chnique.
Variations on vanilla: Using the basic vanilla recipe and the following
et aside.
Place chips, vanilla & butter flavor, about half
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.
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.
econds.
Add sugar and vanilla; beat until fluffy.
Add
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
emperature.
Add in the vanilla essence and the butter, but
Mix in saucepan all ingredients (except chips, vanilla and nuts) while stirring constantly and heat to boiling for 5 minutes. Remove from heat and add 1 1/2 cups chips and vanilla and nuts last.
Spread in buttered pan.
1/2 pounds of fudge.
Melt butter or margarine and chocolate chips over double boiler and set aside.
In bowl, measure, then sift powdered sugar; add eggs and vanilla.
Pour melted chips and butter over mixture and beat with beater until it turns dull.
Add chopped nuts. Spread in greased 9 x 12 pan.
Pan will be full.
Refrigerate.
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.
Put chocolate chips, nutmeats, oleo and vanilla into a large bowl; set aside.
In heavy saucepan or skillet, combine sugar and milk; heat and stir until sugar is melted.
Add 10 large or 30 small marshmallows.
Bring to a boil and boil 6 minutes.
If raining or damp, boil 2 minutes longer.
Pour this mixture over mixture in bowl.
Stir until it starts to set.
Turn into greased pan or platter.
When firm, cut into squares.
Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Boil sugar and milk for 6 minutes, stirring constantly to keep from sticking.
Remove from heat and stir in chips and butter.
Add vanilla and nuts.
Pour into a greased 9 x 13-inch dish.
Let stand in refrigerator for 6 hours.
Cut into small squares.
Will keep in refrigerator for months if tightly covered.
00b0).
Add vanilla. Beat briskly until fudge thickens and begins to
Place all ingredients, except vanilla and nuts, in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring constantly, to soft ball stage (238\u00b0). Remove from heat.
Add vanilla.
Cool to lukewarm (110\u00b0).
Then beat until fudge begins to thicken and loses its gloss.
Pour in nuts.
Quickly spread into an 8-inch square pan.
Cool.
Cut into squares.
Makes about 2 pounds.
If desired, add 1/4 cup candied maraschino cherries.
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
Cook over medium heat, stirring constantly, until mixture comes to boiling.
Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
Remove from heat, leaving thermometer in the saucepan. Cool to 100\u00b0F.
Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
Stir in cherries.
Pour into buttered 8\" square pan.
Cool. Cut into squares when firm.
Place all ingredients, except vanilla and nuts, in saucepan. Cook over medium heat, stirring occasionally, to 238\u00b0 or until small amount forms a soft ball in cold water.
Remove from heat. Add vanilla.
Cool to lukewarm, 110\u00b0.
Beat until fudge begins to thicken and loses its gloss.
Add nuts.
Butter sides of heavy 2 quart saucepan.
In saucepan combine sugar, milks, and salt.
Cook and stir over med.hi. to boiling.
Clip on candy thermometer and cook and stir over med-low heat to 238*, soft ball stage.
Remove from heat, add butter and vanilla, DO NOT STIR.
Cool to 110F degrees.
Remove thermometer.
Beat with wooden spoon till fudge becomes thick and starts to lose it's gloss.
Pour into a buttered 8 inch pan.
Score into squares.
If desired top each square with with a piece of nut.