Fabulous Fudges

Penuche

  • 3 c. firmly packed brown sugar
  • 1 c. light cream
  • 1 T. light corn syrup
  • 2 T. butter or margarine
  • 1/2 tsp. vanilla extract
  • 1 c. Marshmallow Fluff

Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235F. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110F.) about 45 minutes (bottom of pan will feel comfortably warm). Add vanilla and Fluff, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool. Makes 1 3/4 pounds.

Peanut Butter Fudge

  • 2 1/2 c. sugar
  • 1/2 stick butter or margarine
  • 1 can (5 oz) Evaporated Milk
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 3/4 tsp. salt
  • 9 oz Peanut Butter (creamy or chunky)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).

Nutty Butterscotch Fudge

  • 1 c. sugar
  • 1/4 stick butter or margarine
  • 3/4 tsp. salt
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 5.33 oz. can evaporated milk (3/4 c.)
  • 1 12-oz. package butterscotch-flavored pieces
  • 3/4 tsp. vanilla extract
  • 1/2 c. salted peanuts, chopped

Grease a 9-inch square baking pan; set aside. In heavy saucepan combine sugar, butter or margarine, salt, Marshmallow Fluff and evaporated milk. Over medium heat, heat to a full-rolling boil; cook 5 minutes, stirring constantly. Remove from heat. Quickly stir in butterscotch pieces and vanilla until pieces are melted. Stir in peanuts. Turn into pan and cool completely. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).

Heavenly Fluff Fudge

1 1/3 cup Sugar
1 jar Marshmallow Fluff (7 1/2 oz)
2/3 cup evaporated milk
1/4 cup butter
1/4 cup coffee liqueur
1/4 tsp. Salt
2 cups semi-sweet chocolate bits
1 cup milk chocolate bits
2/3 cup walnuts (if desired)
1 tsp. vanilla

In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur. Over low heat, stir until mixed. Bring to full boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla until mixed. Pour into buttered 8 x 8-inch pan. Makes about 2 1/4 lbs.

Note: alcohol is boiled away in cooking process. OK to serve kids.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).

Microwave Fudge

  • 2 1/2 c. sugar
  • 4 T. butter or margarine
  • 1 5.33 oz. can evaporated milk (3/4 c.)
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 3/4 tsp. salt
  • 3/4 tsp. vanilla
  • 1 12-oz. package semisweet-chocolate pieces
  • 1/2 c. chopped walnuts, option

Grease a 9-inch square baking pan; set aside. In microwave-safe bowl combine sugar and next four ingredients. Microwave*, uncovered, on MEDIUMHIGH for 2 1/2 minutes; remove and stir until blended. Microwave on MEDIUMHIGHfor 5 minutes; remove and stir until blended. Microwave on MEDIUMHIGH for 5 minutes; remove and stir. Microwave on MEDIUMHIGH 2 1/2 minutes; remove and stir again. Still using MEDIUMHIGH microwave for 6 minutes more. Stir in chocolate, vanilla and nuts until blended. Pour into pan. Makes 2 1/2 pounds.

*Based on 600 watt oven.

To help you convert this recipe to your microwave’s wattage, please visit the following site:

http://www.microwavecookingforone.com/Charts/

Never Fail Fudge

  • 2 1/2 c. sugar
  • 3/4 tsp. salt
  • 1/2 stick butter or margarine
  • 1 5 oz. can evaporated milk (2/3 c.)
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 3/4 tsp. vanilla
  • 1 12-oz. package semi-sweet chocolate pieces
  • 1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes use Soft-Ball test (see FAQs). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).