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1 1/3 cup granulated sugar
1 (7 ounce) jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cup semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla
Line 8-inch square baking pan with foil. In 2-quart saucepan, combine sugar, marshmallow cream, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.
1 large can evaporated milk
1/4 lb butter
4 cups of sugar
2 packet of chocolate pieces (6 ounces each)
1/2 jar marshmallow cream
Combine first three ingredients in saucepan, and cook to 234 degrees F, or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired, add chopped nuts. Pour intogreased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.
1/2 cup butter
2 1/2 cup sugar (extra-fine granulated preferred)
5 oz. evaporated milk (one small can)
12 oz. semi-sweet chocolate chips
7 oz. marshmallow creme/fluff (1 Jar)
1 cup walnuts (chopped)
1 tsp vanilla extract
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 walnuts and set aside.
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 walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon vanilla extract
Butter a 9-inch square baking dish.
In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.
Let cool to 115 degrees; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.
2 1/2 cup sugar
1/2 cup butter
5 oz. can evaporated milk
2 cup marshmallow creme
8 oz. Nestle's Alpine White candy bar
3/4 cup chopped pecans
1 teaspoon vanilla
Line 9-inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add remaining ingredients, stirring until smooth. Pour into prepared pan. Cool to room temperature. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Store in refrigerator.
