Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling.
Stir and boil for 7 minutes.
Combine all remaining ingredients in large bowl.
Mix well.
Pour boiling evaporated milk mixture over all.
Beat until fudge is creamy. Pour batter into 9 x 9-inch square pan.
Let cool and cut in squares.
Put these ingredients into a large bowl.
Pour boiling syrup over the ingredients in bowl.
Beat until chocolates are melted. I use an electric mixer.
Pour into 2 greased 8 x 10-inch pans. Let stand a few hours before cutting.
Can be refrigerated.
You can also make 1/2 recipe plain and 1/2 recipe with nuts.
Makes 5 pounds.
Beat until everything is melted.
Pour out onto waxed paper and allow to set for 3 hours.
This recipe makes quite a lot so have a large place to pour it out.
Boil sugar, salt, butter and milk for 6 minutes.
Put chocolates, marshmallow cream and nuts in a bowl.
Pour boiling syrup over ingredients in bowl; beat until chocolate is all melted and pour into a 9 x 12-inch pan.
Let stand a few hours before cutting.
Store on a tin box.
This fudge is smooth and creamy.
Butter sides of a heavy 2-quart saucepan.
Combine the sugar, salt and milk.
Heat and stir until sugar is dissolved.
Bring to rolling boil and boil for about 8 minutes.
Turn off heat.
Add the chocolate pieces and vanilla.
Beat until chocolate is melted. Add the Marshmallow Creme, beating until all is well blended. Add nuts.
Turn into a shallow 10 x 12-inch buttered pan and chill.
Cut into squares.
Boil the first 4 items for 6 minutes.
Put chocolate bits, German sweet chocolate, Marshmallow Creme and vanilla in a large bowl.
Pour boiling syrup over and beat until chocolate is melted and mixture is creamy.
Add 2 cups of nuts, if desired.
Pour in a shallow pan and cut into squares after set.
Makes 5 pounds.
Do not refrigerate.
Bring first three ingredients to a boil.
Boil for 6 minutes. Remove from heat.
Add remaining ingredients and stir until melted. Pour into greased 9 x 13-inch pan.
Chill.
Store in tin box.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
Fudge -- First, line a 8x8\" pan
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.
alf of jar of hot fudge over the brownies.( You can
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
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.