How To make Can'T Fail Fudge
4 c Miniature marshmallows
2/3 c Evaporated milk
1/4 c Butter or margarine
1 1/2 c Sugar
1/4 ts Salt
12 oz Semisweet chocolate pieces
1 ts Vanilla
1/2 c Chopped nuts
Combine marshmallows, milk, butter, sugar and salt in saucepan. Cook and stir until mixture comes to full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Do not overbeat. Fold in vanilla and nuts. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds
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Easy, 2 Ingredient No-Fail Fudge || What's Cookin' Wednesday
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Confession time... I can not make fudge! Seriously! Everytime I try an old fashioned recipe... I end up with Fudge Sauce! It never sets up. So I love these sort of faux fudge recipes, all the great taste and texture of fudge but comes out great everytime!
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CHRISTMAS TREATS! Easy can't fail recipe - CHRISTMAS FUDGE
Easy to make recipes for Christmas treats. Great results all the time
Christmas Fudge - a classic sweet for Christmas. Great as a gift idea too
Most Common Mistakes Making Fudge & Toffee
Are you making these key mistakes when making fudge or toffee? Check them out!
NO FAIL Hershey's Old-fashioned Chocolate Fudge | Just Like Grandma Use to Make #hersheys #fudge
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***Refer to video for ingredients and step-by-step instructions***
Check out our chocolate peanut butter fudge
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How to Make the Best Chocolate Fudge Recipe
Making my favorite easy fudge recipe.
00:00 Intro
00:29 Recipe
01:11 Outro
This recipe is based on Can't-Fail Killer Fudge from Magic Spoon Cookbook, a 1997 children's cookbook by Suzanne Gooding, which is now out of print. Even after all the other candy-making fudge recipes I've tried, this is still my favorite and the only one I make anymore because the quality of the result is amazing given how simple the recipe is. Better fudge than this is only worth having if someone else makes it.
Ingredients for about 25 squares:
5 oz evaporated milk
1 2/3 c. sugar
1/4 tsp salt
1 1/2 c. mini-marshmallows
1 1/2 c. semi-sweet chocolate chips
1 tsp vanilla
1/4 c. chopped walnuts (optional)
1. Spray an 8 or 9 inch square pan with canola oil and line with parchment paper leaving enough excess paper to use as handles to pull out the finished fudge.
2. In a medium saucepan, combine [5 oz evaporated milk], [1 2/3 c. sugar], [1/4 tsp salt].
3. Bring to a boil over med-high heat stirring constantly. Boil gently 5 minutes, stirring constantly.
4. Remove from heat. Add [1 1/2 c. mini-marshmallows], [1 1/2 c. semi-sweet chocolate chips], [1 tsp vanilla]. Stir until the marshmallows dissolve. Optionally add [1/4 c. chopped walnuts].
5. Pour mixture into the prepared pan and jiggle smooth.
6. Cool for 30 minutes at room temperature. Pull out and cut into squares.
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stop throwing out leftover cake ???? #shorts
EP 70 SCRAPPY COOKING: what to do with leftover cake, CAKE POP EDITION by @plantyou. ✋KEY TIP. When making this video we realized a crucial step is dipping the ends of the skewers or lollipop holders in melted chocolate, then into the “cake pops”, and allow them to solidify in the fridge so they stay on. ✨
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