Fudge

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: Fudge : : FIVE MINUTE FUDGE : -------------------------------------------------------------------------------- : 2/3 c. (small can) undiluted : evaporated milk : 1 2/3 c. sugar : 1/2 tsp. salt : 20 medium diced marshmallows : 1 (6 oz.) pkg. semi-sweet : chocolate pieces, cut up : 1 tsp. vanilla : Combine evaporated milk, sugar and salt in saucepan over : medium heat. Bring to boil and cook 4 to 5 minutes, stirring : constantly (start timing when mixture starts to bubble around : edges of pan). Remove from heat. Add marshmallows, chocolate : and vanilla. Stir vigorously for 1 minute or until marshmal- : lows are completely melted and blended. Pour into 8 x 8-inch : buttered pan. Garnish with nuts, if desired. Cool. Cut into : squares. : For Peppermint Fudge: Sprinkle 1/4 cup coarsely broken : peppermint stick candy over top of fudge in pan. : For Upside Down Coconut Fudge: Spread 1 cup flaked : coconut on bottom of pan. Top with fudge. : For Nut Fudge: Add 1/2 cup chopped walnuts, pecans or : peanuts to fudge mixture before pouring in pan. : -------------------------------------------------------------------------------- : CREAMY WHITE FUDGE : (Makes about 2 1/4 pounds) : -------------------------------------------------------------------------------- : 1 1/2 lb. white confectioners : coating* : 1/8 tsp. salt : 3/4 to 1 c. chopped nuts : 1 (14 oz.) can Eagle Brand : sweetened condensed milk : (NOT evaporated milk) : 1 1/2 tsp. vanilla extract : In heavy saucepan, over low heat, melt coating with : sweetened condensed milk and salt. Remove from heat; stir in : nuts and vanilla. Spread evenly into wax paper-lined 8 or : 9-inch square pan. Chill 2 hours or until firm. Turn fudge : onto cutting board; peel off paper and cut into squares. : Store tightly covered at room temperature. : Microwave: In 2 quart glass measure, combine coating, : sweetened condensed milk and salt. Microwave on Full power : (High) 3 to 5 minutes or until coating melts, stirring after 3 : minutes. Stir in vanilla and nuts. Proceed same as Creamy : White Fudge. : Variations: : Praline Fudge: Omit vanilla. Add 1 teaspoon maple : flavoring and 1 cup chopped pecans. Proceed same as Creamy : White Fudge. : Confetti Fudge: Omit nuts. Add 1 cup chopped mixed : candied fruit. Proceed same as Creamy White Fudge. : Rum Raisin Fudge: Omit vanilla. Add 1 1/2 teaspoons : white vinegar, 1 teaspoon rum flavoring and 3/4 cup raisins. : Proceed same as Creamy White Fudge. : Cherry Fudge: Omit nuts. Add 1 cup chopped candied : cherries. : *White confectioners coating can be purchased in candy : specialty stores. : -------------------------------------------------------------------------------- : CHOCOLATE FROSTED PEANUT BUTTER FUDGE : -------------------------------------------------------------------------------- : 2 c. sugar : 3 Tbsp. butter : 1 c. evaporated milk : 1 c. miniature marshmallows : 1 jar (12 oz.) chunk-style : peanut butter (1 1/3 c.) : 1 tsp. vanilla extract : 3/4 c. finely chopped salted : peanuts : 1 pkg. (6 oz.) semi-sweet : chocolate pieces : In a heavy 2 quart saucepan, combine sugar, butter and : evaporated milk. Stirring constantly, bring mixture to a full : rolling boil over medium heat. Continue cooking and stirring 5 : minutes. Remove from heat. Add marshmallows, peanut butter, : vanilla and 1/2 cup of the chopped peanuts. Stir vigorously : until marshmallows and peanut butter are melted and mixture : blended. Turn into a buttered 8-inch square pan. Cool a few : minutes until top "sets". Sprinkle chocolate over top. Let : stand until chocolate melts, then spread over fudge with a : spatula. Sprinkle remaining 1/4 cup chopped peanuts over : chocolate and press in lightly. Cool, then cut into 1-inch : squares. Refrigerate until ready to serve. Makes approximate- : ly 2 1/2 pounds fudge. : To make Peanut-Butter Chocolate-Marbled Fudge: Follow : recipe for Chocolate Frosted Peanut Butter Fudge except add : semi-sweet chocolate pieces to fudge just before turning it : into pan. Stir just a few times to secure a marbled appear- : ance. Turn into pan as directed previously. Sprinkle remain- : ing 1/4 cup chopped peanuts over top and press nuts down gently : into fudge. : -------------------------------------------------------------------------------- : HOT FUDGE SUNDAE BROWNIES : -------------------------------------------------------------------------------- : 2 c. sugar : 2/3 c. shortening : 1/2 c. cocoa/ 2 Tbsp. oil : 1 c. chopped nuts : 1 tsp. salt : 4 eggs : 1 tsp. vanilla : 1 1/4 c. plain flour : 1 tsp. baking powder : ice cream and fudge sauce : Fudge Sauce: : 1 c. sugar : 1/4 c. cocoa/ 1 Tbsp. oil : 2 Tbsp. margarine : 2/3 c. canned cream : 1/4 tsp. salt : 1/2 tsp. vanilla : Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2-inch : pan. Mix sugar, eggs, shortening, vanilla and chocolate (cocoa : and oil mixed). Stir in remaining ingredients of brownies : excepting ice cream and fudge sauce. Bake at 350 degrees until : brownies begin to pull away from sides of pan, about 30 min- : utes. Do not overbake. Cool; cut into squares and top with : scoop of ice cream and fudge sauce. : Fudge sauce: Heat sugar and milk to rolling boil, : stirring constantly. Boil 1 minute and stir in chocolate : (cocoa and oil mixed). Beat over heat until smooth. Remove : from heat; mix in salt, margarine and vanilla. Cover and : refrigerate any remaining sauce. Makes about 1 1/3 cup sauce. : -------------------------------------------------------------------------------- : FUDGE-FUDGE PUDDING : -------------------------------------------------------------------------------- : 1/4 c. butter : 1 pkg. fudge cake mix : 1 1/3 c. hot water : 1/4 c. chopped walnuts or : pecans : 1 pkg. buttercream fudge or : walnut fudge frosting mix : 2 1/2 c. boiling water : Melt butter in a 9 x 13-inch cake pan in oven. Remove : from oven; add dry cake mix and hot water. Stir with fork : until smooth. Spread evenly in pan. Sprinkle with walnuts. : Sprinkle dry frosting mix over all. Gently pour boiling water : over frosting mix. Bake at 350 degrees for 30 to 35 minutes until : crust is shiny and cake starts to pull away from sides of pan. : Serve warm, pudding side up with whipped cream or ice cream. : -------------------------------------------------------------------------------- : CREAM FILLED FUDGE MARBLE CAKE : -------------------------------------------------------------------------------- : 1 fudge marble cake mix (eggs, : oil and water as directed : on pkg.) : 1/3 to 1/2 of the Red Velvet : Frosting recipe : 1 can ready-to-spread : chocolate fudge or milk : chocolate frosting : Prepare fudge marble cake mix as directed on package. : Bake in 3 round cake pans. When done, remove from oven and : cool thoroughly. Frost between the layers with 1/3 to 1/2 of : the Red Velvet Frosting recipe. Frost the top and sides of the : cake with chocolate frosting. : Variation: Use devil's food cake mix instead of fudge : marble.

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