Erics Fudge Recipes

Steps:

• Line a 9" x 13" pan with foil.
• Melt chocolate chips, butterscotch chips, and peanut butter in a double boiler or in a non-stick pan over low heat.
• Stir until just beginning to melt.
• Pull the pan off the heat and stir until completely melted.
• Add the marshmallows and nuts (if desired), mixing well.
• Pour into the foil lined pan and chill until firm enough to be cut into squares.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.