Mama Dees Never Fail Creamy Fudge Recipes

Steps:

• 1. In a large heatproof bowl put chocolate chips, butter, marshmallow cream & vanilla. Set aside. Lightly butter a 9"x13" pan or holiday tins
• 2. In a 4 quart pot, stir together sugar and evaporated milk. Over medium heat, bring to a rolling boil, carefully tip pan to melt sugar crystals on the side of the pan, scraping sides with a silicone spatula. The unmelted sugar crystals are what cause the fudge to turn grainy so be sure to get them all melted. When mixture starts to boil set times for exactly 8 minutes. Stir constantly while mixture cooks to prevent burning. Pour over the chocolate mixture in the bowl. Stir to incorporate and beat till smooth. Fold in nuts(if desired). Pour into pans or holiday tins for gift giving. Enjoy!

Steps:

• 1. In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
• 2. Over medium heat, bring to a boil stirring constantly. Boil 5 minutes, stirring constantly.
• 3. Remove from heat. Add chocolate chips.
• 4. Stir until chips melt and mixture is smooth.
• 5. Stir in nuts and vanilla.
• 6. Pour into aluminum foil lined 8 x 8 inch baking pan. Chill until firm (about 22 hours).
• 7. ***You can substitute another type of nut if you like.

Steps:

• Melt butter (NO Margarine!)and peanut butter in pan over low heat. Do not boil.
• Add baking cocoa and stir until smooth.
• Remove from heat and stir in vanilla and powdered suger until smooth.
• Pour into your container or a baking pan.
• Put in fridge and cut when cool.
• If you want peanut butter fudge simply omit baking cocoa and increase peanut butter to 1 cup.

Steps:

• In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. 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.