No Fail Fudge Recipe

 "This recipe makes 5 pounds of fail-proof fudge. This recipe will never let you down."  Original recipe yield: 1 - 9x13inch pan.

INGREDIENTS:

4 1/2 cups white sugar
2 (5 ounce) cans evaporated milk
4 tablespoons water
1/2 cup butter
1 cup semisweet chocolate chips
1 cup white chocolate chips
14 ounces chocolate candy bar, broken into pieces
3 cups marshmallow creme
3 cups chopped walnuts

DIRECTIONS:

Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.

Old Fashioned Fudge

 "This recipe is for the good fudge. The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results."  Original recipe yield: 50 squares.

INGREDIENTS:

1/2 cup unsweetened cocoa powder
2 cups white sugar
1/4 teaspoon salt
1 tablespoon light corn syrup
1 cup milk
1 tablespoon vanilla extract
2 tablespoons butter

DIRECTIONS:

In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.