Saucepanfudgies Recipes

FUDGIES

Fudgies image

I have loved these for over 40 yrs as this is the same recipe that was served to me in school in the 1960's

Provided by Donna Prouty

Number Of Ingredients 7

Ingredients

2 c sugar
1/2 c hershey cocoa powder
1 stick butter
1/2 c evaporated milk
1 tsp vanilla extract
1/2 c peanut butter, creamy
3 c oatmeal, uncooked

Steps:

1. Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute
2. Remove from heat. Stir in peanut butter , vanilla and oatmeal.
3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

FUDGIES

Fudgies image

Provided by Ann Hodgman

Categories Chocolate Dessert Kid-Friendly Back to School Peanut Fall Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 4 dozen fudgies

Number Of Ingredients 8

Ingredients

4 cups sugar
4 ounces unsweetened chocolate
1 cup milk
1 cup (2 sticks) unsalted butter
a pinch of salt
1 cup smooth peanut butter
1 18-ounce container Quick Quaker Oats
2 teaspoons vanilla

Steps:

Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

FUDGIES II

Fudgies II image

These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.

Provided by Nevena Long

Categories Desserts Cookies

Yield 21

Number Of Ingredients 9

Ingredients

¾ cup butter
¾ cup white sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
¼ teaspoon salt
2 cups all-purpose flour
1 cup chopped walnuts

Steps:

Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 20.4 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.5 mg, Sugar 9.9 g

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