Fudge Time~ Recipes by Heather Young

Making fudge is simple.  It doesn’t take long, and has directions that are easy to understand.  Four recipes for different types of fudge will be presented to you in this article…

Aunt Teen’s Creamy Chocolate Fudge (48 servings)

Ingredients:

1 seven-ounce jar marshmallow cream

1 ½ cups white sugar

2/3 cup evaporated milk

¼ cup butter

¼ teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

½ cup chopped nuts

1 teaspoon vanilla extract

Directions:

1.  Line an 8x8-inch pan with aluminum foil.  Set aside.

2.  In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt.  Bring to a full boil, and cook for 5 minutes, stirring constantly.

3.  Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.  Stir until chocolate is melted and mixture is smooth.

4.  Stir in nuts and vanilla.  Pour into prepared pan.  Chill in refrigerator for 2 hours, or until firm.

Peanut Butter Fudge (16 servings)

Ingredients:

3/4 cup evaporated milk

2 cups sugar

2 tablespoons butter

1 1/8 cups peanut butter

2 cups marshmallow cream

1 teaspoon vanilla extract

Directions:

1.  Grease 8x8-inch pan.

2.  In a medium saucepan over medium heat, combine milk, sugar, and butter.  Bring to a rolling boil, and let boil 5 minutes.  Remove from heat and stir in peanut butter, marshmallow cream, and vanilla until well incorporated.

3.  Spread into prepared dish.  Let cool completely before cutting into squares.

Peanut Butter Fudge II (48 servings)

Ingredients:

3 cups white sugar

¾ cup butter

2/3 cup evaporated milk

1 ten-ounce package peanut butter chips

1 seven-ounce jar marshmallow cream

1 teaspoon vanilla extract

Directions:

1.  Spray 9x13-inch baking pan with vegetable spray.

2.  In a heavy 4-quart saucepan, combine sugar, milk, and butter or margarine.  Heat to a full boil, stirring constantly.  Boil for 5 minutes over medium heat, stirring constantly.

3.  Remove from heat, and add peanut butter chips.  Stir until chips have melted.

4.  Mix in marshmallow cream and vanilla until well blended .  Pour into prepared pan.  Cool.  Cut into pieces and enjoy.

Peanut Butter Fudge IV (24 servings)

Ingredients:

2 cups white sugar

½ cup milk

1 seven-ounce jar marshmallow cream

1 1/3 cups peanut butter

Directions:

1.  Boil milk and sugar in a medium saucepan for 3 minutes over medium-high heat.  Immediately stir in the marshmallow cream and peanut butter.

2.  Pour and spread into a 9x9 –inch glass baking dish.  Cool completely before cutting into squares and serving.

***Credit to http://allrecipes.com

            I hope you enjoy creating these delicious treats! I recommend trying them all and finding your favorite, then you can make that one again and again! J