No Fail Fudge Recipes

Steps:

• Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line a 8-inch square pan with foil.
• In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
• Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
• Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
• Stir in nuts.
• Pour mixture into prepared foil-lined pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan (with foil) remove foil; cut in squares.

Steps:

• Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
• Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.

Steps:

• Grease one 8x8 inch pie pan and set aside.
• In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
• Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• 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.

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:

• Butter a 13x9 inch pan, set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
• Bring to a full boil, and cook for exactly 5 minutes (don't guess - use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
• Remove pan from heat and add chocolate chips and vanilla.
• Stir until chocolate is melted and mixture is smooth.
• Stir in nuts if using.
• Pour and spread into prepared pan.
• Let stand at room temperature until firm.
• Cut into squares.