Easy"Whatever You Want It To Be" Fudge

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1 12-oz. package semi-sweet chocolate chips (or whatever flavor chocolate chips you desire: peanut butter, white chocolate, mint, etc)

1 7-oz. jar Kraft Marshmallow Cream

1 cup chopped nuts, optional

1tsp. Vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and you have to stir constantly or it will burn, trust me!). Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts (if desired) & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

**To make layered fudge (like peanut butter and chocolate, I usually make one batch of each flavor and split it in to two 9X13 pans. Make one flavor first (ex: peanut butter) pour it in to the two pans. Let that layer cool while you make the next batch (I usually put it in the fridge). Make the next batch with the other flavor (ex: choc.) and pour it on top. This way they will not mix in to each other and get all messy.

Tiger Butter Fudge

• 1 pound white chocolate


• 1 pound semisweet chocolate, melted

• 1 1/3 cups crunchy peanut butter

Directions

1. Line a 10x15 inch pan with parchment. Set aside.   (User a smaller pan for thicker fudge)

2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.

3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

Carnation Famous Fudge

Yields - 24 servings (2 pieces per serving)

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

Ingredients:

* 1 1/2 cups granulated sugar
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons butter or margarine
* 1/4 teaspoon salt
* 2 cups miniature marshmallows
* 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1/2 cup chopped pecans or walnuts (optional)
* 1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, 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.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.