![]() ![]() Stir the chips and milk until they melt together, about 3 minutes. ![]() Put the pan on the stove and turn the heat to low.Ĭover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Grease an 8-inch round cake pan with softened butter. Softened butter to grease an 8 inch round cake pan Rachel Ray was on Oprah last week and she shared her 5 minute fudge recipe and gave some variations to it.Here it is.ġ2 ounce package semisweet chocolate chipsġ4 ounce can sweetened condensed milk (save the can)Ĩ ounce can walnuts, plus more for toppingġ/2 cup raisins or dried currants (a couple of handfuls)Ĭandied red and green cherries to decorate top (like holly) Psychological, since that is how my granmother made it. To me, it tastes better if you drop it, probably You can pour it into a pan and slice into pieces if you like. This is a somewhat labor intensive recipe with all of the stirring involved, but believe me, it is absolutely the very best fudge. Lay out waxed paper and drop by teaspoons and allow to cool. Finally, add the nuts and stir one more time, till it begins to hold its shape. Thicken, I drop spoonfuls back into pan to see if it is starting to hold its shape. (I make this in cold weather and take it outside to stir, it reduces stirring time).Īdd vanilla and beat some more, it will start to Remove from heat immediately and add chocolate chips and marshmallow creme. ![]() In large pot, mix together milk, sugar and butter.īring to a boil on moderate heat. I made this for my Dad every year until his death, it was his only request at Christmas. She made this every year and when she got to where she couldn't do it anymore it was handed over to me to take up the cause. Here is another of my Grandmother's wonderful recipes. This Soft Praline Fudge would be the perfect ending of a homemade Tex-Mex meal or would go great in gift baskets.I couldn't resist this request. I'm very pleased with this recipe and the outcome reminds me of the chewy, creamy pralines you get at your local Mexican restaurant, but better because they were made in my kitchen. I prefer this over the sugary crunchy pralines from my childhood - they were too grainy and sugary for me. He keeps me stocked up and they always add something special to the recipes.įrom looking at the original recipe's picture of this Soft Praline Fudge, I was expecting more of a shiny fudgy texture, but they came out as a thick, creamy and firm praline. He's got it down to a science and their freezers are full of quart-sized bags of perfectly shelled half pecans that are delicious. Over the last several years he's picked up thousands of pecans from neighbors up in Weatherford and shells them as kind of a hobby. I have lots of good holiday recipes with pecans and instead of hours of shelling, I turn to my father-in-law Rusty (aka, Pa). Bret doesn't prefer pecans and shelling them is kind of a pain, so we give grocery bags and sacks to our neighbors and encourage them to come pick up pecans during the fall on the years that they make. Not only are they beautiful leafy trees in the spring, summer and fall, but also every two years or so they give out flavorful Texas pecans.īret started with one cutting of a Texas pecan tree from his grandparents' old homestead and after twenty-five years, they've become nice shady trees for us. We're blessed to have 8 pecan trees in our front yard. ![]()
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