Day 342’s post was how to make fudge in little containers for gifts. I will post all three fudge recipes below (regular and doubled). For instructions on how to make these in individual gift containers, check out Day 342. Happy cooking!
Chocolate Walnut Fudge 6 pounds
8 Cup Sugar
1 Cup Butter 1 cup = 2 sticks
2 Each marshmellow cream 7 oz jars (2 of them)
2 Cup Walnuts, chopped Or more!
2 Each Evaporated Milk 12 oz cans (2 of them)
2 Package Chocolate Chips 12 oz pkgs (2 of
them=4 cups)
Instructions
1. Melt butter in large heavy sauce pan.
2. Stir in milk and sugar.
3. Bring to full rolling boil, stirring constantly to prevent scorching (on
medium to medium high heat).
4. Bring to softball stage (235′).
5. Remove from heat and stir in chocolate chips until melted.
6. Add marshmellow cream and nuts, stirring until well blended.
7. Pour into 2 9 x 13 baking dishes.
8. Cool at room temp.
9. Makes approximately 6 lbs.
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Chocolate Walnut Fudge — Double 12 pounds
16 Cup Sugar
2 Cup Butter 1 cup = 2 sticks
4 Each marshmellow cream 7 oz jars (2 of them)
4 Cup Walnuts, chopped Or more!
4 Each Evaporated Milk 12 oz cans (2 of them)
4 Package Chocolate Chips 12 oz pkgs (2 of
them=4 cups)
Instructions
1. Melt butter in large heavy sauce pan.
2. Stir in milk and sugar.
3. Bring to full rolling boil, stirring constantly to prevent scorching (on
medium to medium high heat).
4. Bring to softball stage (235′).
5. Remove from heat and stir in chocolate chips until melted.
6. Add marshmellow cream and nuts, stirring until well blended.
7. Pour into 4 9 x 13 baking dishes.
8. Cool at room temp.
9. Makes approximately 6 lbs.
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Peanut Butter Fudge 5-6 pounds
4 Cup Brown Sugar
4 Cup Marshmallows, miniature
4 Cup Sugar
4 Cup Peanut Butter, creamy
2 Cup Evaporated Milk
4 Tablespoon Vanilla
1/2 Cup Butter 1/2 cup = 1 stick
Instructions
1. Combine sugars, evaporated milk, and butter in heavy saucepan.
2. Cook until softball stage on medium (235′), stirring often.
3. Remove from stove.
4. Stir in marshmellows, peanut butter, and vanilla.
5. Stir until all is melted and begins to thicken.
6. Pour into 2 13 x 9 greased (PAM) baking dishes.
7. Cool, cut, and serve.
8. Makes approximately 5-6 pounds.
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Peanut Butter Fudge — Double 10-12 pounds
8 Cup Brown Sugar
8 Cup Marshmallows, miniature
8 Cup Sugar
8 Cup Peanut Butter, creamy
4 Cup Evaporated Milk
8 Tablespoon Vanilla
1 Cup Butter 1/2 cup = 1 stick
Instructions
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1. Combine sugars, evaporated milk, and butter in heavy saucepan.
2. Cook until softball stage on medium (235′), stirring often.
3. Remove from stove.
4. Stir in marshmellows, peanut butter, and vanilla.
5. Stir until all is melted and begins to thicken.
6. Pour into 4 13 x 9 greased (PAM) baking dishes.
7. Cool, cut, and serve.
8. Makes approximately 10-12 pounds.
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Chocolate-Peanut Butter Ribbon Fudge 12 pounds
4 Cup Brown Sugar
4 Cup marshmellows miniature
12 Cup Sugar
4 Cup peanut butter, creamy
2 Cup Evaporated Milk
2 Each Evaporated Milk 12 oz cans
4 Tablespoon Vanilla
1 1/2 Cup Butter 1 stick=1/2 cup
2 Each marshmellow cream each jar=7 oz
2 Each Chocolate Chips each=12 oz package
Instructions for Chocolate Fudge “Ribbon”
1. For the chocolate fudge, melt 1 cup butter in large heavy sauce pan.
2. Stir in 2 (12 oz) cans evaporated milk and 8 cups sugar.
3. Bring to full rolling boil, stirring constantly to prevent scorching (on
medium to medium high heat).
4. Bring to softball stage (235′).
5. Remove from heat and stir in chocolate chips until melted.
6. Add marshmellow cream, stirring until well blended.
7. Pour chocolate fudge mixture into 4 9 x 13 baking dishes.
8. While chocolate layer is cooling, make peanut butter fudge according to
instructions below.
Instructions for Peanut Butter Fudge “Ribbon”
1. Combine 4 cups brown sugar, 4 cups white sugar, 1 cups evaporated milk,
and 1/2 cup butter in heavy saucepan.
2. Cook until softball stage on medium (235′), stirring often.
3. Remove from stove.
4. Stir in marshmellows, peanut butter, and vanilla.
5. Stir until all is melted and begins to thicken.
6. Pour over the four pans of chocolate fudge once it is cooled somewhat.
7. Let all cool before cutting; may put in fridge or cool garage, etc. to
cool quicker.
