Five Pounds Of Fudge Recipes

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

Steps:

• Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook exactly 9 minutes, stirring constantly. Pour over chocolate mixture and beat until well blended. (I use a mixer for all of this) Beat in vanilla and stir in nuts. Pour into buttered 15x10x1 jelly roll pan and spread evenly. Refrigerate 12 to 24 hours.

Steps:

• 1. Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
• 2. In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
• 3. Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
• 4. At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
• 5. Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
• 6. If you want nuts, add the nuts at this point.
• 7. Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.

Steps:

• combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.

Steps:

• Lightly butter 15"x10"x1" pan. Put first 3 ingredients in large bowl.
• In large deep heavy saucepan, combine evaporated milk and sugar. Bring to rolling boil and cook rapidly, stirring, exactly 9 minutes. Pour over ingredients in bowl and mix well. Beat with electric mixer or rotary beater only until well blended. Stir in vanilla and chopped pecans or walnuts.
• Spread evenly in prepared pan. Chill 12 to 24 hrs.
• Cut in 1-1/2" squares. Top with pecan halves if desired. Store in airtight containers.

Steps:

• Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
• When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!