My Moms Fudge Food

MY MOM'S FUDGE

Steps:

• Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
• Once boiling, reduce the heat to medium and boil for five minutes.
• Remove the mixture from the heat and whisk in the chocolate chips until melted.
• Whisk in the marshmallow fluff and vanilla extract.
• Pour the mixture into a 9x9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
• Let sit for several hours in the fridge before slicing to serve.
• Enjoy!

MOM'S FUDGE

Steps:

• Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring).
• Use the butter wrappers to grease a 9 x 13 pan.
• Cut up 20 large marshmallows into the pan.
• (Can use 2 C mini) Put in the freezer.
• Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan.
• Stirring, bring to a boil.
• Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better).
• Pour mixture over chocolate chips and butter.
• Continue stirring until mixture looses it's shine and becomes glossy.
• This can take anywhere from 15-30 minutes.
• Stir in vanilla and frozen marshmallows.
• (You can also add nuts at this point).
• Return to the buttered pan and refrigerate.
• I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).

MOTHER'S FUDGE

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

MOM'S CHRISTMAS FUDGE

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

MOM'S FANTASY FUDGE

Steps:

• Melt margarine, add sugar and evaporated milk and stir in a heavy sauce pan.
• Bring to a boil on medium heat. Stir constantly and boil for 5 minutes on medium heat. Be careful not to burn the bottom of the pan, so keep stirring the whole time.
• Remove from heat.
• Gradually stir in chocolate chips until melted, add remaining ingredients and mix well.
• Pour into sprayed 13 X 9 dish or pan.
• Cool to room temperature before cutting.
• Store in airtight container in the refrigerator.