Easywalnutbutterscotchfudge Recipes

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a microwave-safe bowl, melt chips; stir until smooth. Stir in the milk, confectioners' sugar, amaretto and salt. Stir in 2/3 cup walnuts. Pour into prepared pan; sprinkle with remaining walnuts. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Toast the walnuts in the butter and keep them aside.
• Mix the chocolates and condensed milk in a heavy bottomed pan and heat it.
• Keep stirring to avoid scorching.
• After stirring for about 2-3 minutes mix in the crushed walnuts and the essence.
• Stir vigorously and when the batter is smooth and shiny pour it into a baking tray or any flat square tin to let it set.
• If using dessicated coconut then sprinkle that now on top and press a little.
• When the fudge cools down, but is still warm to touch, cut into pieces.
• Serve when it is not warm anymore.

Steps:

• In a large heavy saucepan, combine the butter, sugars, half and half and salt.
• Bring to a boil over medium heat.
• Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
• Remove from heat, stir in the vanilla and mix well.
• Stir in confectioner's sugar, then fold in walnuts.
• Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
• Cover with plastic wrap and cool until room temperature.
• Cut into 1 inch squares and store in airtight container in refridgerator.

Steps:

• Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.
• In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.
• Bring to a boil over med-high heat, stirring constantly to prevent scorching.
• Reduce heat to medium and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.
• Pour mixture into the prepared, foiled pan.
• Chill about 2 hours or until firm.
• Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.
• Store in refrigerator.

Steps:

• In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
• Remove from heat and stir in rum extract and butter extract.
• Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
• Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted add in chopped walnuts and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Steps:

• Butter a 9x9 square dish.
• In med saucepan, mix sugar, butter and milk.
• Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
• Add walnuts and vanilla; mix well.
• Pour into dish.

Steps:

• Place chocolate chips in a small, shallow microwave safe container. Microwave on high for 2 minutes. Stir and add margarine.
• Heat again on high for 1 minute, or until melted; stir. The melted chocolate will be stiff.
• Cool until firm and cut into squares.

Steps:

• Grease 8"x8" pan.
• In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
• Cover pan; bring to a boil.
• Boil 1 minute, or until all sugar crystals on sides of pan have melted.
• Remove cover (If using a candy thermometer, set in place).
• Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
• Remove from heat; drop in butter;do not stir.
• Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
• Add vanilla.
• With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
• Quickly add nuts and fruits and pour into pan.
• Spread quickly and evenly.
• Cool and cut into squares.

Steps:

• Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
• When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
• Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan.
• Sift flour, baking powder, and salt together in a bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes. Let cool on wire racks.