Pams Never Fail Fudge Recipes

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:

• 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:

• Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
• Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
• Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
• Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

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:

• 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:

• combine butter, sugar, and evaporated milk and bring to a boil. Boil 5 1/2 minutes. Remove from heat. Quickly add and mix in the marshmallow cream and vanilla. When it is nearly mixed in, then add the chocolate and stir like heck! Add the nuts last and pour into buttered pan. Stir and pour quickly before it loses its gloss. Do not smooth out top once it is poured, otherwise it will break the gloss. Cool completely, then cut.

Steps:

• Combine first 4 ingredients.
• Stir over low heat until well blended.
• Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
• Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
• Remove from heat.
• Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
• Then turn into a buttered 9x9-inch pan to cool.

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.