Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve

Marble Fudge (adapted from Betty Crocker)

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Directions
Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square

Handy Fudge

1/2 c. powdered sugar
1 Tbsp. butter
2 Tbsp. cream cheese
dash of vanilla
2 tsp. cocoa

*Place all ingredients in sandwich bag. Squeeze out air. Squish to mix.

Super Easy Rocky Road Fudge

2 c. (12 oz pkg) chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla
3 c. mini-marshmallows
1 1/2 c. coarsely chopped walnuts

*Line 13x9" pan with foil; grease lightly.
*Microwave choc. chips & sweetened condensed milk in large, uncovered bowl for 1 min; stir. If necessary, microwave additional 10-15 sec. intervals, stirring until smooth. Stir in vanilla. Fold in marshmallows and nuts.
*Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

Fudge

1 1/2 c. granulated sugar
2/3 c. (5 fl.oz. can) evaporated milk
2 Tbsp. butter
1/4 tsp salt
2 c. mini-marshmellows
1 3/4 c. milk chocolate chips
1/2 c. walnuts (optional)
1 tsp. vanilla

*Line 8" square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 min. Remove from heat.
*Stir in marshmallows, chocolate chips, nuts and vanilla. Pour into baking pan, refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.