Best Friesens Fudge Recipes

FRIESEN'S SKOR FUDGE

Steps:

• Combine marshmallows, sugar, milk, butter and salt in saucepan.
• Bring to a boil stirring often.
• Boil uncovered for 5 minutes stirring continually.
• Remove from heat and add chocolate chips and vanilla.
• Stir until smooth.
• Add toffee bits and stir.
• Pour into foil lined and greased 8 x 8 inch pan.
• Chill until firm.
• Cut into small squares.

FRIESEN'S FUDGE

Steps:

• Line 9 x 9 inch pan with foil, leaving 1 inch overhang on two sides. Grease foil with cooking spray. Set aside. Combine first 5 ingredients in large saucepan. Bring to a rolling boil, stirring often. Boil, uncovered, for 5 minutes, stirring constantly. Remove from heat.
• Add chocolate chips and vanilla. Stir until smooth.
• Add toffee bits. Stir well. Immediately pour into prepared pan. Smooth top. Let stand until cool. Holding foil, remove fudge from pan. Discard foil. Cuts into 64 pieces.
• NOTE: * Omit toffee bits. Use 4 crushed Skor or Heath chocolate bars. For best results, put unwrapped bars in a resealable freezer bag and freeze for 15 minutes. Seal bag. Hit with a met mallet or hammer until bars are in small pieces.
• Company's Coming Christmas Gifts from the Kitchen.

OVEN FRIES

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

SEASONED OVEN FRIES

Steps:

• Cut each potato lengthwise in half; cut each piece into 4 wedges. In a large shallow dish, combine the butter, oil and seasoned salt. Add potatoes; turn to coat. , Place potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° until tender, turning once, 20-25 minutes. If desired, sprinkle with parsley.

FROZEN FUDGE POPS

Steps:

• Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
• Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
• Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.