Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Rasberry and Chocolate Fudge

2-1/4 cups sugar
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1 jar (7 oz.) marshmallow creme
1 teaspoon vanilla extract


1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil lightly.

2. Stir together sugar, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat; gradually add raspberry chips, stirring until melted. Add marshmallow creme and vanilla; stir until smooth. Pour into prepared pan; cool until firm.

3. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 4 dozen pieces or about 2 pounds