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BellaOnline's Holiday/Seasonal Cooking Editor


National Fudge Day

Guest Author - Deborah Adams

Try Million Dollar Fudge. It's a winner every time!

Million Dollar Fudge

3 (4 1/2 oz.) plain Hershey bars
2 (6 oz.) pkg. chocolate chips
1 lb. pecans
1 tsp. vanilla
1 pt. marshmallow creme
1 Tbsp. margarine
4 1/2 c. granulated sugar
1 tall can evaporated milk

Mix the following ingredients in a 6 - 8 quart container, Hershey bars (broken up), chocolate chips, vanilla, marshmallow creme and margarine.
Mix the following ingredients in a 4 - 6 quart saucepan, 4 1/2 c. sugar & evaporated milk. Let sugar and milk come to a boil and let boil 5 minutes. Pour mixture of sugar and milk over remaining ingredients and blend until smooth and creamy. After mixture is blended, add chopped pecans, folding in well. Drop balls of this mixture onto waxed paper with a tablespoon.
Let stand from 4 - 6 hours or until completely chilled. Makes 6 - 8 lbs. of the best fudge ever.

Cloud topped peanut butter fudge is another good recipe for this delectible holiday!

Cloud Topped Peanut Butter Fudge

1 c. evaporated milk 1/2 c. firmly packed br. sugar
2 c. sugar 6 Tbsp. butter
1 tsp. salt 1/2 c. corn syrup
1/4 c. butter 2 c. powdered sugar (sifted)
1 (12 oz.) pkg. Nestle peanut butter morsels
1 c. chopped walnuts

In heavy saucepan, combine evaporated milk, regular sugar, salt and 1/4 c. butter. Bring to a boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat; add Nestle peanut butter morsels. Stir until morsels melt and mixture is smooth. Spread into foil lined 9 inch square pan. Chill 30 minutes.
In heavy saucepan, combine br. sugar, 6 Tbsp. butter and corn syrup; stir until smooth. Bring to a boil; remove from heat. Add powdered sugar and walnuts. Stir until well blended. Spread over peanut butter fudge layer. Chill until firm about 2 hours). Makes about 3 1/2 lbs. fudge.

How about a white fudge selection? Try this white fudge! It can also be a good fudge to use for holidays such as Memorial Day, 4th of July, Christmas etc.. as you can drizzle colored icings on top for the holiday's colors.

White Fudge

2 c. sugar
1 c. light cream or evaporated milk
1/2 c. butter
1/2 c. flaked coconut
1 tsp. vanilla
8 oz. white almond bark
1 c. miniature marshmallows
1/2 c. chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

These recipes were posted with permission from One Million Recipes Please visit and see what all they have
to offer!

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Content copyright © 2015 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.


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