9-10-99 Fudge Recipes

Judy/AZ (06:00:04) : See's Fudge

3 Pkg chocolate chips (I think they're 12oz. or so? But use the 16oz. if you like your fudge super fudgy)
200 small marshmallows (about 2 cups)
1/2 lb. butter
4 cups nuts
2 tsp vanilla
1 small can evaporated milk
4 cups sugar

On low heat, stir and bring to full boil milk and sugar. Boil for 11 minutes being careful not to burn.
Remove, add vanilla, stir, and pour ver chips, marshmallows, and butter.
Beat until melted and combined.
Mix in nuts, pour into pan (size depends on whether you like your fudge thick or thin), chill.
Cut this up and wrap in plastic wrap, then foil and freeze. It keeps very well, and can be enjoyed for weeks.Judy/AZ (06:00:04) : VELVEETA CHEESE FUDGE

1/4 lb. Velveeta cheese
1 stick margarine
1/4 cup cocoa
1 lb. powdered sugar
1 tsp. vanilla

Melt butter and cheese over low heat. Add rest of the ingredients. Press into buttered pan and chill. May add nuts.Judy/AZ (06:00:04) : CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)

2-1/2 cups GRANULATED SUGAR
3/4 cup SOUR CREAM
1/2 cup BUTTER
1 TBS INSTANT COFFEE dissolved in
2 TBS WATER (hot)
1 (12 oz) pkg VANILLA BAKING CHIPS (2 cups)
1 (7 oz) jar MARSHMALLOW CREME
1 TBS ORANGE PEEL, finely grated (orange part only)
Garnish ORANGE PEEL STRIPS (optional)

Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will help you to get the fudge out later on--keeps the pan clean too. OK, so I'm LAZY...sue me! :) Set aside.

Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on HIGH 5-6 minutes, or until the mixture boils. Stir after 2-1/2 and 5 minutes.

After sugar mixture comes to a FULL rolling boil, microwave on HIGH 5-6 minutes longer (stir after 3 minutes), or until the mixture reaches soft-ball stage (234F) on an instant-read or candy thermometer. If you don't have a thermometer, yell and I'll tell you how to check it in cold water. DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it. Keep microwaving until the thermometer reads 234F.

Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife.

Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm.

Let candy sit until firm.

Remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy from the foil. Garnish with orange peel strips, if desired.

Store in an airtight container at room temperature.Judy/AZ (06:00:04) : BRANDY ALEXANDER FUDGE

3 cups sugar
1/2 tsp salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tbsp butter
2 tsp vanilla
3 tbsp creme de cacao

Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan.
Cook, covered over med. heat, stirring constantly until candy thermometer reaches 238 F. Remove from heat, leaving thermometer in saucepan. Cool to 100 F.
Add vanilla and creme de cacao beating briskly until fudge thickens and begins to lose it's gloss.
Pour into buttered 8" square pan. When firm, cut into squaresDawn(NY) (10:44:02) : Melt-Away Fudge

1 1/2 sticks butter
3 cups sugar
2/3 cup canned evaporated milk
12 oz semisweet chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla
1 cup chopped nuts - optional

Bring to a boil first three ingredients, and simmer for 5 minutes, stirring constantly. NOTE: This will burn if you don't watch this very carefully.

Remove from heat. Stir in chocolate chips until melted and mixture is smooth. Stir in marshmallow creme and vanilla extract. Add chopped nuts (optional) and pour into a greased 13" x 9" baking pan. Let cool in refrigerator for extra-creamy consistency.