Kraft Fantasy Fudge Microwave Fudge Chocolate Fudge Chocolate Fudge Condensed Milk Chocolate Syrup Fudge Fannie Farmer Fudge Mamie Eisenhower's Million Dollar Fudge Rocky Road Fudge Chocolate Pecan Fudge Foolproof Dark Chocolate Fudge Halvah Fudge Fudgie Scotch Ring Maple Walnut Fudge Peanut Butter Fudge Sugar Free Diabetic Fudge -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Fantasy Fudge Recipe By : Kraft. Marshmallow Creme Serving Size : 1 Preparation Time :0:00 Categories : Brand-Name Recipe Chocolate Christmas Fudge Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup {1 1/2 sticks} butter or margarine 3 cups sugar 2/3 cup evaporated milk 1 12 oz. pkg. Chocolate Chips 1 7 oz. jar Marshmallow Creme 1 cup chopped walnuts or pecans 1 teaspoon vanilla extract In a 4-quart bowl or casserole, microwave the butter or margarine on HIGH for 1 minute or until melted. Add the sugar and milk. Mix well. Microwave 5 minutes or until the mixture begins to boil, stirring after 3 minutes. Mix well and scrape the bowl. Continue microwaving 5 1/2 minutes. Stir after 3 minutes. Gradually stir in the chips until melted. Add the remaining ingredients and mix well. Pour into a lightly greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes about 3 pounds fudge. Range-top method: Mix sugar, butter and milk in heavy 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate until melted. Add marshmallow topping and vanilla; mix well. Stir in nuts. Quickly make 3 pounds, about 50 1-inch cubes, of delicious fudge. Ingredients * 3/4 cup (1 1/2 sticks) margarine or butter * 3 cups sugar * 1 5-ounce can (2/3 cup) evaporated milk * 1 12-ounce package semi-sweet chocolate chips * 1 7-ounce jar Jet-Puffed®Marshmallow Cream * 1 cup chopped nuts - optional * 1 teaspoon vanilla extract Directions 1. Lightly grease a 13-x9-inch or 9-inch square pan. 2. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly. 3. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. * High Altitude: Decrease recommended temperature (234°F) 2 degrees for every 1,000 feet above sea level. 4. Gradually stir in chocolate chips until melted. Add all remaii8ng ingredients and mix well. 5. Pour into prepared pan. Cool at room temperature. When cooled, cut into squares. Note: Do not substitute sweetened condensed milk for the evaporated milk. Recipe from Jet-Puffed® Marshmallow Cream - Favorite Brands International, Inc. Microwave Fudge Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Candies And Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2/3 cup milk 2 tablespoons corn syrup 2 ounces unsweetened chocolate 2 tablespoons butter 1 teaspoon vanilla Combine sugar, milk, corn syrup and chocolate in 2-quart Mix-N-Pour bowl. Stir well. Microwave on High for 5 to 5 1/2 minutes, until mixture boils, stirring once. Scrape sides of bowl down well to remove any sugar crystals. Insert microwave-safe candy thermometor. Microwave on High for 4 1/2 to 5 1/2 minutes or until 235 degrees or until soft ball forms. Add butter, but do not stir. Cool mixture without stirring to 120 degrees F. Grease 8-inch square baking pan. Add vanilla to fudge; beat vigorously for 5 to 10 minutes until candy is thick and begins to lose its gloss. Spread in baking pan. Cool until firm. Cut into squares. Makes 36 squares. * Exported from MasterCook * Chocolate Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Fudge Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Granulated Sugar 1 cup Unsweetened Condensed Milk 2 Oz Hershey's Baking Chocolate 2 1/2 Tsp Butter 1/4 Tsp Salt 1 Tbsp Light Corn Syrup 1 cup Chopped Walnuts 1 Tsp Vanilla Extract 1 Tbsp Rum (I Use Stroh's Inlander Rum) Combine sugar, condensed milk, butter, salt, chocolate and corn syrup in a HEAVY 3-quart saucepan. Heat slowly. Stir until everything is melted. When the chocolate is melted thoroughly, beat with electric mixer (I ain't proud!) until smooth. Let cook to halfway between soft and medium ball stage (use candy thermometer if available). Let cool until barely touchable (due to heat). Stir in chopped walnuts, vanilla and rum. Beat the mixture until it starts to set. When it starts to set, get it into an 8-inch square pan (buttered, of course). If you wait to do this, you will eat it out of the saucepan. * Rich fattening chocolate fudge -- This recipe makes fudge. Not fudge brownies, just fudge. I'm not sure what else to say about it. Yield: Makes one 8-inch pan. * This is guaranteed to cause obesity if over-indulged in. : Difficulty: Moderate to hard. Melted chocolate is tricky, and the timing is fairly important. : Time: about an hour. : Precision: Measurement important for some ingredients. - - - - - - - - - - - - - - - - - - NOTES : Baker's chocolate does not work. * Exported from MasterCook * Chocolate Fudge Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Fudge Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Sugar 3/4 cup Margarine 2/3 cup Milk -- evaporated 12 Oz Chocolate chips -- semi-sweet 7 Oz Marshmallow creme 1 cup Nuts 1 Tsp Vanilla Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Condensed Milk Chocolate Syrup Fudge Recipe By : Hershey's 'Recipe Book', 1930 Serving Size : 8 Preparation Time :0:00 Categories : Candy Fudge Hershey's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Sugar 1 Can Hershey's Chocolate Syrup 1/4 Cup Sweetened Condensed Milk 1/4 Cup Water 1 Tablespoon Butter 1 Teaspoon Vanilla Mix all the ingredients but the butter and vanilla together and heat to the boiling point, then cook slowly to the soft-ball stage, remove from the fire and add the butter and leave to become quite cold. Then add vanilla and beat till creamy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fannie Farmer Fudge Recipe By : Fannie Farmer Merritt Boston Cooking School Cook Book 1951 Serving Size : 12 Preparation Time :0:00 Categories : Chocolate Fudge Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Sugar 3/4 cup Top Milk Or Thin Cream 2 Tbsp Corn Syrup ( Lyles Golden Syrup ) 1/8 Tsp Salt 2 Squares Chocolate -- Or 4 Tbsp Cocoa 2 Tbsp Butter 1 Tsp Vanilla Cook all but the butter and the vanilla to =3DBA234 F. H. ( soft ball state - about 17 minutes until drops of the hot liquid turn to balls when dripped into a glass of cold water ) Stir gently until the chocolate is melted, and afterwards occasionally so the fudge won't burn. Remove from the heat, add butter, but don't stir. Let stand until lukewarm and add the vanilla. Beat with a wooden spoon until the fudge is no longer glassy and is thick and creamy. Pour into a slightly buttered pan about 8 - by - 14 inches. Sour Cream Fudge: Use sour cream in place of milk and butter. Nut Fudge: Before pouring into pan, add 1/2 to 1 cup broken nuts. Penuche: Use light brown sugar in place of white sugar. Omit the chocolate. Cook to 240 degrees F. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mamie Eisenhower's Million Dollar Fudge Recipe By : Recipe Collection Of Ruth Dillon Serving Size : 8 Preparation Time :0:00 Categories : Chocolate Fudge Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cup Sugar 2 Tbsp Butter 1 Pinch Salt 1 12 Oz Can Evaporated Milk 12 Oz Semisweet Chocolate Chips 12 Oz Baker's Sweet German Chocolate 1 pint Marshmallow Cream 2 cup Chopped Nuts -- Optional Boil the sugar, salt, butter and evaporated milk together for 6 minutes. Put chocolate bits, German chocolate , marshmallow cream and nuts in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour into a 8x8x2" pan which has been greased with butter. Let stand a few hours before cutting. Remember it is better the second day. Rocky Road Fudge Yields: about 3 dozen squares 1 can (5 ounces) evaporated milk 1 2/3 cups sugar 1/2 teaspoon salt 2 1/2 cups miniature marshmallows, divided 1 1/2 cups (9 ounces) semisweet chocolate chips 1 cup peanuts, divided 1 teaspoon vanilla extract Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly. Remove from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted. Pour into the baking dish. Top with the remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge. Allow to cool until firm, then cut into 1-inch squares. Serve, or store in an airtight container until ready to serve. Chocolate Pecan Fudge Recipe By :Mr. Food's Simple Southern Favorites * Art Ginsburg Serving Size : 0 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5-ounce can evaporated milk 1 2/3 cups sugar 1/2 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups semi-sweet chocolate chips 1 cup chopped pecans 1 teaspoon vanilla extract In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients, stirring until the marshmallows and chocolate chips are melted. Pour into an 8-inch square baking dish that has been coated with nonstick cooking spray. Allow to cool until firm, then cut into 1-inch squares. Serve, or store in an airtight container until ready to serve. Yield: "5 Dozen" Foolproof Dark Chocolate Fudge This is a very easy and delicious fudge recipe. 3 Cups (1 1/2 12 oz. bags) semi-sweet choc. chips 1 14 oz. can sweetened condensed milk (not evaporated milk) Dash of salt 1 Cup chopped walnuts (if desired) 1 1/2 teaspoons vanilla extract In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Alternatively, you can make this in the microwave. Halvah Fudge 2 cup Brown sugar 2/3 cup Milk 2/3 cup Sesame Tahini 1 tsp Vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenue Books, New York. Fudgie Scotch Ring 1 6-oz pkg (1 cup) Nestles Semi-Sweet Chocolate Morsels 1 6-oz pkg (1 cup) Nestles Butterscotch Morsels 1 can Borden Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1 cup coarsely chopped walnuts 1/2 tsp. vanilla extract 1 cup walnut halves Melt chocolate and butterscotch morsels with sweetened condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally until morsels melt and mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for about 1 hour until mixture thickens. Line bottom of 9" pie pan with a 12" square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2" wide flat ring. Spoon chocolate mixture in small mounds on top of nuts to form ring. Decorate with remaining nuts. Add maraschino cherries if desired. Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices. Makes about 36 slices. This is the easiest and best fudge I've ever made. My mother and I "borrowed" the page from the magazine of a dentist office in 1972, and have made it every year since! Always gets rave reviews and people requesting the recipe!! Joy Maple Walnut Fudge 2 tablespoons butter or margarine 2/3 cups undiluted evaporated milk 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 cups (4 ounces) mini marshmallows 2 cups (12-ounce package) white chocolate chips 1/2 cup chopped walnuts 1 1/2 teaspoons maple flavoring About 50 walnut halves or pieces COMBINE butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking pan. Place walnut halves in rows, spacing about l/2-inch apart on top of fudge. Press into fudge. Chill until firm. cut into squares with 1 walnut half per square. (Makes about 50 pieces) Peanut Butter Fudge makes 5 lbs. 5 cups sugar 2 sticks margarine (blue bonnet) 1 large can evaporated milk 1 cup peanut butter (peter pan) 1-7oz jar marshmallow cream Combine sugar, butter and milk in heavy cookware. Mix well and cook on med. heat until boiling. Let boil for 10 mins. Remove from stove and add Marshmallow cream and peanut butter. Beat well. Pour into greased pan. Let cool. If you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. She told me the trick was to get fine ground sugar. Someone told me to make sure you have a good heavy pot. Like old pressure cookers. Title: Sugar Free Fudge Categories: Diabetic Yield: 16 pieces 16 oz Cream cheese, softened 2 ea Unsweetened chocolate -squares (1oz ea)melted and -cooled 1/2 c Sugar substitute(aspartame -sweetner) 1 ts Vanilla extract 1/2 c Chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Diabetic Exchanges: one serving = 3 fat; also 147 calories, 84 mg sodium, 31 mg cholesterol, 5gm carbohydrate, 3gm protein, 14gm fat.