Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
b>fudge.
NOTES:
* THE STUFF GROWS: After adding the Marshmallow
hocolate until melted. Stir in marshmallow creme until blended. Fold in
n the chips and marshmallow creme.) Add marshmallow creme and when blended
Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
In a large saucepan, melt remaining butter over low heat.
Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth.
Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares.
Store in the refrigerator.
Fudge -- First, line a 8x8\" pan
Bring the first 3 ingredients to a boil for 10 minutes, stirring constantly. Remove from heat and add the peanut butter and marshmallow. Beat well, then add the secret of this recipe, the flour.
Mix well again and pour into well buttered 9 x 13-inch pan. This fudge keeps very well and the recipe makes 4 1/4 pounds.
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes.
Remove from heat; add chocolate and stir until melted.
Stir in vanilla and nuts, if desired.
Spread in a buttered 8-inch square pan and cool until firm.
Press whole nuts into top of fudge for decoration before fudge hardens.
Makes about 2 pounds of creamy fudge.
In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
Add peanut butter and marshmallow creme. Mix well.
Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
Chill until set.Lift fudge out of dish with foil.
Cut into squares. Makes 3-4 dozen.
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla. Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.
o use later in the recipe.
Place the measured Coke
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
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 first four ingredients in saucepan.
Bring to boil, stirring frequently for 4 1/2 to 5 minutes or soft ball stage. Remove from heat and add peanut butter.
Stir well.
Cool about 5 minutes.
Add 2 c. marshmallow cream.
pour into 9 x 12 buttered pan.
Cool.
Cut into squares.
Half of recipe makes an 8 x 8 pan of fudge.
hips, broken chocolate bar pieces, marshmallow cream and nuts into a
Combine the first four ingredients, bring to a boil (to soft ball stage).
Stir constantly because the mixture burns easily.
Remove from heat.
Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
(the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13x9 inch pan if you like it a little thiner).
Add nuts if desired.
Cool, cut into squares.