Oh Fudge; revisited.

Whew.  Recovering from family holiday fest.  My mother made three kinds of fudge.  Sampled all weekend and still can’t pick a favorite.  I give you all three recipes (including the fudge disaster recipe, now totally foolproof):

Peanut Butter Fudge

2 cups sugar

½ cup milk

1 1/3 cups peanut butter

1 jar (7 ounces) marshmallow creme

In saucepan bring sugar and milk to a boil; boil for three minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8 inch square pan; chill until set. Cut into squares. Yield 3-4 dozen bite sized pieces.

 

Chocolate Fudge

4 ½ cups sugar

1 can Carnation evaporated milk (12 ounces)

2 sticks butter

3 teaspoon vanilla

2 large bags chocolate chips (mom uses milk chocolate chips)

Walnuts

Mix sugar and milk in a saucepan. Bring to hard boil and boil for 6 minutes. Remove from heat and stir in butter, vanilla and chocolate chips. Pour in 9X13 pan and refrigerate until cool.

 

White Chocolate Peppermint Fudge

From: A Taste of Home

1-1/2 teaspoons plus 1/4 cup butter, softened, divided

2 cups sugar

1/2 cup sour cream

12 ounces white baking chocolate, chopped

1 jar (7 ounces) marshmallow creme

1/2 cup crushed peppermint candy

1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.