Cracker Fudge Recipes

GRAHAM CRACKER FUDGE

Steps:

• Combine the chocolate chips and condensed milk in a saucepan over low heat; cook and stir until the chocolate has melted and the mixture is smooth. Stir in the crushed graham crackers.
• Pour into well-greased 13 x 9 inch glass baking dish and smooth into an even layer. Allow to cool until firm, about 2 hours, before serving.

FUDGE CRACKLES

Steps:

• Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
• Mix together flour, baking powder and salt and set aside.
• Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
• Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.

GRAHAM CRACKER FUDGE

Steps:

• Grease a 8" x 8" pan. Over "low" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
• Add sugar and salt. Cook to a "soft ball stage", 240* on a candy thermometer.
• Remove from heat and add the butter.
• Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
• Press into prepared pan. Refrigerate overnight, then cut into 1" pieces.

CRACKER FUDGE

Steps:

• Crumble crackers into a mixing bowl.
• Stir in peanut butter.
• Combine sugar and milk in small saucepan.
• Bring to boil and boil for about five minutes, stirring constantly.
• Remove from heat and pour mixture over crackers.
• Mix with electric mixer until smooth. (if not completely smooth, it will be like pieces of peanut).
• Pour into buttered 8x8 pan.
• Cut into 1" squares when set.
• Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.

CRACKER JACK FUDGE

Steps:

• Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Measure out 2 cups Cracker Jack; set aside. In a heavy-bottomed saucepan over low heat, combine chocolate chips and milk. Cook 5 minutes, stirring occasionally, or until chocolate melts completely and mixture is well combined. Stir in vanilla and remaining Cracker Jack. Scrape into prepared pan, spreading evenly. Top with reserved Cracker Jack, pressing it lightly into surface of fudge. Refrigerate overnight or until firm. Grasping overhang, transfer fudge from pan to a cutting board. Cut into 16 squares.