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lots of fudge

Recipe Link: http://www127.pair.com/~sssmag/faerie/fft_new/fft10499.html

List of Ingredients




Grandma's Best Chocolate Fudge

2/3 C Cocoa
3 C Sugar
1/2 t Salt
1-1/2 C Milk
1/4 C Butter
1 t Vanilla extract


Directions:
Butter an 9-inch round or square pan or dish. Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240 degrees on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.

Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110 degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares



Fantasy Fudge


1/2 cup Butter
2 1/2 cup Sugar (extra-fine granules preferred)
5 oz. Evaporated Milk (one small can)
12 oz. Semi-Sweet Chocolate Chips
6-7 oz. Marshmallow Creme/Fluff (1 Jar)
(may use 2cupsmini-marshmallows)
1 cup pecans,chopped
1 tsp Vanilla Extract


Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Chop pecans set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235 degrees F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add pecans if desired. Mix thoroughly and put into prepared pan.

Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.



MAMIE EISENHOWER'S FUDGE RECIPE

12 OZ. SEMISWEET CHOCOLATE BITS
12 OZ. GERMAN SWEET CHOCOLATE, BROKEN INTO PCS.
ONE PINT MARSHMALLOW CREAM
TWO CUPS SHOPPED PECANS
ONE CAN (13 - OZ.)EVAPORATED MILK
FOUR AND ONE-HALF CUPS SUGAR
TWO TABLESPOONS BUTTER
PINCH OF SALT


In a large bowl, combine chocolate bits, Sweet Chocolate, Marshmallow Cream and chopped Nuts. Reserve. In a saucepan, over medium heat, combine milk, sugar, butter and salt. Bring to boiling, stirring constantly.Cook, stirring continuously, for six to seven minutes.

Pour the boiling milk and sugar mixture over the reserved chocolate-nut mixture, and beat until the chocolate is melted and the fudge is creamy.

Pour fudge mixture into buttered 9 X 9 inch pan, and let cool at room temperature for a few hours or overnight, before cutting into squares.

Store in tin box or other airtight container. Makes about (5) pounds of fudge.

Enjoy!!

and if all else fails.......make it a pie

Pecan Fudge Pie

9 Deep Dish Pie Crust
3/4 Cup Evaporated Milk
1/2 Cup butter
3 Tbsp. Cocoa
3/4 Cup Hot Water
2 Cups Sugar
1/2 Cup Flour
1 Tsp. Vanilla
1/8 tsp. Salt
1 Cup Chopped Pecans


Preheat oven to 350degrees. In medium saucepan, melt butter,cocoa and mix well. Add hot water; stir again. Blend in sugar, flour, salt, vanilla and milk. Stir until smooth. Mix In pecans and pour into crust. Bake for 50 minutes or until set. Cool.



Recipe