Five Pounds Of Fudge Recipes

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).

FIVE POUNDS OF WONDERFUL FUDGE RECIPE - (5/5)

Steps:

• combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.

MILLION DOLLAR FUDGE

Steps:

• Butter two 9x9 inch baking pans and set aside.
• Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
• In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
• Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

FIVE MINUTE FUDGE

Steps:

• Combine milk & sugar in sauce pan.
• Heat to boiling on low flame.
• Cook 5 minutes, stirring constantly.
• Remove pan from heat.
• Add marshmallows, chips, vanilla and optional nuts.
• Stir fudge with wooden spoon until all are melted (about 1 minute).
• Pour into greased 8" square pan.
• Cool until set.
• Cut and serve!

FIVE POUNDS CHOCOLATE FUDGE

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

NO FAIL FUDGE

Steps:

• 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.
• 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.