3 cups sugar
3⁄4 cup butter
2⁄3 cup evaporated milk
1 cup creamy peanut butter
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 tablespoon vanilla
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla. Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.
2 lbs powdered sugar
1 1⁄2 cups cocoa
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 1/2 sticks butter
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts (optional) or 1 cup other nuts (optional)
1⁄2 cup shortening
2 teaspoons vanilla
Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
Add remaining sugar, shortening, and cocao. Stir for another 4 minutes or so, until well blended. Remove from heat.
Add marshmallow creme, nuts, and vanilla, stir until all ingredients are well blended.
Pour into foil-lined 8″x8″ pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
1 teaspoon vanilla extract
Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly.
Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm.
Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2-1/4 pounds.
3 cups granulated sugar
3/4 cup butter
2/3 cup eggnog
2 cups white chocolate chips
1 7-oz jar Marshmallow Creme
1 teaspoon vanilla
1/2 teaspoon nutmeg
holiday sprinkles for decorating (optional)
In a large heavy-bottomed saucepan, add the sugar, butter and eggnog, and bring to a rolling boil over medium heat, stirring constantly
Let mixture boil for 5 minutes, and continue stirring as it thickens
Remove from heat, and stir in the white chocolate, marshmallow cream and vanilla
Continue stirring until mixture is well combined, thick and no longer shiny
Pour mixture into foil-lined and greased 9×9-inch baking pan, and allow to cool completely
Cut into 1-inch (or smaller) pieces to serve