Crackerfudge Recipes

MARSHMALLOW FUDGE

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

EASY PEANUT BUTTER FUDGE WITH SALTINES!

Steps:

• 1. Place the sugar, butter and milk in a saucepan and heat on medium until it starts to boil. Stir occassionally. Once it starts to boil, boil for 1 minute only and remove from heat. Be very careful as the liquid will be extremely hot. If it is lukewarm you didn't bring it to a boil.
• 2. Stir in peanut butter, saltines and vanilla. Mix well. Pour into a greased 8 x 8 pan and chill. Cut into bite size pieces.
• 3. Note: To crush the saltines just stick them in a plastic storage bag and roll a rolling pin over them. The key word here is crushed. You want them fine not in junks. Additional Note: you can add choc. chips during the second stage also. Others have tried this recipe using different butters as in almond butter and nutella. Have fun with it. It is a very versatile recipe.

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.

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.

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.