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- 3/4 Cups butter
- 3 Tablespoons milk
- 1 14-ounce can sweetened condensed milk
- 1 (12-ounce ) semi-sweet chocolate morsels
- 1 (11 1/2 ounce) milk chocolate morsels
- 1 (10 ounce) peanut butter morsels
- 1 (10 ounce) butterscotch morsels
- 1 (7 ounce jar) marshmallow crème
- 1 1/2 Teaspoon vanilla extract
- 1/2 - 1 teaspoon. almond extract
- 1 Pound walnuts, coarsely chopped
Melt butter in a large heavy dutch oven over low heat and stir in both milks. Add all morsels, stirring constantly until mixture is smooth.
Remove from heat, stir in marshmallow creme and flavorings. Stir in walnuts.
Spoon into a buttered 15x10x1"pan and spread evenly. Chill. Cut into squares. Store in frig.
Mrs. Fields Chocolate Chip Cookies 1993
Here's the first Mrs. Fields chocolate chip cookie copycat recipe I created for the Top Secret Recipes books back in 1987. Inspired by a bogus chain-letter cookie recipe, this is my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these—they don't seem to be done after 10 minutes—but they will continue to cook for a while after you take them out of the oven, and when cool, will be chewy in the middle.
Try my improved version that I created with the secrets that I learned at Mrs. Fields HQ here.
This recipe is available in
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 twelve-ounce bags semisweet chocolate chips (18 ounces)
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9 to 10 minutes or just until the edges are light brown.
Tidbits: It's very important that you not exceed the cooking time given above, even if the cookies appear to be underbaked. When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges.
For variations of this cookie, substitute milk chocolate for the semisweet chocolate and/or add 1 1/2 cups of chopped walnuts or macadamia nuts to the recipe before baking. Although you can substitute margarine for butter in this recipe, you will have the best results from butter. The cookie will have a richer taste and will be crispier around the edges like the original.
- 3 cups white sugar
- ¾ cup margarine
- ⅔ cup evaporated milk
- 1 (12 ounce) package semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
To give your fudge a unique flavoring, consider using flavored extracts and essences such as peppermint, caramel, strawberry, or coffee. Adding dried fruits and nuts to your fudge as it sets is a lovely way of adding some crunch, making it healthier, and packing in a lot more flavor.
Using butter is preferable as margarine contains more water, which could prevent the fudge from setting properly.
Replacing some of the sugar with marshmallow based ingredients such as marshmallow fluff or marshmallow cream lets you keep the sweet flavor whilst also making it harder for the sugar to crystallize - this causes the fudge's texture to become rough and gritty.
When the fudge is ready to set, allow it to harden gradually to prevent the sugar from crystallizing.
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- 2 Tablespoons butter or margarine
- 2/3 cup evaporated milk
- 1-1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 cups (4 ounces) miniature marshmallows
- 1-1/2 cups (9 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts, optional
- 1 teaspoon vanilla extract
Combine butter or margarine, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil stirring constantly for four to five minutes.
Stir in marshmallows, chips, vanilla, and nuts (optional).
Stir vigorously for one minute or until marshmallows are melted.
Pour into a foiled-lined eight-inch square baking pan.
Milk chocolate fudge: Substitute 2 cups milk chocolate chips for semisweet chocolate chips.
Butterscotch fudge: Substitute 1-2/3 cups butterscotch-flavored chips for semisweet chips.
Mint chocolate fudge: Substitute 1-1/2 cups mint-chocolate chips for semisweet chips.
Recipe Source: Carnation Evaporated Milk
Reprinted with permission.
- 2 tablespoons unsalted butter, plus more, room temperature, for brushing
- 1 1/4 cups sugar
- 1 can (5 ounces) evaporated milk
- 1/4 teaspoon kosher salt
- 1 1/4 cups mini marshmallows
- 9 ounces bittersweet chocolate, chopped (1 3/4 cups)
- 1 teaspoon pure vanilla extract
Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan smooth top with a spatula.
Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
Super Easy Fudge Recipe!
This fudge recipe is so easy, you don&rsquot need to have any baking skills. You don&rsquot even need to use the stove if you don&rsquot want to. You can even make it in the microwave.
It&rsquos also super foolproof with just four ingredients that are sure to turn out delicious. If you want to spice things up a bit, I have some fun variations later on, but this recipe is so tasty, I doubt you&rsquoll need them!
Despite its simplicity, this fudge recipe is the absolute best. The fudge is so silky and the rich chocolate-ness is so decadent and addictive. You&rsquore going to love this fudge so much, you won&rsquot want to share!
But before we get into the recipe, let&rsquos chat a bit first!
First off let&rsquos talk chocolate. This is the most important ingredient in your fudge recipe the quality and the choice of chocolate will affect both the taste and the texture of your fudge.
This fudge recipe calls for semi-sweet and will result in a pretty sweet dessert. If you prefer a more chocolatey flavor, go for dark chocolate or bittersweet chocolate. Sometimes I do a mix of semi-sweet and dark. Yum!
Another important thing to remember as you start to make your fudge. The more you stir, the creamier your fudge will be! For the silkiest, melt-in-your-mouth fudge, remember &ndash just keep stirring.
When the fudge is starting to stiffen and get shiny, that&rsquos when you know it&rsquos done! As soon as everything is mixed together and the chocolate has completely melted, remove from the heat.
If your fudge isn&rsquot setting, it&rsquos probably because it wasn&rsquot quite cooked long enough. It should only be about five minutes, but make sure you start to see a definite change in texture before you take it off the heat.
While fudge is often considered a quintessentially British treat there are in fact different varieties of fudge the world over. Sweden have Knäck in Poland there is Krówki and in some parts of America they enjoy a fudge-like snack called Penuche.
Fudge usually consists of a base combination of butter, sugar and milk, which can be then flavoured with other ingredients to add variety. The most important thing to consider when learning how to make fudge is that the sugar has to be brought up to soft ball stage (between 112°C and 115°C) which can be tested with a sugar thermometer or by dropping a bit of the mix into cold water and observing whether or not it forms a ball.
A great starting point if you have never made fudge before is Geoffrey Smeddle’s easy Fudge recipe, which is simple to prepare and made of easily obtainable ingredients. Leftover fudge - if there is any - can be put to excellent use in Nathan Outlaw’s wonderful Chocolate fudge brownie recipe, which is made all the more special with the addition of Cornish sea salt.
Simon Hulstone’s Chocolate fudge recipe is also simple to prepare, making a rich, decadent treat. For something equally sweet but slightly more unusual try Vineet Bhatia’s Carrot fudge recipe, an attractive and colourful petit four.
White chocolate adds a new and interesting dimension to fudge - why not try Phil Carnagie's White chocolate fudge recipe.
- 1 ½ cups granulated sugar
- ⅔ cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- ¼ teaspoon salt
- 2 cups miniature marshmallows
- 1 ½ cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- ½ cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan refrigerate for 2 hours or until firm. Lift from pan remove foil. Cut into 48 pieces.