4 1/2 cups sugar
13 ounces evaporated milk
9 ounces semisweet chocolate chips
9 ounces unsweetened chocolate chips
1/2 pound (2 sticks) unsalted butter
1 tablespoon vanilla extract
7 ounces marshmallow creme
2 cups chopped walnuts

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.

4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 ts Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts

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.

2 c. sugar
3 1/2 c. miniature marshmallows
1/3 c. evaporated milk
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) pkg. chocolate chips
2/3 c. crunchy peanut butter

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.

1 lb. Hershey bar
12 oz. chocolate chips
4 c. sugar
3 tsp. vanilla
1 pt. marshmallow creme
1 lg. can Pet milk

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.

2 cups sugar
3/4 cup half-and-half or light cream
2 ounces unsweetened chocolate, cut up
1 teaspoon light-colored corn syrup
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

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).

3 packages (4 ounces each) German sweet chocolate, broken into pieces
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 cup chopped pecans
2 teaspoons vanilla
36 pecan halves (optional)

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.

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) semisweet chocolate chips
1-1/2 cups powdered sugar, sifted
1/2 cup chopped walnuts (optional)
1-1/2 teaspoons vanilla

Line 8-inch square baking pan with foil, extending edges over sides of pan.

Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.

Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.

1 (7 oz.) jar Macadamia nuts
1 (7 1/2 oz.) jar marshmallow cream
1 c. sugar
1/2 c. heavy or whipping cream
4 Tbsp. butter or margarine (1/2 stick)
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 tsp. vanilla extract

About 3 hours before serving or early in day: Coarsely chop Macadamia nuts. Lightly butter 8 x 8-inch baking pan. In heavy 3 quart saucepan over medium heat, heat marshmallow cream, sugar, heavy or whipping cream and butter or margarine to boiling, stirring occasionally. Boil 5 minutes, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate melts. Set aside 1/2 cup Macadamia nuts; stir remaining nuts into chocolate mixture. Pour fudge into pan. Sprinkle reserved Macadamia nuts over fudge; press firmly into fudge. Cover pan and
refrigerate fudge until firm, about 2 hours. To serve, cut fudge into 8 strips, then cut each strip crosswise into 8 squares. Store fudge in tightly covered container in the refrigerator. Makes 64 squares, about 85 calories each.

1/2 c. butter
8 oz. pkg. cream cheese
6 c. powdered sugar
3 oz. (3 sq.) unsweetened chocolate

Line 9 x 13-inch pan with foil so that foil extends over sides of pan. In large saucepan, combine butter, cream cheese and chocolate. Heat just until melted and mixture is smooth, stirring constantly. Remove from heat. Add powdered sugar 1 cup at a time, mixing well after each addition; knead if necessary. Press mixture evenly in prepared pan. Refrigerate to set. Remove fudge from pan by lifting foil; remove foil
from fudge. Cut into squares. Decorate as desired. Store in refrigerator. Yield: about 2 1/2 pounds.

3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 tablespoons butter or margarine, divided
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND. Add 2 tablespoons butter and salt, continue to stir until butter has melted. Remove from heat; stir in vanilla and nuts. Spread evenly into wax paper lined 8- or 9-inch square pan.
In medium-sized saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.