Perfect Fudge Food

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.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

BEST EVER FUDGE

Steps:

• Grease 1 - 11x16 inch jelly roll pan. Set aside.
• Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
• Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
• Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.

PERFECT FUDGE

Steps:

• Prepare two 8X12-inch baking pans, by coating them with butter.
• In a large 4-quart pot, combine sugar, evaporated milk, salt and butter.
• Bring to a boil.
• Cook for 5 minutes, stirring constantly.
• Add both chocolates, marshmallow creme, pecans and vanilla.
• Stir until chocolate is melted and ingredients are well blended.
• Pour into prepared pans and allow to cool for about 30 minutes before cutting.

PERFECT CHOCOLATE FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

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.

BEST EVER FUDGE

Steps:

• Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil.
• Time and stir for 10 minutes.
• Unplug skillet.
• Add Hershey bar and chocolate chips, stirring until smooth.
• Add marshmallow creme and stir until smooth.
• Add walnuts and vanilla and mix well.
• Pour into greased 9 x 13 baking pan.
• Cool and cut into serving pieces.

5-INGREDIENT CHOCOLATE FUDGE

Steps:

• Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
• When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
• Chill 2 hours or until firm.
• When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.

PERFECT CHOCOLATE FUDGE

Steps:

• Butter loaf pan (9"x 5"x 3").
• Combine sugar, milk, chocolate, corn syrup, and salt in 2-quart saucepan.
• Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
• Cook, stirring occasionally, to 234 on a candy thermometer (or until small amount dropped into cold water forms a soft ball which flattens when removed from water).
• Remove from heat.
• Add butter.
• Cool mixture to 120 without stirring (or until bottom of pan is lukewarm).
• Add vanilla.
• Beat vigorously and continuously 5-10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold shape when dropped from the spoon.).
• Quickly stir in nuts if desired.
• Spread mixture evenly in buttered pan.
• Cool until firm. (Then it is ready to cut and serve).