State Fair Blue Ribbon Fudge Recipe
Ingredients. Makes 49 pieces. 1 jar (7 ounces) marshmallow creme. 1/2 cup peanut butter. 1 cup semisweet chocolate chips. 1 teaspoon vanilla extract, divided. 1 can (5 ounces) evaporated milk. 2 teaspoons plus 3/4 cup butter, cubed, divided. 3 cups sugar.
Pin on Bea's Door Café
Preparation. Butter the sides of a heavy 2-quart saucepan. Combine sugar, evaporated milk, chocolate squares, salt and corn syrup in pan. Stir over medium heat until chocolate melts, sugar dissolves, and temperature reaches 236 degrees (soft ball stage, if you don't have a candy thermometer). Immediately remove from heat.
Ribbon fantasy fudge (1981) Click Americana
Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup milk in heavy 1 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Blue Ribbon Kitchen Chocolate Fudge Pie
Remove from heat, stir in the chocolate until melted. Add 1/2 jar of marshmallow crème and 1/2 tsp vanilla; beat until well blended. Pour into a greased 13x9 pan. Melt peanut butter, drizzling over the fudge. Using a knife, slice the peanut butter through the rest of the fudge, creating a ribbon but not mixing. Cool at room temperature.
Blue Ribbon Classics Fudge Frozen Treat Bar, 20pk
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.
County Fair Blue Ribbon Fudge Recipe
In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
Mango Fudge Refrigerator Ribbon Cookies Recipe How to Make It
Cook to soft ball stage (234 degrees F). Remove from heat, add butter without stirring. Cool to lukewarm (110 degrees F), add vanilla and beat vigorously until fudge stiffens and loses it gloss. Quickly stir in walnuts,push from pan (don't scrape sides) into buttered shallow pan. Score while warm, cut when firm.
Sweet Beginnings Mom's Blue Ribbon Fudge
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.
This is my mother’s recipe. I won a blue ribbon at the county fair with
Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. Turn half of chocolate mixture into a well-buttered 8-inch pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture.
Ribbon Fantasy Fudge Recipe Taste of Home
12 tablespoons butter. Mix 1 1/2 cups sugar, 1/3 cup milk,and 6 tablespoons of butter in pan, stirring on medium heat to boil. Reduce heat to med-low, set timer for 4 minutes stir continuously. Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
Blue Ribbon Classics Fudge Bars, 20 ct Food 4 Less
Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray. Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside. Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth.
Fudge Bar Ice Cream Distributors of Florida
Continue boiling for 4 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add 1/2 jar marshmallow cream and 1/2 teaspoon vanilla. Beat until well blended. Pour into a greased 9×13 inch pan. Repeat the same process with the remaining ingredients, substituting peanut butter for chocolate chips.
Blue Ribbon Classics Fudge Bars 20Pk HyVee Aisles Online Grocery
Instructions. Prepare a 9×13 inch baking dish by lining it with tin foil. Spray tin foil with non-stick spray. OR cut the top off a 1/2 gallon rectangular cardboard milk carton and wash it out. Place sugar, evaporated milk, and butter in a large stockpot. Bring to a rolling boil over medium-high heat.
Blue Ribbon Classics Fudge Bars 20Pk HyVee Aisles Online Grocery
Take pan off heat; stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes. 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.
Blue Ribbon Classics™ Fudge Bars Frozen Dairy Confection 20 ct Box
Instructions. Combine 1 1/2 cups sugar, 6 tablespoons butter, and 1/3 cup evaporated milk in a medium size saucepan; bring to a full boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla.
BlueRibbon Fudge Recipe Cook's Country
Introduction. Image generated by AI Indulge in the dreamy and creamy goodness of our Fantasy Ribbon Fudge Recipe, straight from the heart of Italy. This delectable treat boasts a perfect blend of chocolate chips, peanut butter, and marshmallow cream, infused with the richness of unsweetened evaporated milk.
