Ingredients:
1 14 1/2 oz. can evaporated milk
3 Tbsp. cocoa
1/4 cup margarine
liquid sweetener to equal to 1/2 cup of sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups graham cracker crumbs
1/4 cup nuts
Directions:
1. Combine milk and cocoa in saucepan. Beat well. Add margarine, sweetener, salt. Bring to boil.
2. Remove from heat. Stir in remaining ingredients except 1/4-cup graham crackers.
3. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Ingredients:
2 1/2 cups sugar
1/2 cup butter
2/3 cup (5 oz) evaporated milk
2 cups (7 oz) jar marshmallow crème
8 oz almond bark or vanilla flavored candy coating cut into pieces
1 teaspoon vanilla
12 Oreo cookies, coarsely crumbled
Directions:
1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy-duty saucepan, combine sugar, butter, and milk.
2. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
3. Add marshmallow crème, candy coating and vanilla; blend until smooth. Pour half of mixture into foil lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture.
4. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).
Ingredients:
4 cups sugar
3 Tbsp. unsweetened cocoa
2 Tbsp. butter
1/4 teaspoon vanilla
1 cup evaporated milk
1 1/2 cups peanut butter
1 pint marshmallow cream
Directions:
1. Combine sugar, cocoa, butter, vanilla, and evaporated milk in a saucepan.
2. Cook, stirring constantly, until mixture boils all over.
3. Begin timing. Boil exactly 3 minutes.
4. Remove from heat. Stir in peanut butter and marshmallow cream until smooth.
5. Pour into buttered pan, chill until firm (about 2 hours).
Ingredients:
1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup whole milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels, unwrapped
1 Tbsp. water
2 cups peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Directions:
1. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes.
2. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square-baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted.
3. Stir in peanuts; spread over chocolate layer.
4. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.
Two great and easy recipes for fudge that you can make in your microwave. Take your pick for an easy fudge in the microwave.
Ingredients:
2 cups miniature marshmallows
14 oz. can condensed milk
1 dash Salt
12 oz. semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup nuts
1 1/2 tsp. vanilla
Directions:
1. In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth.
2. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.
3. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm.
4. Turn on to cutting board, peel off paper and cut into squares. Serves 32.
Ingredients:
4 cups sugar
1 cup butter
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 cup chopped nuts
Directions:
1. In 4-quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until softball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking.
2. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix.
3. Pour into buttered 9-inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Chill and cut.
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 Tbsps. butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-oz. pkg.) NESTLÉ Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
48 walnut halves or pieces
Directions:
1. Line an 8-inch-square baking pan with foil.
2. Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart.
6. Press into fudge; refrigerate until firm. Lift from pan; remove foil.
7. Cut into 48 squares with 1 nut half per square.
Ingredients:
3 oz. baking chocolate, unsweetened (3 squares)
4 Tablespoons butter
4 1/2 cups powdered sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 Tbsp. water
1 tsp. vanilla extract
1/2 cup chopped nuts (optional)
Directions:
1. Melt chocolate and butter in top of 2-quart double boiler. Sift together powdered sugar and dry milk.
2. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth.
3. Remove from heat; stir in nuts.
4. Turn into greased 8-inch square pan. Cool until firm. Cut into squares.
