MILLIONAIRE FUDGE
The perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.
Provided by Kay Little
Categories Desserts
Time 2h20m
Number Of Ingredients 5
Steps:
- Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
- In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
- In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
- Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.
- The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
- Cool completely before moving them to a container.
Nutrition Facts : Calories 119.80, Fat 3.82, SaturatedFat 1.03, Carbohydrate 21.87, Fiber 0.48, Sugar 21.19, Protein 0.95, Sodium 8.82, Cholesterol 2.23
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).
MILLIONAIRE FUDGE
I love this fudge at Christmas and so does the rest of the family. It's just not Christmas without this candy.
Provided by True Texas
Categories Candy
Time 30m
Yield 3 lb
Number Of Ingredients 8
Steps:
- Mix together sugar, milk and margarine.
- Boil 10 minutes, stirring constantly.
- Remove from heat, add Hersey bars, chocolate chips, marshmallow cream, and vanilla.
- Pour into a buttered pan and let stand 12 hours.
Nutrition Facts : Calories 3475.8, Fat 138.5, SaturatedFat 45.4, Cholesterol 53.7, Sodium 1269, Carbohydrate 539.9, Fiber 18.5, Sugar 440.3, Protein 35.9
MAMA'S MILLION-DOLLAR FUDGE
No other fudge I've tasted comes close to the smooth, chocolate taste of this recipe, which my mother-in-law introduced me to one Christmas (I've never been able to make it as good as she does, though). Since it makes such a large batch, I always save some for last-minute gifts. -Gloria Heidner, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside., In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside., In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 167 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
MILLION DOLLAR FUDGE
I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box.
Provided by BETHJ1
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 32.8 g, Cholesterol 3.6 mg, Fat 8.9 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 17.7 mg, Sugar 29.2 g
GRANDMA'S FUDGE PIE
Grandma Rosemary Ochs' fudge pie.
Provided by Krisyaden
Categories Chocolate Pie
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a pan over low heat.
- Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
- Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
- Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg
GRANDMA LORI'S OLD-FASHIONED FUDGE
Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease an 8 or 9-inch square pan.
- Combine dry ingredients in heavy 4 quart saucepan.
- Stir in milk.
- Bring to a "bubbly" boil over medium heat, stirring constantly.
- Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
- Beat with wooden spoon until thickens and loses gloss.
- Quickly spread in prepared pan.
Nutrition Facts : Calories 3188.2, Fat 64.2, SaturatedFat 17.8, Cholesterol 51.2, Sodium 1008.2, Carbohydrate 650.1, Fiber 10.7, Sugar 599.3, Protein 23.2
GRANDMOTHER CORA HORTON'S MILLIONAIRE FUDGE
Steps:
- Chocolate, nuts and marshmallow stuff into a large bowl. In a double boiler cook sugar, evaporated milk and oleo to soft ball stage (234 - 238 degrees). Pour cooked ingredients into choco-nut-mmallow and mix well. Pour into 9x14 buttered cake pan and cool in the fridge. (hint, lining the cake pan with alum foil before putting into fridge will make it easier to get out of the pan). Refrigerate until firm.
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