add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and
In saucepan, mix marshmallow cream, sugar, evaporated milk, salt and margarine together.
Bring to a full boil, stirring constantly.
Reduce to moderate heat and boil 5 minutes, stirring constantly.
Remove from heat and add remaining ingredients.
Stir until chips are melted.
Pour into greased 8-inch square pan. Chill until firm.
Makes 2 1/4 pounds of fudge.
In a medium saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt; cook over medium heat.
Bring mixture to a boil for 5 minutes, stirring constantly.
After boiling for 5 minutes, add chocolate morsels and remove from heat. Stir well until smooth.
Add vanilla and nuts.
Pour into 8-inch square pan.
Refrigerate about 2 hours.
Makes 2 1/4 pounds. Enjoy!
Combine marshmallow cream, sugar, milk, butter and salt. Bring to a full boil and cook at boil for 5 minutes, stirring constantly.
Remove from heat and all chocolate chips.
Stir until melted.
Add vanilla and nuts.
Stir quickly as this thickens quickly.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Combine marshmallow cream, sugar, evaporated milk, margarine and salt in medium saucepan.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes.
Remove from heat. Add chocolate morsels and stir until melted.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm. Makes about 2 1/2 pounds.
Combine marshmallow cream, sugar, evaporated milk, butter and salt in saucepan.
Bring to full boil over medium heat, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly. Remove from heat.
Add chocolate chips and walnuts.
Stir until well blended.
Pour into greased 8-inch square pan.
Chill until firm.
Yields 2 1/4 pounds.
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter (or oleo) and salt.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly.
Add vanilla.
Remove from heat.
Add chocolate chips and nuts; stir well until chips are melted.
Pour into a greased 8-inch square pan (with oleo).
Chill in refrigerator until firm, about 2 hours.
Yield:
2 1/4 pounds.
Combine sugar, milk, margarine and salt in saucepan. Bring to a full boil, stirring constantly, over medium heat. Boil 5 minutes. Remove from heat. Add marshmallow cream, chips and vanilla. Stir until melted and mixture is smooth. Stir in nuts. Pour in buttered 10 1/2 X 15 inch pan. Cool. Cut.
Combine and bring to a full boil stirring constantly sugar, milk, salt, marshmallow cream and margarine.
Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Stir in until melted, chocolate morsels.
Add vanilla and nuts.
Pour in greased 8-inch square pan.
Chill until firm.
Mix sugar, oleo and milk in large pan.
Place over low heat; stir constantly.
Bring to a boil; continue to stir and boil for 11 minutes (after it starts a full boil).
Remove from heat; add chocolate chips and stir until melted.
Add marshmallow cream.
Cook first 3 ingredients to soft ball stage.
Take off fire; add peanut butter, marshmallow cream and vanilla.
Beat and pour into buttered pan.
Mix sugar, milk and butter.
Cook until mixture comes to a boil, stirring frequently.
Boil 5 minutes. (I cook a little longer.)
Remove from heat and stir in chocolate chips, marshmallow cream and vanilla.
Stir ingredients until mixture is creamy and smooth.
Add nuts.
Pour into buttered 9 x 9-inch pan.
Combine sugar, margarine and milk; bring to a boil and stir constantly.
Cook to soft ball stage.
Remove from heat; stir in chocolate chips, marshmallow cream and vanilla.
Mix thoroughly. Add walnuts, if desired.
Pour into buttered cookie sheet. and spread evenly.
Cool and cut into squares.
Mix sugar, Milnot and margarine together.
Cook until mixture comes to a boil, stirring frequently.
Boil this mixture for 5 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and marshmallow cream.
Stir ingredients until mixture is creamy and smooth.
(An electric mixer may be used.) Pour into buttered 9 x 9-inch pan.
Allow to cool and cut as desired.
Makes about 2 1/2 pounds.
In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to a full boil, stirring constantly, over moderate heat.
Remove from heat.
Add chocolate chips.
Stir until melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into waxed lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
hocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract
heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR
In medium saucepan, mix cream, butter, salt, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly (before and during boiling).
Take off heat.
Stir in chips until melted thoroughly.
Add vanilla.
Pour into 8-inch greased pan. Chill until firm.
Combine white chocolate, marshmallow cream, vanilla and nuts. Set aside.
Combine sugar, butter and sour cream in saucepan. Heat until mixture boils, stirring constantly.
Cook 5 minutes while boiling.
Fold into chocolate mixture until smooth.
Pour into buttered 8 x 8-inch dish.
Cool in refrigerator.
Cut into pieces.
The smaller the pieces, the fewer calories.
In medium saucepan, combine margarine, marshmallow, sugar, evaporated milk and salt; bring to full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly over moderate heat.
Remove from the heat.
Stir in chocolate chips until melted and smooth.
Stir in vanilla and nuts or peppermint extract, if desired.
Pour into greased 8-inch square pan; cool off, then chill several hours before cutting into squares, which may be individually wrapped in plastic wrap.