Valentine
Recipes Fudge Recipes
Five Minute Fudge
2/3 c. Carnation Evaporated milk
2 tbsp. butter
1-2/3 c. sugar
1/2 tsp. salt
1-1/2 c. miniature marshmallows
1-1/2 c. chocolate chips
1 tsp. vanilla
1/2 c. nuts
Combine 2/3 cup Carnation evaporated milk, 2 tablespoons
butter, 1-2/3 cups sugar and 1/2 teaspoon salt in saucepan
over medium heat. Boil. Cook for 5 minutes, stirring. Remove
from heat. Add 1 1/2 cups miniature marshmallows, 1 1/2 cups
chocolate chips, 1 teaspoon vanilla, 1/2 cup nuts. Stir 1 to
2 minutes. Pour into buttered 9 inch square pan.
Hershey's Cocoa Fudge
2/3 cup Hershey's cocoa
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
4 tablespoons (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Thoroughly combine dry ingredients in a heavy 4-quart
saucepan.
Stir in milk; bring to a bubbly boil on medium heat,
stirring
constantly. Boil without stirring to 234 degrees F (soft
ball stage). The bulb of
the candy thermometer should not rest on bottom of pan.
Remove from heat. Add butter or margarine and vanilla
extract. Do
not stir. Cool at room temperature to 110 degrees F.
Beat until fudge thickens and loses some of its gloss.
Quickly
spread in a lightly buttered 8- or 9-inch square pan. Cool.
Makes 3 dozen squares.
Marshmallow-Nut Fudge
Increase cocoa to 3/4 cup. Cook fudge as directed in above
recipe. Add 1 cup Marshmallow Crème with butter and vanilla
extract. Do not
stir. Cool to 110 degrees F
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