Cant Fail Fudge Recipes

Steps:

• Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
• Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.

Steps:

• Butter one 13x9-inch pan or 2 9x9-inch pans.
• Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
• Cook over medium heat.
• Boil slowly for 5 minutes, stirring constantly.
• Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
• Pour into buttered pan.
• Makes about 5 pounds.

Steps:

• Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Combine evaporated milk, sugar, and salt. Boil for 5 minutes, stirring constantly. Remove from heat.
• Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla (and add nuts, if using).
• Spoon fudge into a greased 8x8x2-inch square pan. Smooth out with spatula. Refrigerate until cool, then cut into squares.

Steps:

• Combine first 4 ingredients.
• Stir over low heat until well blended.
• Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
• Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
• Remove from heat.
• Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
• Then turn into a buttered 9x9-inch pan to cool.

Steps:

• Line an 8 inch baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in a medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan and remove foil.
• Cut into pieces.

Steps:

• Mix first 3 ingredients in a 2-quart saucepan over medium heat.
• Bring to a boil stirring entire time. Boil until candy thermometer hits 234 degrees (or exactly 5 minutes boiling), stirring entire time.
• Remove from heat and add remaining ingredients. Stir until chocolate and marshmallows are dissolved.
• Pour in buttered 8x8 pan.
• Chill 30 minutes, cut with buttered knife.
• Chill again until set.