Mother In Law Fudge Recipes

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside., In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside., In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

Steps:

• Line a 13 x 9 pan with foil and leave some hanging over the edge of the pan to lift it easily.
• Combine the sugar, milk, butter and salt in a 4 - 5 cup heavy saucepan and cook over medium heat stirring constantly. Bring to a boil and keep stirring and boil for 4 to 5 minutes.
• Remove from heat and add marshmallows, nuts, morsels, vanilla. Stir vigorously for 1 minute or until the marshmallows are totally melted.
• Pour into the prepared pan and refrigerate for two hours. Cut the fudge into tiny squares and refrigerate tightly covered.
• ***I take my fudge out of the fridge when it fully sets and wrap it into 1/4 pound portions with plastic wrap and store in a container with a tight lid, in the fridge. I also let it ripen before serving as it develops a wonderful taste and texture after a couple of days. It keeps for a couple of weeks tightly wrapped.

Steps:

• Butter a 9 inch square baking pan.
• Combine first 5 ingredients in a large saucepan, stirring over low heat until blended.
• Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.
• Remove from heat, stir in vanilla and chocolate until chocolate is melted.
• Add nuts and any optional ingredients. Turn into greased pan and cool.
• Cut into little squares and bring to your mother-in-law and make some memories.