Chocolate fudge with nuts

Chocolate Fudge with Nuts

⅓ cup butter

3 squares unsweetened chocolate

¼ cup milk

3 cups confectioners sugar, sifted

pinch of salt

1 tsp. vanilla

¼ cup nuts, chopped

Melt butter and chocolate in saucepan. Add milk slowly, stirring continuously until well blended. Remove from heat.

Gradually beat in sugar. Stir in salt, vanilla, and nuts until thoroughly mixed.

Spread in greased 8 square pan. Chill. When firm, cut in 1 pieces.

Makes 64 1 pieces

From Best of Amish Cooking

By Phyllis Pellman Good




4 Tbsp. cocoa (or 3 squares unsweetened bakers chocolate)

3 cups sugar

1 cup milk or cream

3 Tbsp. corn syrup

pinch of salt

2 Tbsp. butter

2 tsp. vanilla

Combine cocoa, sugar, milk, syrup, and salt in heavy saucepan. Cook to soft ball stage (236°when small amount of mixture dropped in cold water forms a soft ball).

Cool slightly and add butter and vanilla. Immediately pour into buttered pan. Allow to harden. Cut into squares.

Makes about 2 lbs.

From Best of Amish Cooking

By Phyllis Pellman Good


Crunchy fudge sandwiches

Crunchy Fudge Sandwiches
1 cup butterscotch chips
1/2 cup peanut butter
4 cups crispy rice cereal
1 cup chocolate chips
1/2 cup sifted powdered sugar
2 tablespoons butter
1 tablespoon water
Melt butterscotch chips and peanut butter in skillet; turn off heat. Add cereal and mix well. Press half of mixture into greased 8 by 8 by 2 inch pan and chill. Combine remaining ingredients in saucepan. Stir and heat until melted and smooth. Spread over chilled cereal mixture and spread remaining cereal mixture over top.


Three chocolate fudge

Three Chocolate Fudge
3 1/3 cups sugar
1 cup butter or margarine
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semi-sweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans
Line a 15 by 10 by 1 inch baking pan with foil and butter foil; set aside. In a large saucepan, combine sugar, butter, brown sugar and evaporated milk. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. Remove from the pan and cut into 1 inch squares.
Makes about 12 dozen pieces.

Sweetheart fudge!

Sweetheart Fudge
3 cups sugar
2/3 cup baking cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
Line an 8 inch square pan with foil and butter the foil; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage). Remove from the heat; add butter and vanilla (do not stir). Cool to 110 degrees (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Remove from pan and cut into 1 inch squares.
Makes 64 pieces.

Candy bar fudge

Candy Bar Fudge
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
30 caramels
1 tablespoon water
2 cups salted peanuts
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
Line an 8 inch square pan with foil and butter the foil; set aside. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into prepared pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes, or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute, or until melted; spread over caramel layer. Chill until firm. Remove from pan and cut into 1 inch squares.
Makes 64 pieces.

Hot fudge pudding cake

Hot Fudge Pudding Cake
1 cup buttermilk baking mix
1 cup sugar, divided
1/3 cup plus 3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup milk
1 2/3 cups hot tap water
Preheat oven to 350 degrees. In mixing bowl, combine baking mix, 1/2 cup sugar and 3 tablespoons cocoa. Stir in milk and vanilla. Spread in an 8 inch square pan. Sprinkle with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour hot water over top. Do not stir! Bake for 40 minutes, or until top is firm. Pudding will form on bottom.