maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
plenda(R) and vanilla (and marshmallow flavored oil if using.).
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
For the fudge filling:
Finely chop the
n 350-degree F oven for about 25 minutes, checking by
nto an even layer. Refrigerate fudge until cooled and set, about
This makes several pounds of fudge (I think it's around
ak clean.
Stir the fudge thoroughly but not vigorously
o med-low, set timer for 4 minutes stir continuously.
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.
alt.
Chill the mixture for several hours (overnight is even
Mix peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla.
Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly.
Pour over chocolate chip mixture and stir.
Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate.
Carefully spread remaining chocolate over top; refrigerate.
Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm.
Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.
Cream sugar and shortening. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add. Mix well and add vanilla and nuts. Pour mixture into cake pan, greased and floured. Bake at 350\u00b0 for 25 minutes. Remove from oven and cover with marshmallows, cut in half. Bake 3 more minutes, then spread and cool. Cover with your favorite frosting. Double recipe for cookie sheet pan.
ll ingredients together in bowl (for the exception of the marshmallows
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.
Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2\" side. For thicker fudge, squarish baking pans are fine.
Let cool completely before you cut into squares.
nto the prepared molds. Bake for about 30 mins. Allow to
Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.