Best Blue Ribbon Fudge Cooks Country Recipes

COUNTY FAIR BLUE RIBBON FUDGE

Steps:

• Mix sugar and evaporated milk together in heavy pan. Mixture will be very thick. Cook on low heat and watch closely until it begins to boil. Let come to full rolling boil. Then boil exactly for 5 minutes. Remove from heat. Then add chocolate, beating until melted and smooth. Mix in butter and vanilla by hand. Last, mix in chopped nuts. Pour into buttered glass dish. Firms rapidly.

BLUE RIBBON FUDGE (COOK'S COUNTRY) RECIPE - (4.1/5)

Steps:

• 1. Line 12 by 9-inch baking dish with 2 pieces of foil, placed perpendicular to each other, let edges of foil overhang pan. 2. Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7-12 minutes. 3. Take pan off heat, stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes. 4. Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)

RIBBON FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.