Best Fudgies Iii Recipes

FUDGIES II

Steps:

• Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
• Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
• Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
• Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

CHOCOLATE FUDGIES

Steps:

• in large bowl, cream butter and beat in sugar until light and fluffy.
• add eggs, one at a time, beating continously.
• fold in shifted flour and cocoa powder, then add vanilla and chopped nuts.
• continue to mix until thoroughly blended.
• preheat oven to 350 F or 180 C drop teaspoonfuls of mixture on greased baking sheet.
• dust with icing sugar.
• bake for about 20 minutes.
• cool on wire rack and serve.
• makes about 48 pieces.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

EASY NO-BAKE CHOCOLATE PEANUT BUTTER FUDGIES

Steps:

• Bring the sugar, chocolate, milk, butter and salt to a boil in a heavy large saucepan, stirring constantly; simmer for 2 minutes, then remove from the heat.
• Stir in the peanut butter, oats and vanilla (mix fast but completely!).
• Drop from a teaspoon or tablespoon onto a baking sheet.
• Let sit for 30 minutes at room temperature before serving.
• Delicious!

FUDGIES

Steps:

• 1. Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute
• 2. Remove from heat. Stir in peanut butter , vanilla and oatmeal.
• 3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

MERRY MALLOW FUDGIES

Steps:

• Preheat oven to 400°F
• Spray pans lightly or use parchment paper.
• Combine all dry ingredients.
• In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
• Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
• Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.

MERRY CHERRY FUDGIES

Steps:

• Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
• Bake 18 to 20 minutes. Cool 1 hour.
• Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.

HENRICO COUNTY FUDGIES

Steps:

• In a medium saucepan, combine butter, sugar, cocoa and milk.
• Stirring constantly, bring to a boil.
• Boil without stiffing for 1 1/2 min.
• Remove from heat; stir in vanilla, oats and peanut butter.
• Stir until peanut butter is melted.
• Drop by tablespoonful onto wax paper.
• Chill until firm.
• Makes 24-36.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

FUDGIES

Steps:

• Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
• Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.