A 2-Minute Fudge

36 Servings

1 lb Powdered sugar
1/2 c Cocoa
1/4 t Salt
1/4 c Milk
1 T Vanilla extract
1/2 c Butter
1 c Nuts,chopped

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly buttered 8x4x3″ dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.

Butterscotch Fudge

6 Servings

1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 t Vanilla
1/4 t Salt
1/2 c Nuts
1 c Brown Sugar
2 T White Syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick.

Pour into buttered pan.

Cheese Fudge

3 Servings

1 c (2 sticks) butter,softened
8 oz Pasteurized process cheese
-cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 t Vanilla
2 c Coarsely nuts,Chopped

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

Turn into a 9x9x2-inch pan.

Chill until firm.

Makes 3 pounds.

Chocolate Marshmallow Fudge

6 Servings

1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 degrees, until it forms a soft ball in cold water.

Stir often.

Remove from heat and fold in remaining ingredients. If desired add chopped nuts.

Pour into greased 8 X 13 inch pan.

Refrigerate until firm.

Cut into squares.

Tropical Fudge

1 1/4 c  Sugar
1/2 c  Molasses
1/3 c  Hot water
2 T  Butter (or margarine)
1/4 t  Salt
6 oz Semisweet chocolate pieces
2 c  Finely Brazil nuts, Chopped
1 cn Flaked coconut
1/2 c  Finely Brazil nuts, Chopped

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
salt. Stir over low heat until a small amount of the mixture forms a
soft ball when dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until chocolate is
well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2″
pan, and press in 1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.

Velveeta Cheese Fudge

6 Servings

1 lb Margarine (or Butter)
1 lb Velveeta Cheese
1 c  Cocoa
4 lb Powdered Sugar
2 c  Nuts, Chopped
2 t  Vanilla

Melt margarine and cheese together.  Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
Makes enough for a big party.

Two Minute Velvet Fudge

1    Milk chocolate chips (12 oz)
1    Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 c  Confectioners sugar
1 t  Vanilla
1 c  nuts,Chopped

Grease a 8″ x 8″ pan.  Microwave the chips and condensed milk,
uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
smooth.  Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly.  Chill until firm.

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Vassar Fudge

2 c  Sugar
2    Squares (2 oz) unsweetened chocolate
1 c  Light cream
1 T  Butter

Combine sugar, coarsely chopped chocolate, and cream.  Cook
over moderate heat, stirring only until sugar and chocolate have
melted.  Continue cooking until mixture reaches 238 degrees or until
a few drops tested in cold water form a soft ball. Remove from heat,
add butter, and cool slightly. Beat until fudge begins to harden,
then transfer to a buttered platter. Cut into squares before the fudge
is absolutely firm. Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
removed from the heat.