by Liz Waters (c)1994

This year, don't just buy one of those boxes of chocolates, share your time and talent
with your loved one and make up a box of homemade fudge. Here are a number of great
recipes for you to choose from!




Creamy Marshmallow Fudge

4 cups sugar
1 large (15 oz.) Carnation Evaporated Milk
2 sticks Parkay margarine
pinch of salt
1 12 oz. bag semi-sweet chocolate morsels
1 7 oz. jar marshmallow creme
1 tsp. vanilla
2 cups chopped walnuts

Put the sugar, milk, salt, and margarine in a large heavy-bottomed saucepan. Bring to a
full boil. Boil, stirring, until the mixture reaches the soft ball stage (234 degrees) Remove
from heat and stir in remaining ingredinets, stirring until well blended. Pour into a
buttered 13x9x2 pan and cool completely. Cut into 1 inch squares.




Peanut Butter Fudge

2 cups light brown sugar, packed
1 cup granulated sugar
1 cup Carnation Evaporated Milk
1 tbsp. butter
1 tsp. vanilla extract
3 tbsp. peanut butter
1/2 C chopped peanuts

Line a 9x9x2 inch buttered pan with a piece of wax paper. Butter the wax paper. In a
heavy 3 quart saucepan, cook sugars and milk over low heat, stirring constantly with a
wooden spoon. Bring them to a boil and boil to softball stage(234 degrees on a candy
thermometer), stirring occasionally. REmove form heat and stir in butter. Allow to cool
to lukewarm before stirring in peanut butter, vanilla and  beat smooth. Stir in peanuts if
desired and pour into prepared pan. Chill, remove from pan, and cut into squares.




Old Fashioned Fudge

4 squares unsweetened chocolate
1/2 C water
3 cups sugar
1/4 C cream
3/4 C milk
3 tbsp. butter
1 tsp. vanilla
nuts if desired

Combine chocolate and water in a saucepan and melt slowly. Add sugar, cream and
milk. cook to soft ball stage (234 degrees) and remove from heat. Add butter and vanilla.
Cool five minutes. Beat until thick and creamy. Pour into a buttered pan and cut into
squares when completely cool.




Cocoa Fudge

2 cups sugar
1 tbps. cocoa
1 C milk
1 tbsp. butter
1 tsp. vanilla

Cook sugar, cocoa and milk over medium heat stirring constantly to a boil, and then
boil to soft ball stage (234 degrees) as you continue to stir. Remove from heat and stir in
butter and vanilla. Beat until begins to thicken and pour out on a buttered plate. Cut
into squares.




Opera Fudge

7 cups sugar
1 quart whipping cream
1/2 tsp. cream of tartar
2 tsp. vanilla
broken English walnuts if desired

MIx sugar and cream in a large kettle, Stir over medium heat until it begins to boil. Add
cream of tartar. Contiune to stir while cooking to 238 degrees. Be sure to stir under the
thermometer to keep from scorching. Pour gently onto a marlbe slab that has been
moistened with cold water. Do not scrape the kettle. When candy is cool to the touch,
begin to work with fondant paddles (or stout wooden spatulas). Scrape candy from
marble in a circular motion until it begins to cream up. Scrape paddles frequently to
prevent graining of sugar. When candy has become a firm mass, cover with a damp
cloth and let rest for 15 minutes. Knead, add vanilla, and knead again. Divide in half
and knead nuts into half. Press into a 9 inch square pan, nutted half on bottom and
plain half on top. Cool unitl firm and cut into squares. Store in a  tightly covered
container.




Maggie's Yankee Fudge

1 pound sifted confectioners sugar
3 tbsp. evaporated milk or cream
1 tbsp. butter
3 squares chocolate
1 well beaten egg
pinch of salt
1 tsp. vanilla

Melt chocolate in a bowl over hot water. Add beaten egg, milk, and salt. Beat well. Add
gradually the sifted sugar, beating well between each addiiton. It will get very stiff
toward the end and you may have to add another spoonful of milk. Be careful not to
add more than one additonal spoonful, though or fudge won't set up properly. Spread
fudge on a buttered wax paper in an 8x8x2 inch pan. Chill. Lift out  and cut into squrea.
This will keep exceptionally well.




Mamie Eisenhower's Famous Fudge

4 1/2 C sugar
1 tall can evaporated milk
pinch of salt
2 tbsp. butter
12 oz. semi sweet chocolate bits
12 oz. German sweet chocolate
1 pint marshmallow creme (2 jars)
2 cups nut meats

Mix sugar, salt , butter, and evporated milk together. Boil this mixture for six minutes,
stirring constantly. Put into a large bowl both chocolates and marshmallow creme. Add
hot mixture and stir until melted, and whip until stiff. Fold in the nut meats.
Pour into a greased 8x12 inch pan lined with wax paper, also grease the wax paper. Let
set and then cut.