*  Exported from  MasterCook  *

                  Chocolate Fudge And Other Variations

Recipe By     : The Pillsbury Family Christmas Cookbook
Serving Size  : 48   Preparation Time :0:00
Categories    : Candy                             Fudge

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  c             Sugar
     1/2  c             Butter
     2/3  c             Evaporated milk
   7      oz            Jar marshmallow creme
   2      c             Semi sweet chocolate chips
     3/4  c             Walnuts -- chopped
   1      ts            Vanilla

Line 9" square or 13x9" pan with foil so that foil extends over sides
of pan; butter foil. In large saucepan, combine sugar, butter, 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, foil-lined pan. Cool to
room temperature. Score fudge into 36 to 48 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.

Yield: 3 Pounds

Butterscotch Fudge:

Prepare fudge as directed for chocolate fudge, substituting 12 oz
butterscotch chips for chocolate chips and pecans for walnuts.

Confetti Fudge:

Prepare fudge as directed above, substituting 2 cups candy-coated
chocolate pieces for walnuts. Stir 1-1/2 cups of the chocolate pieces
into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle
remaining 1/2 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 temperature before serving.


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