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Receta Chocolate Fudge And Other Variations
by Global Cookbook

Chocolate Fudge And Other Variations
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  Raciónes: 12

Ingredientes

  • 2 1/2 c. Sugar
  • 1/2 c. Margarine or possibly butter
  • 2/3 c. Evaporated lowfat milk
  • 1 jar (7 ounce.) marshmallow creme
  • 2 c. Semi sweet chocolate chips
  • 3/4 c. Minced walnuts
  • 1 tsp Vanilla

Direcciones

  1. Line 9 inch square or possibly 13x9 inch pan with foil so which foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated lowfat milk. Bring to a boil over medium heat, stirring constantly.
  2. Boil 5 min, stirring constantly. Remove from heat. Add in marshmallow creme and chocolate chips; blend till smooth. Stir in walnuts and vanilla.
  3. Pour into buttered, foil-lined pan. Cold to room temperature. Score fudge into 36-48 squares. Chill till hard.
  4. Remove fudge from pan by lifting foil; remove foil from sides of fudge.
  5. Using large knife, cut through scored lines. Store in refrigerator.
  6. Makes about 3 pounds-36-48 squares.
  7. VARIATIONS:BUTTERSCOTCH FUDGE:Prepare fudge as directed for chocolate fudge, substituting 1 12 ounce package butterscotch chips for chocolate chips and pecans for walnuts.
  8. CONFETTI FUDGE:Prepare fudge as directed above, substituting 2 c. candy-coated chocolate pcs for walnuts. Stir 1 1/2 c. of the chocolate pcs into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 c. chocolate pcs over top; press lightly into hot fudge. Cold to room temperature. Don't chill before cutting. Store in refrigerator; let stand at room temperature before serving.
  9. TURTLE FUDGE:Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cold to room temperature. Don't chill before cutting. Store in refrigerator; let stand at room temperatue before serving.