Creamy Fudge From Kraft Recipes

Steps:

• Line a 13x9 inch baking dish with foil and butter the foil.
• In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

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:

• Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.

Steps:

• Grease a 9x13-inch pan.
• Combine sugar, margarine, evaporated milk, and salt in a medium saucepan. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly, until fudge reaches 234 degrees F (112 degrees C) on a candy thermometer.
• Remove from heat. Add marshmallow cream, chocolate chips, nuts, and vanilla extract; mix well until blended. Pour into the prepared pan and refrigerate until firm.
• Cut into seventy-eight 1 1/2-inch squares.

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
• Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Steps:

• Lightly grease a foil-lined 9x9x2 inch pan; set aside.
• Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
• Boil and stir for exactly 5 minutes.
• Add chocolate chips and vanilla extract.
• Stir until smooth.
• Stir in optional walnuts.
• Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
• Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.

Steps:

• Line 9" Square pan with foil.
• Bring Margerine, sugar & evaporated milk to.
• a full boil, stirring constantly.
• Boil 4 Minutes, stirring constantly, until.
• candy reaches 234 degrees.
• Remove from heat.
• Add Chocolate & Marshallow creme,until.
• melted.
• Add walnuts and vanilla, mix well.
• Spread evenly in prepared pan.
• Let stand at room temperature for 4 hours.
• Cut into 1" squares.

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
• Gradually add sugar, beating until well blended.
• Add remaining ingredients; mix well.
• Spread into greased 8-inch square pan.
• Refrigerate for 2 hours or until firm.
• Cut into 1-inch squares to serve.

Steps:

• Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
• Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
• Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
• Add remaining sugar, shortening, and cocao.
• Stir for another 4 minutes or so, until well blended. Remove from heat.
• Add marshmallow creme, nuts, and vanilla, stir until all ingredients are well blended.
• Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.

Steps:

• Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
• Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
• Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
• Let cool at room temperature until set; cut into squares.

Steps:

• Lightly grease foil-lined 13x9-inch pan; set aside.
• Mix sugar, margarine, milk and marshmallows in medium saucepan. Cook over medium heat until mixture comes to boil, stirring constantly. Boil 5 minutes, stirring.
• Stir in chopped chocolate and vanilla; cook until chocolate is completely melted, stirring constantly. Stir in walnuts. Immediately spread into prepared pan. Refrigerate overnight.
• Cut into 1-inch squares. Store in airtight container in refrigerator.

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.