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Three-Way Fudge




Source of Recipe


Internet


List of Ingredients




Basic syrup:
2 cups brown sugar
1 cup white sugar
1 cup Pacific evaporated milk
1/2 cup margarine

Use a large pot. Put on high heat and bring to a full boil. Turn down heat and keep stirring occasionally and boil for 15 minutes. Test in cold water till it forms a medium hard ball.

For chocolate fudge:
If pot is large enough add to syrup; if not, have ready in a mixing bowl:
1 sm. pkg. chocolate chips
1 sm. pkg. butterscotch chips
1 jar marshmallow creme
1/2 cup raisins or chopped
walnuts
1 large tsp. vanilla

Mix well until all chips are melted, then pour into a 9x13 pan.

Butterscotch Fudge:
Add to syrup:
1 large or 2 small pkge. of
butterscotch chips
1 jar marshmallow creme
1/2 cup slivered almonds or
1/2 cup fine coconut
1 large tsp. vanilla

Peanut Butter Chip Fudge:
Add to syrup:
1 large pkg. peanut butter chips
1 jar marshmallow creme
1/2 pkg. “Nut Nibs”
1 large tsp. vanilla

Follow directions above. Grease or 'Pam' pans well. Let stand in pan till firm enough to cut. Turn out so the bottom can dry; store in a tight container. Candy can be made ahead and frozen, but put a lock on your freezer.


Recipe