Hot Fudge for ice cream

                                                                                  Ekho
1oz unsweetened baking chocolate
3 T margarine
1 cup sugar
1/2 c heavy cream (Paula used 1cup)
1 cup light corn syrup
1 t vanilla

Melt butter and chocolate together. Gradually stir in sugar. Add cream, then corn syrup. Bring to a boil for 3 min, then add vanilla. take off heat. Pour over ice cream

Fudge

2 cups sugar
1 cup cream
2 squares (1oz each sq) unsweetened chocolate
1/2 tsp salt
2 T. light corn syrup
2 T. butter ( not marg)
1/2 t. Vanilla

Dissolve sugar, cream, salt, chocolate, and corn syrup. Bring to a boil to 236-240 degrees, or until a little mixture dropped in cold water forms a soft ball.
Remove from heat. Drop 2 T butter in. DO NOT STIR! Cool to 110 degrees without stirring. Add 1/2 t vanilla and beat until candy looks like glass (will have a dull sheen). Add 1/2 c nuts if desired. Turn into a 9x5 greased pan. Cool & cut.

Recipe from Louise Anspach from Mullen.

Snickers Fudge

Snickers Fudge

Ingredient List:
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Fudge- the fake way

Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Caramels

Ingredients

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

Directions

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.


http://allrecipes.com/Recipe/caramels/detail.aspx