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).
MY NEVER-EVER-FAIL CHOCOLATE FUDGE
Provided by Judith Choate
Categories Candy Chocolate Nut Dessert Bake Christmas Quick & Easy Edible Gift Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Quantity: Approximately 8 dozen pieces
Number Of Ingredients 7
Steps:
- Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
- Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
- Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
- Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
MAMA DEE'S NEVER FAIL CREAMY FUDGE
This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for pouring it into holiday tins and giving as gifts.
Provided by Dee Stillwell @LILLYDEE
Categories Candies
Number Of Ingredients 7
Steps:
- In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
- In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!
NEVER FAIL FUDGE
This recipe has been on the label of Marshmallow Fluff for over 50 years! I usually make 1/2 recipe.
Provided by SharleneW
Categories Candy
Time 13m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Butter one 13x9-inch pan or 2 9x9-inch pans.
- Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
- Cook over medium heat.
- Boil slowly for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
- Pour into buttered pan.
- Makes about 5 pounds.
Nutrition Facts : Calories 2056.1, Fat 79.8, SaturatedFat 40.4, Cholesterol 68.5, Sodium 771.3, Carbohydrate 350.9, Fiber 9.7, Sugar 306.4, Protein 14.7
MOMMA REINER'S CHOCOLATE FUDGE
This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 marshmallows
Number Of Ingredients 6
Steps:
- Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
- Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
MAMIE EISENHOWER'S FUDGE
My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. -Linda First, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CRAZY MAMIE FUDGE
This is NOT just another fudge recipe, it is a Skaruup original! It is my standard fudge recipe, and if you try it, you will know why!! There is a copyright on the recipe, so I have included the following... This recipe is an original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture. Don't be surprised if your friends tell you this is the best fudge they've ever had in their life. Honest. All I ask is that you don't modify this recipe, change it's name, or remove my copyright. Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved. By the way, cooking time is not "passive" work time because you have to stir the mixture the entire time it is cooking!
Provided by Southern Polar Bear
Categories Candy
Time 40m
Yield 4 pounds
Number Of Ingredients 9
Steps:
- Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
- Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
- Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.
- Add marshmallow creme - fold in - the boil will stop.
- Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
- Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.
- Mix thoroughly and pour into prepared pan.
- Cool 2-3 hours at room temperature.
- Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
- NOTES:.
- * THE STUFF GROWS: After adding the Marshmallow Crème and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching.
- Remember, this recipe calls for two [2] sauce pans -- one to boil and one to mix.
- * YOU CAN SUBSTITUTE: If you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste. Two large Hershey bars (7 ounces each) will more than substitute for the milk chocolate chips. You can also use 24 ounces of white Chips for an excellent Vanilla Fudge. Don't be shy about substituting mini-marshmallows for the Marshmallow Crème.
- * MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock. I would also recommend a 9" x 9" pan. You can also substitute 5 ounces of evaporated milk (one small can) for 6 ounce (half a large can).
- * PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway. Keep going. I've nearly given up several times only to have it set extremely well once cast.
- * NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow. During the second boil (after the marshmallows are dissolved) go for 9 or 10 minutes. This will set very quickly and be a much firmer fudge.
- * DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236°F found in other fudge recipes. It will attain something around 220-224°F Don't panic! This is a whole different way of making fudge. The mixture will set once cast.
- * STORAGE: Fudge will keep for up to two weeks at room temperature. You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container. Fudge will keep frozen for up to six months. When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight container. I use double freezer Baggies. Thaw fudge at room temperature in its air-tight container -- it will take most of one day.
- * SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge -- like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes. Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.
Nutrition Facts : Calories 2340.2, Fat 83.1, SaturatedFat 33, Cholesterol 58.3, Sodium 728.6, Carbohydrate 402.5, Fiber 11.8, Sugar 339.8, Protein 23.2
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