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Old 01-06-2006, 08:03 AM   #11
Master Chef
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Join Date: Dec 2005
Location: southeastern pa.
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Carnation Velvet Fudge

Carnation Velvet Fudge
3 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
2 tablespoons corn syrup
1 cup Carnation milk (undiluted evaporated)
3 tablespoons butter
1 teaspoon vanilla extract
Place sugar into a 2−quart saucepan. Cut the chocolate over the sugar. Add corn syrup and milk. Place
over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling, cover and cook 2
Uncover and cook, stirring occasionally, to 234 degrees F or until soft ball forms. Remove from heat.
Add butter and let cool without stirring until mixture is 110 degrees F or pan is cool enough to hold in
palm of hand.
Add vanilla extract and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut
in squares.
Makes 3/4 pound.
Nut Fudge
Just before turning beaten candy into pan, add 3/4 to 1 cup nuts.
Coconut Fudge
Just before turning beaten candy into pan, add 1/2 cup shredded coconut
Raisin Fudge Roll
Add 1/2 cup raisins and 1/2 cup nuts. Form into a roll; chill and slice.

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Old 03-09-2006, 11:39 PM   #12
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Join Date: Feb 2006
Location: Houston, Texas
Posts: 106
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Hey TXGUY, "I've got a very easy Fudge recipe."
3 cups semi sweet chocolate chips. 1 can sweetened condensed milk(eagle brand) 1 1/2 cups chopped pecans. 1 tsp. vanilla. In a deep stainless pan, spray the sides and bottom with butter pam. on medium flame put your chocolate morsels, and sweetened milk. Stir until melted into smoothe consistancy. Remove from heat add pecans and vanilla stir together. Pour into a wax paper lined pan. Put in freezer for 2 hours(chill). Remove it. flip over onto cutting board and slice your pieces. Put in closed container and keep in refrigerator. "They are so good" ( I like using the Stripped chocolate morsels,white choc/choc.) GOOD LUCK EASY EASY EASY!!!!!!!!!!!!!!!!!!!!!

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Old 03-11-2006, 01:35 PM   #13
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Join Date: Mar 2006
Location: California
Posts: 270
Chocolate Fudge
3 C sugar
2/3 C cream or water
3 sq bitter choc.
1 tsp cream of tartar
Cook to 238*.
2 TBS butter
1/2 tsp salt
1 tsp vanilla
DO NOT STIR but cool to lukewarm. Beat til creamy. Add nuts
Pour iinto a 8" or 9" pan.
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Old 03-11-2006, 05:41 PM   #14
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Location: Southern Illiniois
Posts: 8,175
This one is incredably easy, and so delicious you won't believe it.

Microwave Fudge
We get by with a little help from our friends
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Old 04-12-2006, 03:16 PM   #15
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Join Date: Apr 2005
Location: Washington California
Posts: 62
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I have made this fudge from when I had to stand in a chair to reach the stove. It is the richest and creamiest fudge I have ever had. This fudge will turn out perfect every time if the directions are followed exactly. No thermometer, ball testing or other difficult cooking procedure other than a timer with a second hand is needed. A 4 quart cast iron Dutch oven or other heavy pot, a 9 x 13 inch baking dish, and a wooden spoon are all the tools needed.

3, 6 ounce packages high quality chocolate chips
1 jar marshmallow fluff
2 cups chopped walnuts or other nuts
2 tablespoons vanilla extract
4 1/2 cups sugar
1 12 ounce can evaporated milk
1 teaspoon salt
1 cup butter
In a 4 quart heat proof bowl combine chocolate chips, marshmallow fluff, nuts, and vanilla and set aside.
In a 4 quart Dutch oven (preferably cast iron) combine sugar, evaporated milk, salt, and butter. Bring to a boil over medium high heat stirring constantly. Boil for EXACTLY seven minutes while still stirring.
Pour syrup over the chocolate chips and stir until chips are melted and marshmallow is dissolved.
Turn out into a lightly buttered nine by thirteen by two inch baking dish and allow to cool slightly then cut the fudge into one inch squares with a sharp knife.
Continue cooling for at least four hours or over night.

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