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 1/2 cups of powdered sugar
1/4 cup of milk
1/4 teaspoon of salt
1/2 cup of butter
1 – 12 oz. package of chocolate chips
3/4 cup of chunky peanut butter
1/2 teaspoon of vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8″ X 8″ X 2″ baking dish or pan.
Place foil in pan and press against bottom, sides and corners to fit pan.
Stir in a large microwave bowl the powdered sugar, milk and salt.
Add the butter.
Microwave, uncovered for 1 minute on high.
Stir.
Microwave at high for 1 1/2 minutes.
Stir.
Microwave 1 1/2 minutes longer or until bubbling.
Quickly add chocolate chips, peanut butter and vanilla.
Stir until blended.
Spoon into foiled pan and press into an even layer.
Refrigerate at least 2 hours.
Peel off foil.
Cut into small squares.

3 – 6 oz. packages semi-sweet chocolate chips

1 – 14 oz. can of sweetened condensed milk

1 cup of chopped walnuts

A dash salt

1 1/2 teaspoons of vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9″ square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.