My Dads Fudge Recipes

Steps:

• 1. Mix together sugar,evaporated milk,and marshmellows in large heavy pan. Cook on low heat til it starts to bubble, stir constantly. After it starts to bubble, cook for 6 minutes.
• 2. stir in butter, chocolate chips, stir til melted and mixed well. Add vanilla and walnuts and mix well. Pour into buttered 13x9 glass dish. Cool.

Steps:

• Butter platter.
• Combine sugar, cocoa, and milk in saucepan. Bring to boil and cook to soft ball.
• Remove from heat and stir in vanilla and butter.
• Beat with a wooden spoon until it begins to thicken and lose gloss.
• Pour onto platter. Cool, cut, and enjoy.

Steps:

• Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
• Have hand held electric mixer set up and ready to use.
• Have butter, vanilla and nuts measured and ready to add.
• If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
• Set nuts aside to cool.
• Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
• Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
• Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
• Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
• Note: If mixture is spattering out of pan, reduce heat slightly.
• (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
• Remove from heat.
• Immediately add butter, vanilla and toasted nuts, if desired.
• Beat at high speed with electric hand-mixer until fudge begins to stiffen.
• Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
• Fudge will lose its gloss during this last step.
• While still warm, cut into desired servings.
• Garnish the top of each serving with a whole nut meats if desired.
• Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
• All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).

Steps:

• 1. Put chocolate chips and marshmallow in a large bowl mixing as well as possible. Put butter, sugar and evaporated milk in a large pot on stove top-high heat. When it begins to boil, let it boil for 9 minutes. Take off stove and pour the hot mixture over the chocolate chip marshmallow mixture. (the hot liquid will melt the chips) Beat until glossy looking. Pour onto a large jelly roll pan (or 2) that is lined with parchment or waxed paper. (can also use a couple of pyrex casserole dishes) Place in the refrigerator to cool down. Cut into squares and place in a container, using waxed paper between layers. Keep in the refrigerator. (do not leave out of the refrigerator more than 2 or 3 hours.)
• 2. Note--I remember my father bringing the fudge to our class around the time the parties started since it could not be a room temperature for very long :-)

Steps:

• Mix sugar, margarine, milk. Bring to boil and then simmer for 5 minutes. Remove from heat and mix in chips. Add nuts, if desired. Spread in buttered pan and cool.