Aunt Amys Fudge Food

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. 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 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

MAMIE EISENHOWER'S FUDGE

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.

AUNT AMY'S FUDGE

Steps:

• Stir together sugar, evaporated milk and butter or margarine in large pan and cook, stirring constantly, at full rolling boil for seven minutes. Remove from heat and stir in the marshmallow cream, chocolate chips, vanilla and nuts. Place into buttered or lined pan and chill. Cut into bars and wrap in foil after completely cooled. It will keep indefinitely in the refrigerator - provided no one gets to it.

AUNT NEVA'S FUDGE

Steps:

• Combine sugar and milk in a large heavy saucepan.
• Cook until mixture, stirring frequently over medium heat.
• After mixture reaches 260 degrees on candy thermometer, cook 3 minutes longer and remove from heat.
• Add marshmallow cream and chocolate chips, stirring until all is well melted and mixed together.
• If using add nuts.
• Spread fudge in a 13x9 square pan and let cool.
• Cut into squares.

AUNT NANCY'S PEANUT BUTTER FUDGE

Steps:

• Mix in bowl- peanut butter and marshmellow cream and set to side.
• Mix sugar, butter, milk in saucepan and bring to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Mix everything together. (easier if you use a mixer on stir).
• Put in cookie sheet. (lined with a wax paper).
• Let cool and harden.

AUNT ADA'S TWO-TONE FUDGE

Steps:

• Ensure all ingredients are ready before you start.
• Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
• Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
• Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

AUNT GENEVA'S FUDGE

Steps:

• Mix sugar, cocoa, milk, and butter in heavy saucepan.
• Bring to boil and boil for 5 minutes--no need to stir.
• Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
• NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
• I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.

AMY'S PEANUT BUTTER FUDGE

Steps:

• Cook sugar, milk, and butter for 4 minutes at a boil.
• Stir in remaining ingredients.
• Pour into a 9"x13" pan.