Fudge Mainia

My fudge recipes are not entirely my own.  Like most of my recipes, I find one I love and tweak it to my liking.  Here are the two I am using this year.

Toll House Famous Fudge
Ingredients:
1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.)  Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

My variations are I do not use nuts in the fudge.  Instead I put an extra handful of marshmellows and then a handful of peanuts on top of the fudge once it is in the pan.  Then I gently push it down to make certain it stays in the fudge.  Walla ~ Rocky Road Fudge

A couple of years ago my then sister in law (who can't shake me even if she tries, LOL) made a different recipe of fudge I found very hard to leave alone.  She was not able to find her recipe, so this is the one I am trying this year. 

Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

I use the traditional method and omitt the nuts. Our family has enough of them without adding them to the fudge! :)