Aunt Mimis Fudge Recipes

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
• Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
• Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.
• Store in a covered tin; keeps up to 6 months in a cool place.

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Steps:

• Lightly grease a foil-lined 9x9x2 inch pan; set aside.
• Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
• Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
• Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.

Steps:

• Melt together. Boil for 2-3 minutes. Pour into a well greased 8x8 pan and let cool.