Recipe - Chocolate Fudge--And Other Variations

2 One half cup Sugar
One half cup Margarine or butter
2/3 cup Evaporated milk
1 Jar (7 oz.) marshmallow
creme
2 cup Semi sweet chocolate chips
Three fourths cup Chopped walnuts
1 teaspoon Vanilla

Line 9 inch square or 13x9 inch pan with foil so that foil extends over
sides of pan; butter foil. In large saucepan, combine sugar, margarine and
evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow
creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foillined pan. Cool to room temperature. Score fudge
into 3648 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds3648 squares.

VARIATIONS:

BUTTERSCOTCH FUDGE:

Prepare fudge as directed for chocolate fudge, substituting 1 12 ounce package
butterscotch chips for chocolate chips and pecans for walnuts.

CONFETTI FUDGE:

Prepare fudge as directed above, substituting 2 cups candycoated chocolate
pieces for walnuts. Stir 1 One half cups of the chocolate pieces into fudge with
vanilla. Pour into buttered, foil lined pan. Sprinkle remaining One half cup
chocolate pieces over top; press lightly into warm fudge. Cool to room
temperature. Do not refrigerate before cutting. Store in refrigerator; let
stand at room temperature before serving.

TURTLE FUDGE:

Prepare fudge as directed above, substituting cashews for walnuts and
adding 24 quartered caramels with cashews and vanilla. Cool to room
temperature. Do not refrigerate before cutting. Store in refrigerator; let
stand at room temperatue before serving.

Recipe by: The Pillsbury Family Christmas Cookbook Posted to MCRecipe
Digest V1 #682 by L979@aol.com on Jul 21, 1997