Chocolate Fudge Recipe

"This is a good basic fun-loving fudge for any occasion."  Original recipe yield: 2 pounds fudge.

INGREDIENTS:

3 cups white sugar
1 cup evaporated milk
1/4 cup unsweetened cocoa powder
1/4 cup creamy peanut butter

DIRECTIONS:

In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.

Chocolate Peanut Butter Fudge

 "This is such an easy and fun recipe to make."  Original recipe yield: 2 pounds.

INGREDIENTS:

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter

DIRECTIONS:

Butter one 9x9 inch pan.
Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Chocolate Walnut Fudge

 "I love fudge and this is the best recipe I have."  Original recipe yield: 1 - 8x8 inch dish.

INGREDIENTS:

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

DIRECTIONS:

Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.