659 butter fudge evaporated butter Recipes

butter, sugar, evaporated milk, marshmallows, cream cheese, cubed and softened, white chocolate chips, vanilla extract

butter, sugar, evaporated milk, strawberry jell-o gelatin dessert, white chocolate chips, marshmallow creme, pecans, ground (optional), vanilla

butter, sugar, evaporated milk, instant espresso powder, semi-sweet chocolate chips, marshmallows, toffee pieces

butter, sugar, evaporated milk, semi-sweet chocolate chips, marshmallow creme, vanilla, chopped walnuts or 1 cup chopped pecans

butter, sugar, evaporated milk, baileys irish cream, instant coffee, marshmallow creme (7 oz), vanilla chips, 12 oz. (i like to use butterscotch), vanilla, chopped hazelnuts (filberts)

butter (1/2 stick), sugar, evaporated milk (or small 5 oz can), vanilla chips, neufchatel cheese or 6 oz cream cheese, marshmallow creme (more than half but not all the jar), raspberry jam, vanilla extract, butter flavor extract (imitation )

butter, sugar, evaporated milk, marshmallow creme, semi-sweet chocolate chips, chopped black walnuts, vanilla, salt

butter, sugar, evaporated milk, irish cream, instant coffee, marshmallow creme (7 oz), vanilla chips (12 oz), vanilla, chopped hazelnuts

sugar, butter or 3/4 cup margarine, evaporated milk, chocolate chips (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz butterscotch chips (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz white (or whatever flavor fudge you would like to make, i use 12 ounces) or 8 -12 oz peanut butter chips (or whatever flavor fudge you would like to make, i use 12 ounces), marshmallow cream, nuts (optional), vanilla

sugar, evaporated milk, marshmallow cream, butter, salt, semi-sweet chocolate chips, vanilla extract, powdered sugar, butter, melted, evaporated milk, peppermint extract

fudge brownie mix, vanilla ice cream, powdered sugar, chocolate chips, evaporated milk, butter, vanilla, walnuts, chopped (optional)

milk chocolate chips, oleo, marshmallow cream, walnuts, vanilla, sugar, evaporated milk

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

sugar, evaporated milk, butter, peanut butter chips (or 2 cups chips and 1/2 cup peanut butter), vanilla, marshmallow cream (7oz jars), salt

butter, sugar, evaporated milk, chopped dates, white candy coating, coarsely chopped, marshmallows, chopped pecans, vanilla extract

butter, undiluted evaporated milk, sugar, salt, miniture marshmellows, semi chocolate pieces, vanilla, chopped nuts

butter, sugar, evaporated milk, light corn syrup, salt, unsweetened chocolate, vanilla extract

butter, sugar, evaporated milk, unsweetened chocolate squares, vanilla