Three Way Fudge Recipes

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

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.