3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped

Mix the sugar, milk, butter and chocolate.
Cook until a soft ball forms when tested in cold water.
Stir frequently during cooking.
When fudge is done, remove from fire and set in a cool place.
Do not disturb for 20 minutes or more.
Add other ingredients.
Beat until very stiff.
Place in a buttered plate.
Take the fudge up in hands and knead for 5 minutes.
Pat into a shape 1″ thick.
Cut in cubes.

4 1/2 cup of sugar
1 tablespoon of cornstarch
1/2 teaspoon of salt
1 – 13 oz. can of evaporated milk
1/2 cup of butter or margarine
1 – 16 oz. package of marshmallows
1 – 12 oz. package of chocolate chips
1 – 8 oz. milk chocolate candy bar, broken up
2 teaspoons of vanilla
2 cups of chopped walnuts

Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven.
Stir in evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
Boil 8 minutes, stirring frequently.
Remove from heat.
Stir in marshmallows, chocolate chips, milk chocolate and vanilla; beat until smooth.
Stir in walnuts.
Pour into buttered 10 x 15 inch pan.
Cool and cut in 1 1/4 inch squares.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

Traditional method:
Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail,
stirring constantly.
Continue boiling 5 minutes over medium heat, stirring.
Remove from heat, stir in chocolate till melted.
Add marshmallow creme, nuts & vanilla beat till blended.
Pour into greased 13×9 inch pan.
Let cool and serve.

1 teaspoon of soda
1 cup of buttermilk
2 cup of sugar
2 tablespoon of corn syrup
1/2 cup of margarine
1 cup of nuts

Blend soda and buttermilk, stirring well.
Pour sugar into large boiler, add buttermilk mixture, corn syrup and margarine.
Bring to a boil, cook to 240 degrees on candy thermometer or to medium soft ball stage.
Remove from heat, beat well, stir in nuts.
Pour candy into buttered dish or drop by spoonfuls onto waxed paper.

2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda

Mix sugar and water, syrup in heavy cast iron skillet over moderate heat.
Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes).
Add butter and salt.
Add soda last, stirring.
Pour into cookie sheet.