Fudge Recipes

Cranberry Fudge

2 c. sugar
1/2 c. milk
1/2 c. light cream
1 T. light corn syrup
1/2 tsp. salt
1 T. butter
1 tsp. vanilla
1/2 c. cranberries, chopped

Butter a 9x5" loaf pan; set aside. Butter sides of heavy 2-qt. saucepan. In saucepan, combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat till mixture boils. Cook to 230 (soft ball stage. Immediately remove from heat. Add butter, cool to 110 degrees but do not stir. Add vanilla. Beat about 5 minutes or till mixture becomes very thick and starts to lose its gloss. Quickly stir in cranberries; spread in buttered pan, cut when cool. Use
candy within a few days, since cranberries tend to water out. Makes 30 pieces.


Eggnog Fudge

2 c. sugar
1 c. eggnog
1 T. light corn syrup
1/2 c. chopped walnuts
2 T. butter
1 tsp. vanilla
2 tsp. butter
2 tsp. semisweet chocolate chips

Butter sides of heavy 3-qt. saucepan. In prepared pan, combine sugar, eggnog, and corn syrup. Cook over medium heat, stirring constantly, till sugar dissolves and mixture comes to a boil. Cook to soft ball stage (230 degrees), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110) without stirring.
Add the 2 T. butter and vanilla, beat vigorously till fudge loses its gloss.
Quickly stir in nuts. Spread in buttered 8" pan.

In a glass 1-c. measure, place chocolate chips and 2 tsp. butter. Microwave until
melted. Stir well, then drizzle over top of fudge. Let set to harden, then cut in small squares.



Pumpkin Fudge

makes 3 1/4 pounds

1 can (5 1/2 ounce) evaporated milk - don't use skim
3 cups sugar
3/4 cup butter
1/2 cup pumpkin puree
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 package (12 ounces) butterscotch chips (about 2 cups)
1 teaspoon vanilla extract
1 cup chopped pecans
1 jar (7 ounce) marshmallow creme

Butter a 13 by 9 by 2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin and spices. Bring mixture to a boil,
stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 225 degrees F. on a candy thermometer, stirring constantly (should take about 25 minutes). Remove from heat and stir in butterscotch pieces until
melted. Add marshmallow creme, nuts and vanilla. Mix until well combined. Pour
mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into
squares. Wrap tightly and store in refrigerator.





















Maple Walnut Fudge
(Makes about 50 pieces)

1 1/2 cups granulated sugar
2/3 cup NESTLÉ CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Premier White
Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
About 50 walnut halves or pieces

LINE 13 x 9-inch 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 1/2 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into squares with 1 nut half per square.


French Vanilla Fudge
(Makes 64 pieces)

1 1/2 cups granulated sugar
2/3 cup French Vanilla NESTLÉ CARNATION Coffee-Mate Liquid Non-Dairy
Creamer
2 tablespoons butter or margarine
2 cups miniature marshmallows
1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.
COMBINE sugar, Coffee-mate and butter 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 pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 1-inch pieces.
Traditional Fudge
(Makes about 48 pieces)
1 1/2 cups granulated sugar
2/3 cup NESTLÉ CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

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 foil-lined 8-inch-square baking pan. Chill until firm.

VARIATIONS:
MILK CHOCOLATE FUDGE: Substitute 2 cups (11.5-ounce package) NESTLÉ
TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels.
BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11-ounce package) NESTLÉ
TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels.