MAMA DEE'S NEVER FAIL CREAMY FUDGE
This fudge is wonderful and never grainy. The ingredients are the same as the recipe on the back of the marshmellow cream jar, except this has more chocolate and u don't boil the butter. The method and cooking time is different and I think thats what makes it so creamy. Makes alot..about 5 lbs of fudge so there is plenty for...
Provided by Dee Stillwell
Categories Chocolate
Time 15m
Number Of Ingredients 7
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!
MAMA'S MARSHMALLOW CREAM FUDGE
My mama made this every year at Christmas.
Provided by Beverley Williams
Categories Chocolate
Time 15m
Number Of Ingredients 8
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.
MAMIE EISENHOWER'S FUDGE
My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. -Linda First, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
MAMIE EISENHOWER'S FAVORITE MILLION DOLLAR FUDGE
This is also known as White House Fudge, Mamie's Fudge, Mrs. Eisenhower's Fudge, Million Dollar Fudge, and Mamie's Million Dollar Fudge.
Provided by BecR2400
Categories Candy
Time 3h30m
Yield 4 pounds, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
- Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
- Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.
- Store in a covered tin; keeps up to 6 months in a cool place.
Nutrition Facts : Calories 548.7, Fat 21.6, SaturatedFat 8.9, Cholesterol 9.8, Sodium 58.8, Carbohydrate 89.4, Fiber 3.6, Sugar 74.6, Protein 4.3
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