Nestle Very Best Fudge

INGREDIENTS

3 cups granulated sugar

1 can (12 fluid ounces) Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

4 cups miniature marshmallows

4 cups (24 ounces) or two 12-ounce packages Semi-Sweet Chocolate Chips

1 cup chopped pecans (optional)

2 teaspoons vanilla extract

Step 1

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil or parchment paper.

Step 2

Combine sugar, evaporated milk, butter and salt in 4- to 5-quart 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.

Step 3

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Toll House Famous Fudge

1-1/2 cups granulated sugar

2/3 cup (5-oz. can) Evaporated milk (NOT sweetened condensed)

2 TBS butter or margarine

1/4 tsp salt

2 cups miniature marshmallows

1-1/2 cups semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

1 tsp vanilla

Line an 8" square baking dish with foil.

Combine sugar, evaporated milk, butter, and salt in a medium saucepan.

Over medium heat, bring to a full rolling boil, stirring constantly.

Boil, stirring constantly, for 4-5 minutes.

Remove from heat.

Stir in marshmallows, chocolate chips, nuts (if adding), and vanilla;

Stir vigorously for 1 minute or until or until marshmallows are melted.

Pour into prepared baking dish.

Refrigerate for 2 hours or until firm.

Lift from pan, cut into 48 squares.

Peanut Butter Fudge

3 cups granulated sugar
1/2 cup butter
2/3 cup evaporated milk (not sweetened condensed)
1-2/3 cups creamy peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 13 X 9 baking dish with parchment paper or aluminum foil.
Spray with cooking spray.

In a large saucepan, combine sugar, butter, and milk.
Stir constantly over medium heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat.

Add peanut butter and stir until well combined.
Add marshmallow creme and vanilla.
Beat until well blended.
Spread in prepared pan.  Cool.  Cut into pieces.

Hershey's Original Cocoa Fudge

Ingredients
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.