lace chips, vanilla & butter flavor, about half the marshmallow creme, chilled
br>Variations on vanilla: Using the basic vanilla recipe and the following
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.
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.
Place Marshmallow Creme and peanut butter in large bowl; mix together.
Cook sugar and Milnot together until it forms a soft ball (approximately 12 minutes).
Remove from fire.
Add vanilla; pour into Marshmallow Creme and peanut butter.
Mix well together until creamy.
Pour into greased pan; let cool.
This candy cuts better if allowed to stand overnight.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Boil first three ingredients together for 7 minutes.
Take off fire.
Add chocolate chips, vanilla to taste, marshmallow cream and nuts.
Pour and let set.
Cut.
Stir sugar and milk until sugar is dissolved.
Cook to boiling over medium-high heat.
Boil approximately 5 minutes or until mixture is at soft ball stage.
Remove from heat.
Add vanilla. Stir in Marshmallow Creme until dissolved.
Stir in peanut butter until blended.
Pour into a greased 13 x 9 x 2-inch pan.
Place milk, oleo and sugar in saucepan; boil to soft ball stage.
Remove from heat.
Add vanilla, chocolate chips, Marshmallow Creme and nuts.
Pour in buttered pan.
ntil melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared
Cook first 3 ingredients until soft ball forms in cold water (at least 20 minutes after it starts to boil).
Remove from heat and add vanilla, peanut butter and marshmallow cream.
Mix well together and pour into buttered dish.
Place in fridge to cool, then cut into squares.
Keep in fridge or a cool place.
Mix milk, syrup, and margarine and melt slightly.
Remove from heat and add sugar until it's dissolved.
Put back on stove and bring to rolling boil.
Cook over medium heat 8 minutes, stirring constantly.
Remove from heat and stir in vanilla chips. Add vanilla.
Add marshmallow cream.
Stir until blended.
Mix in nuts.
Pour into ungreased pan.
Cool to set before cutting.
Mix sugar, cream and margarine in heavy saucepan. Bring to a boil, then boil 5 minutes. Remove from heat. Add vanilla chips and marshmallow cream. Stir until melted. (Remove 1 cup of mixture and set aside.) Add flavoring and food coloring. Pour into 9 x 13 pan. (Pour cup of mixture which was saved on top) and swirl throughout with a knife. Cool for at least 2 hours in refrigerator before cutting.
In large, heavy saucepan over medium heat, stir together sugars and evaporated milk.
Stir until it starts to boil, then don't stir while it cooks to soft ball stage.
Remove from heat and add butter and vanilla.
Add marshmallow cream and beat well.
Add peanut butter and beat quickly, it will start to set up quickly after peanut butter is added.
Pour into buttered 13 x 9-inch pan.
(Do not make this on a real rainy or humid day!)
When cool, cut in squares.
Store airtight.
Melt butter in large heavy sauce pan. Add milk and sugar. Bring to a rolling boil and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla, chocolate morsels, marshmallow creme and nuts. Beat on medium speed of electric mixer for 8 minutes. Spread mixture into a buttered 9x13 in. pan. When cool, cut into pieces.
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
Stir together sugar, margarine and milk in heavy pan; bring to full bubbling boil.
Boil 5 minutes (medium heat), stirring constantly.
Remove from heat and add chocolate chips and stir until melted; add vanilla.
Add Marshmallow Creme and stir until mixed.
Add nuts.
Pour into 9 x 13-inch pan and let cool overnight.
Cut into squares.
Makes about 3 pounds.
Mix all first 5 ingredients.
Cook until it forms a soft ball in a glass of cool water.
Remove from heat and mix in marshmallow and walnuts.
Combine sugar, cream, margarine and syrup in heavy cooker. Boil to soft-ball stage, stirring constantly. Remove from heat. Add vanilla, peanut butter, marshmallow cream and nuts, if desired. Pour into well buttered 13 x 9-inch pan.