-----Original Message----- From: Cecily Ballenger <ballenge...@msn.com> Sent: Monday, May 06, 2013 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] test.
I haven't been getting messages from this list for a while. I want to be sure this goes through. Has anyone been sending messages? Thanks. -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, March 07, 2013 6:52 AM To: cookinginthedark@acbradio.org Subject: [CnD] Several Fudge Recipes Hello, Here are several fudge recipes. Recipes separated with ** #1 Fudge 3-Minute Microwave Fudge Blue Ribbon Fudge Candy Shop Fudge Creamy Peanut Butter Fudge Fiesta Fudge Fudge From Amish Cookbook Jif Peanut Butter Fudge Marshmallow Creme Fudge Michigan Cherry Dark Chocolate Fudge Nestle Very Best Fudge No-Beat Fudge One Bowl Holiday Fudge Superior Fudge ** #1 FUDGE 1 stick butter 1 lb. powdered sugar, sifted 1/2 c. cocoa 1/4 c. milk 1 tsp vanilla 1/2 c. chopped nuts (optional) Put butter in a large bowl and microwave on high 1 minute or until melted. Add sugar, cocoa, milk, and vanilla. Stir until well blended and smooth. Stir in nuts. Press into an 8 inch dish and refrigerate until firm. Cut into squares. ** 3-Minute Microwave Fudge 1 lb. powdered sugar (3 3/4 cups) 1/2 c. cocoa 1 stick margarine 1/4 c. milk 1 tsp vanilla 1/2 c. chopped peanuts (dry roasted) Combine powdered sugar and cocoa in a 2-quart microwave-safe bowl (take care to use the correct size or the margarine won't spread properly). Place margarine on top of mixture. Pour the milk over all. Do not stir! Microwave on HIGH (100 percent ) for 3 minutes. Stir well and add vanilla and peanuts. (We doubled the amount.) Pour into a greased 8-by-8-inch pan. Cool 20 minutes. Cut into squares. Makes 64 pieces ** BLUE RIBBON FUDGE 7 oz. jar marshmallow crème 1 1/2 c. white sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. pkg. semi-sweet chocolate chips 1/2 c. chopped nuts, optional 1 tsp. vanilla In medium saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator. ** Candy Shop Fudge 1 lb. bittersweet chocolate or 2 pkgs (8 oz each) semisweet chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 1 c. walnuts, coarsely chopped 1 tsp vanilla 1/8 tsp salt Line 8 x 8 metal baking pan with plastic wrap. Smooth out wrinkles. In heavy 2-quart saucepan, heat chocolate and condensed milk over medium-low heat until chocolate melts. Stir constantly. Remove saucepan from heat. Stir in walnuts, vanilla, and salt. Do Not Overmix. Spoon chocolate mixture into prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from pan. Cut into bars. Yield: about 36 pieces. ** CREAMY PEANUT BUTTER FUDGE 2 c. sugar 2/3 c. milk 3/4 c. smooth peanut butter 3/4 c. marshmallow cream 1/4 c. butter or margarine Combine sugar and milk in a saucepan; cook to soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into a buttered 8x8x2-inch dish. Allow to cool before cutting into squares. ** FIESTA FUDGE 2-1/2 cups sugar 3/4 cup margarine 2/3 cup (5.5-oz. can) evaporated milk 1/2 tsp. salt 1-1/2 cup creamy peanut butter 1 (7-oz.) jar marshmallow creme 1 tsp. vanilla 1-1/2 c. M&M's plain OR peanut chocolate candies Combine sugar, margarine, milk and salt in heavy 3 quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13x9-in. baking pan. Cool at room temperature; cut into squares. Makes about 3 pounds. ** Fudge from Amish Cookbook 18 oz. chocolate chips 1 can Eagle Brand milk pinch of salt 3/4 c. nuts 2 tbsp butter or margarine 1 1/2 tsp vanilla In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour into 9 inch square pan. Chill a few hours, then cut into squares. ** Jif® Peanut Butter Fudge Crisco® Original No-Stick Cooking Spray 3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup PET® Evaporated Milk 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces. Store in covered container. ** MARSHMALLOW CREME FUDGE 3/4 c. margarine 3 c. sugar 1 5-oz. can evaporated milk 1 12-oz. pkg. semisweet chocolate bits 1 7-oz. jar marshmallow creme 1 c. chopped nuts 1 tsp vanilla Microwave margarine in 4-quart microwave bowl on HIGH for 1 minute or until melted. Add sugar & evaporated milk; mix well. Microwave on HIGH for 5 minutes, until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH for 5 1/2 minutes, stirring again after 3 minutes. Stir in chocolate until melted. Add remaining ingredients. Mix well. Pour into buttered 9x13 inch pan. Cool at room temperature. Cut into squares when cool. Makes 3 pounds. ** MICHIGAN CHERRY DARK CHOCOLATE FUDGE 2 12-oz. pkgs. Hershey's special dark chocolate chips 2 14-oz. cans sweetened condensed milk 2 tsp pure vanilla extract 1 1/2 c. Michigan dried cherries 1/2 c. chopped pecans (optional) Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside. In non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish. Chill until firm; slice. ** Nestlé Very Best Fudge Yields: 48 servings (2 pieces per serving) 3 cups granulated sugar 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk 1/4 cup (1/2 stick) butter or margarine 1/2 teaspoon salt 4 cups miniature marshmallows 4 cups (24 ounces) or two 12 ounce packages NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped pecans or walnuts (optional) 2 teaspoons vanilla extract LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil. COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 3 1/2 cups (23 oz.) or 2 packages (11.5 oz. each) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 3 1/3 cups (22 oz.) or 2 packages (11-oz. each) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE 3 1/3 cups (22 oz.) or 2 packages (11-oz. each) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts. Enjoy. Marilyn. ** No-Beat Fudge 2 tablespoons butter 2/3 cup evaporated milk 1 1/2 cups granulated sugar 1/2 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups semisweet chocolate chips 1 teaspoon vanilla extract 1/2 cup chopped walnuts Put butter, milk, sugar and salt into saucepan over medium heat. Bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients, then stir with a spoon for 1 minutes. Marshmallows should be melted. Pour into a greased 8-inch square pan. Cool and cut into squares. ** One Bowl Holiday Fudge 16-oz. Baker's Chocolate semisweet chocolate squares 14-oz. sweetened condensed milk 2 tsp vanilla 1-1/2 chopped walnuts Microwave chocolate and milk 2 to 3 minutes, or until chocolate is almost melted. Remove from microwave and stir until chocolate is smooth. Stir in vanilla and nuts. Spread into an 8-inch buttered pan. Refrigerate until firm. Cut into 48 pieces. ** Superior Fudge 2 (12 ounce) packages chocolate chips 1/2 cup chopped walnuts 1/4 cup butter, cut into pieces 1/2 teaspoon salt 3/4 teaspoon vanilla extract 2 cups granulated sugar 1 cup evaporated milk 12 large marshmallows, cut into halves Combine chocolate chips, walnuts, butter, salt and vanilla in a bowl. Combine the sugar, evaporated milk and marshmallows in a saucepan. Bring to a rolling boil; reduce heat. Cook for 5 minutes, stirring constantly with a wooden spoon. Pour over the chocolate chip mixture and mix well. Spread in a buttered 8-inch square dish. Let stand until set. Yields 1 1/2 pounds. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
