnation milk in a heavy saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234\u00b0.
Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate chips.
Stir until melted.
Add marshmallow cream, nuts and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch baking pan.
Top with walnuts.
Press into fudge.
Cool at room temperature.
Cut into squares.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate pieces or peanut butter until melted.
Add Marshmallow Creme and vanilla (and nuts).
Beat until blended well.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Combine sugar, margarine and milk in 2-quart glass bowl. Microwave on High until candy mixture boils.
Stir.
Clip on microwave-safe candy thermometer.
Microwave on High until mixture reaches 236\u00b0.
Stir in chips until smooth.
Blend in marshmallow cream and vanilla.
Stir in nuts.
Pour into greased (Pam) 12 x 8-inch pan; cool.
Fudge will be firm, but soft.
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Microwave margarine in a 4 quart microwave safe-bowl on high for 1 minute or until melted.
Add sugar and milk; mix well. Microwave on high for 5 minutes; stir after 3 minutes.
Mix well scrape bowl, continue microwaving on high for 5 1/2 minutes stirring after 3 minutes.
Remove from microwave, stir in chips until melted.
Add remaining ingredients; mixing well.
Pour into buttered 13 x 9 baking pan.
Let cool and cut.
If you want peanut butter fudge add 7 or 8 ounces peanut butter instead of chocolate chips.
Mix sugar, cocoa and salt.
Add milk and corn syrup.
Boil mixture about 15 minutes, until it forms a soft ball in cold water.
(Drop small amount into cup of cold water.
Use fingers to form soft ball.)
Take off heat and beat with electric hand mixer for about 1 minute.
Do not overbeat.
Stir
in vanilla and cereal.
Spray 9-inch glass baking dish with nonfat cooking spray. Pour fudge into dish and let harden.
Cut into squares when set. Makes about 30 pieces.
Combine sugar, milk and margarine in a heavy saucepan.
Heat over medium heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238\u00b0 per candy thermometer). Remove from heat.
Add remaining ingredients; stir vigorously until well blended.
Pour into greased pan. Cool and cut into squares. Makes approximately 3 pounds of fudge.
Stir together margarine, sugar and milk in heavy 3 qt. saucepan.
Bring to full boil stirring constantly.
Boil five minutes over medium heat, or until candy thermometer reaches 234 degrees with constant stirring to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add remaining ingredients, mix until well-blended.
Pour into greased 9 x 9 or 13 x 9 pan.
Cool at room temperature.
Cut into squares. Makes about 3 pounds of fudge.
Mix cocoa, salt and sugar together.
Add milk and corn syrup; boil this mixture until it forms a soft ball in cold water.
Take off fire; beat well with hand mixer until it starts to thicken. Do not overbeat.
Stir in Grape-Nuts and vanilla.
Spray a 9-inch glass baking dish with nonfat cooking spray.
Pour fudge in dish; let it harden.
LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minute or until candy thermometer reaches 234\u00b0F, stirring constantly. Remove from heat.
ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Mix cocoa, salt and sugar together.
Add milk and corn syrup. Boil this mixture until it forms a soft ball in cold water.
Take off fire and beat well with hand mixer until it starts to thicken. Do not overbeat.
Stir in Grape-Nuts and vanilla.
Spray a 9-inch baking dish with nonfat cooking spray.
Pour fudge into dish and let it harden.
Cut into squares when set.
Yields 30 to 36 pieces.
Fat:
0.1 g.
Calories:
77; 1 % calories from fat.
Combine sugar, margarine and evaporated milk in heavy gauge 3-quart saucepan.
Bring to full rolling 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; stir in morsels until melted.
Add Marshmallow Creme, nuts and vanilla.
Beat until well blended. Pour into greased 13 x 9-inch baking pan.
Top with walnut halves; press into fudge.
Cool at room temperature; cut into squares.
Bake the brownie mix in a round cake pan.
Sprinkle on 1/2 cup chocolate chips before baking; let cool.
Spread on chocolate fudge pudding (4 containers equals 1 whole package).
Spread on chocolate Cool Whip.
Serve.
alnut halves and press into fudge.
Cool at room temperature
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
o this temperature otherwise your fudge will not set.
Add