Free Recipe Chocolate Fudge–And Other Variations
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 48
Ingredients for Chocolate Fudge–And Other Variations Recipe
2-1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow
-creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Chocolate Fudge–And Other Variations Preparation
Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds–36-48 squares. VARIATIONS: BUTTERSCOTCH FUDGE: Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts. CONFETTI FUDGE: Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving. TURTLE FUDGE: Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperatue before serving. Recipe by: The Pillsbury Family Christmas Cookbook Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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