24 Jan 08
Toll House Famous Fudge Ingredients: 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) Carnation Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) Nestlee Toll House Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract Directions: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉÉ TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉÉ TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
25 Jan 08
here are some recipes from allrecipes.com Chocolate Fudge SUBMITTED BY: Jean "This is a good basic fun-loving fudge for any occasion." INGREDIENTS * 3 cups white sugar * 1 cup evaporated milk * 1/4 cup unsweetened cocoa powder * 1/4 cup creamy peanut butter DIRECTIONS 1. In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C). 2. Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces. -------------------------------------------- Chocolate Peanut Butter Fudge SUBMITTED BY: Jean PHOTO BY: BoobyBabyMommy "This is such an easy and fun recipe to make." INGREDIENTS * 3 cups white sugar * 1 cup evaporated milk * 1/4 cup cocoa * 1/2 cup peanut butter * 1 tablespoon butter DIRECTIONS 1. Butter one 9x9 inch pan. 2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage. 3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares. ---------------------------------------------------- Old-Fashioned Chocolate Fudge SUBMITTED BY: Kim C. PHOTO BY: Beth J "This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer." NGREDIENTS * 2 cups white sugar * 1/2 cup cocoa * 1 cup milk * 4 tablespoons butter * 1 teaspoon vanilla extract DIRECTIONS 1. Grease an 8x8 inch square baking pan. Set aside. 2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. 3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. 4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. 5. Pour into prepared pan and let cool. Cut into about 60 squares. ------------------------------------------- Coffee Shop Fudge SUBMITTED BY: Taste of Home's Fast Family Favorites "This smooth, creamy candy has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor." INGREDIENTS * 1 cup chopped pecans * 3 cups semisweet chocolate chips * 1 (14 ounce) can sweetened condensed milk * 2 tablespoons strong brewed coffee, room temperature * 1 teaspoon ground cinnamon * 1/8 teaspoon salt * 1 teaspoon vanilla extract DIRECTIONS 1. Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. In a 2-qt. microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt. 2. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70-80 degrees). ---------------------------------------------------- No Fail Fudge SUBMITTED BY: Suzy PHOTO BY: Scott_Jeniece "This recipe makes 5 pounds of fail-proof fudge. This recipe will never let you down." INGREDIENTS * 4 1/2 cups white sugar * 2 (5 ounce) cans evaporated milk * 4 tablespoons water * 1/2 cup butter * 1 cup semisweet chocolate chips * 1 cup white chocolate chips * 14 ounces chocolate candy bar, broken into pieces * 3 cups marshmallow creme * 3 cups chopped walnuts DIRECTIONS 1. Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes. 2. Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.
• United States
24 Jan 08
Fudge it easy. All you need to do is go out and buy a big jar of the wonderful Kraft marshmellow cream, and read and follow the recipe on the back of the jar. It is so easy and quick, a never fail fudge. That is my suggestion.