Melt In Your Mouth Chocolate Fudge Food

FANTASY FUDGE

Steps:

• Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
• Prepare the 9*13 baking pan. Line the pan with foil and butter the inside.
• Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
• Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
• Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
• Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
• Pour the mixture into the prepared pan and let it cool before slicing.
• Let it set for 4 hours. Place it in the refrigerator to make it more firm.

MELT IN YOUR MOUTH FUDGE( SMOOTH)

Steps:

• 1. butter 2 8 or 9" square pans or a 9x13 pan set aside
• 2. cream together the marshmellow cream and butter mix in the chocolate chips.
• 3. in a large pot over medium heat pour sugar and evaporated milk and mix well stir constintaly till comes to a rolling boil continue stirring constintanly for 7-8 more minutes
• 4. pour the hot mixture into the marshmellow mixture, and once the chocolate melts with a couple of stirs to assist, mix in the vanilla than the nuts if using
• 5. place in fridge to cool
• 6. the calories in this is in the zillions so don't bother trying to figure it out....its gonna be great over the lips and forever on the hips!!!! But so so worth every bite!

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

MELT-IN-YOUR-MOUTH CHOCOLATE FUDGE

Steps:

• Before beginning get everything ready. This is a time sensitive recipe.
• Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
• Clear the sink and get a hand-beater ready.
• It really starts here:.
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• Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
• Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
• Take off heat and place saucepan in sink (the lower height helps).
• Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
• Pour or scoop the almost set fudge into the tray.
• When set, cut into squares. A hot knife helps.
• Options:.
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• Push nuts into almost set fudge.
• Add a flavouring before beating.
• Cheating:.
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• If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
• Use an electric hand mixer to make the process painless - but watch the thickening.

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

MELT IN YOUR MOUTH TOFFEE

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.