3 cups sugar
2/3 cup (1 can) evaporated milk
3/4 cup margarine
12 oz. chocolate chips
2 cups marshmallow cream or 1 – 7 oz. jar
1 tsp vanilla
1/2 – 3/4 cup walnuts
Combine sugar, evaporated milk and margarine in pot. Bring to boil, stirring constantly. Turn heat down to medium or less, just to it keeps boiling scraping side of pan often. Boil 5 minutes. Remove from heat. Add chocolate chips, marshmallow cream, vanilla and nuts. Stir for a little while before putting pan in ice water in sink. Stir til it starts getting thick. Put in buttered 9 x 13 pan.
3/4 cup (1 1/2 sticks) butter
3/4 cup cocoa
1 can (14 oz.) sweetened condensed milk
1 Tbsp vanilla
Toppings: powdered sugar, cocoa, nuts, sprinkles, etc.
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours until firm. Shape into 1 1/4 inch balls; roll in cocoa, powdered sugar, or other topping. Refrigerate.
Variation: Espresso Truffles
Decrease vanilla to 1 tsp. Stir in 1 1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla.
Minty Fudge Logs
One 7 oz. jar marshmallow cream
1 1/4 cups sugar
2/3 cup evaporated milk
1/2 cup butter
One 10 oz. pkg. (1 1/2 c.) mint chocolate morsels
1/2 cup finely chopped pistachio nuts
In heavy saucepan, combine marshmallow cream, sugar, evaporated milk and butter. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add mint chocolate morsels; stir until morsels are melted and mixture is smooth. Transfer to bowl; cover with plastic wrap. Chill until firm enough to handle. Divide in half. Roll into two 8 1/2″ logs. Roll in nuts. Wrap logs in plastic wrap. Chill until firm. Cut into 1/4″ slices.