Best Five Pounds Of Wonderful Fudge Recipes

Five Pounds of Fudge image

Provided by Carol Zahn @SummerWind1

Categories Candies

Number Of Ingredients 6

4 1/2 cup(s) sugar
1 can(s) evaporated milk
2 bag(s) 12 oz chocolate chips
2 stick(s) butter
1 tablespoon(s) vanilla extract
7 1/2 jar(s) marshmallow cream

Steps:

Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook exactly 9 minutes, stirring constantly. Pour over chocolate mixture and beat until well blended. (I use a mixer for all of this) Beat in vanilla and stir in nuts. Pour into buttered 15x10x1 jelly roll pan and spread evenly. Refrigerate 12 to 24 hours.

Five Pounds Chocolate Fudge image

Provided by JohnsCutie

Categories Candy

Time 20m

Yield 5 pounds, 150 serving(s)

Number Of Ingredients 8

2 (12 ounce) packages semisweet chocolate morsels (4 cups)
1 cup butter or 1 cup margarine
1 (7 ounce) jar marshmallow cream
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
butter or margarine
2 tablespoons vanilla extract
1 1/2 cups chopped pecans

Steps:

Combine first 3 ingredients in a large bowl; set it aside.
Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
Pour over chocolate chip mixture.
Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
Stir in vanilla and chopped pecans.
Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
Chill until firm. Store in an airtight container at room temperature.
I cut it into 1" squares, so it makes 150 servings.

Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1.7, Cholesterol 4, Sodium 12.3, Carbohydrate 10.4, Fiber 0.4, Sugar 9.1, Protein 0.5

five pounds of wonderful fudge Recipe - (5/5) image

Provided by momofsixplus1

Number Of Ingredients 9

1/2 cup butter or margarine
1 can( 14 1/2 oz) evaporated milk
4 1/2 cups pure cane sugar
1/2 pound marshmallows
2 oz unsweetened chocolate
12 oz semi-sweet chocolate pieces
12 oz sweet baking chocolate
1 tablespoon vanilla
2 cups chopped nuts

Steps:

combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.

My Gram's 5 lb Fudge image

Provided by Shannon Rice @carolinesmama

Categories Candies

Number Of Ingredients 7

2 package(s) good semisweet chocolate chips
1 cup(s) or 2 sticks of butter or margarine
1 jar(s) marshmallow cream or 16 lg marshmallows
1 can(s) 13oz evaporated milk
4 1/2 cup(s) sugar
2 tablespoon(s) vanilla
1-2 cup(s) chopped nuts

Steps:

Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!