SNOWY WHITE FUDGE
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
MAPLE NUT FUDGE
1 c. maple syrup
1 c. white sugar
1/2 c. cream
1/4 c. butter
1/2 c. butternuts (or walnuts)
1/2 tsp. vanilla
Boil sugar, cream, and butter until soft ball stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins. in by Mrs. Wm. A. C. Miller (Amanda)
BANANA FUDGE
3 1/2 c. sugar
1/2 tsp. salt
1 c. light cream
3/4 c. butter or margarine
3 tbsp. light corn syrup
1 c. mashed ripe banana (about 3 med.)
1 tbsp. vanilla
1/2 c. walnuts, chopped med. fine
TWO - TONE FUDGE
2 c. packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 (6 oz.) pkg. (1 c.) butterscotch
pieces or peanut butter
1 c. chopped walnuts
1 (6 oz.) pkg (1 c.) chocolate chips
In saucepan, combine first 4 ingredients. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add marshmallow creme and vanilla, mix until smooth. To 2 cups of mixture, add butterscotch pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour second mixture over butterscotch mixture. Chill until firm. Makes approximately 2 1/2 pounds.
PINEAPPLE FUDGE
3 c. sugar
1 tbsp. light corn syrup
1/2 c. crushed pineapple, drained
1/2 c. cream or evaporated milk
2 tbsp. butter
1/2 tsp. vanilla
1 c. chopped walnuts
Combine ;sugar, syrup, pineapple and cream in well buttered heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage (236 degrees). Remove from heat and add butter. DO NOT STIR. Cook until saucepan feels lukewarm. Add vanilla and beat until candy begins to thicken. Beat in nuts and pour into buttered 8 x 8 inch pan as candy firms, it will loose slick look and become creamy. Cool and cut. Friday Seniors and Tuesday Nite Ladies
CHEERY CHERRY VANILLA FUDGE
2 c. granulated sugar
1/2 c. dairy sour cream
1/3 c. light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/2 c. quartered candied cherries
1 c. coarsely chopped walnuts
In 2 quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave on high 5 minutes. Stir well until sugar dissolves. Microwave on high 6 minutes (or until mixture reaches 236 degrees). Let stand 15 minutes. Do Not Stir. Add vanilla; beat until mixture starts to loose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2 inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.
CREAMY ORANGE FUDGE
2 c. sugar
1 can (5 1/3 oz.) evaporated milk
10 lg. marshmallows (or 100 miniature)
1 pkg. (6 oz.) semi sweet chocolate
pieces
1 c. chopped walnuts
1/2 c. butter or margarine, cut in
small pieces
2 tbsp. fresh grated orange peel
In saucepan, combine sugar, evaporated milk and marshmallows. Bring to boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Beat well until fudge thickens, about 5 minutes. Pour into buttered 8 inch square baking pan. Chill until firm. Cut into squares. Makes about 2 pounds, 25 pieces. This is a pretty ordinary fudge recipe except for the orange peel which gives it a great taste and makes it extraordinary. Dallas, Texas
SOUR CREAM FUDGE
3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped
In large pan combine sugar, sour cream, corn syrup, butter and salt. Stir mixture constantly over high heat until sugar dissolves and mixture begins to boil. Cover pan, turn heat to medium low and cook for 5 minutes. Uncover and boil on medium high, without stirring, to soft ball stage, 235 degrees on candy thermometer. Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture begins to lose gloss. Stir in pecans. Drop by spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds plus.
PUMPKIN FUDGE
3 c. sugar
1 c. milk
3 tbsp. light corn syrup
1/2 c. mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt; bring to boil over high heat stirring constantly. Reduce heat to medium and continue boiling. But do not stir. When mixture registers 232 degrees on candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees on candy thermometer). Then beat mixture until very thick and it loses some of its gloss. Quickly pour into greased 8 inch pan. When firm, cut into about 36 squares.
EASY COFFEE FUDGE
1 pkg. (4 serving size) vanilla pudding
1 tbsp. instant coffee
1/4 c. milk
2 tbsp. butter or margarine
2 c. sifted confectioners' sugar
1 tsp. vanilla (optional)
1/4 c. chopped nuts
Grease or line with waxed paper an 8 x 4 inch loaf pan. Combine pudding mix, instant coffee and milk in saucepan; add butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in sugar and vanilla; beat until smooth. Add nuts. Pour quickly into pan. Sprinkle with additional nuts, if desired. Chill until firm, about 30 minutes. Cut into pieces. Cover and store in refrigerator. Makes about 1 pound.
CREAMY MOCHA FUDGE
1 1/3 c. sugar
2/3 c. evaporated milk
1/4 c. Kahlua
1 c. milk chocolate chips
1 tsp. vanilla
1 (7 oz.) jar marshmallow cream
1/4 c. butter
2 c. semi-sweet chocolate chips
2/3 c. chopped nuts
Bring first 6 ingredients to rapid boil, stirring constantly for 5 minutes. Remove from heat, add chocolate and stir until melted. Add remaining ingredients and turn into foil lined pan. Refrigerate and cut in squares when firm. Makes 2 3/4 pounds.
PERSIMMON FUDGE
1 c. persimmon pulp
6 c. sugar
2 1/2 c. milk
1/2 c. light corn syrup
1/4 c. butter or oleo
Combine pulp, sugar, milk and syrup in large saucepan. Cook slowly 1 1/2 to 2 hours until mixture reaches soft ball or 230 degrees. Cool to lukewarm, stir often. Add butter, beat well. When mixture begins to thicken stir in 1 cup chopped nuts (walnuts preferred). Spread in buttered 8 1/2 x 13-inch pan.
GERMAN CHOCOLATE FUDGE
1 lg. can evaporated milk
4 1/2 c. sugar
1 1/2 tbsp. butter
Pinch of salt
1 lg. greased pan--Have ready to add:--12 oz. German chocolate
12 oz. semi-sweet chocolate bits
1 pt. marshmallow creme
2 c. finely chopped nuts
Mix milk, sugar, butter and salt in a saucepan. Bring to a boil. Boil 6 minutes and remove from heat. Add German chocolate, chocolate bits, marshmallow creme and nuts. Mix well. Put into large greased pan. Makes 5 pounds.
SPICED PUMPKIN FUDGE
3 c. sugar
3/4 c. butter or margarine
1 (5 1/3 oz.) can evaporated milk
(2/3 c.)
1/2 c. Libby's solid pack pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped toasted almonds or pecans
1 tsp. vanilla extract
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.
VELVEETA CHEESE FUDGE
1 lb. butter
4 lbs. powdered sugar
1 tbsp. vanilla
1 lb. Velveeta cheese
1 c. cocoa
1 c. chopped nuts
Melt cheese and butter in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container. This is an excellent fudge for the holidays and makes a huge batch, however, the recipe may be successfully cut down to half.
VANILLA CHIP FUDGE
5 1/2 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkg. vanilla milk chips
1 (13 oz.) marshmallow creme
2 c. almonds, chopped coarsely
2 tsp. vanilla
Mix sugar, butter and milk in 5 quart saucepan. Bring to full boil, stirring constantly. Boil over medium heat to 234 degrees, stirring to prevent scorching. Remove from heat; stir in chips until melted. Add remaining ingredients. Pour into two 13 x 9 inch pans. Cool at room temperature. Cut into 1 inch squares.
NUT CARAMEL FUDGE
3 c. dark brown sugar
1 tsp. butter
1 c. chopped nuts
1 1/2 c. milk
1 tsp. vanilla
Cook sugar, butter and milk until it will thread. Remove from heat. Add flavoring and nuts. Beat until mixture is thick and creamy. Pour in buttered pan. Cut into squares when cool.
LIGHTNING MICROWAVE FUDGE
3 2/3 c. powdered sugar, sifted
1/2 c. cocoa
1/2 c. butter or margarine, cut into
pieces
1/4 c. milk
1 tbsp. vanilla
1/2 c. coarsely chopped nuts
Combine sugar, cocoa, butter or margarine in medium microwave proof bowl. Microwave on high (full power) 2 to 3 minutes or until butter is melted. Stir until smooth. Stir in vanilla and nuts. Blend well. Spread into buttered 8" square pan. Cut into 1" candies. About 5 dozen candies.
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
MAPLE NUT FUDGE
1 c. maple syrup
1 c. white sugar
1/2 c. cream
1/4 c. butter
1/2 c. butternuts (or walnuts)
1/2 tsp. vanilla
Boil sugar, cream, and butter until soft ball stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins. in by Mrs. Wm. A. C. Miller (Amanda)
BANANA FUDGE
3 1/2 c. sugar
1/2 tsp. salt
1 c. light cream
3/4 c. butter or margarine
3 tbsp. light corn syrup
1 c. mashed ripe banana (about 3 med.)
1 tbsp. vanilla
1/2 c. walnuts, chopped med. fine
TWO - TONE FUDGE
2 c. packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 (6 oz.) pkg. (1 c.) butterscotch
pieces or peanut butter
1 c. chopped walnuts
1 (6 oz.) pkg (1 c.) chocolate chips
In saucepan, combine first 4 ingredients. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add marshmallow creme and vanilla, mix until smooth. To 2 cups of mixture, add butterscotch pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour second mixture over butterscotch mixture. Chill until firm. Makes approximately 2 1/2 pounds.
PINEAPPLE FUDGE
3 c. sugar
1 tbsp. light corn syrup
1/2 c. crushed pineapple, drained
1/2 c. cream or evaporated milk
2 tbsp. butter
1/2 tsp. vanilla
1 c. chopped walnuts
Combine ;sugar, syrup, pineapple and cream in well buttered heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage (236 degrees). Remove from heat and add butter. DO NOT STIR. Cook until saucepan feels lukewarm. Add vanilla and beat until candy begins to thicken. Beat in nuts and pour into buttered 8 x 8 inch pan as candy firms, it will loose slick look and become creamy. Cool and cut. Friday Seniors and Tuesday Nite Ladies
CHEERY CHERRY VANILLA FUDGE
2 c. granulated sugar
1/2 c. dairy sour cream
1/3 c. light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/2 c. quartered candied cherries
1 c. coarsely chopped walnuts
In 2 quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave on high 5 minutes. Stir well until sugar dissolves. Microwave on high 6 minutes (or until mixture reaches 236 degrees). Let stand 15 minutes. Do Not Stir. Add vanilla; beat until mixture starts to loose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2 inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.
CREAMY ORANGE FUDGE
2 c. sugar
1 can (5 1/3 oz.) evaporated milk
10 lg. marshmallows (or 100 miniature)
1 pkg. (6 oz.) semi sweet chocolate
pieces
1 c. chopped walnuts
1/2 c. butter or margarine, cut in
small pieces
2 tbsp. fresh grated orange peel
In saucepan, combine sugar, evaporated milk and marshmallows. Bring to boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Beat well until fudge thickens, about 5 minutes. Pour into buttered 8 inch square baking pan. Chill until firm. Cut into squares. Makes about 2 pounds, 25 pieces. This is a pretty ordinary fudge recipe except for the orange peel which gives it a great taste and makes it extraordinary. Dallas, Texas
SOUR CREAM FUDGE
3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped
In large pan combine sugar, sour cream, corn syrup, butter and salt. Stir mixture constantly over high heat until sugar dissolves and mixture begins to boil. Cover pan, turn heat to medium low and cook for 5 minutes. Uncover and boil on medium high, without stirring, to soft ball stage, 235 degrees on candy thermometer. Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture begins to lose gloss. Stir in pecans. Drop by spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds plus.
PUMPKIN FUDGE
3 c. sugar
1 c. milk
3 tbsp. light corn syrup
1/2 c. mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt; bring to boil over high heat stirring constantly. Reduce heat to medium and continue boiling. But do not stir. When mixture registers 232 degrees on candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees on candy thermometer). Then beat mixture until very thick and it loses some of its gloss. Quickly pour into greased 8 inch pan. When firm, cut into about 36 squares.
EASY COFFEE FUDGE
1 pkg. (4 serving size) vanilla pudding
1 tbsp. instant coffee
1/4 c. milk
2 tbsp. butter or margarine
2 c. sifted confectioners' sugar
1 tsp. vanilla (optional)
1/4 c. chopped nuts
Grease or line with waxed paper an 8 x 4 inch loaf pan. Combine pudding mix, instant coffee and milk in saucepan; add butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in sugar and vanilla; beat until smooth. Add nuts. Pour quickly into pan. Sprinkle with additional nuts, if desired. Chill until firm, about 30 minutes. Cut into pieces. Cover and store in refrigerator. Makes about 1 pound.
CREAMY MOCHA FUDGE
1 1/3 c. sugar
2/3 c. evaporated milk
1/4 c. Kahlua
1 c. milk chocolate chips
1 tsp. vanilla
1 (7 oz.) jar marshmallow cream
1/4 c. butter
2 c. semi-sweet chocolate chips
2/3 c. chopped nuts
Bring first 6 ingredients to rapid boil, stirring constantly for 5 minutes. Remove from heat, add chocolate and stir until melted. Add remaining ingredients and turn into foil lined pan. Refrigerate and cut in squares when firm. Makes 2 3/4 pounds.
PERSIMMON FUDGE
1 c. persimmon pulp
6 c. sugar
2 1/2 c. milk
1/2 c. light corn syrup
1/4 c. butter or oleo
Combine pulp, sugar, milk and syrup in large saucepan. Cook slowly 1 1/2 to 2 hours until mixture reaches soft ball or 230 degrees. Cool to lukewarm, stir often. Add butter, beat well. When mixture begins to thicken stir in 1 cup chopped nuts (walnuts preferred). Spread in buttered 8 1/2 x 13-inch pan.
GERMAN CHOCOLATE FUDGE
1 lg. can evaporated milk
4 1/2 c. sugar
1 1/2 tbsp. butter
Pinch of salt
1 lg. greased pan--Have ready to add:--12 oz. German chocolate
12 oz. semi-sweet chocolate bits
1 pt. marshmallow creme
2 c. finely chopped nuts
Mix milk, sugar, butter and salt in a saucepan. Bring to a boil. Boil 6 minutes and remove from heat. Add German chocolate, chocolate bits, marshmallow creme and nuts. Mix well. Put into large greased pan. Makes 5 pounds.
SPICED PUMPKIN FUDGE
3 c. sugar
3/4 c. butter or margarine
1 (5 1/3 oz.) can evaporated milk
(2/3 c.)
1/2 c. Libby's solid pack pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped toasted almonds or pecans
1 tsp. vanilla extract
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.
VELVEETA CHEESE FUDGE
1 lb. butter
4 lbs. powdered sugar
1 tbsp. vanilla
1 lb. Velveeta cheese
1 c. cocoa
1 c. chopped nuts
Melt cheese and butter in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container. This is an excellent fudge for the holidays and makes a huge batch, however, the recipe may be successfully cut down to half.
VANILLA CHIP FUDGE
5 1/2 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkg. vanilla milk chips
1 (13 oz.) marshmallow creme
2 c. almonds, chopped coarsely
2 tsp. vanilla
Mix sugar, butter and milk in 5 quart saucepan. Bring to full boil, stirring constantly. Boil over medium heat to 234 degrees, stirring to prevent scorching. Remove from heat; stir in chips until melted. Add remaining ingredients. Pour into two 13 x 9 inch pans. Cool at room temperature. Cut into 1 inch squares.
NUT CARAMEL FUDGE
3 c. dark brown sugar
1 tsp. butter
1 c. chopped nuts
1 1/2 c. milk
1 tsp. vanilla
Cook sugar, butter and milk until it will thread. Remove from heat. Add flavoring and nuts. Beat until mixture is thick and creamy. Pour in buttered pan. Cut into squares when cool.
LIGHTNING MICROWAVE FUDGE
3 2/3 c. powdered sugar, sifted
1/2 c. cocoa
1/2 c. butter or margarine, cut into
pieces
1/4 c. milk
1 tbsp. vanilla
1/2 c. coarsely chopped nuts
Combine sugar, cocoa, butter or margarine in medium microwave proof bowl. Microwave on high (full power) 2 to 3 minutes or until butter is melted. Stir until smooth. Stir in vanilla and nuts. Blend well. Spread into buttered 8" square pan. Cut into 1" candies. About 5 dozen candies.
