Sheilas Cant Fail Fudge Recipes

Steps:

• Mix first 3 ingredients in a 2-quart saucepan over medium heat.
• Bring to a boil stirring entire time. Boil until candy thermometer hits 234 degrees (or exactly 5 minutes boiling), stirring entire time.
• Remove from heat and add remaining ingredients. Stir until chocolate and marshmallows are dissolved.
• Pour in buttered 8x8 pan.
• Chill 30 minutes, cut with buttered knife.
• Chill again until set.

Steps:

• Combine evaporated milk, sugar, and salt. Boil for 5 minutes, stirring constantly. Remove from heat.
• Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla (and add nuts, if using).
• Spoon fudge into a greased 8x8x2-inch square pan. Smooth out with spatula. Refrigerate until cool, then cut into squares.

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:

• 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
• 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
• 3. Continue boiling hard 5 minutes, stirring constantly.
• 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
• 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
• 6. Beat together with the spoon until well blended and smooth.
• 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
• 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.

Steps:

• Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
• Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
• Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.