Grandpas 5 Pound Fudge Recipes

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

Steps:

• Boil butter, sugar, and milk for 8 minutes. Stir constantly.
• Pour over other ingredients in a bowl, stirring until melted.
• Pour onto a buttered cookie sheet. Cool, enjoy!

Steps:

• Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
• When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!