May 12 - National Nutty Fudge Day

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

Title: Dorothy's Butter Pecan Fudge
Categories: Candy, Nuts, Snacks
Yield: 25 servings

1/2 c Unsalted butter
1/2 c Heavy cream
1 c Packed brown sugar
1/8 ts Salt
1 1/2 c Chopped pecans; toasted
1 ts Vanilla extract
2 c Confectioners’ sugar

Mist an 8" square baking dish with cooking spray, or
better yet, grease it using the inside of the butter
wrapper.

In a large saucepan, bring the butter, cream, sugar and
salt to a boil over medium heat, stirring frequently.
When it comes to a rolling boil (the bubbles cannot be
stirred away), boil for exactly 5 minutes, stirring
frequently, and then remove the pan from the heat.

Stir in pecans, vanilla and confectioners’ sugar and
stir until smooth and well combined. This may take a
minute, and will give your arm a workout!

Spread the mixture into prepared baking dish (a small
offset spatula is helpful in this task to smooth the
top). Cool to room temperature and then cut into little
squares (5 or 6 or 7 rows vertically and 5 or 6 or 7
rows horizontally). Mixture will be somewhat crumbly, so
cut using a very sharp knife or the edge of a sharp
metal spatula, and avoid using "sawing" motions.

Serve on a pretty platter, or store in an airtight
container until ready to serve. Can be frozen airtight
with waxed paper between layers.

Makes 25-49 pieces.

This is rich stuff, so you can be confident cutting
small pieces.

RECIPE FROM: http://www.shockinglydelicious.com

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

Title: Milnot Fudge
Categories: Candy, Chocolate, Nuts
Yield: 54 Servings

1 c Milnot (16 tbs)
3 c Sugar (48 tbs)
1/3 c Butter (5 tb + 1 ts)
7 oz Jar marshmallow creme
12 oz Bag chocolate chips
1 c Chopped nuts (16 tbs)
1 ts Vanilla

In a saucepan, mix together sugar, butter, milk,
marshmallow cream and bring to a boil, stirring
constantly. Cook for about 5 minutes and remove
from heat.

Add vanilla and beat well and fold in the nuts and
the chocolate chips.

In a 9" x 13" baking pan, pour the mixture and cool
at room temperature.

Cut into 1" X 1" squares (117 pieces) or 1 1/2" X
1 1/2" squares (54 pieces).

Serve cool.

RECIPE FROM: https://ifood.tv

Uncle Dirty Dave's Archives

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