I never taste the garlic no matter how much I put
nough to handle.
No burnt crust, no under baked apples and
Sift together sugar and cocoa.
Melt butter and cheese.
Mix together.
Add vanilla.
Pour into jelly roll pan.
Makes lots of fudge.
Mix sugar and cocoa together in 10 x 8-inch dish.
Drop butter onto sugar mixture in 4 or 5 pieces.
Pour in milk.
Microwave 2 or 3 minutes on High or until bubbly.
Stir lightly.
Thoroughly stir in nuts and vanilla so nuts are evenly distributed.
Spread fudge evenly in dish.
Refrigerate 1 hour, then cut into squares.
Combine sugar and milk in a heavy saucepan.
Cook over medium heat; stir constantly until mixture boils.
Turn heat low and continue cooking for 10 minutes.
Remove from heat and add chocolate bits, Karo, margarine and vanilla.
Stir until chocolate has melted and fudge is smooth.
Add nuts and peanut butter.
Pour into buttered pan.
Spread and chill 1 to 2 hours.
Combine sugar, butter and milk in a large glass mixing bowl. Cover with plastic wrap.
Microwave on Roast (70%) for 10 minutes. Stir and continue cooking on Roast (70%) for 5 to 6 minutes or until mixture forms a soft ball in cold water.
Stir in chocolate pieces until melted.
Fold in Marshmallow Creme, nuts and vanilla. Pour into buttered 9 x 13-inch pan.
When firm, cut into squares. Yields 72 fudge squares.
Combine Milnot, margarine and sugar.
Heat in heavy saucepan until boiling, stirring constantly.
Boil 6 minutes and remove from heat.
Add remaining ingredients.
Stir until all ingredients are blended smoothly.
Pour into buttered 12 3/4 x 9-inch pan. Cover immediately with plastic wrap covering the fudge itself. Allow to cool and cut into squares.
Enjoy!
Mix first 4 ingredients in saucepan, stirring constantly. Cook to a rolling boil.
Boil for 5 minutes.
Remove from heat, add chocolate morsels and marshmallows.
Stir until all are melted.
Add vanilla and nuts.
Spread into buttered 8-inch pan. No beating required.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.
Melt butter Crisco.
Remove from heat.
Add peanut butter and vanilla.
Mix well until peanut butter is melted.
Add confectioners sugar and mix well.
Pour into 8 x 8-inch ungreased baking pan.
Refrigerate until cool.
Melt chocolate chips.
Let cool, then spread on top of fudge.
Melt cheese and margarine together in top of double boiler. Sift sugar and cocoa together until thoroughly mixed and no lumps remain.
This is very important.
In large saucepan, combine sugar, milk and butter.
Bring to boil, stirring constantly.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and chocolate pieces, stirring, until well mixed.
Stir in nuts and vanilla.
Pour into buttered 13 x 9-inch pan.
Chill until firm.
Put sugar, milk and butter in microwave and cook on High for 20 minutes.
Stir every 5 minutes.
Add chocolate chips and marshmallow and stir until dissolved.
Add vanilla.
Nuts may be added if desired.
Peanut butter may be used instead of chocolate chips.
Blend sugar and cocoa.
Pour in milk and place butter on top. Microwave for 2 minutes and stir.
Add vanilla and nuts.
Mix well.
Place in refrigerator for 20 minutes.
Combine butter, evaporated milk, sugar and salt in medium-heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously until marshmallows are melted.
Pour into foil-lined 8-inch square baking pan.
Sprinkle with additional pecans, if desired.
Chill until firm.
Put all ingredients in pan except vanilla; stir until chips are melted.
Add vanilla and pour into pan.
Cool and cut into squares.
Combine first five ingredients in a 4-quart pan.
Stir over medium heat until blended.
Bring to a boil over medium high heat and continue boiling for 5 minutes.
Remove from heat.
Stir in chocolate, vanilla and nuts until chocolate is melted. Pour into two 9 x 9-inch pans and cool.
Place in double boiler and mix well until all ingredients form large ball.
Add nuts.
You may need a little more milk.
Press into 6 x 6-inch pan.
Cool and cut.
Combine and cook over low heat, stirring until chocolate melts.
Blend well and cool.