ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
nd blend in peanut butter, Fluff.
and vanilla. Pour into
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.
egrees F.
The original recipe says to grease a 12
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.
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.
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.
Bring white sugar, evaporated milk, brown sugar, margarine and butter to a boil.
Boil to form a soft ball in cold water.
Remove from heat, then add Marshmallow Fluff and vanilla.
Stir until Fluff is all melted in.
Put in cold water and stir to cool.
Add your favorite nuts.
Pour in buttered pan (long cookie sheet).
Fudge -- First, line a 8x8\" pan
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.
Melt margarine.
Boil sugar, milk and margarine.
When it begins to boil, time for 2 minutes and then take off the stove. Add peanut butter and Fluff and oatmeal and 1 teaspoon vanilla. Stir until peanut butter and Fluff melt.
Pour into a pan and refrigerate.
Mix Fluff and peanut butter together thoroughly.
Bring brown and white sugar and milk to a rolling boil and boil 3 minutes. Take off stove and fold in Fluff mixture.
Add 1 teaspoon of vanilla.
Pour into greased 9 x 13-inch pan.
Combine chocolate, Marshmallow Fluff and nuts in large bowl. In large pan, combine sugar, butter and milk.
Bring to a boil slowly; boil for 6 minutes.
Be careful not to burn.
Pour hot mixture into the bowl; fold until chocolate and Marshmallow Fluff melt and all is mixed completely and is creamy.
Pour into buttered 9 x 13-inch pan.
Cool in refrigerator.
Cut into small pieces. Very rich.