Milk Chocolate Fudge Recipes

Steps:

• Line 8x8in baking dish with foil.
• In heavy saucepan, combine sugar,milk, butter and salt.
• Bring to a full boil, stirring.
• Continue to boil,stirring for 4 minutes.
• Remove from heat.
• Stir in marshmallows,choc chips, nuts, and vanilla.
• Stir hard until all is smooth.
• Pour into pan.
• Refrigerate until firm.

Steps:

• In a microwave, melt chocolate chips and cream cheese. Add nuts and vanilla. Gradually stir in confectioners' sugar until blended. Pour into a greased 8-in. square dish. Refrigerate.

Steps:

• Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
• In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Add marshmallow creme and chocolate chips; blend until smooth.
• Stir in walnuts and vanilla.
• Pour into buttered, foil-lined pan.
• Cool to room temperature. Score fudge into 36 squares.
• Refrigerate until firm.
• Remove fudge from pan by lifting foil; remove foil from sides of fudge.
• Using large knife, cut through scored lines.
• Store in refrigerator.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk 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.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Steps:

• Line bottom of an 8-inch square baking pan with parchment paper or wax paper.
• Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
• Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled.

Steps:

• Line 8-inch-square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
• Bring to a full-rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are completely melted.
• Pour into prepared pan; refrigerate for 2 hours or until firm.
• Lift from pan; remove foil.
• Cut into pieces.

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.