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Post by NancyRogers on Dec 18, 2003 11:39:47 GMT -6
Hi Nancy, the following Fudge recipes are for the woman who somehow misplaced hers. Fondly, Lor in Canada
Marshmallow Crème Fudge (Old, old recipe taken off a jar of Kraft Marshmallow Crème)
3-1/4 cups sugar 1-1/4 cups evap. Milk 1 carton marshmallow crème 7-1/2 Tbsp. margarine 1 - 12 oz. Pkg. choc. Chips (semi-sweet) 1-1/4 cups chopped pecans (optional)
Cook sugar, milk and marg. To med. Soft ball stage, (30 min. all together on med. Low direct heat), stirring constantly. Remove from heat. Then immediately add marshmallow crème, choc. Chips and nuts. Stir until marshmallow crème and choc. Chips are melted and all well blended. Pour into a buttered 9 x 13 pan. Let cool and cut into squares. Yields approximately 4 pounds. WW2Succeed
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Easiest Peanut Butter Fudge Makes 1 - 8x8 inch pan Prep Time: 15 Minutes Cook Time: 2 Minutes Ready in: 45 Minutes
" This is the best recipe for creamy and delicious peanut butter fudge I have ever used." Ingredients 1/2 cup butter 2 1/4 cups brown sugar 1/2 cup milk 3/4 cup peanut butter 1 teaspoon vanilla extract 3 1/2 cups confectioners' sugar
Directions 1 Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
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Post by NancyRogers on Dec 18, 2003 11:40:22 GMT -6
Chocolate Snowswirl Fudge
Perfect for the holidays, this delicious fudge treat is so easy to make, yet so hard to resist. Eagle Brand Sweetened Condensed Milk makes it wonderfully rich and creamy - the way fudge should be!
Servings: Makes about 2 lbs.
3 cups semi-sweet chocolate chips 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 4 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract dash salt 1 cup chopped nuts 2 cups miniature marshmallows
Melt chips with Eagle Brand, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8- or 9-inch square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Tip: Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with white ribbons as a pretty birthday or "just because" gift. Lucy
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Christmas Million Dollar Fudge 4 1/2 cups white sugar 1 tall can evaporated milk 3 (4 oz.) bars German's sweet baking chocolate 1 pt. marshmallow creme 2 tbsp. butter Dash of salt 2 cups pecans or walnuts, chopped 1 (12 oz.) pkg. semi-sweet chocolate chips
Before adding nuts you can divide recipe, pouring half into buttered 8 x 8 inch pan. Then add remaining half with nuts added, into 8 x 8 inch pan. For thinner fudge pieces you can use larger size buttered pans. Combine sugar, milk, butter and salt in large pot and bring to a boil. (Cook 5 minutes.) Place remaining ingredients in large bowl. Gradually pour boiling syrup over ingredients and beat until chocolate is melted. Stir in nuts. Pour into buttered pan and store 1 hour in cool place before cutting.
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Post by NancyRogers on Dec 18, 2003 11:40:56 GMT -6
Delicious Fudge Categories: Penndutch, Candies Yield: 1 servings
1 cup Brown sugar 1 cup Sugar 2/3 cup Milk, condensed 2 Chocolate, unsweetened, squares 2 tbsp. Butter 2 tbsp. Corn syrup 1 tsp. Vanilla 1 cup Nuts, chopped
Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Peanut-Chocolate Fluff Fudge
PEANUT BUTTER FUDGE 2 cups Sugar 1 cup Milk 1/2 teaspoon Salt 1 cup Whipped marshmallow creme 1/2 cup Peanut butter
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CHOCOLATE FUDGE 2 cups Sugar 1 cup Unsweetened cocoa 1/4 teaspoon Salt 1 cup Milk 3 tablespoons Butter or margarine 1 cup Whipped marshmallow creme 1 teaspoon Vanilla extract Servings: about 3 pounds
DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)
Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.
Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely.
Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat, gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978
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Post by NancyRogers on Dec 18, 2003 11:41:35 GMT -6
FAVORITE PEANUT BUTTER FUDGE
3 cups sugar 1 cup milk 1 cup peanut butter 1 cup marshmallow creme 1 tsp. vanilla extract
Combine sugar and milk in a pan. Boil it until it reaches the softball stage or 235 degrees F on a candy thermometer. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until smooth. Pour into a 9 inch square pan that has been coated with butter. Makes 36 pieces of candy
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PEANUT BUTTER MELTAWAY FUDGE
3-1/2 cups sugar 1-1/2 cups (12-oz. can) evaporated milk 1/2 cup (1 stick) butter or margarine 2 tablespoons light corn syrup 1 tablespoon white vinegar 2-1/2 cups REESE'S Creamy or Crunchy Peanut Butter 1 jar (7 oz.) marshmallow creme
1. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat.
2. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 8 dozen squares or about 4 pounds candy. NOTE: For best results, do not double this recipe.
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PEANUT BUTTER MARSHMALLO FUDGE Yield: 24 Servings
4 cups Sugar 2 czn Evaporated milk; 5 oz each 1 cup Margarine 2 cups Peanut butter morsels 3/4 cup Marshmallow cream 1 cup Chopped nuts 1 tsp. Vanilla
Butter the sides of a 3 quart saucepan. Combine sugar, milk and margarine. Cook and stir over medium heat till mixture comes to a boil. Cook to 236 F (soft ball stage). Stir frequently. Remove from heat. Stir in peanut butter morsels, marshmallow cream, chopped nuts
and vanilla. Mix well until the morsels melt. Pour into a well greased 13x9x2-inch pan. Cool. Cut in squares. From the Ultimate Peanut Butter Cookbook
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Peanut Butter Fudge
4 cups sugar 1 stick (1/4 pound) butter or margarine 1 (13 oz.) can evaporated milk 1 cup peanut butter 8 ounces marshmallow cream
Mix together sugar, butter and milk in a saucepan and heat over medium high heat. After it starts to cook, boil for 7 minutes. Remove from heat and stir in peanut butter and marshmallow cream. Mix well, stir until creamy. Pour into buttered 13x9 inch pan. Emma
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