Five Pounds Of Fudge Food

FIVE POUND FUDGE

Steps:

• Combine first 3 ingredients in a large mixing bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F; pour over chocolate morsels mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and pecans. Spread into a buttered 15- x 10- x 1-inch jellyroll pan. Cover and chill until firm. Store in an airtight container at room temperature.

MAMIE EISENHOWER'S FAVORITE MILLION DOLLAR FUDGE

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.

FIVE POUNDS OF WONDERFUL FUDGE RECIPE - (5/5)

Steps:

• combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.

NEVER FAIL FUDGE

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.

MY MOTHER'S BEST FUDGE RECIPE

Steps:

• 1. Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
• 2. In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
• 3. Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
• 4. At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
• 5. Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
• 6. If you want nuts, add the nuts at this point.
• 7. Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.

GRANDPA'S 5 POUND FUDGE

Steps:

• PART ONE: Bring ingredients to a boil and continue to boil for 9 minutes from the time the fire is turned on. Stir constantly.
• PART TWO: Remove from stove and add all other ingredients. Stir until chocolate is melted.
• Pour into a deep 17X11 cookie sheet. Let stand until firm.

FIVE POUNDS OF FUDGE

Steps:

• Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook exactly 9 minutes, stirring constantly. Pour over chocolate mixture and beat until well blended. (I use a mixer for all of this) Beat in vanilla and stir in nuts. Pour into buttered 15x10x1 jelly roll pan and spread evenly. Refrigerate 12 to 24 hours.