Hershey's Rich Cocoa Box Fudge
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.
Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.
Showing posts with label Fudge. Show all posts
Showing posts with label Fudge. Show all posts
Tuesday, December 20, 2011
Friday, December 9, 2011
HERSHEY'S CHOCOLATE COCOA FUDGE
HERSHEY'S CHOCOLATE COCOA FUDGE
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
Thursday, November 24, 2011
Chocolate & Peanut Butter Chip Fudge
Chocolate & Peanut Butter Chip Fudge
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
Wednesday, November 9, 2011
Foolproof Fudge
Foolproof Fudge
3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.
In a saucepan over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan.
Chill 2 hours.
Turn fudge onto cutting board, peel off foil and cut fudge into squares.
Makes about 2 pounds.
Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling.
3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.
In a saucepan over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan.
Chill 2 hours.
Turn fudge onto cutting board, peel off foil and cut fudge into squares.
Makes about 2 pounds.
Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling.
Sunday, November 6, 2011
Swirled Fudge
Beautifully swirled, this new twist on the classic NESTLÉ® TOLL HOUSE® Famous Fudge combines our semi-sweet chocolate and white morsels to create creamy confection perfection. These treats are perfect for holiday gift giving or to serve at holiday gatherings. The key to success on this recipe is to read the recipe through prior to preparing, have all your ingredients measured out, the baking pan prepared and work quickly!
Swirled Fudge
1 1/4 cups granulated sugar
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mini-marshmallows
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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 3 minutes. Remove from heat and stir in vanilla extract and marshmallows. Stir vigorously for 1 minute or until marshmallows are melted.
WORKING FAST, pour 1/2 cup hot mixture into glass measure. Add white morsels (do not stir); set aside.
WORKING FAST, stir in semi-sweet morsels into saucepan until morsels are just melted. Pour into prepared pan.
Stir white morsel mixture until morsels are just melted.
Drizzle white morsel mixture over semi-sweet chocolate mixture; swirl with knife for marbled effect. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Makes 48 pieces.
Estimated Times
Preparation Time: 10 mins
Cooking Time: 6 mins
Cooling Time: 2 hrs refrigerating
Swirled Fudge
1 1/4 cups granulated sugar
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mini-marshmallows
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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 3 minutes. Remove from heat and stir in vanilla extract and marshmallows. Stir vigorously for 1 minute or until marshmallows are melted.
WORKING FAST, pour 1/2 cup hot mixture into glass measure. Add white morsels (do not stir); set aside.
WORKING FAST, stir in semi-sweet morsels into saucepan until morsels are just melted. Pour into prepared pan.
Stir white morsel mixture until morsels are just melted.
Drizzle white morsel mixture over semi-sweet chocolate mixture; swirl with knife for marbled effect. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Makes 48 pieces.
Estimated Times
Preparation Time: 10 mins
Cooking Time: 6 mins
Cooling Time: 2 hrs refrigerating
Tuesday, November 1, 2011
Southern Chocolate Walnut Fudge
Southern Chocolate Walnut Fudge
2 cups evaporated milk
1/4 cup cocoa powder
6 cups sugar
1 tsp salt
6 TBS butter (or margarine)
1 cup marshmallow cream
1 1/2 cups chopped English walnuts
1. Put the milk, cocoa powder, sugar, salt and butter in a large sauce pan.
2. Mix the ingredients over medium high heat until the mixture comes to a boil. Stir often.
3. Once mixture comes to a boil, stir constantly while maintaining a hard rolling boil.
4. Cook until the mixture reaches the soft ball stage (see note below).
5. Remove from heat and let cool 10 minutes.
6. Stir in the marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.
7. Spread out in a 12 x 9 pan coated lightly with spray or butter.
Wait until the fudge is set (hardened up) to cut.
Note: Soft boil is when a drop of the fudge mixture in a glass of cold water immediately forms a soft ball. This should take about 5 minutes after you obtain a hard boil. If you have a candy thermometer, cook until temperature reaches 230-240 degrees F.
2 cups evaporated milk
1/4 cup cocoa powder
6 cups sugar
1 tsp salt
6 TBS butter (or margarine)
1 cup marshmallow cream
1 1/2 cups chopped English walnuts
1. Put the milk, cocoa powder, sugar, salt and butter in a large sauce pan.
2. Mix the ingredients over medium high heat until the mixture comes to a boil. Stir often.
3. Once mixture comes to a boil, stir constantly while maintaining a hard rolling boil.
4. Cook until the mixture reaches the soft ball stage (see note below).
5. Remove from heat and let cool 10 minutes.
6. Stir in the marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.
7. Spread out in a 12 x 9 pan coated lightly with spray or butter.
Wait until the fudge is set (hardened up) to cut.
Note: Soft boil is when a drop of the fudge mixture in a glass of cold water immediately forms a soft ball. This should take about 5 minutes after you obtain a hard boil. If you have a candy thermometer, cook until temperature reaches 230-240 degrees F.
Sunday, October 9, 2011
Candy Corn Fudge
Candy Corn Fudge
1 (12-ounce) package vanilla or white chocolate chips, melted
2 (16-ounce) containers vanilla frosting
1 (10-ounce) package butterscotch flavored chips, melted
1/8 teaspoon or more yellow food coloring, divided use
1/8 teaspoon or more red food coloring
48 pieces of candy corn
Line a 13 x 9 x 2-inch pan with foil, leaving a couple inches of overhang on each end; butter foil.
In a large bowl, combine melted vanilla chips and half the frosting; mix well. Spread 1/3 of mixture in prepared pan.
Combine melted butterscotch chips and remaining frosting in another large bowl; mix well. Add enough yellow and red food coloring to turn mixture orange. Stir until well blended. Spread orange mixture over white layer in pan.
If remaining white mixture has hardened, heat in microwave until just melted and smooth, stirring occasionally. Add enough yellow food coloring to turn mixture yellow; stir until well blended. Spread over orange layer in pan. Refrigerate 1 hour or until firm.
Use foil to lift fudge from pan. Turn white side up and carefully peel off foil. Cut into 48 pieces. Press a candy corn into the center of each piece. Store in the refrigerator.
Makes 48 pieces.
snagged from cooksrecipes. com
1 (12-ounce) package vanilla or white chocolate chips, melted
2 (16-ounce) containers vanilla frosting
1 (10-ounce) package butterscotch flavored chips, melted
1/8 teaspoon or more yellow food coloring, divided use
1/8 teaspoon or more red food coloring
48 pieces of candy corn
Line a 13 x 9 x 2-inch pan with foil, leaving a couple inches of overhang on each end; butter foil.
In a large bowl, combine melted vanilla chips and half the frosting; mix well. Spread 1/3 of mixture in prepared pan.
Combine melted butterscotch chips and remaining frosting in another large bowl; mix well. Add enough yellow and red food coloring to turn mixture orange. Stir until well blended. Spread orange mixture over white layer in pan.
If remaining white mixture has hardened, heat in microwave until just melted and smooth, stirring occasionally. Add enough yellow food coloring to turn mixture yellow; stir until well blended. Spread over orange layer in pan. Refrigerate 1 hour or until firm.
Use foil to lift fudge from pan. Turn white side up and carefully peel off foil. Cut into 48 pieces. Press a candy corn into the center of each piece. Store in the refrigerator.
Makes 48 pieces.
snagged from cooksrecipes. com
Hershey's Cocoa Fudge
Hershey's Cocoa Fudge
Recipe By : Hershey's
2/3 cup cocoa -- Hershey's
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a
Temperature. of 236~. Remove from heat.
Add butter and vanilla to mixture. Cool and then beat. Cut when cooled.
To make vanilla fudge, just omit the cocoa.
Recipe By : Hershey's
2/3 cup cocoa -- Hershey's
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a
Temperature. of 236~. Remove from heat.
Add butter and vanilla to mixture. Cool and then beat. Cut when cooled.
To make vanilla fudge, just omit the cocoa.
Thursday, August 4, 2011
CRUNCHY ROCK ROAD FUDGE EDEE
CRUNCHY ROCK ROAD FUDGE EDEE
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares. Enjoy.
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares. Enjoy.
Monday, August 1, 2011
CRUNCHY ROCK ROAD FUDGE EDEE
CRUNCHY ROCK ROAD FUDGE EDEE
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares.
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares.
Wednesday, July 27, 2011
Hershey's Rich Cocoa Box Fudge
Hershey's Rich Cocoa Box Fudge
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir. Cool at room temperature until mixture is lukewarm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting. Enjoy.
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir. Cool at room temperature until mixture is lukewarm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting. Enjoy.
Tuesday, June 21, 2011
Microwave Marshmallow Fudge
Microwave Marshmallow Fudge
A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona
81 Servings
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
Directions
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Microwave Marshmallow Fudge published in The Taste of Home Cookbook- Beth Layman :)
A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona
81 Servings
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
Directions
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Microwave Marshmallow Fudge published in The Taste of Home Cookbook- Beth Layman :)
Friday, June 10, 2011
Summer Fruit Fudge
Summer Fruit Fudge
8 ounces cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.
At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.
8 ounces cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.
At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.
Monday, November 29, 2010
Merry Christmas Fudge
Merry Christmas Fudge
2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries
Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.
2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries
Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.
Cristmas Fudge with variations
Cristmas Fudge and others
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Tuesday, November 16, 2010
White Marshmallow Fudge
White Marshmallow Fudge
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
Monday, November 15, 2010
Butter Rum Fudge
Butter Rum Fudge
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
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