Mix sugar, cream and butter into heavy pan and boil until it reaches the soft ball stage on candy thermometer, about 5 minutes. Add marshmallow creme and chips. Mix well. Remove 1 cup of mixture and set aside. Add orange flavoring and food colors to mixture in pot. Stir well and pour into greased 11 x 13 or 9 inch dish. Stir in white mixture and pour on top, then swirl with knife. Chill to cool.

Bring sugar and milk to a boil. Over medium heat, cook exactly six minutes. Remove from heat. Stir in semisweet and unsweetened chocolate chips, butter, vanilla extract, marshmallow creme and walnuts. Beat mixture until it feels firm. Pour into a nonstick (or lightly buttered or sprayed) 9-inch by 13-inch baking pan. Cool to room temperature.

Refrigerate overnight. To serve, cut into squares slightly bigger than 1 inch (8 rows by 12 rows). Makes 96 pieces.

Instructions
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla,
blend well, pour into buttered pans and chill in refrigerator. Cut into
squares before firm.

This recipe makes about 5 lbs of fudge.

HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is “supposedly” the original recipe for See’s Fudge, produced by the See’s Candy Company, Los Angeles. Emma allegedly worked for See’s and later owned her own candy store.

Preparation :
In large pan combine sugar, sour cream, corn syrup, butter and
salt. Stir mixture constantly over high heat until sugar dissolves
and mixture begins to boil. Cover pan, turn heat to medium low and
cook for 5 minutes. Uncover and boil on medium high, without
stirring, to soft ball stage, 235 degrees on candy thermometer.
Remove from heat and let stand until lukewarm. Add vanilla and beat
until mixture begins to lose gloss. Stir in pecans. Drop by
spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds
plus.

Preparation :
Butter 8 x 8 x 2 inch pan. In a heavy sauce pan (3 quarts), stir
sugar, milk, cream, corn syrup and butter. Cook over medium heat,
stirring occasionally, when mixture comes to a boil. Cook until
temperature reaches 238 degrees on a candy thermometer or until a
small amount of mixture dropped into a cup of VERY cold water forms
a soft ball that flattens on removal from water. Do NOT stir.
Cool to lukewarm (110 degrees). Add vanilla. Beat until fudge
begins to thicken and lose its gloss. Stir in nuts. Quickly pour
into greased pan. When completely cooled, cut into squares. Makes
1 3/4 pounds.

Preparation :
Place sugar, marshmallows, evaporated milk in a medium bowl.
Microwave on high for 4 minutes or until marshmallows are melted.
Stir at 1 and 2 minutes. Stir in butterscotch chips until melted.
Spread in greased 12 x 8 pan., Place chocolate chips and peanut
butter in medium bowl. Microwave on high 2 1/2 minutes. Stir at 1
minute. Spread chocolate mixture over butterscotch mixture.
Refrigerate until firm.

Preparation :
Boil all ingredients except peanut butter and vanilla, for 6
minutes stirring constantly. Let cool for 30 minutes without
stirring. Mix in the peanut butter and vanilla. Pour into a
9 x 13 inch buttered pan.

Preparation :
Break candy into small pieces. Add chocolate chips, vanilla,
marshmallow creme. Boil sugar and milk 5 minutes after it reaches
rolling boil. Pour over other ingredients until chocolate is
melted. Add nuts here if you want. Pour into buttered pan.

1. Line a 9×5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate , stirring occasionally, until thermometer registers 236 degree F, soft-ball stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady boil).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (50 to 60 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into squares (or other shapes) while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds (32 pieces).

1. Butter 8-inch square pan; set aside. Place chocolate and chips in medium microwavable bowl. Microwave at HIGH 1 minute; stir. Microwave for 30-second intervals, stirring after each interval, until mixture is melted and smooth.

2. Add condensed milk, chopped pecans and vanilla; stir until well blended. Spread in prepared pan. Score fudge into squares with knife. Place pecan half on each square, if desired. Refrigerate until firm.

3. Cut fudge into squares along score marks. Store in refrigerator. Bring to room temperature before serving.