Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
o room temperature.
Mix marshmallow fluff and 1/2 cup butter
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.
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.
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.
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.
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.
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).
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.
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.
Mix sugar, oleo and milk, stirring constantly.\tCook to soft ball
stage.
Put
Marshmallow Fluff, chocolate chips and vanilla in large
bowl
and
set
aside
while
cooking
sugar mixture. When it reaches soft ball stage, pour over marshmallow
mixture and beat until thoroughly mixed and begins to get stiff.
Pour into a buttered glass dish or cake pan (11 3/4 x 7 1/2 x 1 3/4-inch pan).
Refrigerate until set.
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.
Cook until thick when dropped in cold water.
Beat all the time.
Add the Marshmallow Fluff after removing from fire.
Beat until thick.
Pour over nuts.
Mix brown
sugar and milk together in a saucepan.
Cook on low heat
for
4 to 6 minutes, stirring constantly, until a drop of the
mixture
forms
a
soft
ball
in the cold water. Remove from heat
when
brown streaks form between large bubbles.
Add Marshmallow Fluff, peanut butter and vanilla.
Beat with a spoon for 3 to 4 minutes, until it begins to thicken on the bottom
of the pan.
Pour into greased 8-inch square pan. Cool, then cut into squares.
Boil first 5 ingredients for 4 minutes.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat well; put in greased pan.
Mix sugar, milk, butter or margarine, salt and Marshmallow Fluff in a 4-quart saucepan.
Stir over low heat until blended. Bring to a boil over moderate heat; then boil slowly, stirring constantly for 5 minutes.
Remove from heat; stir in semi-sweet chocolate chips, vanilla and nuts until chocolate is melted.
Pour into 2 buttered 9 x 9-inch pans or a large cookie sheet and cool. Makes 5 pounds.
Boil butter, sugar and milk until 234\u00b0.
Remove from heat and add peanut butter and Marshmallow Fluff.
Mix well and pour into 10 x 14-inch pan.
Cut when cool.
Cook sugar, evaporated milk and butter or oleo to soft ball stage (236\u00b0).
Remove from heat and add chocolate bits, Marshmallow fluff, vanilla and walnut meats. Heat until chocolate bits are melted and well blended. Pour into greased 13 x 9 x 2-inch pan.
Cool and cut.
Melt margarine in large saucepan.
Mix evaporated milk and sugar with margarine, stirring until it comes to a rolling boil. Boil and stir for 8 minutes.
Remove from heat.
Add chocolate bits, Marshmallow Fluff, nuts and vanilla and mix until smooth with wooden spoon.
Pour in greased 9 x 13-inch pan.
When cool, score.
Makes 5 pounds.