Ben Collver wrote to Dave Drum <=-

Title: Sweet Potato Pudding w/Marshmallows

I started this one in the crockpot this morning.
I buy marshmallows almost never, so it should be a treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kaju Katli (Fudgy Cashew Thins)
Categories: Candy, Fudge, Indian
Yield: 20 Servings

1 1/2 c Raw cashew pieces; broken
3/4 c Granulated sugar
6 tb Water
1 dr Rose essence; up to 2 dr
1 tb Ghee

Errrrrmmmmm ... don't look now but the definition of fudge is: "rich chocolate, used especially as a sauce or a filling for cakes: 'a sundae
with whipped cream, ice cream, hot fudge, and a cherry on top''a fudge
cake'." American Heritage® Dictionary of the English Language, Fifth
Edition.

It can also mean to cheat or avoid dealing with something directly,
such as "fudging on an issue".

Or asw a substitute for profanity OH! FUDGE!

So, where's the chocoloate?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fool-proof Chocolate Fudge
Categories: Five, Candies, Nuts, Desserts
Yield: 32 Servings

18 oz (3 bags/6 oz ea) Semi-sweet
- chocolate chips
14 oz Can Eagle brand sweetened
- condensed milk
Dash salt
3/4 c Chopped nuts; 1/2 c to
- 1 1/2 c, optional
1 1/2 ts Vanilla extract

Makes about 2 pounds

In an heavy saucepan over low heat, melt chips w/Eagle
Brand. Remove from heat; stir in remaining ingredients.

Alternate method:

MICROWAVE In glass bowl or 1 quart measuring cup combine
chips with sweetened condensed milk. Microwave on full
power (high) 3 minutes. Stir until chips melt & mixture
is smooth. Stir in remaining ingredients.

Spread evenly into wax paper lined 8" or 9" square pan.
(Line bottom & up sides for easy removal) Chill 2 hours
or until firm.

Turn fudge onto board, peel off wax paper and cut into
squares. Store loosely covered at room temperature.

With an 8" x 8" pan, makes 64 1-inch squares.

Rocky road Fudge: Omit 1 (6 oz) package semi-sweet
chocolate chips, salt, vanilla and nuts. In saucepan,
melt chips with Eagle Brand and 2 tablespoons butter.
In large bowl, combine 2 cups dry roasted peanuts and
a 10 1/2-oz package Campfilre Miniature Marshmallows.
Pour chocolate mixture into peanut mixture; mix well.
Spread into wax paper-lined 13" x 9" pan. Chill 2
hours. (makes about 40 squares)

CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows
with chips and milk. Proceed as above

MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet
chips. Add 1 cup milk chocolate chips. Proceed as above.

CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi
sweet chips. Add 1 cup milk chocolate chips and 2 cups
miniature marshmallows. Proceed as above.

MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tb
instant coffee powder and 1 ts ground cinnamon to
sweetened milk. Proceed as above.

BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
Melt 2 (12 oz) packages butterscotch chips w/sweetened
milk. When chips a melted, stir in 2 tablespoons white
vinegar, dash salt, 1/2 teaspoon maple flavoring and 1
cup chopped nuts. Proceed as above.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50

MINT FUDGE Omit vanilla. Substitute mint chocolate chips
for semi-sweet chocolate chips or a combination of both
and add 1 1/2 teaspoons of peppermint extract.

Modifications by Stephen: Added stovetop directions.
Added Rocky Road Fudge and Mint Fudge directions.
Adjusted serving quantity.

Source: Eagle Brand Condensed Milk can label for basic
recipe and Rocky Road Fudge recipe.

Uncle Dirty Dave's Kitchen

MMMMM

... Don't try this at home... We are PROFESSIONAL idiots!
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Re: Re: Serious Spuds - 42
By: Dave Drum to Ben Collver on Tue Jul 22 2025 05:09:00

Title: Kaju Katli (Fudgy Cashew Thins)

Errrrrmmmmm ... don't look now but the definition of fudge is: "rich chocolate, used especially as a sauce or a filling for cakes: ...
So, where's the chocoloate?

Apparently chocolate is not required.

* Exported from MasterCook *

Alpha's Peanut Butter Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Sugar
5 oz Evaporated milk
1/2 c Butter
1 tb Light corn syrup
18 oz Peanut butter
1 ts Vanilla

In a medium saucepan, dissolve sugar in evaporated milk. Add butter
(cut in pieces) and corn syrup, and, stirring constantly, cook over
low heat until butter is melted. Continue cooking, stirring
frequently, to soft ball stage. Remove from heat and mix in peanut
butter. Cool to about 120?F and mix in vanilla. Spread in suitable
size pan. The larger the pan, the thinner each piece of candy will
be; I use a 8x8" pan. Fudge will still be very soft at this stage;
it takes a few hours to set up.


- - - - - - - - - - - - - - - - - -
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Ben Collver wrote to Dave Drum <=-

Apparently chocolate is not required.

I make peanut butter fudge in the microwave using peanut butter, powdered sugar, and unsalted butter. Takes about 5 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buc-ee's Copycat Beaver Nuggets
Categories: Snacks, Candies, Seandennis
Yield: 32 Servings

10 oz Puffed corn
3/4 c Unsalted butter
1 c Firmly packed light brown
- sugar
1/2 c Light corn syrup
1/2 t Salt
1 t Baking soda
1 t Vanilla extract
1 t Maple extract (optional)

1. Preheat oven to 250F. Place the puffed corn into a large heat-proof
bowl. Set aside.

2. Heat the butter, brown sugar, corn syrup, and salt in a small
saucepan over medium-high heat. Bring to a boil, stirring until the
butter is melted. Reduce heat to medium-low; boil, undisturbed and
uncovered, for 5 minutes.

3. Remove the saucepan from heat and stir in vanilla extract and
baking soda. (See tip 4)

4. Pour the caramel over the corn puffs; stir to coat.

5. Spread the mixture onto an ungreased large disposable aluminum
roasting pan. Bake for one hour and 15 minutes, removing every 15
minutes to stir. (See tips 5 and 6)

6. Spread the mixture onto parchment paper to cool. It may seem
sticky at first but will dry as it cools.

7. Store in an airtight container.

Yield: 16 to 17 cups.

Tips/Notes

1. If using salted butter, reduce the amount of salt to 1/4 teaspoon.

2. The puffed corn that I used in this recipe was salted. If you use
unsalted puffed corn, increase the amount of salt to 1 teaspoon.

3. The original Buc-ee's Beaver Nuggets taste almost like pancakes and
syrup. If you prefer that flavor, add a teaspoon of maple syrup to the
caramel. Otherwise, leave it out.

4. Be careful when you stir the baking soda into the hot caramel. The
caramel will bubble up and could burn you if you're not careful.

5. I like using a large disposable aluminum roasting pan in this
recipe so I don't have to worry about cleaning up the baked-on
caramel. I just throw the pan away!

6. Don't worry if the puffed corn isn't totally covered with the
caramel initially. As it bakes in the oven, the caramel remains
liquid and is easily stirred to help coat the puffed corn during the
15-minute increments.

Calories: 114kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 1g
Trans Fat: 0.2g
Cholesterol: 11mg
Sodium: 77mg
Potassium: 40mg
Fiber: 1g
Sugar: 11g
Vitamin A: 150IU
Calcium: 8mg
Iron: 0.3mg

From: https://pudgefactor.com/buc-ees-copycat-beaver-nuggets/

Converted to MealMaster format by Sean Dennis (1:18/200@Fidonet or
618:618/1@Micronet) on 29 September 2024.

MMMMM

-- Sean

... "I called suicide prevention. They put me on hold." - Rodney Dangerfield --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Serious Spuds - 42
By: Sean Dennis to Ben Collver on Tue Jul 22 2025 13:19:52

Apparently chocolate is not required.

I make peanut butter fudge in the microwave using peanut butter, powdered sugar, and unsalted butter. Takes about 5 minutes.

Sounds easy AND... i hesitate to eat that much sugar.

Here's another not-chocolate fudge recipe.

---------- Recipe via Meal-Master (tm) v8.05

Title: BUTTERMILK FUDGE
Categories: Candies
Yield: 20 Servings

1 c Buttermilk
1 ts Baking soda
2 tb Corn syrup
2 tb Butter or margarine
2 c Sugar
1 ts Vanilla
1 c Chopped pecans

1. Butter 8-inch square pan. Lightly butter side of 3-quart saucepan.

2. Combine buttermilk and baking soda in prepared saucepan, then add corn
syrup, butter and sugar. Cook over medium heat, stirring constantly, until
sugar dissolves and miuxture comes to a boil. Wash down sides of pan with
pastry brush frequently dipped in hot water to remove sugar crystals.

3. Add candy thermometer, reduce heat to low. Stir mixture occasionally.
Continue to cook until mixture reaches the soft-ball stage (238 F).

4. Pour into large heat-proof mixer bowl. Cool to lukewarm. Add vanilla
and beat with heavy-duty electric mixer until thick.Beat in pecans when
candy starts to lose its gloss. Spread in prepared pan. Score fudge into
squares with knife. Refrigerate until firm. Cut into squares. Store in
refrigerator.

Note: Mixture boils up!! Mkae sure to use a large 3 quart saucepan!! Makes
about 1 pound. From Best Recipes: Simple, Easy Candy recipes.

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Ben Collver wrote to Sean Dennis <=-

Sounds easy AND... i hesitate to eat that much sugar.

Found this online and converted it to MM format for you.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Two-Ingredient Fudge
Categories: Desserts, Diabetic, Candy, Seandennis
Yield: 24 Pieces

1 c Low carb, sugar-free
--sweetened condensed milk
1 c Lily's Stevia sweetened
-- chocolate chips

*Instructions
1. Combine both ingredients in a microwave safe container, and
microwave for 1 minute.

2. Stir, and microwave in 10 second intervals until chocolate chips
are completely melted.

3. Pour into molds and freeze until solid.

* Notes
I made my fudge in an ice cube tray with a silicone bottom. After
popping them out, I cut them in half for generous serving pieces.
This gave me 24 pieces of fudge.

You can also pour the fudge mixture into a parchment-lined 8x8 dish,
and then cut it into pieces after it has hardened.

The neat thing about this fudge is that you use equal parts of the
milk and chocolate chips to make as much or as little as you want.

If you only want a small amount, only use 1/4 cup condensed milk and
1/4 cup chocolate chips.

* Nutrition
Serving: 1Piece | Calories: 112kcal | Carbohydrates: 1.3g | Protein:
1g | Fat: 8.5g | Cholesterol: 29mg | Sodium: 14mg

From:
https://mymontanakitchen.com/2-ingredient-fudge-low-carb-sugar-free-th
-s/

Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
23 July 2025.

MMMMM

-- Sean

... I don't need to be led into temptation. I already know the shortcuts.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Serious Spuds - 42
By: Sean Dennis to Ben Collver on Wed Jul 23 2025 15:41:45

Found this online and converted it to MM format for you.
Title: Two-Ingredient Fudge

Thanks! How does it get any better than that?

Here's another non-Chocolate fudge recipe.

---------- Recipe via Meal-Master (tm) v8.05

Title: Butterscotch Fudge Supreme
Categories: Candies
Yield: 2 1/2 Pounds

1 c Sugar
7 oz Marshmallow creme
1 c Brown sugar; packed
12 oz Butterscotch pieces
2/3 c Evaporated milk
1/2 c Nuts; chopped
1/2 c Margarine

Combine sugars, milk, and margarine in heavy saucepan and bring to
full rolling boil, stirring constantly. Continue boiling 5 minutes
or until thermometer reaches 234?F, stirring constantly to prevent
scorching. Add marshmallow creme, stir until well blended. Remove
from heat, stir in butterscotch pieces until melted. Add nuts and
beat until well blended. Pour into greased 8 or 9" square pan. Cool
at room temperature and cut into squares.

Posted by: Barbara Day (GWHP32A)

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