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Old 12-31-2005, 08:17 AM   #1
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Looking for fudge recipes

I have a request. My mom is looking for fudge recipies, and I was wondering what y'all would happen to have. She wants a recipie that is more creamy than grainy, and preferrably non-microwaved. any help would be great!

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Old 12-31-2005, 08:24 AM   #2
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This one comes out perfect everytime.

1 cup margarine
5 cups sugar
2 1/2 cups evaporated milk
2 12 oz packages of semi sweet chocolate chips
13 oz. marshmellow creme
2 teaspoons vanilla extract.
Chopped pecans { optional }

lightly grease 2 cookie sheets with lip all the way around it.
In heavy sauce pan, combine margarine, sugar and milk.Bring mixture to a full boil on medium heat, stirring constantly. Continue boiling over medium heat until the candy thermometer reaches 234 degrees, stirring constantly. Remove from heat. Stir in the chocolate chips. Add remaining ingredients. Turn into pans. Let cool and cut.
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Old 12-31-2005, 02:09 PM   #3
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I'm bumping this one up to the top for you, TX.
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Old 12-31-2005, 02:15 PM   #4
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Allen posted one that sounded really good the other day... peaunt butter fudge
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Old 12-31-2005, 11:47 PM   #5
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One follow-up I forgot to mention... please, no margarine.
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Old 01-01-2006, 12:32 PM   #6
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http://www.discusscooking.com/forums...earchid=137729

Woo Hoo there's a lot of fudge in this link!!!!

(There must be some margarine-free ones in there)
Happy Cooking to your mom!
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Old 01-01-2006, 06:28 PM   #7
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peanut butter fudge

peanut butter fudge to try
peanut butter fudge
here some fabulous fudge to try!

2 cups creamy peanut butter

2 cups marshmallow cream

1/2 cup (1 stick) butter

1 tsp. Real Vanilla Extract

pinch salt

5 cups sugar

1/3 cup light or dark corn syrup

1 (12 oz) can evaporated milk

1 (10 oz) package reese's peanut butter chips

or 1 (10 oz) package choclolate chips for chocolate peanut butter fudge

Place the peanut butter, marshmallow cream, butter, vanilla extract and salt in very large bowl.

Place the sugar,syrup, and evaporated milk in a large, heavy pot. boil until the soft boil stag, (240 degrees) stirring often. pour hot mixture and peanut butter chips into other ingredients and stir until thickened and glossy shine is gone. pour into 2 (9 inch) square pans or 1 (13x9X2) oblong pan and set aside to cool.

make over one (5lbs) batch
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Old 01-01-2006, 06:31 PM   #8
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anything with marshmallow creme is a good thing!
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Old 01-01-2006, 07:22 PM   #9
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Would these work for you TxGuy? Love Fort Worth area, by the way.

BEST EVER CHEESE FUDGE
(Guaranteed to be the creamiest fudge ever)
  • 2 cups butter
  • 1 pound processed cheese food, cubed
  • 4 (16 ounce) packages confectioners' sugar
  • 1 cup cocoa
  • 1 tablespoon vanilla extract
  • 2 tablespoons chopped peanuts
DIRECTIONS:
  1. Melt together butter and cheese.
  2. Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.
MARSHMALLOW CREAM FUDGE

Serving Size : 6 2

1/2 c Butter
2 c Sugar
1 cn (5 oz.) evaporated milk (2/3
-cup)
1 pk (12 oz) semi-sweet chocolate
-morsels (I use Ghirardelli brand)
OR 2 cups milk chocolate
-morsels
1 Jar (7-10 oz) marshmallow
-cream
1 t Vanilla
1 c Nuts, chopped (optional)

Place butter in 9x9x2 inch dish. Heat in microwave on
full power for 1 to 1-1/2 minutes or until melted.

Blend in sugar and evaporated milk. Mix well.

Cook in microwave on Level 8 (medium-high) for 15-17
minutes or until soft ball (see note below) stage is
reached. Stir mixture frequently during cooking time.

Blend in chocolate morsels, marshmallw cream, vanilla
and nuts. Stir until smooth. Chill until firm. Cut
into 1-inch squares. Store in airtight container.

NOTE: the soft ball stage is when the candy syrup,
when dripped into very cold water, forms a firm ball
which does not flatten on removal from water.
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Old 01-01-2006, 10:27 PM   #10
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Peanut Butter Fudge

1 tub white or chocolate frosting(I used coconut pecan with great success)
1~18 ounce jar peanut butter(with or without nuts your preference)

Put both into a saucepan and heat on low stirring constantly until blended. Pour into a 9x13 baking pan or 2 8x8 square baking pans that have been well buttered. Refigerate overnight.

You can add anything you like to the mix, pecan, walnuts, dried fruits, etc.
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