Sees Walnut Chocolate Fudge Recipes

SUPER EASY SEE'S FUDGE RECIPE

Steps:

• Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
• Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
• Pour into a buttered 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

SEES FUDGE RECIPE - (4/5)

Steps:

• Put your marshmallows, chips, butter and vanilla in a large bowl. In a heavy pot, add the sugar and milk and bring to a boil over a medium flame. Bring this to a rolling boil and cook for exactly eight 8 minutes. Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute. Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth. Pour into a 9×13 pan or a 15×13 sheet pan. (I use a 9×13 disposable aluminium pan.) Cover your pan with aluminum foil. (You do not have to butter your pan before pouring your fudge into it.) Let fudge rest and cure overnight or for at least several hours until firm to the touch.

SEE'S WALNUT CHOCOLATE FUDGE

Steps:

• Butter a 9/13-inch pan.
• In top of double boiler, melt 1/4 cube butter.
• Add 10 marshmallows, cut in fourths and melt with butter.
• In large pan, mix 1/2 large can evaporated milk (7/8 cup) and sugar.
• Bring to a rolling boil and then boil for 6 minutes, watching closely so that it doesn't burn.
• In a large bowl, combine chocolate chips, walnuts, vanilla and butter.
• Pour marshmallow mix and hot syrup mix over chocolate chips and nuts.
• Stir until well blended.
• Pour into buttered pan and cool.
• When cool, cut into squares with a sharp knife.
• Store covered in refrigerator.

CHOCOLATE WALNUT FUDGE

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.