FUDGE
In a large bowl place:
8 oz. jar marshmallow cream
1/2 lb. butter
2 Tbsp. Vanilla
2 cups nuts (your choice)
36 oz. Nestle’s semi-sweet chocolate chips

Butter a large baking pan (about 10"x14")

In a 3 quart saucepan place:
4 1/2 cups granulated sugar
1 can evaporated milk (12 oz.)
Bring to a boil on medium high heat and continue to boil for 7 minutes.
Pour this mixture over contents in bowl and stir until smooth. Spread into baking pan and let set for at least 2 hours before cutting.

Makes 5 lbs.

Deanna

Winnie's Fudge

Mix together in a large bowl:
3- 6oz. pkg. of chocolate (or other flavor) chips. Mix-n-match.
1/2 lb. marshmellows
1 T. vanilla
1 cup nuts (optional)

In a large skillet or sauce pan:
4 1/2 c. sugar
1- 12oz can of evaporated milk
1/2 lb. butter
dash of salt

Boil 8 minutes stirring constantly. Pour over chocolate mixture in bowl and stir until all is melted.
Pour into a buttered 9 x 13 pan. (NOTE: I like to line with parchment, it makes removal easier!)
Cool, slice, enjoy!

I must have double this recipe when I used my cookie sheets. I made it for a Christmas bazaar a few years ago.
FWIW, I used all peanut butter chips on one batch and that's the one that sold out!!

Deanna

5 lbs Peanut Butter Fudge

1 stick of margarine
4 1/2 cups of sugar
1 can of milk
2 teaspoons vanilla
1 10oz jar marshmallow cream
1 jar crunchy peanut butter (1 1/2 lbs)

Mix butter, sugar, and milk; cook until it comes to full boil then cook for 18 minutes over medium heat.
Remove from heat, add marshmallow cream, vanilla and all but 3 tablespoons of peanut butter. Stir
till blended. Pour into 13 X 9 dish then dot with remaining peanut butter and zig zag through fudge
with knife.

Thanks

I use the recipe that has been on the back of the marshmallow creme jar. Unfortunately, it changed a few years ago and I still like the old one. Fortunately, I still have the old one, LOL, and can make a zillion different flavors. It's very similar to the Mamie Eisenhower Fudge that Grainlady uses. Like Deanna, I make a double batch and use my half sheet pans.

FANTASY FUDGE
3 cups sugar
3/4 cup real butter
2/3 cup evaporated milk
12 oz. Chocolate chips
7 oz. Jar marshmallow cream
1 cup chopped nuts-optional
1 tsp vanilla

Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch).

Remove from heat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices.

VARIATIONS:

Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts
Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts
Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife.
Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies.
Maple Walnut fudge: Use white chips, add 2 tsp of maple flavoring and 2 cups chopped walnuts

Annie

I have no idea if they'd bake up nicely...but making chips might be fun.

Ann T has a great recipe for maple walnut, but it doesn't make a particularly big batch and again, you have the flavor.

Tell us what it was like and maybe someone can come up with a recipe.

Annie

:-)

Deanna