Fudge

The heart of homemade candies, fudge is loved by all. I have two recipes to share. The Peanut Butter fudge is my favorite and also my downfall.

Chocolate Fudge

2 squares unsweetened chocolate ( 2 oz)
2 cups sugar
1/8 tsp salt
1 cup evaporated milk
2 tbsp butter
1/2 tsp vanilla extract
1 cup chopped nuts - walnuts or pecans are best (optional)

Finely grate or chop chocolate pieces into a small bowl. Ina 2 quart saucepan, cook sugar, salt, chocolate and milk slowly (medium low) stirring constantly until sugar dissolves. Cook over medium heat to softball stage (235 degrees) stirring constantly. Cool, then add butter and vanilla beating on medium until fudge starts to stiffen. Add nuts and continue to beat until fudge starts to set. Pour fudge into a buttered 8" x 8" or 9" x 13" dish or pan. Allow to thoroughly set, cut and devour!

Peanut Butter Fudge - Beware contains nuts for those allergic

2 squares unsweetened chocolate
1 cup undiluted evaporated milk
2 cups sugar
1/4 cup butter or margarine
1 cup miniature marshmallows
1 jar 12 oz chunk style peanut butter
1 tsp vanilla extract

In a 2 quart sauce pan or heavy skillet, combine chocolate, milk, sugar and butter. Cook over medium heat, bringing to a light boil and boiling for 4 minutes stirring constantly. Remove from heat; stir in marshmallows, peanut butter and vanilla
extract until evenly blended. Pour into a buttered 8 inch square pan and spread to corners. Chill, cut into square.

Note: this recipe can be made without the chocolate - but why?!?