Fudge

 

Frying Pan Fudge

this is a unique and delicious fudge recipe!
I think it's the very best fudge recipe I have found, perfect everytime. Oh they call it frying pan fudge, not because they make it in a frying pan but because it is flater like a pan. disc like.

2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. semi-sweet chocolate chips
1 cup pecans or other nuts
1 tsp. vanilla flavoring

Chop nuts and set aside. Mix sugar, margarine, and milk together in aheavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon

Peanut Butter Frying Pan Fudge

2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. peanut butter chips
1 cup chopped pecans
1 tsp. vanilla flavoring

Chop nuts and set aside. Mix sugar, margarine, and milk together in aheavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon



White Chocolate Cherry Frying Pan Fudge

2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. white chocolate chips
1/2 cup chopped candied cherries (red and green mixed)
1 tsp. vanilla flavoring

Chop nuts and set aside. Mix sugar, margarine, and milk together in aheavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon




Chocolate Mint Fudge in a crockette

Peppermint is the only mint with enough oomph to stand up to chocolate. Use fresh-chopped peppermint leaves or, in a pinch, substitute store-bought peppermint extract. Making this in a small-capacity slow cooker is a foolproof way to melt the chocolate.

3 cups chocolate chips
¼ cup butter (½ stick)
14-ounce can sweetened condensed milk
1 cup walnuts, coarsely chopped
½ cup fresh peppermint leaves, chopped

1. In the crock of a small slow cooker, melt chocolate, butter and condensed milk on the low setting. Check and stir from time to time until all chocolate is melted and smooth.
2. Gently stir in walnuts and peppermint leaves. (The peppermint must be completely dry when you drop it into the chocolate.)
3. Pour the mix into a 9-by-9-inch baking pan lined with aluminum foil. Place the pan in the refrigerator until hard, then remove and pull fudge out by tugging gently on aluminum foil. Invert fudgeon a wooden cutting board or counter and gently peel off aluminum foil.
4. Cut the fudge using a 10-inch chef's knife with blade heated under hot running water.