Best Famous Fudge Recipes

CARNATION FAMOUS FUDGE

Steps:

• Line an 8 inch baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in a medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan and remove foil.
• Cut into pieces.

TOLL HOUSE® FAMOUS FUDGE

Steps:

• LINE 8-inch-square baking pan with foil.
• COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

NESTLE TOLL HOUSE FAMOUS FUDGE BY NESTLE TOLL HOUSE

Steps:

• 1. LINE a 8-inch-square baking pan with foil.
• 2. COMBINE the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• 3. STIR in the marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
• 4. FOR MILK CHOCOLATE FUDGE:.
• SUBSTITUTE: 1 3/4 cups (11.5-oz. pkg.) NESTLE TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels.
• 5. FOR BUTTERSCOTCH FUDGE:.
• SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels.
• 6. FOR PEANUTTY CHOCOLATE FUDGE:.
• SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
• 7. Note:.

FUDGE RECIPE LIKE THE FAMOUS SEE'S CANDY STORE

Steps:

• 1. In a saucepan stir together sugar and evaporated milk, bring to a boil for exactly 7 minutes. Remove from heat. Add chocolate chips, butter,vanilla, marshmallow creme, and salt. Stir till all melts. Add walnuts if desired. Pour into a buttered 13X9 inch pan. Cool in refrigerator over night. Cut into desired squares....and enjoy! This makes 5 lbs.
• 2. Two more recipes for you, on the back of a package of SEE'S SEMI-SWEET CHOCOLATE CHIPS 16oz. I. See's Original Chocolate Chip Cookie Recipe 2. See's Gooey Brownie I do have the recipe, if you would like it...contact me

DAD'S FAMOUS FUDGE

Steps:

• 1. Mix together sugar,evaporated milk,and marshmellows in large heavy pan. Cook on low heat til it starts to bubble, stir constantly. After it starts to bubble, cook for 6 minutes.
• 2. stir in butter, chocolate chips, stir til melted and mixed well. Add vanilla and walnuts and mix well. Pour into buttered 13x9 glass dish. Cool.

FAMOUS FUDGE

Steps:

• line 8 inch square baking pan with foil.
• Combine sugar,evaporated milk,butter and salt in medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 4 to 5 minutes.
• Remove from heat.
• Stir in marshmallows,morsels,vanilla extract and nuts, if desired.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared baking pan: refrigerate for 2 hours or until firm.
• Lift from pan: remove foil.
• Cut into pieces For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11. 5 oz pkg) milk chocolate morsels for semi-sweet morsels For BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 oz pkg) butterscotch-flavored morsels for semi-sweet morsels.
• For PEANUTTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11 oz pkg) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.

FAMOUS HOT FUDGE TOPPING

Steps:

• In a double boiler over simmering water, combine milk and caramels. Cook, stirring, until melted and smooth. Stir in chocolate until smooth. Stir in ice cream and vanilla until well blended. Remove from heat. Store in refrigerator.

SHERRY'S FAMOUS FUDGE CAKE

Steps:

• 1. POKE HOLES IN CAKE WITH A WOODEN TOOTHPICK. THEN DRIZZLE THE MIXED INGREDIENTS OVER THE COOKED AND COOLED CHOCOLATE CAKE.
• 2. MULTIPLE LAYERS WITH THE FUGDE FROSTING FILLING HELP MAKE THIS CAKE BE SUPER MOIST AND TASTE LIKE FUDGE THAT HAS CAKE INTEGRATED INTO IT. IT DOES NOT REALLY TASTE AT ALL LIKE CAKE ...BUT FUDGE. DO NOT LET THE FUDGE "SET" BEFORE PUTTING ON THE CAKE. THAT IS REALLY THE MAJOR SECRET. YOU CAN PUT SOME MARSHMALLOW CREME ON IT SEPARATELY FOR STUNNING LOOKS. THE WHITE AGAINST THE DEVILS FOOD DARK COLOR IS STUNNING AND MAKES A NICE PRESENTATION.
• 3. YOU CAN SPRINKLE PECANS ON TOP FOR LOOKS. YOU CAN MAKE MULTIPLE LAYERS SO THE FUDGE FROSTING IS MORE INTEGRATED THROUGHOUT THE ACTUAL CAKE.

SAMMY'S FAMOUS FUDGE (FOR KIDZ)

Steps:

• Line an 8x8x2 square baking pan with wax paper.
• In a large mixing bowl stir together powdered sugar and cocoa powder and set aside.
• In a small sauce pan stir together dry milk powder and water.
• Stir until powder is dissolved.
• Add 1/2 cup butter or magarine and cook over medium heat.
• Cook until mixture boils while continuing to stir.
• After mixture boils, pour it into the mixing bowl with powdered sugar and cocoa and stir until smooth.
• Add chopped nuts and stir until combined.
• Pour fudge mixture into prepared pan and spread mixture evenly.
• Chill fudge for at least 4 hours or until firm.

FAMOUS FUDGE

Steps:

• Butter a 9-inch square pan and set aside.
• In a heavy saucepan, combine sugar, corn syrup, milk and butter and then bring to a boil over medium heat, stirring constantly to dissolve sugar.
• Insert a candy thermometer so that it doesn't touch the bottom of the pan and cook, without stirring, until temperature reaches 238F (115C) or soft-ball-stage, watching very carefully during the final minutes of cooking.
• Remove from heat and stir in vanilla and the nuts, if using.
• With a wooden spoon and a lot of elbow grease, beat fudge until it begins to thicken, about 7 to 10 minutes.
• Pour into prepared pan and let cool; score with a sharp knife into squares or bars before the fudge is fully set.

CARNATION FAMOUS FUDGE

Steps:

• Line 8 inch square baking pan with foil. Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

ABBY'S FAMOUS PENUCHE FUDGE

Steps:

• Butter a 9-inch square baking dish; set aside. Butter the sides of a heavy 2-quart saucepan.
• Combine both sugars, cream, milk, and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238°F on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110°F). DO NOT STIR.
• Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

CARMEN'S FAMOUS PEANUT BUTTER FUDGE

Steps:

• spray an 8 x 10 pan place powder sugar in mixing bowl use cake paddle not whisk paddle
• in a medium sauce pan, place butter, milk, and brown sugar, on medium heat, stir till ingredients are at a rolling boil, stop stirring and let boil for 2 minutes only
• after two minutes, turn off and remove from heat and add vanilla, and peanut butter.
• pour liquid in mixing bowl with powder sugar and stir with whisk, mix on low till well mixed, then place on med for about 2 minutes.
• clean off paddle and using spatula pour into pan and smooth out, let cool and cut into 24 slices

LALA'S FAMOUS FUDGE ECSTASY COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease cookie sheets (or use parchment paper or silicon mats), set aside. In a bowl over simmering water (or in a double boiler) melt the bittersweet chocolate, unsweetened chocolate and butter till melted, stirring constantly. Let cool for 5 minutes. Using a wisk or electric mixer, add eggs, one at a time, until combined. Add sugar, flour, vanilla and baking powder and beat till combined. Stir in semi-sweet chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet, about 2 inches apart. Bake for 8 to 10 minutes until edges are firm and surfaces are just becoming dull and cracked. Cool on a wire rack. Enjoy with a glass of milk!

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.