1 cup sugar
3/4 cup butter
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely crushed cream-filled sandwich cookies, divided
Pinch of salt
Line a 9 in. square baking pan with aluminum foil; set aside. Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Gently press remaining 1 cup cookies into fudge. Cover and chill until firm. Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.
Yields: 4 lbs
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Showing posts with label Fudge. Show all posts
Showing posts with label Fudge. Show all posts
Saturday, January 17, 2009
Friday, September 12, 2008
Big Orange Fudge
Orange Marbled Fudge
1 1/2 tsp. + 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 oz.) vanilla or white chips
1 jar (7 oz.) marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring
Grease a 13 in. x 9 in. x 2 in. pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow cream until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.
1 1/2 tsp. + 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 oz.) vanilla or white chips
1 jar (7 oz.) marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring
Grease a 13 in. x 9 in. x 2 in. pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow cream until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Wednesday, September 10, 2008
Fantasy Fudge
3/4 Cups Parkay Margarine
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; mix until well blended. Cool.
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; mix until well blended. Cool.
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