The Candy Shoppe

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Emilies Fudge -Recipe of the Day
Ingredients:	Directions:
2 T. butter 2/3 cup evaporated milk 1 1/2 cups sugar 1/4 tsp. salt 2 cups mini marshmallows 1 1/2 cups semisweet chocolate chips 1/2 cup walnuts or pecans 1 tsp. vanilla	Combine butter, milk, sugar & salt. Bring to a boil. Boil for 4 min. stirring constantly. Remove from heat. Stir in marshmallows, chips, nuts & vanilla. Stir until melted. Pour into a buttered 8" pan.

Fudge -Juanita/Recipe of the Day

Ingredients:

Directions:

4 1/2 cups sugar
1 large evaporated milk
1/2 pound butter
2 large pkgs chocolate chips*
3 ounces baking chocolate (3 squares)
1 jar marshmallow cream
2 teaspoon vanilla
1 pound nuts (chopped)

Combine first three ingredients
and mix over low heat until boiling.
Boil for 5 minutes.
Remove from heat.
Combine chocolates and add to above.
Then add marshmallow and vanilla.
Whip all ingredients together (With mixer.)
Stir in nuts.
Pour into lined wax paper pan (9x13).
Put in refrigerator for 10 hours before cutting.
*You may substitute 1 chocolate chip for 1 mint chocolate chip or 1 peanut butter.

Grandma's Good-Old Fashioned REAL Fudge -Cindy T./Recipe of the Day

Ingredients:

Directions:

1-2 tablespoons pure vanilla, depending on your taste (no subs!)
4 cups granulated sugar
4 tablespoons Hershey's Cocoa
2 tablespoons real butter (no subs!)
2 cups milk (anything from .5% - whole milk is fine)
1 c chopped nuts (opt)

Place sugar and cocoa in 4-qt saucepan.
(you may use a double boiler to prevent scorching-kathi)
Blend dry mixture with wooden spoon until well mixed.
Add butter and milk.
Stir together well.
over medium heat,bring the ingredients to a full, rolling boil
Reduce heat until boil is controlled
at a steady, medium boil
(in my pan the boil level is about 2
inches below the top of the pan.)
Allow to boil at this pace for one hour,
stirring occasionally and scraping the sides if you wish.
After the fudge has been boiling
at the reduced heat for 30 - 40 minutes,
starting watching it closely!
(Your goal here is "soft-ball" on the candy thermometer,
but I never use one; I go by time and sight.)
Meanwhile, butter two pie plates,
and chop any optional ingredients such as a cup of walnuts.
At the end of one hour, the fudge should
look a little thicker, and the air bubbles will
be bursting a bit more slowly.
Dip your wooden spoon into the fudge and
watch the way it drips off of the spoon.
If it's thick and moves a little slow
(maybe like a thin gravy?)
it's about ready to go.
Watch it like a hawk.
When it gets a little thicker,
remove the pan from the stove and beat
the fudge with wooden spoon until the boiling
has ceased and the fudge is smooth.
Add the vanilla .
Watch the fudge.
Keep beating it.
You're looking for a gravy-like thickness,
loss of the glossy sheen, and when
the fudge parts as you beat it
there should be a 4-5 second delay before it re-melds.
Add any optional ingredients.
Watch the fudge.
At this point you just have to
have a feel for when to pour it.
Too soon and you have fudge sauce,
too late and you have fudge rocks.
When you're sure, or right before
your arm falls off from beating the fudge,
pour it into the pans.
You're successful if the fudge slices into
nice squares after setting up at room
temperaturefor about 5-10 minutes.
You did it??!
Grandma would be proud!

This is definitely not "easy"!

Tempting Fudge Squares -Lisa/Recipe of the Day
Ingredients:	Directions:
1 can Fat-Free Sweetened Condensed Milk (not evaporated) 12-oz bag of "reduced fat" semi-sweet Chocolate Chips Dash Salt 1 1/2 tsp. Vanilla	Combine, over low heat, the condensed milk, chocolate chips, and salt just until chips are melted and combined. Remove from heat and add vanilla. Line a 9x9 pan with foil (or 13x9 pan if you want a thinner fudge square) and spread out fudge. Refrigerate until firm --about 1 hour. Cut into squares and peel off foil. Store in air-tight container.

It's so easy and "melts in your mouth".
Lower in fat too...so it can't be all "bad".