Nestles Foolproof Fudge Awesome Food

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

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Steps:

• Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.
• Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

SOUTH AFRICAN NESTLE'S FUDGE

Steps:

• Put sugar and water into a large heavy saucepan.
• Stir over a low heat until the sugar has dissolved.
• Add the butter and syrup and stil until the butter has melted.
• Add the condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage.
• Remove from the stove, add the vanilla and beat until it thickens.
• Pour into a greased pan and leave to cool.
• Cut into squares when cold.

NESTLE'S FOOLPROOF FUDGE AWESOME!!!!

Steps:

• Combine chocolate chips, nuts, butter, vanilla and toffee bits in large bowl and set aside.
• In large heavy saucepan, over medium heat, bring sugar and evaporated milk to boil stirring constantly.
• Continue stirring while it boils for about 8 minutes.
• Pour milk mixture over chocolate mixture stir to blend.
• (Optional - I did not do this step) beat with an electric mixture about 2 minutes or until smooth and creamy.
• Pour into greased 13 x 9 x 2 inch pan.
• Allow to cool (I put in the refrigerator) before cutting. Cooking time is cooling time.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• Grease an 8 x 4 or a 9 x 5 inch loaf pan.
• Microwave baking bars and sweetened condensed milk in medium, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth.
• Stir in nuts and vanilla extract. Spread into prepared loaf pan. Refrigerate until firm. Cut into squares.
• FOR ROCKY ROAD FUDGE: Prepare fudge as above. Stir 3/4 cup miniature marshmallows into melted chocolate mixture with nuts and vanilla extract.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• Over low heat, melt the chips in the sweetened condensed milk.
• Remove from the heat and stir in the nuts and vanilla.
• Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
• Chill and pop out of pan.
• Peel off foil and cut into 1-inch squares.