Day 342\u2019s 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!<\/p>\n
Chocolate Walnut Fudge 6 pounds<\/p>\n
8 Cup Sugar <\/p>\n
1 Cup Butter 1 cup = 2 sticks<\/p>\n
2 Each marshmellow cream 7 oz jars (2 of them)<\/p>\n
2 Cup Walnuts, chopped Or more!<\/p>\n
2 Each Evaporated Milk 12 oz cans (2 of them)<\/p>\n
2 Package Chocolate Chips 12 oz pkgs (2 of<\/p>\n
them=4 cups)<\/p>\n
Instructions<\/p>\n
1. Melt butter in large heavy sauce pan.<\/p>\n
2. Stir in milk and sugar.<\/p>\n
3. Bring to full rolling boil, stirring constantly to prevent scorching (on<\/p>\n
medium to medium high heat).<\/p>\n
4. Bring to softball stage (235′).<\/p>\n
5. Remove from heat and stir in chocolate chips until melted.<\/p>\n
6. Add marshmellow cream and nuts, stirring until well blended.<\/p>\n
7. Pour into 2 9 x 13 baking dishes.<\/p>\n
8. Cool at room temp.<\/p>\n
9. Makes approximately 6 lbs.<\/p>\n
————————————————————<\/p>\n
Chocolate Walnut Fudge — Double 12 pounds<\/p>\n
16 Cup Sugar <\/p>\n
2 Cup Butter 1 cup = 2 sticks<\/p>\n
4 Each marshmellow cream 7 oz jars (2 of them)<\/p>\n
4 Cup Walnuts, chopped Or more!<\/p>\n
4 Each Evaporated Milk 12 oz cans (2 of them)<\/p>\n
4 Package Chocolate Chips 12 oz pkgs (2 of<\/p>\n
them=4 cups)<\/p>\n
Instructions<\/p>\n
1. Melt butter in large heavy sauce pan.<\/p>\n
2. Stir in milk and sugar.<\/p>\n
3. Bring to full rolling boil, stirring constantly to prevent scorching (on<\/p>\n
medium to medium high heat).<\/p>\n
4. Bring to softball stage (235′).<\/p>\n
5. Remove from heat and stir in chocolate chips until melted.<\/p>\n
6. Add marshmellow cream and nuts, stirring until well blended.<\/p>\n
7. Pour into 4 9 x 13 baking dishes.<\/p>\n
8. Cool at room temp.<\/p>\n
9. Makes approximately 6 lbs. <\/p>\n
_______________________________________<\/p>\n
Peanut Butter Fudge 5-6 pounds<\/p>\n
4 Cup Brown Sugar <\/p>\n
4 Cup Marshmallows, miniature <\/p>\n
4 Cup Sugar <\/p>\n
4 Cup Peanut Butter, creamy <\/p>\n
2 Cup Evaporated Milk <\/p>\n
4 Tablespoon Vanilla <\/p>\n
1\/2 Cup Butter 1\/2 cup = 1 stick<\/p>\n
Instructions<\/p>\n
1. Combine sugars, evaporated milk, and butter in heavy saucepan.<\/p>\n
2. Cook until softball stage on medium (235′), stirring often.<\/p>\n
3. Remove from stove.<\/p>\n
4. Stir in marshmellows, peanut butter, and vanilla.<\/p>\n
5. Stir until all is melted and begins to thicken.<\/p>\n
6. Pour into 2 13 x 9 greased (PAM) baking dishes.<\/p>\n
7. Cool, cut, and serve.<\/p>\n
8. Makes approximately 5-6 pounds.<\/p>\n
————————————————————<\/p>\n
Peanut Butter Fudge — Double 10-12 pounds<\/p>\n
8 Cup Brown Sugar <\/p>\n
8 Cup Marshmallows, miniature <\/p>\n
8 Cup Sugar <\/p>\n
8 Cup Peanut Butter, creamy <\/p>\n
4 Cup Evaporated Milk <\/p>\n
8 Tablespoon Vanilla <\/p>\n
1 Cup Butter 1\/2 cup = 1 stick<\/p>\n
Instructions<\/p>\n
————————————————————<\/p>\n
1. Combine sugars, evaporated milk, and butter in heavy saucepan.<\/p>\n
2. Cook until softball stage on medium (235′), stirring often.<\/p>\n
3. Remove from stove.<\/p>\n
4. Stir in marshmellows, peanut butter, and vanilla.<\/p>\n
5. Stir until all is melted and begins to thicken.<\/p>\n
6. Pour into 4 13 x 9 greased (PAM) baking dishes.<\/p>\n
7. Cool, cut, and serve.<\/p>\n
8. Makes approximately 10-12 pounds.<\/p>\n
________________________________________<\/p>\n
Chocolate-Peanut Butter Ribbon Fudge 12 pounds<\/p>\n
4 Cup Brown Sugar <\/p>\n
4 Cup marshmellows miniature<\/p>\n
12 Cup Sugar <\/p>\n
4 Cup peanut butter, creamy <\/p>\n
2 Cup Evaporated Milk <\/p>\n
2 Each Evaporated Milk 12 oz cans<\/p>\n
4 Tablespoon Vanilla <\/p>\n
1 1\/2 Cup Butter 1 stick=1\/2 cup<\/p>\n
2 Each marshmellow cream each jar=7 oz<\/p>\n
2 Each Chocolate Chips each=12 oz package<\/p>\n
Instructions for Chocolate Fudge \u201cRibbon\u201d<\/p>\n
1. For the chocolate fudge, melt 1 cup butter in large heavy sauce pan.<\/p>\n
2. Stir in 2 (12 oz) cans evaporated milk and 8 cups sugar.<\/p>\n
3. Bring to full rolling boil, stirring constantly to prevent scorching (on<\/p>\n
medium to medium high heat).<\/p>\n
4. Bring to softball stage (235′).<\/p>\n
5. Remove from heat and stir in chocolate chips until melted.<\/p>\n
6. Add marshmellow cream, stirring until well blended.<\/p>\n
7. Pour chocolate fudge mixture into 4 9 x 13 baking dishes.<\/p>\n
8. While chocolate layer is cooling, make peanut butter fudge according to<\/p>\n
instructions below.<\/p>\n
Instructions for Peanut Butter Fudge \u201cRibbon\u201d<\/p>\n
1. Combine 4 cups brown sugar, 4 cups white sugar, 1 cups evaporated milk,<\/p>\n
and 1\/2 cup butter in heavy saucepan.<\/p>\n
2. Cook until softball stage on medium (235′), stirring often.<\/p>\n
3. Remove from stove.<\/p>\n
4. Stir in marshmellows, peanut butter, and vanilla.<\/p>\n
5. Stir until all is melted and begins to thicken.<\/p>\n
6. Pour over the four pans of chocolate fudge once it is cooled somewhat.<\/p>\n
7. Let all cool before cutting; may put in fridge or cool garage, etc. to<\/p>\n
cool quicker.<\/p>\n","protected":false},"excerpt":{"rendered":"
Day 342\u2019s 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"footnotes":""},"categories":[635],"tags":[644,107,710,195,68,69,48],"yoast_head":"\n