Fudge is yum. 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week. **Leave out the nuts, they're optional.

This is soooo simple you make it in a microwve In large microwave safe bowl melt 2 sticks butter Add 3 cups sugar 2/3 cup evaporated milk and a dash of salt. Microwave for 3 mins. Remove and stir well. Return to microwave and cook 2 more mins removing and stir well. Return to microwave again and cook 2 1/2 more mins. Remove and add 1 jar marshmellow cream, 1tsp vanilla and 1 package milk choc chips. Stir until marshmellow cream and choc are melted and mixed well pour into a 9x9 or 8x8 well greased pan. Let set and cut into 1 inch squares.

This one is so easy. No thermometer required, takes only minutes to prepare. 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 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.

this is the one I use ever yr, its my grandmothers and I make about 50lbs of the stuff to give away to all the places we do business with,my list keeps get longer each yr as when I started 33 yrs ago I only made 2-3 pans now you see what I am doing, I thought of stopping one yr when I was sick but a couple of the guys called me and offered to buy the stuff to make it if I needed it, I had to laugh they sounded like little kids missing their favorite treat. NEVER FAIL FUDGE BY ALICE DUKE . 1 ½ -----cups of sugar . ½ ------cup butter (use cube butter ) . 2/3 ---- cup can milk (any brand will do) . 1 -------7 oz jar of marshmallow cream (I like Kraft but any (will do) . 1 -------12oz bag of semi-sweet real chocolate chips . ½ ------ teaspoon of vanilla 1 ½ - 2 cups of chopped nuts any kind you like ( walnuts- Pecans-almonds)optional 1. Grease pans (like with spray Pam etc) 2. Heat sugar, butter, milk and marshmallow cream, together-stir constantly. Once it comes to a boil (roil boil one that can’t be stirred down) continue boiling for 5 mins. 3. Remove from heat, add vanilla. Stir. 4. Add chocolate chips and nuts, stir till well blended (be sure to scrap sides of pan, to make sure all ingredients are well blended) Pour at once into pans ** if it is refrigerated at once , it will set up quicker. Be more firm. ** for softer fudge, leave at room temperature.

1)go to mall 2)locate candy store 3)buy fudge

1 can (14 ounces) sweetened condensed milk 2 cups semisweet chocolate chips (12 ounces) 1 cup milk chocolate chips (6 ounces) 2 tablespoons butter 1 teaspoon vanilla Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan. Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares.