he mini marshmallows. This will make the marshmallows soften.
FUDGE TOPPING
nto an even layer. Refrigerate fudge until cooled and set, about
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 sugar, cream and butter in a heavy saucepan over low heat.
Let the mixture boil for 10 minutes.
Then pour over the chocolate chips and marshmallow cream.
Beat until the chips and marshmallows have melted.
Pour into a buttered pan.
Let cool, then cut into squares.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
In a saucepan, blend together sugar and cocoa.
Add milk and margarine.
Mix.
Bring to a boil and cook 6 minutes or 230\u00b0 on candy thermometer.
Remove from fire.
Add vanilla, nuts and Marshmallow Creme.
Beat well until mixture becomes very thick. Add miniature marshmallows.
Stir just enough to mix in marshmallows.
Pour in well-greased glass dish (Pam works well). Let cool and cut into squares.
Believe it or not, this fudge freezes very well in tightly closed plastic containers.
Combine butter and sugar; heat until smooth.
Add eggs one at a time and vanilla.
Add syrup and flour, mixing well.
Stir in nuts.
Pour into greased 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes.
While cake is hot, spread marshmallow cream over top.
Pour fudge topping over all.
Mix the first 5 ingredients in medium saucepan.
Bring to a boil and cook for 5 minutes.
Remove from heat and add peanut butter and Marshmallow Creme.
Beat quickly until blended and pour into a buttered 9 x 13-inch pan.
Cool completely before cutting.
Butter sides of heavy saucepan. Combine sugar, milk and margarine.
Cook to soft ball stage (236\u00b0), stirring frequently. Remove from heat and add chocolate pieces, marshmallow, vanilla and nuts. Beat until chocolate is melted and all ingredients are blended together.
Pour into greased pan and score while fudge is still warm.
teaspoon vanilla extract and marshmallow creme and beat until combined
Bring to a boil sugar, butter and milk.
Boil 5 minutes (soft ball stage on candy thermometer), stirring constantly.
Remove from heat and add vanilla flavoring, peanut butter and Marshmallow Creme.
Stir until Marshmallow Creme is melted.
Spread in buttered 9 x 13 x 2-inch pan.
Cool and cut.
Mix Marshmallow Creme, Hershey bar and chocolate chips in large bowl.
Set aside.
Measure peanut butter and marshmallow cream into dish.
Butter 9 x 9-inch pan.
Cook sugar and milk until it will form a soft ball when dropped in cold water.
Add other ingredients.
Mix well and pour into buttered pan.
Cool and cut into squares.
Yield:
2 pounds.
Put chocolate chips, dark unsweetened chocolate, nuts, marshmallow cream and vanilla in large bowl.
Put remaining ingredients into saucepan; bring to boil.
Boil rapidly for 6 minutes, stirring constantly.
Pour hot mixture into bowl of chocolate mixture.
Stir with heavy spoon until all melted.
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.
Put in large pot and bring to boil, stirring constantly. After it starts to boil, cook 10 minutes more, no longer, stirring constantly.
Take off stove and add chocolate chips, marshmallow cream and vanilla.
Mix.
Pour in a buttered 9 x 13-inch pan. Makes 4 1/2 pounds.
Combine sugar, butter and milk in large heavy saucepan.
Bring to boil and allow to boil 5 minutes, stirring constantly.
Remove from heat, stir in vanilla and add peanut butter, stirring until melted.
Fold in Marshmallow Creme until blended.
Spread in buttered 13 x 9 x 2-inch pan or casserole dish.
Allow to cool, cut into squares when firm.
Makes 3 pounds of candy.
Boil sugar and milk to soft ball stage.
Remove from heat and add marshmallow cream along with peanut butter and vanilla.
Mix and pour into a buttered dish.