Rich Million Dollar Fudge Recipes

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 two 9x9 inch baking pans and set aside.
• Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
• In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
• Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Steps:

• Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
• Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
• Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

Steps:

• In heavy sauce pan over medium heat, bring sugar, salt, butter and evaporated milk to a boil.
• Boil for 6 minutes.
• Meanwhile, place marshmallow fluff and chocolate (and nuts) in a large bowl.
• Pour the boiled syrup over mixture.
• Beat until chocolate is melted.
• Spray pan with nonstick cooking spray and pour fudge into the pan.
• Let harden at room temperature or in the fridge.

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Steps:

• Boil sugar, salt, butter, and evaporated milk together for 6 minutes. Remove from heat.
• While mixture is still hot, add semisweet chocolate chips, German chocolate, and marshmallow fluff.
• Beat together by hand until all the chocolate is melted.
• Refrigerate until set. Cut into small squares.
• Makes 1 9X13" pan.

Steps:

• use a little butter to grease the bottom and sides of fudge pan (9x13).
• cook sugar, milk and butter to softball (236 degrees); always stirring slow and consistent (you don't want to make a mess on the sides of pan).
• quickly, add chocolate chips, vanilla, and marshmallow will stirring vigorously.
• beat (by hand) until melted and completely blended.
• immediately pour into buttered pan.
• *be sure to eat whats left in the pan to clean it out -- it's soooo good.