2 c Sugar 6 oz Evaporated milk 1 ds Salt 1 ts Corn syrup 4 oz Unsweetened chocolate 2 tb Butter 1 ts Vanilla Walnuts Butter sides of heavy 2 quart suacepan. In it combine sugar, milk, chocolate,salt and corn syrup. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (234 F) Remove from heat, add butter without stirring. Cool to lukewarm(110F), add vanilla and beat vigorously until fudge stiffens and loses it gloss. Quickly stir in walnuts,push from pan(don't scrape sides) into buttered shallow pan. Score while warm, cut when firm.
How To make Blue Ribbon Fudge's Videos
Maple Fudge with Pauline Boyce, Vermont Maple Forest Products
* This is an older archived show, and any links or calls to action are likely no longer valid at vermontpbs.org
Buttermilk Peanut Butter Fudge | Linda Skeens - Blue Ribbon Kitchen
Buttermilk Peanut Butter Fudge My friend gave me this recipe for buttermilk peanut butter fudge over thirty years ago. It’s really good. #ButtermilkPeanutButterFudge #ButtermilkPeanut #ButterFudge #Buttermilk #Peanut #Butter #Fudge #lindaskeens #blueribbonkitchen
White Chocolate Peanut Butter Squares | Linda Skeens - Blue Ribbon Kitchen
I’ve had a lot of fun entering my three local fairs this year. This is the first year I made this White Chocolate Peanut Butter Squares, but I won a Grand Champion ribbon with it! Guess they liked it! Thought that you might want to try it for yourself! Recipe is at the end of the video.
Linda Skeens's White Chocolate Peanut Butter Squares You'll Need: 3 cups white sugar 2/3 cup evaporated milk 3/4 cup butter 1 (10oz) bag of peanut butter chips 1 (7oz) container or marshmallow fluff 1 Tbsp vanilla 1 cup chopped pecans 1 large (24 oz) bar of white almond bark 1 cup milk chocolate chips Steps: 1. Put foil in a 9x13 pan and butter the foil. 2. In a medium, place sugar, butter, and evaporated milk. Bring to boil over medium-heat, stirring consistently. 3. When it starts to boil, cook and stir for five minutes. 4. Remove from heat and add in peanut butter chips, stirring till melted. Stir in marshmallow fluff and vanilla. Stir in pecans. one 5. Pour mixture into prepared pan and refrigerate for hour. 6. Cut into one-inch squares and place in freezer while you prepare chocolate. 7. Melt almond bark for 2 minutes in microwave, stirring every 30 seconds. melted 8. Dip frozen squares of fudge into almond bark. Let set on parchment- lined sheet pan. Drizzle the top with melted milk chocolate. :
Blue Ribbon Fudge that is so rich and delicious #cookbook #fudgerecipe #awardwinning
Fantasy Fudge
Fantasy Fudge was originally found on a container of Marshmallow Creme. Today, Fantasy Fudge has become a Christmas staple in many homes. My recipe tweaks the ingredients just slightly to make for a more quality fudge while still remaining that classic dessert we all know and love.
Full recipe card here:
Subscribe to my channel for more step by step recipe videos!
Energetic Eats - Blue Ribbon Fudge - May 18, 2022
Debbie from Blue Ribbon Fudge joins Dub for Energetic Eats this week to talk about all the wonderful fudge products she makes.
This Saturday at the FSJ Farmer's Market, Debbie is doing a fundraiser to help Mannie Lenz in her battle with cancer. She'll be taking donations and donating 100 percent of her sales this Saturday to Mannie.
Energetic Eats is brought to you by the Fort St. John Cooperative Union.