Oh Fudge!

Here are several fudge recipes - two of them I tried. The first was the Marshmallow Rocky Road Fudge. First because I love nuts and marshmallows, easy decision. I had to adjust this recipe a bit because I didn't read the recipe closely enough. I looked at the evaporated milk line and saw 1 can instead of 1 cup. I'm not sure that it shouldn't have been one can if Mom wrote 1 c. Anyway, since I had already added the full can, which is 1-1/2 cups, I adjusted the rest of the recipe to match. Turned out fine - I just had extra of the fudge layer. It's really good!

MARSHMALLOW ROCKY ROAD FUDGE
3/4 cup broken walnuts
1 12-oz. pkg. chocolate pieces
2 cups sugar
1 tsp. vanilla
1 cup evaporated milk
2 cups tiny marshmallows
1/4 tsp. salt
Sprinkle walnuts evenly over buttered pan 9 x 9 x 2. Butter sides of 2 quart heavy saucepan. In it combine sugar, milk, & salt. Heat & stir until sugar is dissolved. Bring to rolling boil & boil 2 min. Stirring. Remove from heat immediately stir in chocolate & vanilla. Beat until chocolate is melted. Cover walnuts with 1/2 fudge. Top with tiny marshmallows pressing gently into fudge. Spread with remaining fudge.

Now, since there are two more chocolate fudge recipes all very similar, I decided to only make one of them because I didn't necessarily want or need two more huge pans of fudge! The recipe I tried was a bit different from other easy fudge recipes I've made in the past using marshmallow cream. This recipe called for marshmallows, and since I had just bought them, this recipe one the draw. Here it is:

FUDGE
4½ cups sugar
1 cube butter
1 lg. can milk
Boil together stirring constantly for 7 min. Pour over 1 lb. marshmallows, 2 pkg. chocolate chips. Stir until dissolved. Add nuts & put in fridge to chill.

And here's the other recipe:

EASY FUDGE
4½ cups sugar
1 tall can milk
1-1/3 cubes margarine
1 pint marshmallow topping
2 giant Hershey bars
1 lb. chopped nuts
2 tsp. vanilla
Combine sugar, milk, margarine in saucepan and boil for 6 min. stirring constantly. Remove from heat, and while still hot add chocolate, marshmallow, vanilla and nuts. Blend together and pour into two dripper pans or one large cookie sheet (buttered). Cool in refrigerator overnight. Before cutting, take from refrigerator and sit in room temp. for about 1 hour.