Aunt Mimis Fudge Recipes

MAMIE EISENHOWER'S FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

AUNT TONY'S FUDGE

Steps:

• 1. Butter a 9x13 pan or mold or what ever you're going to using for you're fudge.
• 2. Combine butter,milk and marshmallows (cut marshmallows in half to melt down faster) in a Large sauce pan and warm til melted.
• 3. Add Sugar,bring to a boil. DONT WALK AWAY !!!!! Once boiling, Set timer to 5 mins. Stirring so it wont Scortch!!
• 4. Once timer has hit 5 mins. Remove from heat. Stir in chocolate chips and bars. Stir til melted.
• 5. Let sit until starting to stand. Then cut up and enjoy!
• 6. Can add nuts,crushed peppermints,sprinkles or anything that suits your fancy!! Merry Christmas from my house to yours!!!!!

MAMIE EISENHOWER'S FAVORITE MILLION DOLLAR FUDGE

Steps:

• In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
• Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
• Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.
• Store in a covered tin; keeps up to 6 months in a cool place.

AUNT AMY'S FUDGE

Steps:

• Stir together sugar, evaporated milk and butter or margarine in large pan and cook, stirring constantly, at full rolling boil for seven minutes. Remove from heat and stir in the marshmallow cream, chocolate chips, vanilla and nuts. Place into buttered or lined pan and chill. Cut into bars and wrap in foil after completely cooled. It will keep indefinitely in the refrigerator - provided no one gets to it.

AUNT MIMI'S FUDGE

Steps:

• Melt together. Boil for 2-3 minutes. Pour into a well greased 8x8 pan and let cool.

AUNT NEVA'S FUDGE

Steps:

• Combine sugar and milk in a large heavy saucepan.
• Cook until mixture, stirring frequently over medium heat.
• After mixture reaches 260 degrees on candy thermometer, cook 3 minutes longer and remove from heat.
• Add marshmallow cream and chocolate chips, stirring until all is well melted and mixed together.
• If using add nuts.
• Spread fudge in a 13x9 square pan and let cool.
• Cut into squares.

DORIS'S SALTY HOT FUDGE

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
• Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
• Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.