Moms White Cracker Fudge Recipes

Steps:

• Crumble crackers into a mixing bowl.
• Stir in peanut butter.
• Combine sugar and milk in small saucepan.
• Bring to boil and boil for about five minutes, stirring constantly.
• Remove from heat and pour mixture over crackers.
• Mix with electric mixer until smooth. (if not completely smooth, it will be like pieces of peanut).
• Pour into buttered 8x8 pan.
• Cut into 1" squares when set.
• Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.

Steps:

• First butter a cake pan and set aside.
• Then measure out your peanut butter, vanilla and crackers(make sure they are crushed and ready)also set this aside.
• Now in a heavy sauce pan wipe the 2 T butter around the inside of the pan, this coats the pan and helps keep the sugar from crystallizing.
• Add the sugar and the milk to the pan.
• Heat over med heat stirring constantly.
• Bring to a boil. let boil but keep stirring for three minutes.
• When time is up remove from heat *work quickly here* add crushed crackers, peanut butter and vanilla stir fast and well because it will start to get hard.
• Pour this into your prepared cake pan and let cool. cut into squares and enjoy.

Steps:

• Combine sugar, milk, peanut butter, and butter in saucepan; mix well.
• Bring to a boil, stirring constantly; boil for 3 minutes.
• Remove from heat. Add crushed crackers and vanilla; mix well.
• Press into 9-inch square dish. Let stand until firm. Cut into squares.

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.