Food recipes
Foolproof Chocolate Fudge
Foolproof Chocolate Fudge Ingredients: spartan, real semi-sweet chocolate baking chips, milk, canned, condensed, sweetened salt, table nuts, walnuts, english vanilla extract Directions: MICROWAVE in glass bowl or 1 qu...
Foolproof Chocolate Fudge
Ingredients:
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
nuts, walnuts, english
vanilla extract
Directions:
MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Spread evenly into wax paper lined 8 or 9 inch square pan.
(Line bottom and up sides for easy removal) Chill 2 hours or until firm.
Turn fudge onto board, peel off wax paper and cut into squares.
Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk.
Proceed as above.
MILK CHOCOLATE FUDGE: Omit one (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips.
Proceed as above.
CREAMY MILK CHOCOLATE FUDGE: Omit 1 (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.
Proceed as above.
MEXICAN FUDGE: Reduce vanilla to 1 teaspoon.
Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.
Proceed as above.
BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
Melt 2 (12 oz)packages butterscotch chips with sweetened milk.
When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above.
Makes about 2 pounds.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
nuts, walnuts, english
vanilla extract
Directions:
MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Spread evenly into wax paper lined 8 or 9 inch square pan.
(Line bottom and up sides for easy removal) Chill 2 hours or until firm.
Turn fudge onto board, peel off wax paper and cut into squares.
Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk.
Proceed as above.
MILK CHOCOLATE FUDGE: Omit one (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips.
Proceed as above.
CREAMY MILK CHOCOLATE FUDGE: Omit 1 (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.
Proceed as above.
MEXICAN FUDGE: Reduce vanilla to 1 teaspoon.
Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.
Proceed as above.
BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
Melt 2 (12 oz)packages butterscotch chips with sweetened milk.
When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above.
Makes about 2 pounds.