Fool Proof Fudge Recipes

Steps:

• 1. Do not try to double this recipe (it will burn), it will not work. Make one batch at a time.
• 2. Line a 8 or 9 inch square pan with tin foil extending over the edges of the pan.
• 3. Pour sweetened condensed milk into heavy sauce pan over very low heat, add the butter or margarine, and pinch of salt. Stir until melted, if this mixture ever starts to boil your heat is on way too high.
• 4. Add the chips one cup at a time to the condensed milk mixture over low heat while stiring constantly. Wait to add the next cup of chips until your first cup has melted, doing this until all 3 cups are added. This mix will be very thick.
• 5. Take chocolate off the heat & quickly stir in 1 cup of whatever nuts you have chosen & the vanilla extract. If you choose to omit these the recipe will be just fine.
• 6. Pour the warm chocolate into you foil lined pan while smoothing the mix into the corners, let cool for 2 hours until firm, and then cut into squares (after peeling off the foil) Keep in an airtight container, and this is best if only made one day ahead because the fudge will start to lose its shine & dry out on day 3 (still tastes good just not as pretty if you are giving it as gifts)

Steps:

• Line an 8" square pan with waxed paper.
• Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
• When melted, remove from heat.
• Stir in vanilla and then the nuts.
• Spread mixture into the lined pan.
• Cool to room temperature, then refrigerate if necessary until set.
• Turn out of pan, peel off the paper, and cut into 1" squares.

Steps:

• Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
• In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
• Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
• Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).