May 12 - National Nutty Fudge Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mamie Eisenhower's Million Dollar Fudge
Categories: Candies, Chocolate, Nuts
Yield: 30 Squares

4 1/2 c Sugar
ds Salt
2 tb Butter
13 1/2 oz Can evaporated milk
12 oz Semisweet chocolate pieces
12 oz German sweet chocolate;
- broken up
8 oz Jar marshmallow cream
2 1/2 c Chopped nuts

Combine sugar, salt, butter and evaporated milk in sauce
pan. Bring to boil and boil 6 minutes. Combine semisweet
chocolate pieces, German sweet chocolate, marshmallow
cream and nuts in bowl.

Pour boiling syrup over chocolate mixture and beat until
chocolate is melted. Pour into buttered 9" square pan to
cool. Cut into squares.

Source: Mamie Eisenhower; shared by millions of fans
throughout the years.

Presented by: Rose Dosti, L.A. Times, Culinary SOS

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fool-proof Chocolate Fudge
Categories: Five, Candies, Nuts, Desserts
Yield: 32 Servings

18 oz (3 bags/6 oz ea) Semi-sweet
- chocolate chips
14 oz Can Eagle brand sweetened
- condensed milk
Dash salt
3/4 c Chopped nuts; 1/2 c to
- 1 1/2 c, optional
1 1/2 ts Vanilla extract

Makes about 2 pounds

In an heavy saucepan over low heat, melt chips w/Eagle
Brand. Remove from heat; stir in remaining ingredients.

Alternate method:

MICROWAVE In glass bowl or 1 quart measuring cup combine
chips with sweetened condensed milk. Microwave on full
power (high) 3 minutes. Stir until chips melt & mixture
is smooth. Stir in remaining ingredients.

Spread evenly into wax paper lined 8" or 9" square pan.
(Line bottom & up sides for easy removal) Chill 2 hours
or until firm.

Turn fudge onto board, peel off wax paper and cut into
squares. Store loosely covered at room temperature.

With an 8" x 8" pan, makes 64 1-inch squares.

Rocky road Fudge: Omit 1 (6 oz) package semi-sweet
chocolate chips, salt, vanilla and nuts. In saucepan,
melt chips with Eagle Brand and 2 tablespoons butter.
In large bowl, combine 2 cups dry roasted peanuts and
a 10 1/2-oz package Campfilre Miniature Marshmallows.
Pour chocolate mixture into peanut mixture; mix well.
Spread into wax paper-lined 13" x 9" pan. Chill 2
hours. (makes about 40 squares)

CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows
with chips and milk. Proceed as above

MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet
chips. Add 1 cup milk chocolate chips. Proceed as above.

CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi
sweet chips. Add 1 cup milk chocolate chips and 2 cups
miniature marshmallows. Proceed as above.

MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tb
instant coffee powder and 1 ts ground cinnamon to
sweetened milk. Proceed as above.

BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
Melt 2 (12 oz) packages butterscotch chips w/sweetened
milk. When chips a melted, stir in 2 tablespoons white
vinegar, dash salt, 1/2 teaspoon maple flavoring and 1
cup chopped nuts. Proceed as above.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50

MINT FUDGE Omit vanilla. Substitute mint chocolate chips
for semi-sweet chocolate chips or a combination of both
and add 1 1/2 teaspoons of peppermint extract.

Modifications by Stephen: Added stovetop directions.
Added Rocky Road Fudge and Mint Fudge directions.
Adjusted serving quantity.

Source: Eagle Brand Condensed Milk can label for basic
recipe and Rocky Road Fudge recipe.

Uncle Dirty Dave's Archives

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... It doesn't work, but it looks pretty.
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Dave Drum wrote to All <=-

In an heavy saucepan over low heat, melt chips w/Eagle
Brand. Remove from heat; stir in remaining ingredients.

I make peanut butter fudge in the microwave with just peanut butter,
powdered sugar, and unsalted butter. It's cheap and tastes pretty good to
make without much effort. I'll have to create a MM-formatted recipe one of these days...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Fudge Cake
Categories: Cakes, Chocolate
Yield: 9 Servings

1 lb Milk chocolate
1/2 lb Semisweet or
-extra-bittersweet chocolate
3/4 lb Softened butter
FUDGE CAKE
3 c Cake flour
2 c Light-brown sugar
2 1/4 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla extract
4 oz Unsweetened chocolate
6 oz Softened butter

MILK CHOCOLATE FROSTING

PREPARATION: FROSTING. Chop both chocolates into coarse bits and
melt in a double boiler set over hot (not boiling) water. Stir
occasionally until completely melted. Remove pan from hot water and
allow the chocolate to cool until just no longer warm to the touch,
about 20 minutes. Place the butter in a bowl and beat in the cooled
chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer. Heat the oven to 350F. Butter two
9-inch round cake pans and line them with buttered and floured
parchment paper or waxed paper.

FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx
together the flour, sugar, baking powder, baking soda, and salt,
breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup
of the milk with the eggs and vanilla; set aside. Chop the chocolate
into coarse bits and melt in a double boiler set over hot (not
boiling) water. Combine the remaining cup of milk and the butter with
the mixed dry ingredients and beat for 1 1/2 minutes, scraping the
sides of the bowl twice. Add the egg mixture in 3 parts, scraping the
sides of the bowl and beating for 20 seconds after each addition. Add
the melted chocolate and beat until just incorporated. Pour the
batter into the prepared pans and bake in the center of the preheated
oven until the cake springs back when lightly pressed in the center,
25 to 30 minutes. Cool the cakes in their pans for 10 minutes and
invert onto racks. Cool completely before frosting. Frost the top
surface of one layer of cake and top with the second layer. Spread
the remaining frosting on the top and sides of the cake. Make a
decorative pattern zigzag in the frosting by pulling a serrated knife
across the surface in a back-and-forth motion. Use a small spatula
or spoon handle to pull out spikes of frosting all around the sides.
Cake can be completed a day ahead and refrigerated.

SERVING: Return to room temperature if refrigerated. Cut into
wedges and serve.

Makes one 9-inch cake.

[ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters

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-- Sean

... The Fourth Law of Computing: on a slow day, you can wait forever.
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