ak clean.
Stir the fudge thoroughly but not vigorously
Fudge -- First, line a 8x8\" pan
Add 3/4 of the fudge and stir until just combined
dd sugar and beat until creamy.
Blend in eggs, sour
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes.
Remove from heat; add chocolate and stir until melted.
Stir in vanilla and nuts, if desired.
Spread in a buttered 8-inch square pan and cool until firm.
Press whole nuts into top of fudge for decoration before fudge hardens.
Makes about 2 pounds of creamy fudge.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Fudge Pie:.
Combine chocolate wafer
n large mixer bowl until creamy. Beat in egg and Coffee
egrees F.
The original recipe says to grease a 12
ream with general drizzles of fudge ripple. Do not mix the
The mixture WON'T be creamy.) Add 1 egg; beat until
Melt butter in sauce pan.
Add peanut butter and stir until smooth
Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
n electric mixer until very creamy.
Add eggs, one at
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in pan.
Bring to a full boil; stir constantly.
Boil 4 minutes over medium heat.
Remove from heat; stir in chocolate chips until melted.
Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch pan.
Repeat steps with remaining ingredients, substituting peanut butter for chocolate chips.
Spread over chocolate layer.
Cool and cut into squares.
Makes 3 pounds. This recipe can be doubled.
In a saucepan, combine milk, margarine and brown sugar.
Bring to a rolling boil for 4 minutes.
Remove from heat and add peanut butter, vanilla and powdered sugar.
Blend well and quickly until smooth with wooden spoon.
This will be thick.
Pat down smoothly into buttered oblong glass dish.
Sets up immediately as it cools. Recipe can be doubled.
mount of butter in this recipe, pat top of candy with
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