[daisyscarlett]

You can't have a cookie plate without fudge on it!!I remember the old fashioned kind my Mom used to make and my brothers and I could never quite do on our own. Always came out too soft. But that was okay. It was still yummy. We had no candy thermometer and were supposed to cook it till a little hard ball formed in the water. Mother always said we did not beat our fudge long enough.

Well this is not a recipe for that "hard" kind of fudge but an easier version. Not as good, but still CHOCOLATE, and almost never-fail:

RED CROSS FUDGE

4.5 cups sugar
1/2 pound of butter
1 large can of evaporated milk
2 cups mini-marshmallows
1 package of choc. chips (12 ounce)
2 cups chopped nuts

DIRECTIONS:
1. Mix together sugar, butter and milk in saucepan.
2. Bring to a rolling boil and cook for 11 minutes, stirring constantly.
3. Add marshmallows, choc. chips and nuts.
4. Mix well and pour into buttered pan.
MAKES FIVE LBS.

[Aliska]

Thanks for the fudge recipe using marshmallows. I'll try that one.

I usually make the one on the marshmallow creme jar. It NEVER fails and is very creamy. I've played with the basic recipe for a couple of years.

CARAMEL FUDGE: Here's something you might like to try. Use the recipe on the back of any small marshmallow creme jar. For the 3 cups sugar use 1/2 white and 1/2 dark brown. Then use 1 stick real butter and 1/2 stick margarine. Then use Hershey's white chocolate chips. I folded in some coconut and it was good but I think I like it plain or with nuts better.

Next time I'm going to flavor it with 1 or 2 tsp maple flavoring and see how I like it.

It also works to make an all white "opera" fudge. You can stir in cut up cherries or dried apricots at the end. I've had lots of fun varying the marshmallow creme recipe.