Fudge
Easy Fudge Recipe 4 Cup Miniature marshmallows Combine marshmallows, milk, butter, sugar and salt in saucepan. Cook and stir until mixture comes to full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Do not over beat. Fold in vanilla and nuts. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds
OLD FASHIONED CHOCOLATE FUDGE
Combine cocoa, sugar and salt. Add milk. Slowly bring to a boil, stirring almost constantly. Cook to 235 degrees WITHOUT STIRRING! (Stirring makes grainy fudge as does stirring before it cools to luke warm.) Immersed pan in cold water: don't stir until candy is only luke warm. If you have a marble slab, this is easier. Pour out onto Marble slab: Let stand until lukewarm. (OK to pour vanilla, etc. right on). Work back & forth until it starts to set up. Form into a long roll; slice and wrap tightly sealed. Keep in cooler before serving on game day. Professional Fudge Ingredients 3 Cups sugar 3/4 cup of salted butter 5 oz. evaporated milk 12 oz. of top quality chocolate chips 12 ounces marshmallow creme (like Fluff) 1 Cup chopped nuts 1 1/2 tsp. vanilla Combine sugar, butter and milk in a heavy Dutch oven with a wooden spoon. Bring to a full, rolling boil and stir constantly until your candy thermometer reaches 234°. Don't just stir 5 minutes but keep at it until mixture takes on a gelatenuous consistency, about 10 to 15 minutes. Remove the pot from heat and stir in chocolate chips. Stir until completely melted. Add marshmallow cream, nuts and vanilla. Use a mixer to blend this coumpound. Pour into a 13 x 9" pan and let cool. When the fudge has cooled, cut into squares. |