Classic Fudge Recipes Recipe Paper Recipe For Chili

SPICY CHILI DARK CHOCOLATE FUDGE

Steps:

• Lightly grease or line an 8x8 inch pan with parchment paper or aluminum foil. Set aside.
• Combine marshmallow fluff, sugar, evaporated milk, butter and salt in a large saucepan over medium (to medium-high) heat. Bring to a full boil, stirring constantly. Cook until temperature reaches 225• or about 6 minutes.
• Remove from heat and mix in semisweet chocolate chips stirring until chocolate melts and mixture is smooth. Stir in chili powder, cayenne pepper, and vanilla. Pour into prepared pan and allow to set. Cut when firm yet warm, wiping knife off after each cut. (Refrigeration will cause fudge to set up more quickly but may also cause fudge to crumble when cut.)

ALBUQUERQUE PINON RED CHILE FUDGE

Steps:

• Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
• Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
• Store in an airtight container in one layer.

CLASSIC FUDGE

Steps:

• Line an 8 inch square pan with waxed paper.
• Place chocolate chips, bittersweet chocolate and the SWEETNED CONDENSED milk in a double boiler over hot,but,not boiling water.
• Stir the mixture occasionally until the chocolate has melted.
• Stir in the vanilla and nuts.
• Spread fudge evenly in prepared pan.
• Refrigerate for 2 hours or until firm.
• Cut when cool and firm.
• Store, uncovered in the refrigerator.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• 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.
• 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.
• 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.
• Pour into prepared pan and let cool. Cut into about 60 squares.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

CARNATION® CLASSIC FIVE-MINUTE FUDGE

Steps:

• Line 8-inch (2 L) square baking pan with waxed paper; set aside
• Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend.
• Pour into prepared pan. Chill until set. Cut into 1-inch (2.5 cm) squares. Store in refrigerator in sealed container.