Grammys Fudge Recipes

Steps:

• In large pan mix sugar, milk and margarine.
• Boil until soft ball stage, about 8 minutes of a rolling boil.
• Remove from heat and quickly add remaining ingredients.
• Mix well.
• Spread in 9x13 pan greased.
• Let set.
• Makes about 5 pounds.

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

Steps:

• Combine sugar, cocoa, milk and salt in a large sauce pan. Stirring often, cook to softball stage. Remove from heat and add the rest of the ingredients. Beat vigorously until the fudge loses it's gloss. Pour into buttered 8x8 pan and allow to set.