Muleshoe Texas Fudge Recipes

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.

Steps:

• Mix sugar, milk, marshmallows, margarine & cinnamon in a saucepan.
• Boil for 6 minutes.
• Remove from heat and allow to cool so that mixture is only slightly warm.
• Beat in by hand chocolate and raisins or nuts (if desired).
• If using raisins, make certain that they have been drained and dried since moisture will cause the fudge to become grainy.
• Wipe the side of saucepan with a damp cloth.
• Pour fudge into a greased 8x8 pan.
• Put in fridge to cool at least 30 minutes before serving.
• Enjoy!

Steps:

• Grease a 9x13" baking pan.
• Spread 1/2 of the grated cheeses on the bottom.
• Cover with the chiles.
• Top with the other half of the cheeses.
• Mix eggs with mustard and Worcestershire sauce.
• Pour over cheese.
• Bake@ 375 for 30 minutes.
• Cut into squares to serve.

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 melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.