No Cook Never Fail Fudge Food

EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)

Steps:

• Line a 8-inch square pan with foil.
• In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
• Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
• Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
• Stir in nuts.
• Pour mixture into prepared foil-lined pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan (with foil) remove foil; cut in squares.

NEVER-FAIL FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.

MY NEVER-EVER-FAIL CHOCOLATE FUDGE

Steps:

• Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
• Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
• Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
• Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

BEST EVER NEVER FAIL FUDGE

Steps:

• Combine first 4 ingredients.
• Stir over low heat until well blended.
• Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
• Then boil slowly stirring constantly, for 5 minutes to soft ball stage on a thermometer 234 degrees.
• Remove from heat.
• Stir in chocolate,marshmallow creme and vanilla until chocolate is melted.
• Then turn into a buttered 9x9-inch pan to cool.

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.

PEANUT BUTTER FUDGE (NEVER FAIL)

Steps:

• Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
• In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
• Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
• Remove from heat, stir in peanut butter untill blended.
• Turn into greased pan & cool.

NO-COOK NEVER-FAIL FUDGE

Steps:

• Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
• Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.

NO-COOK NEVER-FAIL FUDGE

Steps:

• Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
• Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.

NO-COOK NEVER-FAIL FUDGE

Steps:

• Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
• Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.