Five Pounds Of Wonderful Fudge Recipe 55 Food

FIVE POUNDS CHOCOLATE FUDGE

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

FABULOUS FUDGE

Steps:

• Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
• Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
• Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
• Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
• Pop out of the pan and cut into little pieces.

MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

FIVE POUNDS OF FUDGE

Steps:

• Lightly butter 15"x10"x1" pan. Put first 3 ingredients in large bowl.
• In large deep heavy saucepan, combine evaporated milk and sugar. Bring to rolling boil and cook rapidly, stirring, exactly 9 minutes. Pour over ingredients in bowl and mix well. Beat with electric mixer or rotary beater only until well blended. Stir in vanilla and chopped pecans or walnuts.
• Spread evenly in prepared pan. Chill 12 to 24 hrs.
• Cut in 1-1/2" squares. Top with pecan halves if desired. Store in airtight containers.