Old Fashioned Chocolate Marshmallow Fudge Recipes

AWARD WINNING OLD FASHIONED FUDGE RECIPE

Steps:

• Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.
• Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.
• Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 - 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
• Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.
• Pour into a buttered 9 x 13 inch pan.
• Let the fudge completely cool at room temperature before cutting into squares.

OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Combine sugars, evaporated milk and butter in a saucepan.
• Cook over moderate heat, stirring frequently, until mixture comes to a boil.
• Boil 15 minutes over moderate heat, stirring occasionally.
• Remove from heat and add marshmallow creme and vanilla.
• Stir until the mixture is smooth.
• Add chocolate chips and chopped nuts and stir until chocolate is melted.
• Spread evenly in a buttered 9-inch square cake pan.
• Chill until firm.
• Cut into squares or rectangles, as desired.

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.

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.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

OLD FASHIONED CARAMEL FUDGE RECIPE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.