Recipes: Friday Fantastic Fudge
| Five Fantastic Fudge Recipes Courtesy of Midnight Mooner Sara B. Candy Store Fudge 1/2 lb. butter, softened Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours. Peanut Butter Fudge Butterscotch Fudge 12 oz. bag butterscotch chips Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator. Almond Cherry Fudge 2 cups semi-sweet chocolate chips In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator. Peppermint Fudge 2/3 c. evaporated milk Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill. Labels: cafe recipes, fall recipes, holiday desserts, recipes |



















