Fudge Recipes

Very Old Fudge

6 Servings

2 c White sugar
1/2 c Corn syrup
1/2 c Milk (or cream)
1 t Butter
1 t Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa.

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Vassar Fudge

2 c Sugar
2 Squares (2 oz) unsweetened chocolate
1 c Light cream
1 T Butter

Combine sugar, coarsely chopped chocolate, and cream. Cook over moderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut into squares before the fudge is absolutely firm. Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is removed from the heat.

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Two Minute Velvet Fudge

1 Milk chocolate chips (12 oz)
1 Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 c Confectioners sugar
1 t Vanilla
1 c nuts,Chopped

Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly. Chill until firm.

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Velveeta Cheese Fudge

6 Servings

1 lb Margarine (or Butter)
1 lb Velveeta Cheese
1 c Cocoa
4 lb Powdered Sugar
2 c Nuts, Chopped
2 t Vanilla

Melt margarine and cheese together. Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
Makes enough for a big party.

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Tropical Fudge

1 1/4 c Sugar
1/2 c Molasses
1/3 c Hot water
2 T Butter (or margarine)
1/4 t Salt
6 oz Semisweet chocolate pieces
2 c Finely Brazil nuts, Chopped
1 cn Flaked coconut
1/2 c Finely Brazil nuts, Chopped

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F). Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts. Let stand in cool place several hours before cutting in squares.

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Super Chocolate Fudge

34 Servings

1 pk Semi sweet chocolate chips (350gr)
1 cn Sweetened condensed milk
1 1/4 c Icing sugar
1 pn Salt
1 t Vanilla
1/2 c nuts, Chopped

In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients. Spread evenly in waxed paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely covered at room temperature. Makes about 3/4 of a pound. May be
wrapped and frozen for up to six weeks. Thaw at room temperature before serving.

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See's Fudge Candy

25 Servings

4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 t Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)

Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.

This recipe makes about 5 pounds of fudge.

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Smith College Fudge

1 c Granulated sugar,1 cup
-brown sugar--firmly,Packed
-1/4 cup molasses
1/2 c Light cream,2 squares (2
-oz) unsweetened chocolate
1/4 c Butter
1 1/2 t Vanilla

Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in a saucepan. Cook over a moderate heat, stirring until sugar and chocolate have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden. Pour onto a buttered platter and cut into squares before the fudge is completely hard. Makes about 1 1/4 lbs.

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Quickie Fudge

6 Servings

1 lb Confectioners' sugar
1/2 c Cocoa
1/4 c Milk
1/2 c Butter/margarine
1 t Vanilla
1/2 c Nuts,chopped

Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish. Pour in milk. Place butter on top. Heat in microwave on full power for 2 minutes, or until butter is melted. Stir well to mix ingredients.

Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight container.

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Quick Fudge

6 Servings

1 lb Box confectioner's sugar
6 T Butter (or margarine)
1/4 c Milk
1/2 t Salt
1 t Vanilla
1/4 To 1/2 cup cocoa,depending on how rich you want it.

Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes
to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares.

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Potato Fudge

3 oz Unsweetened chocolate
3 T Butter (or regular
-margarine)
1/3 c Unseasoned potatoes,Mashed
1 t Vanilla
1 ds Salt
1 lb Confectioners sugar
1 t To 2 ts milk
Flaked coconut
walnuts,Chopped

Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing
well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces.

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Pistachio Swirl Fudge

50 Servings

1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed
-milk,divided
1/2 t Vanilla
3 pk (6-oz. each) semisweet
-chocolate pieces
1 T Sweet butter (or margarine)
1/2 c Coarsely pistachio,Chopped
-nuts

Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the
sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in
airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.

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Pinto Bean Fudge

8 Servings

2/3 c milk (or light cream),Canned
1 1/2 c Mini marshmallows
1 1/2 c Strained pinto beans
1 t Vanilla
1 2/3 c Sugar
1/2 c Nuts
1 1/2 c Chocolate chips

Combine sugar and milk in kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; cool and cut into squares.

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Peppermint Fudge Squares

2/3 c Evaporated milk
1 2/3 c Sugar
2 T Butter
1/2 t Salt
2 c Marshmallows (mini's)
1 1/2 c Chocolate chips
1/2 t Peppermint extract
1/2 c walnuts,Chopped

Mix milk, sugar, butter and salt in a pot. Bring to a full boil, then boil for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate chips, flavoring and walnuts. Stir
vigorously until marshmallows are melted and thoroughly blended. Pour into 8 inch square pan. Chill. Makes about 2 pounds.

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Microwave Creamy Fudge

1 1/2 c Sugar
12 oz Evaporated milk
1/4 c Butter (or margarine)
2 c Miniature marshmallows
12 oz Chocolate chips (2 cups)
1 t Vanilla
1 c nuts (optional),Chopped

Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microwave on high 4 minutes.

Uncover, Microwave 10 minutes more, stirring every 3 minutes.

Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy.

Spread in a buttered 11x7 pan.

Refrigerate 2 hours or until set.

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Mexican Fudge

64 Servings

4 c cheddar cheese, Shredded
4 eggs,Beaten
4 oz Can green chilies,Chopped
2 t pimiento,Chopped
2 Bacon strips,cook,crumble

Combine all ingredients, mixing well. Spread into an ungreased 8" square baking pan. Bake at 350 F for 30 minutes. Makes 64 one inch squares.

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Peanut-Chocolate Fluff Fudge

PEANUT BUTTER FUDGE ============
2 c Sugar
1 c Milk
1/2 t Salt
1 c Whipped marshmallow creme
1/2 c Peanut butter
CHOCOLATE FUDGE ================
2 c Sugar
1 c Unsweetened cocoa
1/4 t Salt
1 c Milk
3 T Butter (or margarine)
1 c Whipped marshmallow creme
1 t Vanilla extract

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.

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Peanut Fudge

2/3 c Milk
2 T Light Corn Syrup
2 c Sugar
2 oz Baking Chocolate,Cut Up
2 T Butter (Or Regular
-Margarine)
1 t Vanilla
1 c Peanuts,Salted, Chopped

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer. Stir occasionally to prevent sticking. Remove from the heat and add the butter. Cool to 110 degrees F without stirring, then
add the vanilla. Beat until the fudge begins to lose its shine. Stir in the peanuts and quickly pour into a greased 8-inch square baking
pan. Cut into squares when candy is completely cooled.

Makes 1 1/2 pounds

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Peanut Butter Chocolate Fudge

6 Servings

12 oz Pkg peanut butter chips
14 oz Can condensed milk
1/4 c Butter
1/2 c peanuts (optional --,Chopped
-I leave these out)
16 oz Pkg semi-sweet chocolate
-chips

Line an 8 inch (or you can use a 9x13 inch) pan with wax paper.

Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring occasionally. Remove from heat. Stir in peanuts. Spread in pan.

In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp butter. Spread on top of peanut butter mixture. Chill 2 hours,
until firm.

Turn onto cutting board. Peel off paper and cut int squares. Store tightly covered.

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Mocha Fudge

30 Servings

1 lb Dark chocolate,broken into
Pieces
1 lb Can sweetened condensed milk
2 1/2 oz Butter
1 T coffee,Instant
1 t water,Boiling

Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve.

Cover with plastic wrap and refrigerate until required.

Makes about 30.

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Microwave Never-Fail Fudge

2 1/2 c Sugar
1/4 c Margarine
2/3 c Evaporated milk
7 oz Marshmallow creme
6 oz Chocolate chips
1/2 oz Baking chocolate

Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microwave on high 3 minutes. Stir well.

Continue microwaving 2 to 3 minutes more or until mixture boils.

Reduce power to 50% and microwave 5 minutes.

Add chocolate chips and shaved baking chocolate. Stir until melted.

Pour into buttered 8" dish.

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More fudge recipes follow the next Amazon Section.

Marshmallow Cream Fudge

1/2 c Butter/margarine
2 c Sugar
1 cn (5 oz.) evaporated milk (2/3
-cup)
1 pk (12 oz) semi-sweet chocolate
-morsels
OR 2 cups milk chocolate
-morsels
1 Jar (7-10 oz) marshmallow
-cream
1 t Vanilla
1 c Nuts,chopped (optional)

Place butter in 9x9x2 inch dish. Heat in microwave on full power for 1 to 1-1/2 minutes or until melted.

Blend in sugar and evaporated milk. Mix well.

Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until soft ball (see note below) stage is reached. Stir mixture frequently during cooking time.

Blend in chocolate morsels, marshmallow cream, vanilla and nuts. Stir until smooth. Chill until firm. Cut into 1-inch squares. Store in airtight container.

NOTE: the soft ball stage is when the candy syrup, when dripped into very cold water, forms a firm ball which does not flatten on removal from water.

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Marry Ellen's Fudge

1 Bag semisweet chocolate
-chips
1/2 Bag butterscotch chips
1 Regular-size can Eagle milk
-(evaporated milk)
Vanilla extract

Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir.

Pour into 8 x 8 inch bowl and let cool.

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Marble Fudge

3/4 c Peanut butter,divided
1/4 c Butter,softened
1/4 c Corn syrup
1/2 t Vanilla
1 c Icing sugar
1/4 c Chocolate chips,melted

In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended.

Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect.

Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares.

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Maple Fudge

6 Servings

1 T Flour
1 c Granulated White Sugar
2 c Maple Syrup
1/4 c Corn Syrup
1/2 c Milk (or Cream)
1 T Butter

Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage. (232-236 degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour quickly into buttered pan.

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Macadamia-Orange Fudge (Microwave)

1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk (1 can)
2 c Miniature marshmallows
1 Pkge semisweet chocolate
-pieces (6 ounces)
3/4 c Macadamia nuts,chopped
1 T Orange-flavored liqueur

Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan.

Chill until firm. Cut into pieces.

Makes 2 pounds.

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Macadamia Nut Fudge

8 T (1 stick) butter,Unsalted
-cut up
1 c Semisweet chocolate chips
-(about 6 ounces)
1 c Coarsely macadamia n,Chopped
-(about 4 ounces)
1 oz Unsweetened chocolate
-finely,Chopped
1 t Vanilla extract
2 1/4 c Sugar
1 cn 5-ounce evaporated milk
12 Large marshmallows
-(about 3 ounces)

Butter an 8-inch-square baking pan. Line the bottom of the pan with foil.

In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.

Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows.

Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture
reaches 238 degrees.

Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1
Minute.

Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares.

Store the fudge at room temperature in an airtight
container. Makes about 2 pounds.

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Jingle Bell Fudge

64 Servings

12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)

Combine butterscotch chips and peanut butter in top of double boiler.

Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended.

Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

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Irish Creme Fudge (Microwave)

36 Servings

1 sm Potato (about 5 ounces)
3 T Irish Creme liqueur
2 Squares (2 oz) unsweetened
-chocolate
3 T Margarine/butter
1 lb Powdered sugar,unsifted
-(about 3-1/4 cups)
36 Walnut pieces

Line an 8x8x2-inch pan with foil. Extending foil over the edges of the pan. Butter foil; set the pan aside.

Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minutes or until tender, turning over once.

Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside.

In a 2-quart microwave-safe casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth.

Stir potato mixture into chocolate mixture. Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan.

Score into thirty-six 1-1/4-inch squares. Press a walnut piece into each square. Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares.

Drizzle Designer icing over fudge.

Designer Icing -

In a small microwave-save bowl, cook 1 Tbsp
margarine/butter on High for 45 seconds or until melted.

Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to make an icing of piping or drizzling consistency.

Makes 36 pieces.

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Grandma Ruby's Fabulous Fudge

3 pk Chocolate chips
1/2 lb Butter (or margarine)
10 oz Miniature marshmallows (1
-package)
2 c nuts,Chopped
4 1/2 c Sugar
1 lg Can evaporated milk
1 T Vanilla

Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with evaporated milk and cook at a rolling boil for 6 minutes.

Remove from heat and add vanilla. Pour immediately into bowl with first four ingredients and stir until well-blended.

Pour into buttered pans and let stand 24 hours in cool place.

Makes five pounds.

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Fudge A La Louise

4 c Sugar
3 Squares dark baking
-chocolate
1 1/3 c Milk
2 T Butter,plus extra for
-greasing platters
1 c nuts,Chopped
1 1/3 t Vanilla

In a heavy saucepan mix together the sugar, chocolate, and milk.

Place the pan over high heat and stir constantly until the chocolate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more.

Put a candy thermometer into the center of the mixture and
cook until the temperature reaches exactly 232 F.

Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches.

When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out.

Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath.

Add vanilla. Take a large slotted spoon and start to stir
the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid.

When the fudge begins to get dull, add the nuts
and mix in thoroughly.

Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares

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Frontier Fudge

1/2 c Butter
12 oz Evaporated milk
4 c Sugar
10 oz Large marshmallows
2 oz Unsweetened chocolate
-chopped
12 oz Semisweet chocolate chips
12 oz Milk chocolate,chopped
1 T Vanilla
2 c walnuts (or pecans),Chopped

Makes 5 pounds

In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved.

Heat to boiling.

Turn heat to low, cover and continue boiling for 5 minutes without stirring.

Turn heat to warm and stir in marshmallows until dissolved.

Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts.

Pour into lightly buttered 9x13-inch pan.

Let stand until firm, about 8-10 hours, before cutting.

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Foolproof Dark Chocolate Fudge

6 Servings

3 (6 ounce) pkg. semi-sweet
-chocolate chips (3 cups)
1 (14-ounce) can Eagle Brand
-sweetened condensed milk
1 ds Salt
1/2 To 1 cup nuts,Chopped
1 1/2 t Vanilla extract

In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt.

Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9" square pan.

Chill 2 hours or until firm.

Turn fudge onto cutting board and cut into squares.

MICROWAVE instructions:

In 1 quart glass measure, combine chips with Eagle brand and salt.

Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes.

Stir in remaining ingredients. Proceed as above.

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Five Pound Fudge

6 Servings

4 1/2 c Sugar
12 oz Can evaporated milk
1/4 lb Butter
1 Jar marshmallow creme
12 oz Semi-sweet chocolate chips
12 oz Milk chocolate bar
2 c pecans (or walnuts),Chopped
2 t Vanilla

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly.

Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first).

Cool.

Cut into squares and store in refrigerator.

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More to come. See next section.

Fantasy Fudge

3/4 c (1-1/2 sticks) Parkway
-Margarine
3 c Sugar
2/3 c Evaporated milk
1 pk (12 oz) Baker's Semi-Sweet
-Real Chocolate Chips
1 Jar (7 ounces) Kraft
-Marshmallow Creme
1 c nuts,Chopped
1 t Vanilla

Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1
minute or until melted. Add sugar and milk; mix well.

Microwave on HIGH 5 minutes or until mixture begins to boil,
stirring after 3 minutes. Mix well; scrape bowl.

Continue microwaving on HIGH 5 1/2 minutes; stir after 3 minutes.

Stir in chips until melted. Add remaining ingredients; mix well.

Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool
at room temperature; cut into squares.

Makes 3 pounds.

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European Cocoa Fudge

1 Servings

3 c Sugar
2/3 c European Style Cocoa
1/8 t Salt
1 1/2 c Whole milk
1/4 c Butter
1 t Vanilla extract

Line an 8 inch square pan with foil: butter foil.

In a 4 quart saucepan, mix sugar, cocoa and salt. Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to
a rolling boil.

Boil, without stirring, to 234 degrees. Remove from heat, add
butter and vanilla -Do Not Stir!

Cool at room temperature to 110 degrees.

Beat with a wooden spoon until fudge thickens and looses some of
its gloss. Spread quickly into the prepared pan.

Cool.

Makes about 1 3/4 pounds of fudge.

* reqular cocoa works well, too

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Easy Milk Fudge

10 Servings

2 T Butter (or margarine)
2/3 c Evaporated milk,undiluted
1 1/2 c Sugar
1/4 t Salt
2 c Miniature marshmallows
1 1/2 c Semi-sweet chocolate morsels
1 t Vanilla extract
1/2 c pecans (or walnuts),Chopped

Butter 8-inch square pan. In medium saucepan, combine butter,
evaporated milk, sugar and salt.

Bring to a boil over medium heat, stirring constantly. Boil 4 to 5
minutes, stirring constantly;

remove from heat. Stir in marshmallows, morsels, vanilla and nuts.

Stir vigorously for 1 minute or until marshmallows melt completely.

Pour into pan. Cool and cut into squares.

Hint: For thicker fudge, use a 7X5-inch loaf pan.

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Easy Creamy Fudge

32 Servings

2 c Miniature marshmallows
-(optional)
14 oz Can condensed milk
1 ds Salt
12 oz Semi-sweet chocolate chips
6 oz Milk chocolate chips or
-semi-sweet chocolate chips
1/2 c To 1 c nuts
1 1/2 t Vanilla

In 2 qt. glass measure, combine marshmallows, milk, and salt.

Microwave on HIGH 3-4 minutes. Stir until marshmallows melt and
mixture is smooth. Add chips and stir until melted. (If you don't
use marshmallows, melt chocolate chips in the condensed milk. Add
salt.) Stir in nuts and vanilla.

Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in
pan.

Chill 2 hours, until firm.

Turn on to cutting board, peel off paper and cut into squares.

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Double Chocolate Fudge

1 cn (14 oz.) sweetened condensed milk
2 c (12 oz.) semisweet chocolate chips
1 oz Unsweetened chocolate
1 t Vanilla
1 1/2 c nuts,Chopped

Butter baking pan, 8 x 8 x 2 inches.
Stir milk and chocolate chips in 2-quart casserole; add chocolate.

Microwave uncovered on high (100%) 1 minute; stir.

Microwave until chocolate is melted and mixture can be stirred
smooth, about 2 minutes longer.

Stir in vanilla and nuts. Spread mixture evenly in pan.

Refrigerate until firm. Cut into 1-inch squares.

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Divinity Fudge

6 Servings

1 1/2 c White sugar
1 c Brown sugar
1/2 c Corn syrup
3/4 c Water
1 pn Of salt
1 Egg white
1 t Of vanilla and almond
-flavouring

Cook together until dissolved then uncover and cook to hard ball stage (265F.).

Add salt and let stand while you beat 1 egg white.

Add vanilla and almond flavoring if desired. Beat until candy stands in peaks.

Drop by teaspoon on waxed paper.

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Creamy Peanut Butter Fudge

3 c Sugar
1 c Evaporated milk
1/8 t Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 T Butter
2 t Vanilla

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined.

Pour into large cake pan to cool.

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Creamy Mocha Fudge

1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 T Coffee,very strong
1/2 c Pecans,coarsely chopped

Stir together cocoa and icing sugar in large bowl till well blended.

There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water.

Refrigerate till set. When set, turn and cut into squares.

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Cream-Cheese Fudge

3 oz Cream cheese,softened
1 t Heavy cream
2 c Confectioners' sugar
2 oz Unsweetened chocolate -melted
1/2 t Vanilla extract
1 ds Salt
1 c nuts,Chopped

Servings: 1 pound

DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares.

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Chocolate Walnut Fudge

6 Servings

2 c Icing sugar
1 c Cocoa
1 1/2 Butter (or margarine)
1 1/2 walnuts,Chopped
Walnut halves

Sift together icing sugar and cocoa. Melt butter in a saucepan.

Continue cooking until butter is hot and bubbly.

Remove from heat.

Blend hot butter into cocoa mixture. Stir in chopped nuts.
Spread in a greased 8 inch square cake pan. Garnish with walnut halves.

Chill until set.

Store in refrigerator.

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One more batch of recipes left to go. Look Below.

Chocolate Marshmallow Fudge

6 Servings

1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 degrees, until it forms a soft ball in cold water.

Stir often.

Remove from heat and fold in remaining ingredients. If desired add chopped nuts.

Pour into greased 8 X 13 inch pan.

Refrigerate until firm.

Cut into squares.

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Cherry Vanilla Fudge

3 c Sugar
1/2 t Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 T Butter (or margarine)
2 t Vanilla
1 c Candied cherries, quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8" square pan. Cool. Cut into squares when firm.

Makes 1 3/4 pounds

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Cheese Fudge

3 Servings

1 c (2 sticks) butter,softened
8 oz Pasteurized process cheese
-cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 t Vanilla
2 c Coarsely nuts,Chopped

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

Turn into a 9x9x2-inch pan.

Chill until firm.

Makes 3 pounds.

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Butterscotch Fudge

6 Servings

1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 t Vanilla
1/4 t Salt
1/2 c Nuts
1 c Brown Sugar
2 T White Syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick.

Pour into buttered pan.

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A 2-Minute Fudge

36 Servings

1 lb Powdered sugar
1/2 c Cocoa
1/4 t Salt
1/4 c Milk
1 T Vanilla extract
1/2 c Butter
1 c Nuts,chopped

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.

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