Aunt Annes Mexican Fudge Recipes

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Steps:

• 1. Butter 13x9x2-inch pan. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.
• 2. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil. Pour at once over chocolate mixture Stir vigorously until chocolate has melted and mixture is smooth and creamy.
• 3. Pour into prepared pan. Let stand several hours or overnight to set. Cut into squares. Store, tightly covered. Freezes well.

Steps:

• Preheat oven to 350 degrees.
• Mix the shredded Monterey jack and cheddar cheese.
• In a medium mixing bowl, beat the eggs well. Add the taco sauce and stir.
• Place half the cheese in a 9" x 9" baking dish. Pour egg sauce over the cheese. Top with the remainder of the cheese.
• Bake for 30 minutes. Remove from oven and let set 5 minutes.
• Cut into squares. Serve on party rye bread or taco chips.
• NOTE: For a more spicy product, substitute some pepper jack cheese for an equal amount of cheddar or Monterey jack.

Steps:

• In a large bowl, mix cheeses together.
• Put 1/2 the cheese mixture in a greased 9X9" pan.
• In a different bowl, mix the eggs and salsa together.
• Pour this mixture on top of the cheese in the pan.
• Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
• Cool and cut into squares to serve.
• Tastes great cold.

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy.
• Toppings:
• After you brush with butter try sprinkling with coarse salt.Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.

Steps:

• Mix sugar, cocoa, milk, and butter in heavy saucepan.
• Bring to boil and boil for 5 minutes--no need to stir.
• Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
• NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
• I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
• Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
• Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
• Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
• Dip pretzel in soda solution and place on greased baking sheet.
• Allow pretzels to rise again.
• Bake in oven at 450 for about 10 minutes or until golden.
• Brush with melted butter.
• Toppings: After you brush with butter try sprinkling with coarse salt.
• Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously.
• Then dip again into the cinnamon mixture.
• Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

Steps:

• Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
• Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
• Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
• Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.