Combine sugar, milk and butter in a heavy pot.
Bring to roaring boil and boil approximately 9 minutes (soft ball stage). Remove from fire. Add chocolate chips, Marshmallow Creme, chopped nuts and vanilla.
Mix well.
Pour into buttered pan. When cool, cut into squares and store in cool place.
br>then crush the chocolate brick. you can use a blender
Place margarine, marshmallow cream and chocolate chips in mixer bowl that won't break. Mix sugar and cream in pot. After it starts to boil rapidly, continue boiling for 9 minutes, stirring constantly. Start mixer at low speed and pour syrup over bowl contents. Beat until smooth. Add nuts. Pour into buttered pan and cool for 3 hours before cutting.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Mix wafer crumbs, margarine and sugar.
Press firmly in ungreased square pan, 9 x 9 x 2-inches.
Mix chopped peanuts, fudge topping and the caramel flavored topping.
Spread over crumb mixture.
Cut ice cream crosswise into 2-inch slices; place on peanut mixture.
Let stand until slightly softened; spread evenly. Drizzle with 1/2 cup fudge topping.
Cover and freeze until firm, at least 12 hours.
Serve with additional chocolate fudge topping and peanuts, if desired.
egrees F.
The original recipe says to grease a 12
over and freeze.
For Fudge Sauce:
Combine evaporated milk
Melt chili with Ro-Tel; add cheese.
Cook on low heat until well blended.
Recipe can be cut in half.
Fudge -- First, line a 8x8\" pan
ix in plenty of Carolina Gold Barbecue Sauce.
Get it
o this temperature otherwise your fudge will not set.
Add
issolved,.
Follow the above recipe to the end, but use
about 3 minutes. (Make sure fudge is warm, smooth and shiny
Preheat oven to 350 degrees.
Grease 15 1/2 X 10 1/2 in. pan. Prepare cake following package directions for basic recipe.
Pour into pan.
Bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Combine sugar, milk and butter in large heavy saucepan.
Heat to boiling.
Stir constantly, about 5 minutes, over medium heat or until mixture reaches soft ball stage (238\u00b0).
Remove from heat. Add remaining ingredients.
Stir vigorously until well blended. Pour into greased 13 x 9 x 2-inch pan.
Cool and cut into squares. Makes about 3 pounds of fudge.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat.
Stir in vanilla and nuts.
Spread evenly onto an 8 or 9-inch pan that has been lined with wax paper.
Chill at least 2 hours or until firm.
Turn fudge onto a cutting board.
Peel off wax paper.
Cut into squares. Store loosely at room temperature.
alf of jar of hot fudge over the brownies.( You can
han you need for this recipe).
Heat 1/4 cup
Fudge sauce: Melt chocolate chips and