i'm nonbinary. here are some recipes.

you want some recipes? have some recipes. currently going through the fudge backlog. [header id: a high res photo of several balls of dough on a lightly floured counter, with a wooden rolling pin on the counter next to them.]

[nonbinary-recipes]

Peanut butter fudge

3 c sugar

3/4 c butter

2/3 c Carnation Evaporated Milk One 7-oz jar Marshmallow Creme

One 12 oz pkg Peanut Butter Morsels

1 tsp vanilla extract

3/4 c finely chopped salted peanuts

In heavy gauge saucepan, combine sugar, butter and Carnation Evaporated Milk. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 mins., stirring constantly. Remove from heat. Add Nestle Peanut Butter Morsels; stir until morsels melt and mixture is smooth. Add Marshmallow Creme and vanilla extract; beat until well blended. Pour into foil-lined 13x9 baking pan. Sprinkle with peanuts and press into fudge. Chill until firm.

Makes about 2 1/2 lbs.

[nonbinary-recipes]

Won’t fail fudge

2/3 c (1 sm can) evaporated milk

16 marshmallow or a 5 to 10 oz jar of marshmallow cream

1 1/3 c sugar

1/4 teaspoon salt

1/4 c butter or oleos

1 1/2 chocolate semisweet chocolate bits

1 teaspoon vanilla

1 c diamond walnuts, chopped

Mix first 5 ingredients in sauce pan, stir constantly. Heat to boiling and boil for 5 minutes. Remove from heat. Add chocolate bits and stir until melted. Stir in vanilla & nuts. Spread into buttered pan. Cool until firm.

[nonbinary-recipes]

Super fudge

Place in sauce pan: 8 squares backing chocolate, 1 1/2 c milk. Heat, stirring until chocolate melts, is smooth. Add 2 c granulated sugar and 2 c brown sugar, 1/4 teaspoon salt. Bring to a rapid boil, stirring occasionally, until candy in cold water forms a ball. Remove from heat add 1/4 # pound butter and 2 teaspoon vanilla. Do not beat. Cool to lukewarm then beat until light and firm to hold shape (up to 15 min. Add 1 c nuts or raisins or marshmallows. Pour into buttered pan. Cut into sq when srt.)

[nonbinary-recipes]

Mamie’s fudge

Dash salt

1 14 1/2-oz can evaporated milk, undiluted

2 Tablespoons butter

1 12-oz pkg semisweet chocolate pieces

3 pkgs (1/4 pound each) sweet cooking chocolate

1 pt jar marshmallow cream

2 c coarsely broken walnuts

In a large heavy saucepan, combine sugar, salt, evaporated milk and butter; stirring constantly. Bring to a boil, stirring occasionally. Boil 6 minutes. Pour boiling hot syrup over both kinds of chocolate and marshmallow cream; stir vigorously until chocolate melts; stir in walnuts. Turn into buttered cake pan and let stand several hours in cool place to set.

[nonbinary-recipes]

White mountain fudge

1 cup evaporated milk

1/4 c light corn syrup

3 c sugar

1/2 tsp salt

2 tablespoons butter

1 tsp vanilla

1 c chopped nuts

Mix milk, corn syrup, sugar and salt in a deep saucepan and cook, stirring constantly, until mixture forms a soft ball in cold water. Add butter and vanilla. Cool slightly. With the back of a spoon, work the hot fudge up on the sides of the pan until the mixture thickens. 

[nonbinary-recipes]

Snowball fudge squares

Makes about 3 pounds or 60 1-inch squares.

2 packages (6 ounces each) butterscotch-flavor pieces

1 can (14-15 ounces) sweetened condensed milk

2 teaspoons vanilla

2 cups tiny marshmallows (from an about 6 ounce package)

1 can (4 oz) walnuts, chopped

1 package (12 oz) semisweet chocolate pieces

2 teaspoons instant coffee

Line a loaf pan, 10x6x2, with foil, leaving a slight overhang all the way around; butter foil.

Melt butterscotch-flavor pieces in top of a double boiler over simmering water; remove from heat

Stir in 2/3 cup sweetened condensed milk (not evaporated) and 1 teaspoon vanilla. (Save remaining vanilla for next step.) Spread evenly in prepared pan; sprinkle evenly with marshmallows and walnuts, pressing lightly into candy layer.

Wash double-boiler top and melt semisweet chocolate pieces, the same as in Step 2. Stir in remaining 2/3 cup sweetened condensed milk, instant coffee, and saved 1 teaspoon vanilla. Spread evenly over marshmallow-walnut layer. Chill 3 hours, or until firm.

Remove candy from pan by lifting foil; peel off foil. Cut candy into 1 inch squares. Store in a covered container.

[nonbinary-recipes]

Million dollar fudge

5 c sugar

1 can condensed milk

Boil sugar & milk for 7 minutes. Add 1 c marshmallow creme. Add 5 hershey bars- plain. Add 2 pkgs chocolate bits. Nuts optional. Stir all other ingredients in while hot. Beat until smooth. Pour in greased pan.

[nonbinary-recipes]

Philly fudge (chocolate)

1 3-oz pkg Philly cheese

2 c sift. con. sugar

2 1-oz square unsweetened chocolate, melted

1/4 teaspoon vanilla

Dash salt

1/2 c chopped pecans

Place cheese in bowl and cream until soft and smooth. Slowly blend sugar into it. Add melted chocolate. Mix well. Add vanilla, salt and chopped pecans and mix well until blended. Press into a well greased shallow pan. Put in refrigerator until firm and cut into squares. For a slightly softer fudge blend in 1 teaspoon of cream. 

[nonbinary-recipes]

Old fashioned fudge

2/3 c evaporated milk

16 lg marshmallows

1 1/3 c sugar

1/4 tsp salt

1/4 c butter or oleo

2 pkgs (6 oz each) semi-sweet chocolate pieces

1 tsp vanilla

1 c finely or coarsely chopped walnuts

Combine milk, marshmallows, sugar, salt and butter (or oleo) in large saucepan. Bring to boiling point, boil 5 minutes stirring continuously. Remove from heat. Add chocolate pieces, stir until melted. Add vanilla and walnuts. Spread evenly in buttered pan. Cool. 

[nonbinary-recipes]

Marshmallow creme fudge

3 cups sugar

1 cup MILNOT

1 7-oz jar of marshmallow creme

3/4 stick margarine

1 12-oz package chocolate chips

1 cup chopped nuts (optional)

Mix sugar, MILNOT, and marshmallow together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used.) Pour into buttered 9x9 inch pan. Allow to cool and cut as desired.

Yield approximately 2 1/2 pounds.

Note: For delightful change use Butterscotch or Caramel chips instead of Chocolate chips.

[nonbinary-recipes]

Nut fudge

Mix in a heavy 3 quart saucepan 2 1/4 cups sugar, 1/4 cup butter or margarine, 16 marshmallows or 1 cup marshmallow creme, 1/4 tsp salt, 1 cup PET evaporated milk. 

Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 5 minutes more. Remove for heat. 

Stir in 1 tsp vanilla, one 6 oz kg (1 cup) Nestle’s Semi-Sweet Chocolate Morsels until melted. Stir in 1 cup cut up nuts. Spread in buttered 8 or 9 inch square pan. Top with nuts. Cool. Cut into 30 pieces. 

[nonbinary-recipes]

Peanut butter chocolate fudge

(Makes about 2 pounds)

1 (12 ounce) package peanut butter flavored chips

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)

1/4 cup margarine or butter

1/2 cup chopped peanuts, optional

1 cup Borden Semi-Sweet Chocolate Chips

In heavy saucepan, over low heat, melt peanut butter chips, 1 cup Eagle Brand and 2 tablespoons margarine; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into wax paper lined, 8 inch square pan. In small saucepan, melt chocolate chips, remaining Eagle Brand and margarine. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. 

[nonbinary-recipes]

Foolproof chocolate fudge

Makes about 1 3/4 pounds

3 (6 ounce) packages semi-sweet chocolate morsels

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)

Dash salt

1 1/2 teaspoons vanilla extract

1/2 cup chopped nuts, optional

In heavy saucepan, over low heat, melt morsels with Eagle Brand. Remove from low heat; stir in remaining ingredients. Spread evenly into wax paper lined, 8 inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. 

White Confetti Fudge: In heavy saucepan, melt 1 1/2 pounds white chocolate with Eagle Brand, remove from heat. Stir in 1/8 teaspoon salt, 1 teaspoon vanilla and 1 cup chopped candied cherries. Proceed as directed. (Makes about 2 1/2 pounds.)

[nonbinary-recipes]

Fudge

Makes about 1 1/4 pounds

2 cups sugar

1/8 teaspoon salt

2 squares unsweetened chocolate

1 small can evaporated milk (2/3 cup)

2 tablespoons white corn syrup

2 tablespoons butter or margarine

1/2 teaspoon vanilla

Combine sugar, salt, chocolate, evaporated milk, and corn syrup in a  heavy saucepan. Heat, stirring constantly, just until the sugar dissolves and chocolate melts. Remove spoon; put thermometer in.

Cook rapidy, without stirring, to 236F, remove from heat. Add butter or margarine and vanilla (no stirring yet), then let cool on a wire rack to 110F. Bottom of the pan should feel lukewarm.

Beat 2 to 3 minutes, or until fudge starts to thicken and lose its glossiness; pour into buttered dish, 10x6x2. Let stand until set- only 2 to 3 minutes; cut at once in smooth neat squres.

[nonbinary-recipes]

Grandma’s white christmas fudge

3 c sugar

1 c milk

3 Tbsp light corn syrup

1/4 tsp salt

1/4 c margarine

3/4 tsp vanilla

3/4 c chopped pecans

1/3 c chopped candied cherries

1/3 c chopped coconuts

Mix well sugar, milk, salt, and corn syrup in a sauce pan. Stir over low heat until mixture boils. Continue to gently boil until a small amount forms a ball in cool water. Remove from heat, add vanilla and let cool to lukewarm. Do not stir. Then beat until candy loses its shiny look and will hold its shape. Quickly stir in pecans, cherries and coconut. Turn into lightly greased pan, when cold cut into squares.

[nonbinary-recipes]

Cobblestone fudge

3 pkgs (6 oz each) semi sweet choc. pieces

2 cups miniature marshmallows

1 c coarsely chopped walnuts

Line bottom and side of 8x8x2 inch pan with aluminum foil. Melt chocolate pieces in top of double boiler over hot, not boiling water. Remove from heat. Stir in marshmallows & nuts. Spread in prepared pan. Let stand until firm. Cut into pieces or squares. 

[nonbinary-recipes]

Creamy fudge

1/2 cup butter (margarine)

3/4 cup Hershey’s cocoa

2 cups sugar

1/8 teaspoon salt

3/4 cup PET evaporated milk

1 jar (7 oz) marshmallow creme vanilla

1 teaspoon vanilla

1 cup chopped pecans

PAM No-Stick Cooking Spray

Melt butter in a 4 quart saucepan sprayed with PAM. Add cocoa and stir until smooth. Add sugar, salt, evaporated milk, and marshmallow creme. Bring mixture to a full boil; boil and constantly stir 5 minutes or until 226F on candy thermometer. Remove from heat and stir in vanilla. Cool 20 minutes. Beat with a wooden spoon until mixture loses its gloss. Blend in nuts. Spread into a 9x9 inch pan sprayed with PAM. Cool until set. Cut into 1 inch squares. Store in an airtight container.