Aunt Tonys Fudge Recipes

Steps:

• 1. Butter a 9x13 pan or mold or what ever you're going to using for you're fudge.
• 2. Combine butter,milk and marshmallows (cut marshmallows in half to melt down faster) in a Large sauce pan and warm til melted.
• 3. Add Sugar,bring to a boil. DONT WALK AWAY !!!!! Once boiling, Set timer to 5 mins. Stirring so it wont Scortch!!
• 4. Once timer has hit 5 mins. Remove from heat. Stir in chocolate chips and bars. Stir til melted.
• 5. Let sit until starting to stand. Then cut up and enjoy!
• 6. Can add nuts,crushed peppermints,sprinkles or anything that suits your fancy!! Merry Christmas from my house to yours!!!!!

Steps:

• 1. In a heavy 4 qt. pot, bring to a boil the sugar, butter and milk. Then cut the heat back to medium and cook to the soft-ball stage. ( when a teaspoon full of the mixture is dropped into cold water, you can press it together to form a soft ball)
• 2. Stir in the vanilla and chocolate chips.
• 3. Beat with a hand mixer or by hand with a whisk until it looses the shine on the surface. Fold in the nuts.
• 4. Pour onto a cookie sheet to cool. Slice into 1 inch pieces. Can be frozen for a month so so easily. Store with parchment paper between the layers.
• 5. This recipe can easily be changed to other flavors by substituting other chips. Peanut butter, white chocolate, butterscotch. White chocolate is really good with cherries ( pretty too ). I use the candied cherries like you use for fruit cake. Maraschino cherries do not work, they are too juicy.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• 1. Butter 13x9x2-inch pan. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.
• 2. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil. Pour at once over chocolate mixture Stir vigorously until chocolate has melted and mixture is smooth and creamy.
• 3. Pour into prepared pan. Let stand several hours or overnight to set. Cut into squares. Store, tightly covered. Freezes well.

Steps:

• Mix 4 1/2 cups sugar with one (1) can evaporated milk.
• Boil 7 to 8 minutes, stirring often (rolling boil).
• Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
• Cream margarine and marshmallow together and add chocolate chips.
• Pour hot mixture over chocolate mixture.
• After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
• Cut into squares before firm.
• This recipe makes about 5 lbs of fudge.
• No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!