Sweetheart Fudge Recipes

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

SWEETHEART FUDGE PIE

Steps:

• Cream butter; gradually add brown sugar, beating at medium speed on an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add melted chocolate, coffee granules, and rum extract; mix well.
• Stir in flour and 1 cup chopped walnuts.
• Pour mixture into pastry shell.
• Bake at 375 degrees for 25 minutes; cool completely.
• Chill.
• Garnish, if desired.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEETHEART FUDGE PIE

Steps:

• 1. Preheat oven to 375 degrees
• 2. IN a mixing bowl cream together the butter, and brown sugar. Add the eggs one at a time, and beat well.
• 3. Heat a pot of water until hot. Place a stainless steel bowl over the pot to make a makeshift doubler.
• 4. Add the chocolate chips and stir until melted. Let cool slightly and add to the butter mixture along with the coffee, rum flavoring, and almond extract. Stir well until blended.
• 5. Stir in the flour and cherries. Pour into the pie shell. Bake at 375 degrees for 25 minutes. Cool and serve with whipped topping.

SWEETHEART FUDGE

Steps:

• In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk, bringing to a rapid boil over medium heat, stirring constantly. Cook without stirring, until candy thermometer reads 234* (soft ball stage). Remove from heat and add butter and vanilla. DO NOT STIR. Cool to 110*. Beat with a spoon until fudge thickens and just begins to lose it's gloss. Immediately spread into a buttered 8 inch square pan. Cool. Cut into 1 inch squares and store in airtight container. Makes 5 dozen squares.