Comments on: Recipe for National Fudge Day (which is Today, June 16th!)

By: Colleen Hammond

Colleen Hammond — Wed, 17 Jun 2009 12:49:08 +0000

And another emailed version…thanks, Julia!

Grandma Joyce’s Fudge

2 cups sugar
6 oz. (1 cup) Nestle’s semi-sweet
2/3 cup evaporated skim milk
chocolate chips
12 regular marshmallows
1 cup coarsely chopped pecans
1 stick (real) butter
1 teaspoon vanilla
a few grains salt

1. Mix the sugar, milk, butter, salt, and marshmallows in a large, heavy saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil and stir for 5 more minutes then take off the heat.
2. Add the chocolate chips and stir until completely melted. Stir in the vanilla and nuts.
3. Pour quickly into a well buttered 8″ pan – it sets up fast.
4. Cool and cut.

Thanks to Joyce Dangremond for the recipe.

By: Colleen

Colleen — Tue, 16 Jun 2009 12:57:32 +0000

Come on, don’t be shy…here’s another emailed version.

Diabetic Fudge Recipe

1-14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

By: Colleen

Colleen — Tue, 16 Jun 2009 12:52:27 +0000

Someone emailed me this, so I receive permission to post it here.

Creamy Peanut Butter Fudge Recipe

3 c Sugar
1 c Evaporated milk
1/8 ts Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 tb Butter
2 ts Vanilla
Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.