Marys Magic French Fudge Recipes

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

MAGIC FRENCH FUDGE

Steps:

• In a double-boiler melt chocolate.
• Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth.
• Turn into wax paper lined 8 inch square pan and chill in fridge.
• Store in cool place in an airtight container.

MAGIC FRENCH FUDGE

Steps:

• Combine Eagle Brand and chocolates in top of double boiler. Cook over fast-boiling water 15 minutes. Remove from heat.
• Add vanilla, salt, and nut meats. Beat until smooth and creamy (about 2 minutes).
• Spread in buttered 8-inch square pan. Chill several hours. Cut into squares.

MAGIC FRENCH FUDGE RECIPE

Steps:

• Melt chocolate. Stir in sweetened condensed milt, salt, vanilla and nuts. Spread in 8 x 8 inch pan lined with waxed paper and cool in refrigerator for 2 hours. Turn out of pan and cut into squares.

MARIAN'S FUDGE

Steps:

• Butter a 9x9 inch dish.
• In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in vanilla. Let cool 10 minutes.
• Beat fudge with a spoon until it loses its gloss. Pour quickly into the buttered dish. Refrigerate 30 minutes, until firm.